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Fresh Grapefruit Cake

This dessert's particularly good for a backyard barbecue. My husband enjoys it, and our 2-year-old son thinks we're having a picnic, whenever I serve it—even if we're not! In fact, it's the only way I can get him to eat grapefruit.
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    12-16 servings


  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs
  • 3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fresh grapefruit juice
  • 3/4 cup whole milk
  • 1 teaspoon grated grapefruit zest
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups sugar
  • 2 large egg whites
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup fresh grapefruit juice
  • 1 tablespoon grated grapefruit zest
  • 2 teaspoons vanilla extract


  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in zest and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk.
  • Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  • For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
  • Pour into the bowl of a heavy-duty stand bowl; gradually add the grapefruit juice, zest and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.
Nutrition Facts
1 slice: 346 calories, 9g fat (5g saturated fat), 49mg cholesterol, 255mg sodium, 64g carbohydrate (42g sugars, 1g fiber), 4g protein.

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Average Rating:
  • sarahutz
    Aug 7, 2011

    I too could not get the icing temp to reach 160 without burning to the pan, it wouldn't go past 130 degrees.

  • sarahutz
    Aug 7, 2011

    I made this cake because I had a lot of grapefruits that needed to be used up and wanted to try something different. The cake itself turned out nice as far as texture and density. The icing did not hold up well. The flavor of grapefruit in a cake is simply not good. I am open to trying new recipes but I do not recommend this. Especially after making a special trip to the store for cake flour, bummer.

  • nancy headlee
    Aug 4, 2011

    I was sooooo disappointed. It is a lot of work for a cake that was rather dry and tasteless. I have a gas stove so low heat is a little subjective and my candy thermometer is functional but I couldn't get this to 160 degrees without the frosting on the bottom of my pan starting to burn. This is the first time I've made something from Taste of Home that I truly questioned how this could be a prize winner. It was fun to try something new though.

  • Isolda
    Feb 14, 2010

    Not sure why the previous reviewer had such a failure. I've baked this cake several times and it always turned out light as a feather and my family loves the frosting. It's strange how experiences differ so much.

  • mothertoots
    Jan 7, 2010

    I wouldn't waste the ingredients on this cake. Cake was heavy and frosting was a flop. Been baking for years and never had such an awful experience baking a cake.

  • FriedaG
    Dec 19, 2009

    Delicious and unusual. I can almost guarantee that if you take this cake to a gathering it will be the only one of its kind. I always print this recipe to hand out to those who ask for it -- someone always does!

  • katelyn
    Oct 20, 2007

    No comment left

  • Sonja
    Apr 4, 2006

    No comment left