Are you looking to add a touch of edible enchantment to your special occasion? Picture this: a cake that blends the delicate charm of roses with the vibrant zest of grapefruit. Introducing our Rose & Grapefruit Fluted Cake! Whether you're celebrating a joyous baby shower, a love-filled engagement party, a whimsical bridal shower, or any unforgettable gathering, this extraordinary dessert is the perfect centerpiece. It's a cake that speaks the language of celebration, making every moment feel like pure magic. Made with our Fluted Tube Pan from our Cast Aluminum collection, you can create elegant cake designs effortlessly. So, for all those hosts and hostesses out there, here's our Rose & Grapefruit Fluted Cake recipe for you to recreate at home. Let your Fluted Cake set the stage for an unforgettable occasion.
Equipment
- Marissa Fluted Cake Pan
- Mixing bowls
- 2-1 Scraper & Spatula 10”
- Stainless Steel Whisk
- Set of 3 Cooling Rack
- 4pcs Measuring Cups with Scraper
Ingredients
- 3/4 Cup Vegetable Oil
- 1/2 Cup Unsalted Butter melted
- 2 Cups Sugar
- 1 Cup Buttermilk
- 1 1/2 tsp Vanilla extract
- 1 tbsp Grapefruit Zest
- 2 1/2 cups all-purpose flour
- 1 tsp Baking Powder
- 1 tsp salt
- 2 tbsp Rose Simple Syrup or Rose Water
Icing:
- 1 Cup Grapefruit Juice, freshly squeezed
- 2 Cups Icing Sugar
- 1 Tsp Rose Syrup or Rose Water
Instructions
- Preheat the oven to 350F.
- Take out your fluted cake pan, but don't grease it yet.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine and set aside.
- In a second mixing bowl, combine the vegetable oil, melted butter, and sugar. Mix to combine well - about 2-3 minutes with a handheld mixer. Slowly add the eggs one by one and then the buttermilk. Continue beating and add the vanilla and grapefruit zest and rose syrup.
- Add half of the flour mixture and continue beating until almost incorporated. Add the rest of the flour mix and continue beating until everything is well incorporated and smooth.
- Grease your pan and add the cake mix. Bake for about 40 minutes or until done. To check the doneness of the cake, insert a toothpick in the middle of the cake. If it comes out clean, you can take it out.
- Let the cake cool a bit before transferring it to a cooling rack to finish cooling off.
- To make the icing whisk together the grapefruit juice, icing sugar, and rose syrup until well incorporated. Drizzle all over the cake.
Make This Gluten-Free
Notes: For Gluten-Free cake use the blend below instead of the all-purpose flour. Mix the ingredients before you add them to the mix.
- 1 ⅓ Cup Chickpea Flour
- ¾ Cup Almond Flour
- ¼ Cup Potato Starch
- 1 tbsp Baking Powder
- ½ Tsp Salt
- ½ tsp Xanthan Gum
