Blood Orange & Apricot Vanilla Cake with Meringue Buttercream

Servings: 10-12

For the Blood Orange Vanilla Cake:

(Makes three (3) 6" cake layers)

• 2 cups All Purpose Flour
• 2 1/2 tsp. Baking Powder
• 1/4 tsp. Fine Sea Salt
• 4 large Eggs, room temperature
• Zest of 1-2 Blood Oranges
• 1 1/2 cups Granulated Cane Sugar
• 6 tbsp. Butter
• 1 cup Whole Milk
• 1 tbsp. Vanilla Extract, or 1 1/2 tsp. Vanilla Bean Powder
• 1 tbsp. Olive Oil

For the Filling:

• ¾ cup Apricot Preserves

For the Swiss Meringue Buttercream:

• 6 large Egg Whites
• 2 cups Granulated Cane Sugar
• 1 ½ cups Unsalted Butter, softened but still on the cold side, cut into tbsp pieces
• 2 tsp. Vanilla Extract
• Pinch of Salt

For the Blood Orange Vanilla Cake:

1. Preheat oven to 350F. Butter three 6" cake pans, then line the bottoms with parchment paper.
2. In a large bowl, mix the flour baking powder, and salt. Set aside.
3. In the bowl of a mixing bowl, add the eggs to beat for 1 minute.
4. In the meantime, combine the sugar and blood orange zest in a small bowl. Mix with your fingers until the sugar absorbs the blood orange oils.
5. Gradually add the sugar while mixing on high speed. Mix on HIGH for 6 more minutes.
6. In the meantime, add the milk and butter to a small saucepan over medium heat. Heat just until the butter is melted.
7. While the butter melts, add the flour to the beaten eggs mixture in 2 batches. Mixing just until combined.
8. Remove 1 cup of that batter to a separate bowl. Add the vanilla, olive oil, and hot milk mixture. Whisk vigorously until smooth.
9. Add that mixture back into the batter and stir just until combined.
10. Evenly distribute the batter between the prepared cake pans.
11. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
12. Let cool in the pans 10 minutes, then transfer to cool completely on a baking rack.

For the Swiss Meringue Buttercream:

1. Place the egg whites into the bowl of a stand mixer. Whisk in the sugar.
2. Set the bowl over a saucepan filled with 2” of simmering water. Make sure the bottom of the bowl does not touch the water.
3. Whisk constantly until the sugar dissolves, about 3-4 minutes. Rub a small portion between your fingers to test for any granules.
4. While still warm, transfer to your stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff glossy peaks, about 10-15 minutes. It may take longer depending on humidity.
5. Feel the bowl for any warmth. It must cool to room temperature before adding the butter.
6. Switch the whisk attachment for the paddle attachment. Add the butter in a tablespoon-at-a-time. Beat until fully incorporated, about 3-4 minutes.
7. (TIP: Prep in advance and cover to sit at room temperature for 1-2 days in advance. When ready to use, whip up in the stand mixer for 2-3 minutes until creamy again.)

To Assemble:

1. Use a long serrated knife to remove the very tops of the cake layers for even surfaces.
2. Pipe a small amount of buttercream on your cake serving plate. Add one cake layer. Pipe a thick circle around the outer edges of the cake. Fill the circles with the apricot jam. Repeat with the other cake layer. (See video for visual instructions)
3. Frost the outside of the cake with the remaining meringue buttercream or leave the cake layers "naked" and just pipe frosting on the very top.