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grapefruit bundt cake on a cake stand

Pink Grapefruit Cake with Ginger Grapefruit Glaze

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 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! 
Print Recipe


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
  • teaspoon kosher salt
  • 4 cups powdered sugar 452 grams
  • ¼-½ cup candied ginger 46-92 grams


  • 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


  • 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.


Serving: 1slice | Calories: 412kcal | Carbohydrates: 67g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 247mg | Potassium: 72mg | Fiber: 1g | Sugar: 54g | Vitamin A: 363IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg