Everything about this bundt cake says summer to me! The citrus notes from the grapefruit are undeniably their own and when baked in a light simple cake the flavour just speaks for itself. It’s different than your typical chocolate or vanilla cake, not to mention a bundt cake just has that kind of ‘cool vibe’.
What makes this cake so great is how easy it is to pack up and take it on the go! It’s not an elaborate cake with layers or fancy icing. It’s easy to pack in a box, bring on a picnic or to the cottage and you won’t have to worry about it melting or getting ruined.
- All-purpose flour
- Granulated sugar & icing sugar
- Whole milk
- Canola oil
- Vanilla extract
- Baking powder
Tips on How to Make the Perfect Grapefruit Bundt Cake
- Make sure to grease your bundt pan and dust with flour. Use butter and get a nice thick layer, especially between all the ridges. Then dust the entire pan with flour and shake out any extra flour. The flour will show you if you’ve missed any sections of butter. It can be difficult to get the cake out of a bundt pan and there’s nothing more upsetting than losing half your cake in the pan. So make sure you don’t miss this important step!
- Infuse the grapefruit zest with the sugar. To help get the most grapefruit flavour make sure to rub the grapefruit zest into the sugar. You can use the back of a spoon or your fingers. It’s best to use a microplane zester if you have one.
- Don’t skip on the grapefruit syrup. It may seem like a lot of syrup to pour on the cake but it’s worth every drop! Make sure to poke deep holes right away when the bundt cake is hot. Then slowly pour the grapefruit syrup all over. Let the liquid soak in and then continue to pour more. Save a little liquid to pour or brush over the top once you flip the cake out.
- Use a butter knife to help release the bundt cake. Hold on before you get too eager and flip the bundt cake (hoping it just falls out). First, use a butter knife and gently run it down the sides to help release the cake. Make sure to get the centre of the bundt cake as well. Then place your serving tray over the pan and flip both the pan and tray together. Knock the top and sides of the bundt pan and your cake should release. You might need to give it a minute to fall.
How to Make a Grapefruit Bundt Cake
Step One: Rub grapefruit zest and sugar together.
Step Two: Add batter to a greased bundt pan and bake for approx. 30 minutes. Meanwhile, make grapefruit syrup.
Step Three: Remove the cake from the oven and immediately poke deep holes all over the cake. Pour the grapefruit syrup slowly over the cake. Continue until the syrup is almost gone.
Step Four: Swirl the pan as needed to let the liquid absorb into the cake. Flip the grapefruit bundt cake onto a serving plate. Brush (or poke holes and pour) the remaining syrup on the top of the cake.
Step Five: Once the cake is completely cool, pipe grapefruit icing over the entire cake.Print
This grapefruit bundt cake is super moist, sweet, tart and makes the perfect treat. It has a light crumb and is packed with citrusy, fun notes of summer. Bundt cakes pair lovely with tea or coffee but this grapefruit cake screams for bright, fresh bubbles like Prosecco.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 1 bundt Cake 1x
- Category: Dessert
- Cuisine: American
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 1 Tablespoon grapefruit zest, approx. 1 grapefruit
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup grapefruit juice, approx. 2 small grapefruits
- 1/3 cup granulated sugar
- 3/4 cup icing sugar
- 1 Tablespoon plus 1/2 teaspoon grapefruit juice
- Preheat oven to 350 F.
- Grease a bundt pan with butter and dust with flour.
- Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
- In a bowl add sugar and grapefruit zest together. Rub the sugar and zest together with your fingers or a spoon until the sugar is moist and fragrant.
- In the bowl of a stand mixer fitted with the whisk attachment, add the sugar mixture and the eggs. Beat on medium speed for approx. 3 minutes, until the mixture is thick and ribbon like.
- With the mixer running on low, slowly add the milk, then the oil and finally the vanilla.
- Next, add the dry ingredients in 3 additions, beating just until combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the syrup: Combine the grapefruit juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, continue to simmer for 1 minute. Then turn off the heat and set aside.
- Transfer the cake to a wire rack (still in the pan). Immediately use a skewer or a toothpick to poke deep holes all over the cake. Slowly pour the grapefruit syrup all over the cake, pausing as necessary to allow it to soak in. Reserve a little to top the cake with.
- Let the cake cool for 10 minutes, then carefully turn it out onto a serving tray. Brush the top of the cake with the remaining grapefruit syrup (or poke holes and pour the syrup on top).
- Make the glaze: In a bowl, stir the icing sugar and grapefruit juice together until the glaze is smooth and pliable.
- Drizzle over the cake allowing the glaze to drip down the sides. Let the glaze set before serving.
- Serving Size: 1 of 16
- Calories: 265
- Sugar: 25.2g
- Sodium: 90mg
- Fat: 11.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 38.9g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Grapefruit, Cake, Dessert, Summer, Treat, Bundt Cake
Yes, a bundt cake doesn’t have to be made in a bundt pan. You can use a round cake pan or a square pan. Depending on the amount of the batter you can also use a loaf pan or two. You just have to watch your bake time as it will differ than the original bake time in a bundt pan.
The only difference between a bundt cake and a regular cake is the pan. A bundt pan is shaped like a large doughnut that has a hole in the centre and has decorative groves within the pan. There is not a specific cake recipe that needs to be used for a bundt pan.
Timing is very important to release a bundt cake out of its pan without any issues. Let the bundt cake cool for 10-15 minutes. Slide a butter knife around the edges and centre hole to help release the cake, then flip the cake onto a serving tray while it’s still warm (tap the pan all over if the cake doesn’t release right away). Don’t wait until the cake is cool as it will stick to the sides and if you flip it when it’s too hot it may break apart in the pan.
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