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 sweet brown sugar, the flavor and texture are both divine!
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
FOR THE PINK GRAPEFRUIT CAKE:
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.
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.
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:
In a medium bowl, whisk together juice, zest, oil, ginger paste, and salt. Add powdered sugar and whisk until creamy and smooth.
Transfer the cake to a cooling rack, cool 10 minutes then invert cake onto the rack – turn cake upright. Cool completely.
Drizzle with glaze and sprinkle evenly with the crystallized ginger.
Enjoy!
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?
Yes, simply bake this bundt cake up to 1 month in advance and tightly wrap it in 2 layers of plastic wrap before placing it in the freezer. When ready to serve, remove it from the freezer and let thaw at room temperature in the plastic wrap for 6-8 hours or overnight.
If you have frozen the cake with glazed on it, then let it defrost in the fridge. to minimize the formation of condensation on the frosting.
Top Tips For This Grapefruit Cake
- 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!
Check Out These Other Delicious Cake Recipes
Have you tried this Pink Grapefruit Cake recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 people
Calories: 410kcal
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 sweet brown sugar, the flavor and texture are both divine!
For the Pink Grapefruit Cake:
- 2 cups 9 ounces all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 2/3 cups granulated sugar
- 6 tablespoons butter softened
- 8 ounces cream cheese
- 2 large eggs room temperature
- ¼ cup canola oil
- 2 tablespoons pink grapefruit zest
- ¼ cup fresh pink grapefruit juice
- ½ teaspoon vanilla extract
- ¼ cup whole milk
For the Ginger Grapefruit Glaze:
- ½ cup fresh grapefruit juice
- 1 tablespoon pink grapefruit zest
- 2 tablespoons canola oil
- 1 teaspoon ginger paste
- 1/8 teaspoon kosher salt
- 4 cups confectioners’ sugar powdered sugar
- ¼-½ cup candied ginger
For the Pink Grapefruit Cake:
Adjust oven rack to middle position and heat oven to 325°F. Spray a 10-inch Bundt or tube pan with nonstick baking spray.
In a large bowl, whisk together flour, baking powder and salt; set aside.
In a mixer bowl, cream together granulated sugar, butter and cream cheese. Beat on HIGH 3 minutes or until light and fluffy.
Add eggs, one at-a-time, beating on MEDIUM until incorporated after each addition.
Add the oil, zest, grapefruit juice and vanilla; beat until incorporated.
Alternately, beginning and ending with the milk, add the flour mixture and the milk. Beat just until incorporated after each addition.
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.
While the cake bakes, prepare the Ginger Grapefruit Glaze:
For 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.
Transfer the cake to a cooling rack, cool 10 minutes then invert cake onto the rack – turn cake upright. Cool completely.
Drizzle with glaze and sprinkle evenly with the crystallized ginger.
Enjoy!
Calories: 410kcal | Carbohydrates: 67g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 185mg | Potassium: 92mg | Fiber: 1g | Sugar: 54g | Vitamin A: 357IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
