Grapefruit Yogurt Cake with Grapefruit Buttercream

Over the weekend I made a cake for my birthday.

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I know, I made my own birthday cake. But what other time during the year do I get to make a whole cake for myself? And for someone who loves to be in the kitchen, it was a joy to make.

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I saw this cake and was inspired by how PRETTY it is (and grapefruit syrup…yum!). Β I don’t mind angel food cake, but it isn’t my absolute favorite for a birthday. Then I saw this cake and omg my mouth started watering.

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BUT, the frosting is the best part of birthday cake and is sadly missing in that recipe. So I did some research on pinterest and found this one.

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The cake is light, fresh and moist from the grapefruit juice. Topped with the frosting it is perfectly sweet and springy. Perfect for warmer weather (hopefully) and my birthday!

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Grapefruit Yogurt Cake with Grapefruit Buttercream

Cake:

1/2 cup granulated sugar
zest of 1 grapefruit
2 large eggs
1 cup plain non-fat Greek yogurt
1/3 cup light olive oil
1 teaspoon vanilla extract
1/3 cup + 2 tablespoons freshly squeezed grapefruit juice (about 1 grapefruit)
2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Frosting:

3/4 cup freshly squeezed grapefruit juice
1 stick butter, room temperature, cut into cubes
zest of 1 grapefruit
4 cups powdered sugar
1-2 tablespoons half and half

Directions:

1. Preheat oven to 350 degrees F. Grease 1 cake pan

2. In a large bowl, mix together sugar and grapefruit zest with your fingers until fragrant. Beat in eggs one at a time. Mix in yogurt, olive oil, vanilla extract, and 2 tablespoon grapefruit juice (reserve 1/3 cup for later). Stir in flour, baking powder, and salt.

Pour batter into cake pans and bake for 35 minutes, or until a toothpick comes out clean. Using a fork, poke holes in the cake. Brush the remaining 1/3 cup grapefruit juice on top on the cake layers, allowing the juice to soak into the cake. You will feel like you are putting a ton of juice in the cake, but trust me it makes it super moist. Β Allow to cool to room temperature.

Meanwhile, in a small saucepan, bring grapefruit juice to a boil and simmer until it reduces and thickens to about 1/4 cup. Cool to room temperature.

In a large bowl (I used a large tupperware bowl), beat together butter and grapefruit zest until smooth. Mix in thickened grapefruit juice. Add powdered sugar 1/2 cup at a time until smooth. If the frosting is too think, add heavy cream one tablespoon at a time until desired consistency is achieved.

Split cake in half, spread half of the buttercream between the two layers. The rest is spread on the top and sides of the cake.

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3 thoughts on “Grapefruit Yogurt Cake with Grapefruit Buttercream

  1. Pingback: Raspberry Coffee Cake | collegiate kitchen

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