pink-grapefruit-cake-recipe_1.jpg|1
pink-grapefruit-cake-recipe_1.jpg|1

Pink Grapefruit Cake

The zesty flavors of grapefruit make this summer-inspired Pink Grapefruit Cake a treat you'll love for any birthday or celebration. Made using the Easy Layers! Round Pan Set, this cake bakes quickly and is easy to assemble and decorate. Use grapefruit juice and zest to better flavor the batter and icing for this summertime cake, and enjoy this citrus explosion for your next summer BBQ.
  • Skill LevelIntermediate
    AmountAbout 8-10 servings
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Instructions

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  1. Preheat oven to 350F. Prepare Easy Layers Pan Set with vegetable pan spray.
  2. In large bowl, beat cake mix, grapefruit juice, egg whites, oil, and zest with electric mixer on low speed 30 seconds. Scrape bowl. Increase speed to medium and beat 2 minutes. Add Pink Color Right and mix just until color is combined. Divide batter evenly between pans.
  3. Bake 14-16 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans on cooling grid 10 minutes. Remove cakes from pans; cool completely on cooling grid.
  4. For icing, beat shortening and butter in large bowl with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well on medium speed. Add grapefruit juice, zest and Orange Color Right. Beat until light and fluffy. To assemble, spread icing between layers and outside of cake.Finish with grapefruit twists, if desired.

Notes

    • Use half shortening and half butter for frosting decorations:
      • Substitute out half of the butter in the frosting ingredients with solid vegetable shortening for pipable frosting. The shortening will help frosting decorations hold their shape for longer.
    • Buttermilk vs Sour milk:
      • Buttermilk and Sour milk are different, but both have some acidity to them. Some recipes will need this acidity to react with baking soda or baking powder. Buttermilk: is milk that has a bacteria culture added to it and allowed to ferment which gives it a tangy flavor. Sour milk: is a good substitute for Buttermilk and can be bought or made by adding vinegar and lemon juice to regular milk which makes it sour.
    • To store decorated cake:
      • Place the cake in the freezer, unwrapped, for 4 hours or more. Once frozen, wrap the cake securely in plastic wrap, then in aluminum foil. Your cake should stay fresh for at least a couple weeks wrapped this way. A day before serving, place in the fridge and loosen the wrapping. Let the cake defrost overnight in the fridge.
    • To store undecorated cake:
      • Wrap the individual cake layers in plastic wrap, then aluminum foil. When ready to serve, remove the wrapping and let the cake layers defrost completely in the fridge.

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