Grapefruit Cake

  • Serves

    serves 12


This citrus-spiked sheet cake is a Texas potluck favorite.


  • 3 pink grapefruits
  • 23 cup unsalted butter, softened, plus more
  • 3 cups cake flour, plus more
  • 1 tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 34 cups sugar
  • 2 eggs
  • 34 cup milk
  • 1 12 tbsp. vanilla extract
  • 1 lb. cream cheese, softened
  • 2 12 cups confectioners' sugar


Step 1

Zest 1 grapefruit to make 2 tsp. zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1⁄2 cup plus 1 tbsp.; set aside.

Step 2

Heat oven to 350°. Butter and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1⁄2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40–45 minutes; let cool.

Step 3

In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1⁄2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.

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