Blush Grapefruit Bliss Cake

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

Embrace the Zest: A Refreshing Pink Grapefruit Olive Oil Cake

As the last vestiges of winter snow begin to melt and the promise of spring slowly emerges, there’s nothing quite like the vibrant burst of winter citrus to refresh our senses and lift our spirits. From the aromatic Meyer lemons to the sweet blood oranges and tangy sweet limes, these seasonal fruits arrive precisely when we need them most, chasing away gloomy skies and awakening our palates. Among them, the humble grapefruit stands out, offering a uniquely tart yet sweet profile that shines brilliantly in this delightful Pink Grapefruit Cake.

This exquisite cake is more than just a dessert; it’s a celebration of transition, a beacon of brightness after the long winter months. Imagine a light, moist olive oil cake infused with subtle floral notes, layered with a silky-smooth grapefruit curd, and crowned with an airy whipped vanilla buttercream. It’s a sophisticated treat that’s perfect for spring brunches, elegant showers, birthdays, or simply to bring a touch of sunshine to your everyday. The unique combination of flavors and textures in this recipe promises a truly unforgettable baking and tasting experience.

The Allure of Grapefruit in Baking: A Unique Flavor Profile

Grapefruit, often characterized by its distinctive balance of sweetness and a hint of pleasant bitterness, creates an unexpectedly mellow yet captivating flavor profile within a layer cake. Unlike some of its more aggressively tart citrus counterparts, grapefruit lends a vibrant yet incredibly smooth essence to both the cake layers and the luscious filling. It introduces a sophisticated complexity that elevates the entire dessert, ensuring each bite is both refreshing and deeply satisfying. If you’ve been battling the post-holiday slump or simply yearning for a culinary escape from the winter blues, this Pink Grapefruit Cake is your vibrant antidote, guaranteed to brighten your week and tantalize your taste buds.

The subtle bitterness of grapefruit is not a flaw but a cherished feature, adding depth and preventing the cake from becoming overly sweet or one-dimensional. When combined with the right supporting flavors, it transforms into something truly magical, offering a delightful counterpoint to the rich textures of the cake and frosting. This cake is a testament to how embracing unique flavors can lead to extraordinary results in your baking endeavors, making it a standout choice for those looking for something beyond the ordinary lemon or orange cake.

Crafting the Perfect Balance: Olive Oil Cake, Grapefruit Curd, and Vanilla Buttercream

The foundation of this exquisite dessert is a light and incredibly moist olive oil cake. Citrus and olive oil are a match made in culinary heaven, and using a high-quality extra virgin olive oil not only keeps the cake wonderfully moist but also imparts a delicate, slightly floral aroma and taste that perfectly harmonizes with the grapefruit. The inclusion of poppy seeds adds a delightful textural contrast, scattering tiny, satisfying crunch within each tender layer of the cake. This thoughtful combination ensures every forkful is a symphony of flavors and textures, making it truly unforgettable and a delightful surprise for anyone who tries it.

The grapefruit curd filling is where the magic truly unfolds. It boasts a silky-smooth consistency that is neither overly rich nor heavy, providing a bright, tangy counterpoint to the cake. What makes this curd a game-changer is its unique preparation: it’s made with sweetened condensed milk instead of traditional eggs. This method yields a lusciously smooth texture and an incredible depth of flavor that’s both vibrant and comforting. To maximize the absorption of this delightful curd and further moisten each cake layer, I recommend slicing your baked cakes in half horizontally, creating multiple thin layers for the curd to nestle between. This technique allows the curd to almost soak into the cake, intensifying the grapefruit essence throughout and adding an extra layer of decadence.

To crown this masterpiece, a simple yet elegant whipped vanilla buttercream is used. While some may find classic buttercreams too sweet, I’ve found that its balanced sweetness beautifully complements the slightly bitter and distinctively floral notes present in the rest of the cake. The airy, light texture of the buttercream provides a perfect contrast to the moist cake and smooth curd, creating a harmonious finish. This delicate balance of flavors and textures is what makes this Pink Grapefruit Cake truly exceptional, inviting you to savor every single bite and making it a memorable dessert for any occasion.

Pink Grapefruit Cake Recipe: Step-by-Step Guide

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 your oven to 350 degrees F (175 C). Thoroughly grease and flour three 6-inch cake pans, or line the bottoms with parchment paper circles for easy removal, then set them aside. Proper pan preparation is key to preventing sticking.
2. In a medium-sized bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Sifting ensures a light, airy texture for your cake and helps prevent any lumps. Gently stir in the poppy seeds until they are evenly distributed throughout the dry ingredients, then set this mixture aside.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed until it becomes wonderfully creamy and smooth, typically about 1 to 2 minutes. This step is crucial for incorporating air.
4. Add the extra virgin olive oil and granulated sugar to the creamy butter. Continue to mix on medium speed for approximately 2 minutes, until the mixture appears light, fluffy, and well combined. This creaming process introduces more air, contributing significantly to the cake’s tender crumb structure.
5. With the mixer running on low speed, gradually add in the eggs one at a time, followed by the single egg yolk. Ensure that each egg is fully incorporated into the batter before adding the next. This helps to create a stable emulsion and a smoother batter.
6. Stop the mixer and use a rubber spatula to meticulously scrape down the sides and bottom of the bowl. This ensures that all ingredients are thoroughly mixed and no dry pockets remain.
7. In alternating batches, carefully add the sifted dry flour mixture and the buttermilk to the wet ingredients. Always begin and end with the dry ingredients. Mix on low speed just until the ingredients are combined. It is vital not to overmix at this stage, as overmixing can develop too much gluten and result in a tough, dense cake.
8. Once incorporated, increase the mixer speed to medium for no longer than about 20 seconds, or just until the batter appears smooth and uniform. Again, avoid overmixing.
9. Evenly distribute the cake batter into your three prepared cake pans. For precise and even layers, you might find it helpful to use a kitchen scale. Bake for approximately 26 to 30 minutes, or until a wooden toothpick inserted into the very center of the cakes comes out clean, indicating they are fully baked.
10. Let the baked cakes cool in their pans on a wire rack for about 10 to 15 minutes. This allows them to firm up slightly, making them easier to handle without breaking.
11. Carefully remove the cakes from their pans and transfer them to the wire rack to cool completely. For even easier slicing and frosting, you can wrap the cooled cakes tightly in plastic wrap and chill them in the refrigerator before slicing each cake in half horizontally to create thinner, more impressive layers for filling.

For the Grapefruit Curd:

(adapted from Elizabeth Falkner’s “Demolition Desserts”)

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

1. In a small, heat-proof bowl, sprinkle the gelatin powder evenly over a few tablespoons of the measured grapefruit juice. Gently stir it in and set aside for about 5 minutes to “bloom.” This crucial step allows the gelatin granules to swell and hydrate, which ensures a smooth, lump-free curd.
2. Meanwhile, in a medium saucepan, combine the remaining granulated sugar, the rest of the fresh grapefruit juice, and the diced unsalted butter.
3. While continuously stirring over medium heat, bring the mixture to a gentle simmer. It’s important not to boil vigorously; a slow simmer is key to gently dissolving the sugar and melting the butter without scorching.
4. Once the mixture is simmering and the butter has fully melted, whisk in the bloomed gelatin mixture. Continue to stir over low heat for a couple of minutes, or until you are absolutely certain that the gelatin has completely dissolved. There should be no grainy texture remaining.
5. Remove the saucepan from the heat and carefully pour the hot mixture into a clean, heat-proof container or bowl.
6. Stir in the sweetened condensed milk until it is thoroughly combined and the curd is smooth. The condensed milk adds a wonderful richness and helps create that luscious, smooth consistency without the need for eggs. Refrigerate the curd for at least 2 hours, or until it has fully set and thickened to a spreadable consistency, perfect for filling your cake layers.

For the Whipped Vanilla Buttercream:

• 1 cup unsalted butter, softened
• 3 to 3 1/2 cups confectioner’s sugar (powdered sugar), sifted
• 2 teaspoons vanilla extract
• Splash of milk or heavy cream, if necessary (start with 1-2 tablespoons)
• Gel food coloring (optional, for a pink tint)

1. Using an electric stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed until it is light, creamy, and wonderfully smooth. This typically takes about 3 to 5 minutes and is crucial for achieving a truly fluffy buttercream.
2. With the mixer running on low speed, gradually add in the sifted confectioner’s sugar, about 1/2 cup at a time, allowing each addition to fully incorporate before adding more. Once about half of the sugar has been added, incorporate the vanilla extract.
3. Once all the sugar is incorporated, increase the mixer speed to medium-high and beat for approximately 2 to 4 minutes, or until the buttercream becomes significantly lighter, fluffier, and very pale in color. This vigorous mixing whips air into the frosting, creating its signature light texture.
4. If the buttercream appears too thick for easy spreading, add a splash of milk or heavy cream (start with about a tablespoon at a time) until your desired spreading consistency is reached. If, conversely, it’s too thin, add a bit more sifted confectioner’s sugar. Mix until fully incorporated and smooth.
5. If desired, use gel food coloring to tint the frosting. A tiny drop of pink gel coloring can beautifully enhance the “Pink Grapefruit” theme, giving your cake an even more charming appearance. Mix until the color is evenly distributed throughout the buttercream.

Assembly and Expert Tips for Your Pink Grapefruit Cake

Bringing all these delicious components together is the final step to creating your stunning Pink Grapefruit Cake. Here are some expert tips to ensure a flawless and beautiful result, enhancing both the taste and presentation of your masterpiece:

• Pan Size Flexibility: The cake recipe is quite versatile and may also be baked in two 8-inch or 9-inch cake pans if you prefer a wider, less tall cake. Should you opt for larger pans, adjust the baking time accordingly; larger pans might require slightly less time, so always perform the toothpick test to ensure they are baked through.
• Choosing Your Olive Oil Wisely: For the best flavor profile in your cake, select a high-quality extra virgin olive oil that is more floral and fruity in character, as opposed to one with a strong, grassy, or peppery undertone. The right olive oil will subtly enhance the cake’s delicate aromas and overall taste.
• The Essential Buttercream Dam Technique: To prevent the luscious grapefruit curd from oozing out between the cake layers, it’s crucial to create a “dam” with your buttercream. Pipe a sturdy ring of buttercream around the very edge of each cake layer before carefully filling the center with the curd. This creates a secure, edible barrier.
• Mastering the Crumb Coat and Chill: Once you’ve meticulously filled your cake layers with the grapefruit curd, apply a thin, even layer of buttercream all over the entire cake – this is famously known as a crumb coat. Immediately chill the cake in the refrigerator for about 20 minutes to allow the crumb coat and the curd to firm up and set. This crucial step stabilizes the curd, locks in any loose crumbs, and creates a perfectly smooth canvas, making it much easier to apply the final, flawless layer of frosting.
• Creating the Alluring Watercolor Effect: For a visually stunning watercolor finish on your buttercream, divide your prepared buttercream into 3 to 4 separate bowls. Tint each bowl with a different shade of gel food coloring (for instance, various shades of pink, white, or even a hint of pale yellow for grapefruit undertones). Starting at the bottom, begin frosting the cake with your first color, then gradually add in dabs and swirls of more colors as you work your way up the sides of the cake. Use the last color to frost the top of the cake. Use any leftover frosting from each color to add additional layers and blend subtly for a more integrated, artistic watercolor look. An off-set spatula is your best friend here, allowing for gentle blending and keeping the overall look rustic and organic, embracing imperfections as part of its unique charm.
• Optimal Storage Recommendations: To maintain its freshness and delightful texture, store your Pink Grapefruit Cake covered in an airtight container in the refrigerator for up to 3-4 days. For the best flavor and texture experience, allow it to come to room temperature for about 30 minutes before serving.
• Perfect Pairing Suggestions: This vibrant cake pairs wonderfully with a warm cup of herbal tea, a light coffee, or even a glass of sparkling wine, making it a versatile dessert suitable for both casual afternoon gatherings and more formal celebrations.

This Pink Grapefruit Cake is truly a labor of love that rewards you with every flavorful, refreshing bite. It’s a testament to the power of fresh ingredients and thoughtful baking, promising to be a beautiful and delicious showstopper at any event. Enjoy the delightful process of creating this beautiful and utterly delicious dessert!

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