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Grapefruit Cake with Grapefruit Cream Cheese Frosting Recipe

Grapefruit Cake with Grapefruit Cream Cheese Frosting

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on March 27, 2013

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    This cake is really delicious. It is light and refreshing, but the frosting is the showstopper. Over all is a very balanced and most cake.

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  • on August 17, 2012

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    The Best Cake that we have ever eaten I take it to many funtions and everybody just raves about it and they always ask me to bring it. Jean

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  • on April 24, 2012

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    OMG! My husband (who I believe will someday turn into a grapefruit asked me to make this. I was curious, although I didn't have much hope for it, so I made this extremely easy and delicious cake (suprise!. We are so tired of chocolate and this is so different. The citrus flavor is pronounced without being heavy and the cake with the frosting is not sickeningly sweet like so many others are. Best of all, it was a nice size. Only one layer sliced in half is enough for 2 people. It was one of the best "scratch" cakes I ever made! Thanks again Paula!!!

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  • on April 15, 2012

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    Very tasty! I made it with a lime buttercream frosting. I didn't have cream of tarter and substituted some more grapefruit juice in the egg whites as a stabilizer and it worked fine. I used a fresh ruby red grapefruit. The cake recipe also works for making cupcakes. The yield is 24 cupcakes and it takes about 13 or 14 minutes at 350F.

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  • on January 13, 2012

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    This indeed is a scrumptious cake. The only thing I did differently was use fresh grapefruit as opposed to canned grapefruits. Try it!

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  • on December 25, 2011

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    What to do with all this grapefruit from our beautiful Texas Ruby Red grapefruit tree? I made this recipe using fresh grapefruit for a Christmas cake!! I didn't use food coloring in the frosting, but I used a bundt cake pan, frosted the cake with the white frosting, and put the grapefruit in the center (spent all day peeling grapefruit, but it was worth it all. I drained the grapefruit then put the grapefruit sections in the center of the cake and topped it off with a sprig of holly! It's so festive! Everyone wants a piece before dinner...but too bad...they have to wait! Thank you Paula for a fun and different cake! It's so light and complements are Texas Ruby Reds perfectly! Plus it's the perfect treat after a heavy dinner (to eat much later in the evening of course.

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  • on August 13, 2011

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    I have noticed that the recipe here on the website says to use 1 1/2 cups of flour but Paula, on the show, says only 1/2 cup. Does anyone know which is actually correct?

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  • on July 21, 2011

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    I turned this cake recipe into cupcakes. I got around a dozen cupcakes out of the batter. I then spread the yellow frosting over the cupcakes with a knife. These cupcakes are so light, airy and refreshing. Great for summer parties.

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  • on June 23, 2011

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    I made this recipe into cupcakes - I got 17 cupcakes, which baked for 20 minutes at 350 degrees. Then, I topped the cupcakes with the frosting - used a ziploc bag fitted with a star tip to pipe it on. I only needed 3 drops of yellow food coloring to tint the cream cheese frosting. I really enjoyed these cupcakes - very light and refreshing, not heavy at all. This recipe produces more of a chiffon cake style crumb (light and airy... very different from what you would get from a box type mix.

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  • on June 13, 2011

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    The recipe is fine. But it isn't a Paula Deen original. My 85 year old mother has had a recipe almost identical to this one for close 50 years. The original cake was served in a restaurant at which Natalie Wood dined. She was so taken with the cake she requested the recipe. As the restaurant manager would not give her the recipe, she figured out what was in it and made one for herself. I've made the cake many times in my 57 years.

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