Pink Grapefruit Cake with Ginger Grapefruit Glaze

This light and delicious Pink Grapefruit Cake is simple to prepare and drizzled with a gorgeous grapefruit glaze. Made with cream cheese, fresh pink grapefruit juice, and of course some sugar, the flavor and texture are both divine! 

Grapefruit Bundt Cake

Grapefruit is not always the go to fruit for cakes, but it really should be! This glazed Pink Grapefruit Cake is moist, fresh and the perfect balance between tart and sweet!

How To Make This Pink Grapefruit Cake – Step By Step

You can jump to the recipe card for full ingredients & instructions!

FOR THE PINK GRAPEFRUIT CAKE:

1. In a large bowl, whisk together flour, baking powder and salt; set aside. Then, in a mixer bowl, cream together granulated sugar, butter and cream cheese. Beat on HIGH 3 minutes or until light and fluffy.
2. Add eggs, one at-a-time, beating on MEDIUM until incorporated after each addition, then add the oil, zest, grapefruit juice and vanilla; beat until incorporated.
3. Pour the batter into the prepared pan and bake at 325°F for 60-70 minutes or until a toothpick inserted in the center comes out with just a few crumbs.While the cake bakes, prepare the Ginger Grapefruit Glaze.

FOR THE GINGER GRAPEFRUIT GLAZE:

1. In a medium bowl, whisk together juice, zest, oil, ginger paste, and salt. Add powdered sugar and whisk until creamy and smooth.
2. Transfer the cake to a cooling rack, cool 10 minutes then invert cake onto the rack – turn cake upright. Cool completely.
3. Drizzle with glaze and sprinkle evenly with the crystallized ginger.

An Easy Cake Recipe

This Grapefruit Cake is perfect for any last minute cake emergencies! It’s delicious, looks great and is simple to make. If you’re a novice baker, it’s perfect.

A Delicious Glaze

This sweet and tangy grapefruit cake doesn’t really need a glaze, but it works so well and it’s so easy.

This simple grapefruit glaze adds even more grapefruit flavor. It comes together quickly and easily with a handful of ingredients. Just a few whisks and you’re done!

Can You Freeze This Grapefruit Cake?

If you have frozen the cake with glaze on it, then let it defrost in the fridge to minimize the formation of condensation on the frosting.

Check Out These Other Delicious Cake Recipes

• Old Fashioned Oatmeal Cake
• Salted Caramel No Bake Cheesecake
• Pecan Pie Pound Cake
• Hummingbird Cake
• Kentucky Butter Cake
• Blueberry Raspberry Coffee Cake
• Best Banana Cake
• White Layer Cake with Strawberry Filling

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Pink Grapefruit Cake with Ginger Grapefruit Glaze

4.60 from 20 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 10 minutes minutes

Serves16 slices

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This light and delicious Pink Grapefruit Cake is simple to prepare and drizzled with a gorgeous grapefruit glaze. Made with cream cheese, fresh pink grapefruit juice, and of course some sugar, the flavor and texture are both divine! 

Ingredients

For the Pink Grapefruit Cake

• ▢ 2 cups all-purpose flour 255 grams (9 ounces)
• ▢ 1 teaspoon baking powder 4 grams
• ▢ 1 teaspoon kosher salt 3 grams
• ▢ 1⅔ cups granulated sugar 333 grams
• ▢ 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
• ▢ 8 ounces cream cheese 227 grams, room temperature (1 brick)
• ▢ 2 large eggs 100 grams, room temperature
• ▢ ¼ cup canola oil 50 grams
• ▢ 2 tablespoons pink grapefruit zest 12 grams, from ⅔ grapefruit
• ▢ ¼ cup fresh pink grapefruit juice 57 grams, from ¼ grapefruit
• ▢ ½ teaspoon pure vanilla extract 2 grams
• ▢ ¼ cup whole milk 57 grams, room temperature

For the Ginger Grapefruit Glaze

• ▢ ½ cup fresh grapefruit juice 114 grams, from ½ grapefruit
• ▢ 1 tablespoon pink grapefruit zest 6 grams, from ⅓ grapefruit
• ▢ 2 tablespoons canola oil 25 grams
• ▢ 1 teaspoon ginger paste 6 grams
• ▢ ⅛ teaspoon kosher salt
• ▢ 4 cups powdered sugar 452 grams
• ▢ ¼-½ cup candied ginger 46-92 grams

Recommended Equipment

• Kitchen Scale (optional)
• 10-Cup Bundt Pan OR
• Tube Pan
• Stand Mixer

Instructions

• Adjust oven rack to middle position and preheat oven to 325°F. Spray a 10-inch Bundt or tube pan with nonstick baking spray. Set aside.
• In a large bowl, whisk the flour, baking powder, and salt together; set aside.
  2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter, and cream cheese together on HIGH until light and fluffy, about 3 minutes.
  1⅔ cups granulated sugar, 6 tablespoons unsalted butter, 8 ounces cream cheese
• Add the eggs, one at a time, beating on MEDIUM until incorporated after each addition.
  2 large eggs
• Add the oil, zest, grapefruit juice and vanilla; beat until incorporated.
  ¼ cup canola oil, 2 tablespoons pink grapefruit zest, ¼ cup fresh pink grapefruit juice, ½ teaspoon pure vanilla extract
• Alternately, beginning and ending with the milk, add the flour mixture and the milk. Beat just until incorporated after each addition.
  ¼ cup whole milk
• Pour the batter into the prepared pan.
• Bake at 325°F for 60-70 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
• Transfer the cake to a cooling rack, cool 10 minutes then invert cake onto the rack – turn cake upright. Cool completely.
• While the cake cools, prepare the Ginger Grapefruit Glaze: In a medium bowl, whisk together juice, zest, oil, ginger paste, and salt. Add powdered sugar and whisk until creamy and smooth.
  ½ cup fresh grapefruit juice, 1 tablespoon pink grapefruit zest, 2 tablespoons canola oil, 1 teaspoon ginger paste, ⅛ teaspoon kosher salt, 4 cups powdered sugar
• Drizzle the cooled cake with glaze and sprinkle evenly with the crystallized ginger.
  ¼-½ cup candied ginger

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

• Rub the zest and sugar together before adding to the rest of the ingredients.  You can just do this in a bowl with your fingers.  This releases the oils in the zest and makes the sugar fragrant and much more citrusy .
• Grease your cake pan extremely well. Bundt cakes have a tendency of keeping hold of a cake if it’s not greased well!
• When zesting your grapefruit, make sure you only grate the pretty rosy yellow part as the white pith is very bitter.
• To check if the cake is done, you can stick a toothpick in it, if the toothpick comes out clean, you are good to go!

Storage: Store pink grapefruit cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition Information

Serving: 1slice Calories: 412kcal (21%) Carbohydrates: 67g (22%) Protein: 4g (8%) Fat: 15g (23%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 49mg (16%) Sodium: 247mg (11%) Potassium: 72mg (2%) Fiber: 1g (4%) Sugar: 54g (60%) Vitamin A: 363IU (7%) Vitamin C: 4mg (5%) Calcium: 43mg (4%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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