If you’re looking for a bright, zesty treat that feels like sunshine on a plate, this Pink Grapefruit Cake with Ginger Grapefruit Glaze Recipe is an absolute showstopper. Imagine a tender, moist cake bursting with the fresh tang of pink grapefruit, then drizzled with a silky ginger-infused glaze that adds the perfect touch of warmth and spice. It’s a dessert that dances on your taste buds and invites smiles with every bite. Whether you’re celebrating a special occasion or simply craving something unique and refreshing, this cake will quickly become your new favorite.
Ingredients You’ll Need
Getting the ingredients right is the first step toward baking the perfect Pink Grapefruit Cake with Ginger Grapefruit Glaze Recipe. These simple but thoughtfully chosen ingredients work together to give the cake its moist texture, vibrant color, and bright flavor that’s perfectly balanced by the spicy-sweet glaze.
- All-purpose flour: The foundation for a tender yet sturdy crumb that holds all the fruity goodness.
- Baking powder: Provides the essential lift so your cake stays light and fluffy.
- Kosher salt: Enhances all the flavors and keeps the sweetness from getting one-dimensional.
- Granulated sugar: Sweetens the cake just enough while helping create a light texture.
- Unsalted butter: Adds richness and moisture for that melt-in-your-mouth sensation.
- Cream cheese: Brings creaminess and a slight tang that complements the grapefruit beautifully.
- Large eggs: Bind everything together and contribute to the cake’s structure.
- Canola oil: Keeps the cake extra moist without overpowering the delicate flavors.
- Pink grapefruit zest and juice: The stars of the show, infusing each bite with natural citrus brightness.
- Pure vanilla extract: Adds subtle warmth rounding out the sharpness of grapefruit.
- Whole milk: Balances the batter’s density and ensures softness.
- Ingredients for glaze (powdered sugar, grapefruit juice, ginger paste, canola oil, zest, kosher salt): Create a luscious, spicy citrus glaze that ties the whole cake experience together.
- Candied ginger: Adds a beautiful crunch and an extra pop of zesty sweetness when sprinkled on top.
How to Make Pink Grapefruit Cake with Ginger Grapefruit Glaze Recipe
Step 1: Prepare Your Pan and Oven
First, preheat your oven to 325°F and adjust the oven rack to the middle position. Spray a 10-inch Bundt or tube pan with nonstick baking spray to ensure your cake releases easily later. This setup is key to baking your cake evenly and getting that beautiful shape.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Mixing these ingredients well upfront ensures an even distribution that will help your cake rise uniformly and maintain the perfect texture.
Step 3: Cream Butter, Sugar, and Cream Cheese
Using a stand mixer fitted with the paddle attachment, beat the granulated sugar, unsalted butter, and cream cheese on HIGH until the mixture is light, fluffy, and utterly creamy — about 3 minutes. This step is the secret to a tender crumb and fantastic mouthfeel.
Step 4: Add Eggs One by One
Incorporate the eggs, adding one at a time, and beat on MEDIUM speed after each addition. This careful approach ensures your batter emulsifies perfectly, giving the cake structure and richness.
Step 5: Mix in Oil, Zest, Juice, and Vanilla
Beat in canola oil, pink grapefruit zest, fresh grapefruit juice, and vanilla extract. These ingredients inject vibrant flavor and moisture simultaneously—the zest brings a zingy freshness while the juice adds tang and juiciness.
Step 6: Alternate Adding Flour Mixture and Milk
Start incorporating the dry flour mixture and milk alternately, beginning and ending with the flour. Beat just until combined after each addition to keep the cake light and tender without overmixing.
Step 7: Pour Batter and Bake
Pour the finished batter into your prepared Bundt pan, spreading it evenly. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. The baking time ensures the cake is cooked through but remains soft and moist.
Step 8: Cool and Remove from Pan
Allow the cake to cool in the pan for 10 minutes before inverting it onto a cooling rack. Then turn the cake upright and cool completely. Proper cooling helps the cake set perfectly, making it ideal for glazing.
Step 9: Prepare the Ginger Grapefruit Glaze
While the cake cools, whisk together fresh grapefruit juice, zest, canola oil, ginger paste, and kosher salt in a medium bowl. Gradually add powdered sugar and whisk until you achieve a creamy, smooth glaze with just the right balance of sweet, tangy, and spicy.
Step 10: Glaze and Garnish
Drizzle the glaze over the cooled cake, allowing it to cascade down the sides beautifully. Sprinkle the candied ginger on top for delightful texture and added bursts of gingery sweetness. This finishing touch makes the cake as stunning to look at as it is to eat.
How to Serve Pink Grapefruit Cake with Ginger Grapefruit Glaze Recipe
Garnishes
For a presentation that wows, additional zest curls or thin grapefruit slices can be added on top of the glazed cake. Fresh mint leaves provide a lovely pop of green and a contrasting aroma that perfectly complements the citrus and ginger.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for added richness. A cup of elegant Earl Grey tea or freshly brewed coffee can also enhance the fresh, zesty flavors of the Pink Grapefruit Cake with Ginger Grapefruit Glaze Recipe.
Creative Ways to Present
Slice the cake into delicate wedges for a brunch spread or plate individual servings with a drizzle of extra glaze and a sprinkle of candied ginger on the side. For a festive twist, garnish with edible flowers or a sugared rim on each slice for that extra celebration sparkle.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pink Grapefruit Cake with Ginger Grapefruit Glaze Recipe in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. Proper storage keeps the cake moist and the glaze delectably fresh.
Freezing
If you want to enjoy this cake later, you can freeze it. Wrap the whole cake or individual slices tightly in plastic wrap and then place in a freezer-safe container or bag. Freeze for up to two months. When ready, thaw overnight in the refrigerator to maintain the best texture and flavor.
Reheating
To refresh the cake after chilling or freezing, gently warm slices in the microwave for 10 to 15 seconds. This brings back the soft crumb and enhances the lusciousness of that ginger grapefruit glaze perfectly.
FAQs
Can I use regular grapefruit instead of pink grapefruit?
Absolutely! Regular grapefruit will work fine, but the pink variety gives that unique sweet-tart flavor and a lovely rosy hue that really makes this cake special.
Is ginger paste necessary for the glaze?
The ginger paste adds a subtle spicy warmth that balances the citrus beautifully. If you don’t have paste, you can finely grate fresh ginger or use a pinch of ground ginger instead.
Can I make this cake gluten-free?
With some adjustments, yes. Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum for a similar texture; baking times may vary so keep an eye on it.
What’s the best way to zest the grapefruit?
Use a microplane or fine grater to remove just the colored zest, avoiding the white pith underneath which can be bitter. Fresh zest makes a big difference in flavor intensity.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out with a few moist crumbs but no wet batter. This means the cake has baked thoroughly but remains moist and tender.
Final Thoughts
This Pink Grapefruit Cake with Ginger Grapefruit Glaze Recipe is an absolute jewel in the world of citrus desserts. Its combination of bright, fresh grapefruit and warm ginger glaze creates a delightful contrast that will keep you coming back for more. I hope you have as much fun making and sharing this cake as I do—it’s a guaranteed crowd-pleaser that brings joy to any table. Get ready to impress your friends and family with a slice of sunshine!
Print
Pink Grapefruit Cake with Ginger Grapefruit Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pink Grapefruit Cake with Ginger Grapefruit Glaze is a moist and flavorful Bundt cake bursting with the bright citrus notes of pink grapefruit. The cake combines creamy textures from butter and cream cheese, balanced with the tartness of fresh grapefruit juice and zest. A luscious ginger grapefruit glaze adds a spicy-sweet finish, topped with crunchy candied ginger for texture and extra zing. Perfect for a spring or summer dessert, this cake offers a unique, refreshing twist on classic citrus cakes.
Ingredients
For the Cake
- 2 cups all-purpose flour (255 grams / 9 ounces)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon kosher salt (3 grams)
- 1â…” 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 â…” 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 â…“ grapefruit)
- 2 tablespoons canola oil (25 grams)
- 1 teaspoon ginger paste (6 grams)
- â…› teaspoon kosher salt
- 4 cups powdered sugar (452 grams)
- ¼–½ cup candied ginger (46–92 grams)
Instructions
- Prepare Oven and Pan: Adjust oven rack to the middle position and preheat oven to 325°F. Spray a 10-inch Bundt or tube pan thoroughly with nonstick baking spray and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined; set aside.
- Cream Butter, Sugar, and Cream Cheese: Using a stand mixer fitted with the paddle attachment, cream granulated sugar, unsalted butter, and cream cheese on high speed until the mixture is light, fluffy, and well-blended, about 3 minutes.
- Add Eggs: Add eggs one at a time, beating on medium speed after each addition until fully incorporated to ensure a smooth batter.
- Incorporate Wet Ingredients: Add canola oil, pink grapefruit zest, pink grapefruit juice, and pure vanilla extract to the mixture. Beat until just combined.
- Combine Flour and Milk Alternately: Beginning and ending with the flour mixture, alternately add the flour mixture and whole milk to the batter. Mix on low speed just until each addition is incorporated to avoid overmixing.
- Pour Batter into Pan: Transfer the batter evenly into the prepared Bundt or tube pan, smoothing the top gently if needed.
- Bake the Cake: Bake in the preheated oven at 325°F for 60 to 70 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and transfer to a cooling rack. Let the cake cool in the pan for 10 minutes, then invert it onto the rack and turn upright. Allow to cool completely before glazing.
- Prepare the Ginger Grapefruit Glaze: In a medium bowl, whisk together fresh grapefruit juice, pink grapefruit zest, canola oil, ginger paste, and kosher salt until combined. Gradually add powdered sugar and whisk until the mixture is creamy and smooth.
- Glaze and Garnish: Drizzle the cooled cake generously with the ginger grapefruit glaze. Sprinkle candied ginger evenly over the top for added texture and flavor. Let the glaze set before serving.
Notes
- Room temperature ingredients help to ensure a smooth, well-incorporated batter and better texture in the cake.
- Be careful not to overmix the batter after adding flour and milk; mix just until combined to avoid a dense cake.
- The grapefruit zest and juice can be adjusted slightly for more or less citrus flavor based on preference.
- If ginger paste is unavailable, finely grated fresh ginger can be used as a substitute for the glaze.
- Allow the glaze to set fully to avoid it running off the cake when serving.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.
