Looking for a unique cake to serve at the next bridal shower, night in with friends, or even just a family dinner? This zesty grapefruit vanilla cake is bursting with mouthwatering flavor and luscious texture!
This unique twist on lemon poppy seed cake is sure to please even the most dedicated dessert traditionalists. With just the right amount of smooth vanilla to balance the bright flavors of grapefruit, this cake is the perfect kind of sweet. Everyday ingredients make this cake a cinch to whip up.
Frosted in simple, elegant white icing infused with grapefruit juice, delivers just the right hint of citrusy flavor that is more mild than lemon juice.
Decorated with beautiful, edible flowers, this grapefruit cake looks like it took hours to make but it's as quick as my Christmas coffee cake. Tiny poppy seeds and vanilla bean specks add delicate texture to each bite.
I also make this electric skillet yogurt cake and chocolate mug cake you might like.
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Ingredients
- pink grapefruit - Zested and juiced. A ripe grapefruit will have a vibrant, consistent color that ranges from yellow to a deep pink or red. The skin of a ripe grapefruit should be smooth and firm, but slightly springy to the touch. Avoid grapefruit that feels too hard or has a rough, shriveled skin.
- buttermilk - If you don't have buttermilk on hand, you can easily make your own with 1 cup milk (whole, 2%, or skim) and 1 tablespoon lemon juice or white vinegar. Add the lemon juice or vinegar to the milk, stir, and let it sit for about 5-10 minutes until it curdles slightly.
- vanilla extract - Plus some vanilla powder (optional but recommended).
- flour - You can use all-purpose flour or cake flour.
- baking powder + baking soda - Leavening agent.
- canola oil - Can also use avocado oil or safflower oil.
- poppy seeds - The seeds add a slight crunch to the cake in every bite.
- edible flowers - Optional. They will give your cake aesthetic appeal, adding elegance and sophistication as well as enhanced flavor. I highly recommend using them. Lavender, for example, adds a subtle floral note.
*Check recipe card for full ingredient amounts.
How to Make Grapefruit Vanilla Cake
Step 1. Heat oven to 350ºF (180ºC). Butter and flour a bundt cake pan. In a bowl, combine the grapefruit zest and sugar and rub with your fingers until it looks like wet sand.
Step 2. Whisk in the buttermilk, grapefruit juice, vanilla and eggs, until smooth.
Step 3. In a separate bowl, whisk together the flour, baking powder, baking soda, vanilla powder and salt. Add the dry ingredients into the buttermilk mixture. Then, add the oil and poppy seeds and mix until combined.
Step 4. Pour batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 to 60 minutes. Let it sit and cool in the pan for 10 minutes before flipping it over onto a baking rack to finish cooling.
Step 5. In a small bowl, mix the powdered sugar with the grapefruit juice and vanilla and whisk until you get a smooth icing.
Step 6. Drizzle the icing over the cake and decorate with edible flowers.
Chef's Note: You can add a bit more or less grapefruit juice depending on how thick you like the icing.
Step 7. Serve!
Joss' Tips
- Accidentally over-baked your cake? No worries! Follow this tutorial to make your cake moist after baking.
- Make your own Vanilla Powder. It's easy, fun and any leftover vanilla powder will last ages in the cupboard. It will add some luxuriousness to your cake, making it extra fancy for your dinner party or bridal shower.
Grapefruit Vanilla Cake FAQs
This cake can be stored, covered, at room temperature for up to 3 days.
It keeps in the fridge for up to 7 days.
Yes! Once cooled, cover it well with plastic wrap and place into a freezer bag or airtight container. Freeze for up to 3 months.
More Dessert Recipes to Consider
If you tried this Grapefruit Vanilla Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Grapefruit Vanilla Cake
Ingredients
For the Cake
- 1 grapefruit - zested
- 1 cup sugar
- ½ cup buttermilk
- ½ cup grapefruit juice - freshly squeezed
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon vanilla powder - or 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ⅔ cup canola oil
- 1 tablespoon poppy seeds
- edible flowers - optional
For the Icing
- ½ cup powdered sugar
- 2 teaspoons grapefruit juice - or enough to reach desired consistency
- ¼ teaspoon vanilla powder - or ½ teaspoon vanilla extract
Instructions
- Heat oven to 350ºF (180ºC). Butter and flour a bundt cake pan. In a large bowl, combine the grapefruit zest and sugar and rub with your fingers until it looks like wet sand.
- Whisk in the buttermilk, grapefruit juice, vanilla and eggs, until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, vanilla powder and salt. Add the dry ingredients into the buttermilk mixture. Then, add the oil and poppy seeds and mix until combined.
- Pour the batter into the prepared pan. Bake until a toothpick or skewer inserted into the center comes out clean, about 45 to 60 minutes.
- Let it sit and cool in the pan for 10 minutes before flipping it over onto a baking rack to finish cooling.
- In a small bowl, mix the powdered sugar with the grapefruit juice and vanilla. Whisk until you get a smooth icing (you can add a bit more or less grapefruit juice depending on how thick you like the icing).
- Drizzle the icing over the cake and decorate with edible flowers. Serve!
Equipment
Notes
- Make your own Vanilla Powder.
- This cake can be stored, covered, at room temperature for up to 3 days, in the fridge for up to 7 days or in the freezer for up to 3 months.
- A ripe grapefruit will have a vibrant, consistent color that ranges from yellow to a deep pink or red. The skin of a ripe grapefruit should be smooth and firm, but slightly springy to the touch. Avoid grapefruit that feels too hard or has a rough, shriveled skin.
- If you don't have buttermilk on hand, you can easily make your own with 1 cup milk (whole, 2%, or skim) and 1 tablespoon lemon juice or white vinegar. Add the lemon juice or vinegar to the milk, stir, and let it sit for about 5-10 minutes until it curdles slightly.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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