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Fresh Grapefruit Cake

5 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 30 min. + cooling

Makes

12-16 servings

Updated: Feb. 17, 2022
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.
Fresh Grapefruit Cake
Fresh Grapefruit Cake Recipe photo by Taste of Home
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Ingredients

  • 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
  • FROSTING:
  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Cake Flour
Editor's Note: When a recipe calls for cake flour, you can substitute all-purpose flour, but not on a one-for-one basis. For every cup of cake flour called for in the recipe, use a cup minus 2 tablespoons of all-purpose flour. Your cakes may have a slightly heavier, coarser texture made with all-purpose flour.

Nutrition Facts

1 slice: 346 calories, 9g fat (5g saturated fat), 49mg cholesterol, 255mg sodium, 64g carbohydrate (42g sugars, 1g fiber), 4g protein.