Description
A vibrant and refreshing layered cake featuring tender cake infused with bright grapefruit flavor, complemented by the subtle crunch of poppy seeds. Each moist cake layer is generously frosted with a smooth, creamy icing, creating a delightful balance of sweet and tangy notes. The cake presents a beautiful visual with its alternating colors and delicate poppy seed speckles, offering a light and elegant dessert experience.
Ingredients
- **For the Cake:**
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tablespoons fresh grapefruit zest
- ¼ cup fresh grapefruit juice
- 3 tablespoons poppy seeds
- Optional: A few drops pink food coloring
- **For the Cream Cheese Frosting:**
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons fresh grapefruit juice (optional, for tang)
- **For Garnish:**
- Fresh blueberries
- Extra poppy seeds
Instructions
- **Prepare Pans:** Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or three 6-inch round cake pans. Line the bottoms with parchment paper.
- **Combine Dry Ingredients:** In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- **Cream Butter and Sugar:** In a large bowl, cream the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- **Add Wet Ingredients:** In a separate bowl, combine the milk, vegetable oil, grapefruit zest, and grapefruit juice.
- **Alternate Wet and Dry:** Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix the batter. Gently fold in the poppy seeds.
- **Divide and Color (if desired):** Divide the batter evenly into the prepared cake pans. If creating a pink layer, take one portion of batter and gently fold in a few drops of pink food coloring until the desired shade is reached, then pour it into its designated pan.
- **Bake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
- **Cool:** Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Make Frosting:** While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until the frosting is light and fluffy. Stir in the vanilla extract and the optional grapefruit juice for an added tang.
- **Assemble:** Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Repeat with the remaining cake layers. Frost the top and sides of the entire cake smoothly.
- **Decorate:** Sprinkle extra poppy seeds over the top of the cake and arrange fresh blueberries as desired for garnish.
Notes
Ensure all cold ingredients, such as butter, cream cheese, and eggs, are at room temperature for a smoother batter and frosting.
Do not overmix the cake batter; overmixing can lead to a tough cake texture. Mix only until ingredients are just combined.
Allow the cake layers to cool completely before frosting to prevent the frosting from melting and sliding off.
For a cleaner slice, chill the frosted cake for at least 30 minutes before serving.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 420
- Fat: 20g
- Carbohydrates: 58g
- Protein: 5g