Gluten Free Honey Grapefruit Cake
 
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Calling all citrus lovers with this Gluten Free Grapefruit Cake with Grapefruit Curd and Citrus Buttercream! This cake takes citrus to a whole new level with grapefruit buttercream and fresh grapefruit curd. You'll never view grapefruits the same way ever again!
Author:
Recipe type: Dessert
Serves: 12-16 servings
Ingredients
  • For the cake:
  • 2 sticks butter, room temperature (12 tablespoons or ¾ cup)
  • 1½ cups granulated sugar
  • 4 large eggs, room temperature
  • 3 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 2½ cups plus 2 tablespoons high quality gluten free all-purpose flour or my preferred blend of ¾ cup white rice flour (130 g), ½ cup brown rice flour (65 g), ½ cup sweet sorghum flour (66 g), ½ cup tapioca flour (62 g), and ⅓ cup potato starch (54 g)*
  • ½ teaspoon xanthan gum (omit if your flour blend already contains it)
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 cup buttermilk, room temperature
  • ½ cup fresh squeezed grapefruit juice (about 1 grapefruit)
  • 1 tablespoon grapefruit zest
  • For the curd:
  • ¾ cup sugar
  • 1 cup fresh squeezed grapefruit juice (about 2 grapefruits)
  • 1 tablespoon grapefruit zest
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
  • 6 egg yolks, beaten
  • 5 tablespoons butter, cut into tablespoon sized chunks
  • For the frosting:
  • 1 stick butter, room temperature (8 tablespoons or ½ cup)
  • 5 cups powdered sugar, divided
  • ¼ cup fresh squeezed grapefruit juice
  • dash of salt
  • ½ teaspoon vanilla
  • 3 tablespoons heavy whipping cream (or 2 tablespoons milk)
  • 2-3 teaspoons grapefruit zest
Directions
  1. Preheat oven to 350 degrees. Lightly grease two 9" circular nonstick baking pans with cooking spray. Cut out parchment paper to line bottom of pans. Set aside.
  2. Begin making cake. In a large mixing bowl or stand mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Scrape down sides as needed. Add eggs one at a time, mixing for 30 seconds between each addition. Add vanilla and honey and mix until smooth.
  3. In a separate smaller mixing bowl, sift together gluten free flour (or my preferred flour blend), xanthan gum (if your blend doesn't already contain it), salt, baking soda, and baking powder.
  4. Add ⅓ of dry ingredients into wet mixture and mix until incorporated. Add half the buttermilk to the batter and mix until smooth. Add another ⅓ of dry ingredients and mix until combined. Add remaining buttermilk and mix until smooth. Add remaining dry ingredients and mix until combined. On low speed, slowly mix in grapefruit juice and zest. Mix until combined, scraping down sides as needed. Mixture may separate slightly, but it will bake perfectly. Let batter sit for 10 minutes.
  5. Divide batter evenly between greased cake pans and bake at 350 degrees for 28-30 minutes or until golden brown and tops spring back at touch of a finger and toothpick inserted into center of cakes comes out smooth with very few moist crumbs.
  6. Remove pans from oven and set on a cooling rack for 15 minutes. Run a sharp knife along edges of pans and carefully flip cakes out of pans and onto cooling rack (top side up) to continue cooling.
  7. While cakes are cooking, begin making curd. In a medium sized saucepan, whisk together sugar, grapefruit juice, grapefruit zest, vanilla, salt, and cornstarch. Place on medium heat and stir until mixture begins to bubble and thicken. Remove from heat and slowly pour ¼ cup of hot mixture into a bowl with beaten egg yolks, while constantly whisking. Once egg mixture is smooth, slowly pour back into saucepan while constantly whisking. Return to medium low heat and cook, stirring constantly, until thickened, about 2 more minutes.
  8. Remove curd from heat and stir in butter until completely melted. Transfer mixture to a small bowl. Cover with plastic wrap, making sure that the plastic touches the entire surface of the curd so a skin does not form. Chill in fridge for at least 2 hours.
  9. Once cakes are completely cooled and curd has chilled, begin making frosting. In a large mixing bowl or a stand mixer, beat butter until pale and smooth. Add 2 cups powdered sugar and mix until smooth. Add grapefruit juice, dash of salt, vanilla, and heavy whipping cream. Beat until smooth. Add remaining powdered sugar, ½ cup at a time and beat until smooth, scraping down sides as needed. Add grapefruit zest and mix on low until smooth. Add more whipping cream if you want the frosting thinner or more powdered sugar if you want the frosting thicker.
  10. To assemble cake, place one of the cakes on serving platter. Level out top of cake with a knife. Pipe a ¼" tall ring of frosting around the top circumference of cake, about ¼" away from edge. This will hold the curd inside. Pour about ½ the curd inside the circle of buttercream and spread evenly with knife or spatula. Place second cake on top of curd. Use remaining frosting to frost top and sides of cake. Decorate as desired.
  11. Store leftover cake in an airtight container or covered with plastic wrap in fridge for up to 5 days or in freezer for up to 3 months. If storing in freezer, wrap with at least 3 layers of plastic wrap and then gently cover with foil. Allow cake to come to room temperature before serving.
Notes
*If using your own gluten free flour blend, lightly scoop gluten free flour into measuring cups and level off with a knife before adding to your batter.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-grapefruit-cake/