Mini Grapefruit Cake

This mini grapefruit cake is bright, flavorful, and easy to make with fresh grapefruit juice. It’s a cheerful, citrusy treat that’s perfect for one or two!

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 softened salted butter—it should indent easily when pressed but not be melted.
• Sugar, Vanilla, Salt, Grapefruit Juice & Zest: These add flavor. Use a fine grater to zest only the outer colored layer of the grapefruit to avoid bitterness.
• Egg: One large egg provides structure.
• Flour: Gives the cake its base and structure.
• Baking Powder: Helps the cake rise and stay light.
• Milk: Adds moisture. Use whole, low-fat, or almond milk if preferred.

For the Glaze

• Powdered Sugar: Also called confectioners’ sugar. Use 4 tablespoons.
• Grapefruit Juice: Start with 2 teaspoons. Adjust to taste and desired glaze consistency.

Note: Adjust the glaze to your preferred consistency—add more juice for a thinner glaze or more sugar for a thicker one. You can also leave the cake plain or top it with the cream cheese frosting used in our red velvet cake recipe for a richer finish.

How To Make A Grapefruit Cake

These photos and instructions are here to help you visualize how to make a small grapefruit cake. See the recipe box below for ingredient amounts and full recipe instructions.

1. Cream the Butter and Sugar: In a medium bowl, beat the butter and sugar with a hand mixer on medium speed for 1 minute until smooth.
2. Add Wet Ingredients: Mix in the egg, grapefruit juice, zest, and vanilla until fully combined.
3. Add Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients on low speed. Gently fold in the milk.
4. Bake: Preheat the oven. Lightly butter a 4×6 or a 5×5-inch baking dish. Pour in the batter and spread evenly. Bake for 40–45 minutes, or until golden and a toothpick comes out clean.

Let the cake cool completely before glazing—this helps the glaze soak in evenly without melting.

1. Make the Glaze: In a small bowl, whisk together powdered sugar and grapefruit juice until smooth.
2. Poke Holes: Gently poke holes all over the cooled cake using a toothpick, knife tip, or fork.
3. Add the Glaze: Pour the glaze evenly over the surface of the cake.
4. Slice and Serve: Once the glaze sets, cut into portions and serve.

Expert Tips

• Use Real Butter: Skip the margarine—real butter adds better flavor and texture.
• Soften Butter Properly: Butter should indent easily when pressed but still hold its shape.
• Cream Thoroughly: Beat butter and sugar until light and fluffy to create a smooth, airy batter.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off—don’t scoop directly from the bag.
• Check Your Oven: Use an oven thermometer to make sure your oven is heating accurately.
• Adjust the Glaze: Add more juice for a thinner glaze or more sugar for a thicker one.

Topping Ideas

Take your mini grapefruit cake to the next level with one of these simple and delicious toppings:

• Whipped Cream: A soft, creamy finish that complements the citrus flavor.
• Vanilla Ice Cream: Adds a cool, sweet contrast to the bright cake.
• Powdered Sugar: A quick dusting gives a clean, classic look.
• Citrus Zest and a Grapefruit Segment: Garnish with extra zest and a small slice of grapefruit for a fresh, vibrant touch

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.

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