Grapefruit Cake is a delightful citrus-flavored dessert that captures the tangy and refreshing essence of grapefruit in both the cake and the frosting.

This unique cake is perfect for citrus lovers, offering a bright and zesty flavor that is both refreshing and satisfying.

With its moist cake layers and creamy frosting infused with grapefruit zest and juice, this cake is sure to brighten up any occasion or meal.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup freshly squeezed grapefruit juice
• 1/2 cup buttermilk, at room temperature
• Zest of 1 grapefruit

For the Grapefruit Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups confectioners’ sugar
• 1/4 cup freshly squeezed grapefruit juice
• Zest of 1 grapefruit
• 1 teaspoon vanilla extract

For Garnish:

Thinly sliced grapefruit rounds, for decoration (optional)

Fresh mint leaves, for garnish (optional)

How to Make Grapefruit Cake:

Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Make the Cake:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in grapefruit juice and grapefruit zest until well combined.

Gradually add the flour mixture in three additions, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.

Bake the Cake:

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Grapefruit Cream Cheese Frosting:

In a large mixing bowl, beat together softened cream cheese and butter until smooth and creamy.

Gradually add confectioners’ sugar, one cup at a time, beating well after each addition.

Mix in grapefruit juice, grapefruit zest, and vanilla extract until frosting is smooth and fluffy.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand.

Spread a generous layer of grapefruit cream cheese frosting over the top.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Garnish and Serve:

Garnish the cake with thinly sliced grapefruit rounds and fresh mint leaves, if desired.

Slice and serve Grapefruit Cake immediately, or refrigerate until ready to serve.

Chef’s Note:

Grapefruit Zest: Be sure to zest the grapefruit before juicing it, as it’s easier to zest a whole fruit.

Storage: Store leftover Grapefruit Cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.

Variations: For added texture and flavor, you can fold in chopped candied grapefruit peel into the cake batter or sprinkle it on top of the frosting.

Nutrition Information (per serving, based on 12 servings):

• Calories: 400 kcal
• Protein: 4g
• Carbohydrates: 55g
• Fat: 19g
• Sodium: 200mg
• Fiber: 1g
• Sugars: 40g

Enjoy this refreshing Grapefruit Cake, where the citrusy notes and creamy frosting come together to create a delightful dessert that’s perfect for any occasion!

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