Pink Grapefruit Cake with Ginger Grapefruit Glaze

Pink Grapefruit Cake with Ginger Grapefruit Glaze

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: slices

Calories: 412kcal

Author: Becky Hardin

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!

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Equipment

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

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

Notes

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