This was my contribution to the bridal shower. I made it with a coconut frosting because my sister, Tiffany, said that the cake was ugly just with the glaze. This recipe was found on The Kitchn while I was looking up recipes to use the blood orange jam I was about to give out as favors. The cake got rave reviews and it was gone before everyone got to even try it! It was really moist and sweet with just a hint of bitterness from the blood oranges. Also, it's vegan!!!
Sticky Layered Blood Orange Cake
makes two 9-inch round layers
3 cups white whole wheat flour
1 1/2 cups raw cane sugar
1/2 cup dark brown sugar, lightly packed
2 teaspoons baking soda
1 teaspoon salt
3 oranges, zested (I used 1 blood orange and 2 oranges)
1 cup freshly squeezed orange juice
1/2 cup water or orange flavored tea
1/2 cup blood orange jam or marmalade
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon vanilla
Coconut Frosting (same one I used on the coconut cupcakes)
3 tablespoons coconut oil
2 cups powdered sugar
2-3 tablespoons coconut milk
1/2 teaspoon vanilla extract
1/4 cup orange marmalade
Preheat oven to 350°F. Lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly grease the paper.
In a large mixing bowl, whisk together the flour, sugars, baking soda, salt, and orange zest. Whisk until thoroughly combined.
Juice the oranges that were zested.
Let the cakes cool.
I put marmalade in between the two layers and on the top layer for extra stickiness. I then frosted the cake and then drizzled extra marmalade on top of the frosting for some pretty orange color.