Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pink Grapefruit Cake with Ginger Grapefruit Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 89 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined; set aside.
  3. 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.
  4. Add Eggs: Add eggs one at a time, beating on medium speed after each addition until fully incorporated to ensure a smooth batter.
  5. Incorporate Wet Ingredients: Add canola oil, pink grapefruit zest, pink grapefruit juice, and pure vanilla extract to the mixture. Beat until just combined.
  6. 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.
  7. Pour Batter into Pan: Transfer the batter evenly into the prepared Bundt or tube pan, smoothing the top gently if needed.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://quickhomedishes.com/pink-grapefruit-cake-with-ginger-grapefruit-glaze-recipe/