Go Back

Grapefruit Poppy Seed Layer Cake

A stunning three-layer citrus cake featuring plain and poppy seed sponges, filled with tangy grapefruit curd and topped with fresh blueberries.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Spring
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 3 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 eggs large, room temperature
  • 1 tbsp grapefruit zest
  • 0.5 cup grapefruit juice freshly squeezed
  • 0.5 cup buttermilk room temperature
  • 1 tsp vanilla extract
  • 3 tbsp poppy seeds for middle layer only
Filling & Frosting
  • 1 cup grapefruit curd or thick jam
  • 2 cups cream cheese frosting or vanilla buttercream
  • 0.5 cup fresh blueberries for garnish

Equipment

  • Three 8-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. In a mixer, cream butter, sugar, and grapefruit zest until light and fluffy. Add eggs one at a time, then vanilla.
  4. Mix grapefruit juice and buttermilk. Alternate adding dry and wet ingredients to the butter mixture, beginning and ending with dry.
  5. Divide batter into two bowls (one with 1/3 of batter, one with 2/3). Fold poppy seeds into the 1/3 portion.
  6. Pour the poppy seed batter into one pan, and divide the plain batter between the other two. Bake 22-26 minutes until a toothpick comes out clean. Cool completely.
  7. Place one plain layer on a plate. Spread half the grapefruit curd on top. Place poppy seed layer on top, followed by remaining curd, then the final plain layer.
  8. Frost the outside of the cake with cream cheese frosting. Top with fresh blueberries and a sprinkle of poppy seeds.

Notes

For best results, chill the assembled cake for 30 minutes before slicing to let the filling set. Store leftovers in the refrigerator for up to 4 days.