Pink Gin and Grapefruit Layer Cake Recipe
This exquisite Pink Gin and Grapefruit Layer Cake is the ultimate celebration dessert, blending botanical gin notes with the bright acidity of ruby red grapefruit. The moist sponge is soaked in a gin-infused syrup and layered with a velvet-smooth grapefruit buttercream for a perfectly balanced treat.
- Prep
- 45 min
- Bake
- 35 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 585 kcal
Method
Preheat your oven to 180°C (350°F) and grease and line two 20cm (8-inch) round cake tins with parchment paper.
In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with each to prevent curdling.
Gently fold in the remaining self-raising flour, grapefruit zest, and 3 tablespoons of pink gin until the batter is smooth.
Divide the batter evenly between the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
While the cakes bake, make the gin syrup by heating 2 tablespoons of grapefruit juice, 50g of sugar, and 60ml of pink gin in a small saucepan until the sugar dissolves. Bring to a simmer for 1 minute then remove from heat.
Once the cakes are out of the oven, prick the surfaces with a skewer and pour the warm gin syrup over them. Let them cool completely in the tins.
For the buttercream, beat the butter until very pale. Gradually add icing sugar and 2 tablespoons of grapefruit juice, whisking until light and airy. Add a drop of pink food coloring if desired.
Sandwich the cooled sponges together with a thick layer of buttercream, then frost the top and sides. Garnish with fresh grapefruit slices or dried botanicals.
Notes from the kitchen
Ensure your butter and eggs are at room temperature to prevent the cake batter from splitting.
For a more vibrant pink color in the sponge, you can add a tiny drop of pink gel food coloring to the batter.
