Description
This elegant layer cake features a tender, moist vanilla sponge infused with subtle citrus notes. It is generously filled with a light, creamy frosting that provides a delicate contrast to the vibrant, tangy grapefruit topping. The top layer showcases glistening, fresh grapefruit segments set in a clear, refreshing glaze, offering a beautiful balance of sweet and tart flavors with every bite.
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 grapefruit
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons fresh grapefruit juice
- For the Grapefruit Topping:
- 2 large grapefruits, segmented and juiced (reserve juice)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ½ cup water (or reserved grapefruit juice)
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, cream softened butter until light and fluffy. Beat in eggs one at a time. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry. Stir in vanilla extract and grapefruit zest. Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a large bowl, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, beating until light and fluffy. Stir in vanilla extract and grapefruit juice.
- Prepare the Grapefruit Topping: Segment the grapefruits, removing all pith and membrane. Collect any juice. In a small saucepan, combine ½ cup granulated sugar, cornstarch, and ½ cup water (or reserved grapefruit juice). Whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Remove from heat and let cool slightly. Gently fold in the grapefruit segments.
- Assemble the Cake: Once cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate. Spread about one-third of the cream cheese frosting evenly over the top. Place the second cake layer on top. Spread another third of the frosting over the second layer. Carefully spoon the grapefruit topping over the frosting, spreading it evenly to the edges. Use the remaining frosting for the sides if desired, or leave them exposed for a rustic look.
- Chill: Refrigerate the cake for at least 2 hours to allow the topping to set and the flavors to meld.
Notes
Ensure all dairy ingredients for the frosting are at room temperature for a smooth, lump-free consistency.
For perfectly clean grapefruit segments, use a sharp paring knife to cut along the membranes.
Chilling the cake thoroughly is crucial for the topping to set and for easier slicing.
This recipe can also be made with oranges or tangerines for a different citrus profile.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g