Sweet Baked Life

my sweet journey through life…


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Pink Grapefruit Layer Cake

Fruit kissed by the sun welcomes this light and luscious Pink Grapefruit Layer Cake.

Citrus growing in the garden.

Smell the scent of the fragrant flowers.

Lemons, limes, oranges and grapefruits.

So much fruit adorn the branches.

Bending gently as ripened, too heavy fruit falls to the ground.

Citrus is the inspiration for summer.

Refreshing as the sweet and tart fruit squirts into your mouth.

The sun has kissed these kindly.

And the soil has spurted their growth.

The citrus is delicate. The oil is light.

Brought together makes a wonderful combination.

Light and refreshing cake.

New and intriguing flavor.

Delightful.

As summer comes to an end.

Drench yourself in the sunny flavors of citrus.

Stimulate your senses.

Soft pink. Pale yellow.

A beautiful dessert worth remembering.

PINK GRAPEFRUIT LAYER CAKE

Ingredients:

For the Cake:
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla Greek yogurt
2/3 cup Algee oil*
1/2 cup freshly squeezed pink grapefruit juice
2 tablespoons pink grapefruit zest

For the Frosting:
1 cup (2 sticks) unsalted butter, softened
1 lb. (about 4 cups) confectioners’ sugar
2-4 tablespions freshly squeezed pink grapefruit juice
2 tablespoons heavy cream
2-3 drops red food coloring

Instructions:

Heat your oven to 350 degrees. Prepare three 8-inch round cake pans with non-stick cooking spray, line with parchment paper, then sprayed again, and set aside.

in a large bowl of a stand mixer with the paddle attachment, beat the sugar and eggs for about 5 minutes until light yellow and thick.

In a separate large bowl add the flor, baking soda, baking powder and salt. Whisk until combined. And, to a medium bowl add the yogurt, oil, grapefruit juice and grapefruit zest and mix until well blended.

With the mixer on low speed, add 1/3 of the flour mixture and 1/3 of the wet ingredients and mix until just combined. Repeat twice. Do not over mix.

Divide the batter into the prepared pans. Bake for 20-25 minutes; until golden brown and a toothpick inserted into the middle comes out clean. Cool for 10 minutes on a wire rack, then remove cakes from pans and let cool completely.

When the cake is cool, make the frosting. In a large bowl of a stand mixer with the paddle attachment, whip the butter on high-speed for about 5 minutes – until light and fluffy. Tune the mixer to low-speed and add the confectioners sugar, grapefruit juice, heavy cream, and the red food coloring (one drop at a time until you get the color you prefer). Turn up the speed to medium-high and beat until fluffy, about 5 minutes.

To assemble the cake, put the first cake on stand or plate, add 1/4 of the frosting, top with the second cake, 1/4 of the frosting, then the third cake, and top with 1/4 of the frosting. Use the remaining frosting for the sides and smooth with an offset spatula.

Slice. Serve. Enjoy!

Sweetly,

Sheila

 

* I won a bottle of Algee Oil from Raley’s, thanks!

{cake inspired by BHG}

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