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Pink Grapefruit Cake

January 22, 2016 by Tessa Huff

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

Our contributor, Tessa Huff, is sharing a new cake recipe today…

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

As we recover from piles of snow and blizzard blasts, winter citrus has a way of showing up just at the right time.  Meyer lemons, blood oranges, sweet limes, and more – there is nothing more refreshing than citrus season to chase away dreary skies and awaken the senses. Especially when it arrives as a cheery, tart yet sweet, grapefruit cake.

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

Sweet mixed with a touch of bitterness, grapefruit makes for a mellow yet unexpected flavor within a layer cake.  While grapefruit might not be as tart and mouth-puckering as some of its citrus cousins, it is perfectly vibrant yet smooth within a cake and filling.  Suffering from the post-holiday or just plain winter blues?  Brighten up your week with this grapefruit cake!

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

Citrus pairs perfectly with a fresh olive oil cake, and that is exactly what I’ve done here.  Using a light, extra virgin olive oil keeps the cake extra moist and slightly floral.  The added poppy seeds add a bit of texture within the tender layers of cake.  The grapefruit curd filling is silky smooth without being too rich or heavy.  Made with sweetened condensed milk instead of eggs, this curd is a game changer.  I decided to cut my cakes in half to make multiple layers for the curd to be spread in between and almost soak in, which moistened each layer of cake even further.  A simple whipped vanilla buttercream was used to frost the cake.  While sometimes this type of buttercream is too sweet for my palette, I find that it pairs well with the slightly bitter and floral elements of the rest of the cake.

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

PINK GRAPEFRUIT CAKE
a recipe by Tessa Huff

For the Olive Oil Cake:
1 cup cake flour
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons poppy seeds
1/2 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 1/2 cups granulated sugar
2 whole eggs
1 egg yolk
3/4 cup + 2 tablespoons buttermilk (scant 1 cup)

  1. Preheat oven to 350 degrees.  Grease and flour three 6-inch cake pans and set aside.
  2. Sift together the flour, baking powder, baking soda, and salt.  Stir in the poppy seeds and set aside.
  3. In the bowl of an electric mixer, beat the butter until smooth.
  4. Add in the olive oil and sugar.  Mix together on medium speed for about 2 minutes.
  5. With the mixer running on low, add in the eggs and egg yolk – one at a time.
  6. Stop the mixer and scrape down the sides and bottom of the bowl.
  7. In alternating batches (starting and ending with the dry ingredients), add in the flour and the buttermilk with the mixer on low.
  8. Once incorporated, mix on medium for no loner than about 20 seconds, or until the batter is smooth.
  9. Evenly distribute into the cake pans and bake for about 26 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  10. Let cool on a wire rack for about 10 to 15 minutes before removing the cake from their pans.
  11. Allow cakes to completely cool (or even chill in the refrigerator wrapped in plastic) before slicing the cakes in half.

For the Grapefruit Curd:
(adapted from Elizabeth Falkner’s “Demolition Desserts”)

2 teaspoons gelatin powder
3/4 granulated sugar
3/4 cup fresh grapefruit juice, divided
1 stick unsalted butter, diced
scant 1/2 cup sweetened condensed milk

  1. Sprinkle the gelatin in a small bowl.  Gently stir in a few tablespoons of the grapefruit juice and set aside to bloom (about 5 minutes).
  2. Meanwhile, place the sugar, grapefruit juice, and butter in a medium saucepan.
  3. While stirring, bring mixture to a simmer.
  4. Whisk in the gelatine mixture and continue to stir over low heat for a couple minutes, or until you are certain that the gelatine has dissolved.
  5. Remove from heat and place into a heat-proof container.
  6. Stir in the condensed milk and refrigerate for at least 2 hours, or until set.

For the Whipped Vanilla Buttercream:
1 cup unsalted butter, softened
3 to 3 1/2 cups confectioner’s sugar (powdered sugar)
2 teaspoons vanilla extract
splash milk, if necessary
gel food coloring (optional)

  1. Using an electric mixer, beat the butter on medium until smooth.
  2. With the mixer on low, gradually add in the sugar and vanilla.
  3. Once incorporated, turn the mixer up to medium-high for about 2 to 4 minutes, or until light,fluffy, and very pale in color.
  4. Add in milk or more sugar until desired consistency and mix until incorporated, if necessary.
  5. Use gel food coloring to tint the frosting, if desired.

Recipe Notes:

  • Cake recipe may be baked in two 8 or 9-inch cake pans.
  • Choose a more floral olive oil as opposed to a grassy one.
  • Use buttercream to create a dam for the grapefruit curd by piping a ring of buttercream around the edge of each layer of cake before filling with the curd.
  • Once filled with the grapefruit curd, crumb coat and chill to set (about 20 minutes) before frosting the cake – this helps to stabilize the curd a bit, making it easier to frost.
  • To create the buttercream watercolor effect, divide the buttercream into 3 to 4 bowls and tint each the color of your choice.  Starting at the bottom, begin frosting with your first color of buttercream, then gradually add in more colors as you make your way up the sides of the cake.  Use the last color to frost the top of the cake.  Use any leftover frosting in each color to add layers of color for a more integrated, watercolor look.  Use an off-set spatula to keep things looking rustic and organic.

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com


 
YOU MAY ALSO ENJOY:
Mint Cookies & Cream Cake
Strawberry Thyme Cake
Raspberry Earl Grey Cake
Lemon Meringue Cake
Honey Butter Cake

January 22, 2016 by Tessa Huff

Tessa Huff , CONTRIBUTOR

Tessa Huff is a professional cake designer and lover of all things art and design. She particularly enjoys creating edible decorations, sugar flowers, and unique flavor pairings with fresh, seasonal flavors. Read more about Tessa on her bio page.

connect with Tessa :

Make the most of citrus season with one of these cake recipes!

« 10 Wintry White Cakes
Rose Cake Pops »

Comments

  1. Ashley says

    February 3, 2016 at 12:18 am

    I suspect that the 2 tablespoons of gelatin in the curd should actually be 2 teaspoons, is that correct? I second guessed the recipe the entire time I was making it but of course only Googled the original Elizabeth Falkner recipe afterwards which called for 2 tablespoons of agar agar flakes (not the powder which would be used in 1:1 for gelatin) which would equal 2 teaspoons of gelatin. Here’s hoping I don’t get grapefruit rubber in the morning!

    • Carrie Sellman says

      February 10, 2016 at 9:59 am

      Thanks for your feedback Ashley. You are correct that the recipe should read 2 teaspoons of gelatin. We’re so sorry if you woke up to grapefruit rubber – nobody wants grapefruit rubber! We’ve made the correction – thank you again for your feedback.

  2. June @ How to Philosophize with Cake says

    February 6, 2016 at 5:23 pm

    Such a pretty cake! I love the watercolor effect of the frosting, works perfectly with the grapefruit flavor 🙂

  3. Tarun Chaudhary says

    February 8, 2016 at 4:42 am

    I like cake very much .

  4. Stacy Johnson says

    April 6, 2016 at 3:30 pm

    Hi there! I would like to try this recipe, but I live in Denver Colorado (altitude 5,280). Can you let me know what elevation you are baking at (for this cake and the raspberry champagne cake) so that I can make altitude adjustments to the recipes?

    Thanks!!!

    • Carrie Sellman says

      January 11, 2018 at 12:20 pm

      Hi Stacy! While we don’t have personal experience with high altitude baking, this might help you some: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  5. Hope says

    April 18, 2016 at 4:37 pm

    Great cake. Everyone loved it

  6. Jess says

    May 19, 2016 at 11:46 pm

    Help my cakes sank in the middle (like a soufflé would) what did I do wrong. I’m using aluminum tins with Damp Wilton cake wraps to get level tops. Checked with a skewer it came out clean so I pulled them out and whoosh big flop in the centre.

    • Carrie Sellman says

      January 11, 2018 at 12:22 pm

      I’m guessing that the cakes needed to bake a few minutes longer Jess. Check out our article about baking times and temperatures to help you troubleshoot for next time. Even just a few minutes can make a big difference.
      https://thecakeblog.com/2017/04/baked-to-perfection.html

  7. Ella says

    June 15, 2016 at 6:40 pm

    Hi. I was so excited to make this cake for my mom’s birthday. I followed the recipe perfectly and the cakes came out dry. The grapefruit curd never set, but remained a liquid mess. I am so disappointed in this recipe which seemed so promising. I will never use the Cake Blog again for any recipes!

    • MAXINE says

      August 28, 2017 at 10:15 am

      I HAD THE SAME ISSUE! THIS CAKE WAS SUCH A DISAPPOINTMENT AND I WILL NEVER USE ONE OF THESE RECIPES AGAIN! ABSOLUTE FAIL!!!!!

    • Carrie Sellman says

      January 11, 2018 at 12:19 pm

      I’m sorry to hear you had trouble with this recipe. Perhaps our article about baking times and temperature will help you troubleshoot why your cake turned out dry:

      https://thecakeblog.com/2017/04/baked-to-perfection.html

      As for the grapefruit curd not setting, my best guess is either the gelatin did not completely dissolve during the cooking stage, or that it needed to be refrigerated longer before using.

  8. Chelsea says

    July 30, 2016 at 8:40 pm

    I really love this cake! Would this cake be do-able as a tiered wedding cake? Or would the curd make the tiers too unstable?

    • Carrie Sellman says

      January 11, 2018 at 12:27 pm

      If you pipe a buttercream dam to keep the curd in place, and not go too heavy on the curd filling, it should be pretty stable. Perhaps bake a test run to see if you feel comfortable with it for transportation purposes. And please keep in mind the wedding venue (indoors vs outdoors, winter vs summer, etc) for refrigeration purposes. Best wishes!

  9. Deby says

    September 2, 2016 at 5:21 pm

    Hello I plan to include this cake with many of your other recipes for a dessert table for my daughter’s wedding in England next february – having fun planning now. If I want to keep this as three layers but use 8″cake pans by how much do you think I should increase your recipe?

    The nut company you suggest for some supplies have very fun pink grapefruit jelly slices that I think I will order to as a silly garnish…

    many thanks and cheers

    • Carrie Sellman says

      January 11, 2018 at 12:24 pm

      The pink grapefruit slices sound like a nice addition! And here’s a chart to help you play around with batter volumes and cake pan sizes:
      https://www.wilton.com/cms-wedding-cake-data.html

  10. Allysha says

    April 30, 2018 at 7:33 pm

    This cake fell for me too 🙁

    I regret not testing this recipe before I needed it because now I have a bunch of sunken cakes with the event taking place in the morning… gonna be a long night. The curd seems to be thickening nicely and the flavor is good.

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