Paula Deen Grapefruit Cake with Grapefruit Cream Cheese Frosting

Paula Deen Grapefruit Cake with Grapefruit Cream Cheese Frosting is a tender dessert with cake flour, fresh zest and tangy cream cheese frosting that comes together in 30 minutes. Save this easy Southern grapefruit cake for Easter brunch, spring showers or Sunday dinner, because it's light and citrusy.

Beat the egg whites until stiff but not dry, then fold them in gently with a rubber spatula. Stir them hard and you knock out the air that keeps the cake light, so it bakes up dense instead.

Paula keeps the batter simple with just oil, water and a little grapefruit juice, then saves the real punch for the frosting. Crushing a few grapefruit sections right into the cream cheese gives you real fruit flavor in every bite, which bottled juice alone can't match.

Paula Deen Grapefruit Cake with Grapefruit Cream Cheese Frosting

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

260

kcal

A soft, airy cake with a tender crumb sandwiches fluffy cream cheese frosting and fresh grapefruit sections. Folding in whipped egg whites keeps the layers light, while the zest and crushed fruit give the frosting its tangy bite.

Ingredients

• 1 1/2 cups sifted cake flour
  

• 3/4 cup sugar
  

• 1 1/2 teaspoons baking powder
  

• 1/2 teaspoon salt
  

• 1/4 cup water
  

• 1/4 cup Vegetable oil
  

• 1/2 teaspoon plus 1 teaspoon for frosting grapefruit zest
  

• 3 tablespoons plus 2 teaspoons for frosting grapefruit juice
  

• 3 egg yolks
  

• 3 egg whites
  

• 1/4 teaspoon cream of tartar
  

• 2 6oz) packages cream cheese
  

• 3/4 cup sifted powdered sugar
  

• 6 to 8 drops (optional) yellow food coloring
  

• 1 (16 oz) can well drained grapefruit sections
  

Directions

• Prep the pan: Preheat the oven to 350°F. Line a 9-inch cake pan with waxed paper, then spray it with nonstick oil.
• Mix the dry ingredients: Sift 1 1/2 cups cake flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt into a mixing bowl. Then make a well in the center for the wet ingredients.
• Add the wet ingredients: Add 1/4 cup water, 1/4 cup vegetable oil, 1/2 teaspoon grapefruit zest, 3 tablespoons grapefruit juice and 3 egg yolks to the well. Beat until the batter is smooth.
• Whip the egg whites: In a separate bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until stiff but not dry. Then fold them into the flour mixture a little at a time with a rubber spatula until just blended, and don't stir.
• Bake the cake: Pour the batter into the prepared 9-inch pan and bake for 25 minutes. It's done when the cake springs back as you gently touch it with a finger.
• Cool and split: Invert the pan onto a cake rack to cool, then run a spatula around the edge. Carefully lift out the cake and cut the layer in half with a serrated knife.
• Make the frosting: Let 2 packages of cream cheese soften to room temperature, then beat until fluffy. Add 2 teaspoons grapefruit juice and 1 teaspoon zest, then gradually blend in 3/4 cup powdered sugar until smooth.
• Color and flavor: Stir in 6 to 8 drops of yellow food coloring if you want it. Crush several grapefruit sections to measure 2 teaspoons, then blend them into the frosting.
• Assemble the cake: Spread frosting on the bottom half and top it with several grapefruit sections. Cover with the second layer, then frost the top and sides and garnish with the remaining sections.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Fat Daddio's 9-inch round cake pans, set of 2, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of cake flour?

You can, but the cake won't be as soft. If you only have all-purpose, remove 3 tablespoons per cup and replace them with cornstarch, then sift it well.

How should I store the frosted cake?

Because of the cream cheese frosting, keep it covered in the refrigerator. Let it sit out for about 20 minutes before serving so the cake loses its chill and the frosting softens.

Can I bake the cake layers ahead of time?

Yes, bake and cool the cake, then wrap it tightly in plastic wrap and keep it in the fridge overnight. Frost it the next day, which also makes it easier to slice into clean layers.

What if I don't have a serrated knife to split the cake?

A long, sharp chef's knife works if you use a slow sawing motion. You can also bake the batter in two thinner pans, though the baking time will be shorter, so watch for the spring-back test.

Why did my cake turn out dense?

Usually the egg whites got stirred instead of folded, or they were beaten past stiff and went dry. Fold gently just until no streaks remain so the air stays in the batter.