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This mini grapefruit cake is a moist citrus cake made with fresh grapefruit juice and zest, then finished with a light grapefruit glaze. Baked in a small dish, it’s perfectly portioned and full of bright citrus flavor.
Featured Comment
“With Ruby Reds, it’s delicious. I love the way it keeps. I’m looking forward to playing with other flavors.”
– JAH
Why You’ll Love This Recipe
- Bright Citrus Flavor: Fresh grapefruit juice and zest give this mini cake a bold, refreshing citrus taste.
- Moist, Tender Crumb: The cake bakes up soft and delicate, with a fine crumb that stays moist.
- Perfectly Portioned: Baked in a small dish, this cake is just the right size for one or two servings.
- Easy to Make: Made with basic ingredients and clear steps, no special equipment needed.
There’s something unexpectedly wonderful about the way grapefruit shines in this cake. The citrus flavor is lively but balanced, and the crumb stays soft and tender from the first slice to the last.
It’s a cake that feels fresh and uplifting, especially when finished with a light grapefruit glaze that soaks into every bite. This is one of those small desserts that always leaves a lasting impression, and I think you’ll see why after the first slice.
If you love this cake, be sure to check out our other small cake recipes like my small pound cake recipe, spiced carrot cake, fruit-filled mini apple cake, decadent small German chocolate cake, and more. Each one is perfectly sized and packed with flavor.
Ingredients
If you have any ingredients leftover from this small grapefruit cake recipe, check out our Leftover Ingredients Recipe Finder.
For the Cake
- Butter: Use salted butter, softened to room temperature. It should be soft enough to indent when pressed but not melted.
- Sugar, Vanilla, and Salt: These ingredients sweeten the cake, add flavor, and balance the citrus.
- Grapefruit Juice and Zest: Fresh juice and zest provide bright grapefruit flavor. Zest only the outer colored peel to avoid bitterness.
- Egg: One large egg gives the cake structure.
- All-Purpose Flour: Forms the base of the cake.
- Baking Powder: Helps the cake rise.
- Milk: Adds moisture. Whole, low-fat, or almond milk all work.
For the Glaze
- Powdered Sugar: Use 4 tablespoons for a smooth glaze.
- Grapefruit Juice: Start with 2 teaspoons and add more to reach your preferred consistency.
Recipe Variations
These simple swaps let you customize this mini grapefruit cake:
- Lemon Cake: Replace the grapefruit juice and zest with lemon for a brighter, tangier cake.
- Orange Cake: Use fresh orange juice and zest instead of grapefruit for a sweeter citrus flavor.
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
- Nut Addition: Fold chopped almonds or walnuts into the batter for added texture.
How To Make A Small Grapefruit Cake
These step-by-step photos are included to help you visualize the process. Full ingredient amounts and detailed instructions can be found in the recipe card below.
Make the Cake
- In a medium bowl, beat the butter and sugar with a hand mixer on medium speed for about 1 minute, until smooth.
- Beat in the egg, grapefruit juice, zest, and vanilla until fully combined.
- In a small bowl, whisk together the flour, baking powder, and salt. Add to the batter and mix on low speed just until combined. Gently stir in the milk.
- Heat the oven and lightly butter a 4×6-inch or 5×5-inch baking dish. Pour in the batter and spread evenly. Bake for 40 to 45 minutes, until golden and a toothpick inserted in the center comes out clean. Let the cake cool completely.
Make the Glaze
- In a small bowl, whisk the powdered sugar and grapefruit juice until smooth.
- Use a toothpick or fork to gently poke holes over the cooled cake.
- Pour the glaze evenly over the top.
- Let the glaze set, then cut into portions and serve.
Expert Tips
- Use Softened Butter: Butter should be soft enough to indent when pressed but not melted. This helps the batter mix evenly and creates a tender crumb.
- Cream Well: Beat the butter and sugar until smooth and slightly fluffy to build structure in the cake.
- Measure Flour Carefully: Spoon flour into the measuring cup and level it off to avoid adding too much.
- Use Fresh Grapefruit: Fresh juice and zest give the cake the best citrus flavor.
- Check for Doneness: The cake is ready when the top is lightly golden and a toothpick inserted in the center comes out clean.
- Adjust the Glaze: Add more juice for a thinner glaze or more powdered sugar for a thicker finish.
Topping Ideas
These simple toppings pair well with this mini grapefruit cake:
- Homemade Whipped Cream: Light and creamy, it balances the bright citrus flavor.
- Scoop of Vanilla Ice Cream: Adds a cool, sweet contrast to the cake.
- Powdered Sugar: A light dusting for a classic finish.
- Grapefruit Zest: A small sprinkle adds fresh citrus aroma and color.
Frequently Asked Questions
Fresh grapefruit juice is recommended for the best flavor. Bottled juice can be used, but the cake may taste less bright and slightly muted.
Use a 4×6-inch or 5×5-inch baking dish.
Yes, double the ingredients and bake the cake in a 6×8-inch baking dish.
Cover the cake and store it at room temperature for up to one day or refrigerate for up to three days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini grapefruit cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Get a Quick Recipe Overview
Mini Grapefruit Cake
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
For the Cake
- 4 tablespoons salted butter -softened (¼ cup). Plus ½ tablespoon more for greasing the baking dish
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon grapefruit juice
- ½ teaspoon grapefruit zest
- ¼ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup low fat milk
For the Glaze
- 4 tablespoons powdered sugar
- 2 teaspoons grapefruit juice
Instructions
Make the Cake
- Heat the oven to 350°F (177°C)
- Grease a 5×5-inch or 4×6-inch baking dish with ½ tablespoon of butter. Place the dish on a baking sheet.
- In a medium bowl, beat the butter and sugar with a hand mixer on medium speed for 1 minute until smooth.
- Mix in the egg, grapefruit juice, zest, and vanilla until fully combined.
- In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. Gently fold in the milk.
- Pour the batter into the prepared dish and spread evenly. Bake for 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely before glazing.
Make the Glaze
- In a small bowl, whisk together powdered sugar and grapefruit juice until smooth.
- Use a toothpick or fork to poke holes all over the cooled cake.
- Pour the glaze evenly over the top.
- Once the glaze sets, slice and serve.
Notes
- Use Softened Butter: Butter should be soft enough to indent when pressed but not melted. This helps the batter mix evenly and creates a tender crumb.
- Cream Well: Beat the butter and sugar until smooth and slightly fluffy to build structure in the cake.
- Measure Flour Carefully: Spoon flour into the measuring cup and level it off to avoid adding too much.
- Use Fresh Grapefruit: Fresh juice and zest give the cake the best citrus flavor.
- Check for Doneness: The cake is ready when the top is lightly golden and a toothpick inserted in the center comes out clean.
- Adjust the Glaze: Add more juice for a thinner glaze or more powdered sugar for a thicker finish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
With Ruby Reds, it’s delicious. I love the way it keeps. I’m looking forward to playing with other flavors.
Made it with lemon juice.Delicious.
I made the grapfruit cake several months ago and it was delicious. I’m going to try making it in a donut pan. I think grapefruit donuts sound wonderful! Thank you for all your recipes.
This looks amazing. Have to purchase a couple, of fresh grapefruits. Thanks for what looks to be an awesome dessert.
I love your recipes perfect for one person thank you for making my life easier
I’m so happy to know you are finding our recipes helpful. Thank you so much for taking the time to let me know.
Hi, Joanie. The grapefruits are ripe & juicy here in Sun City, AZ, & we are trying your Mini Grapefruit Cake, but no oven temperature is provided. I’m guessing 350 degrees F?
Yes, bake at 350° F (177° C).