Orange Citrus Cake with Grapefruit Buttercream

This recipe was developed for Bob’s by Bill Bowick and David Bouffard from Sugar Bakeshop in Charleston, SC, for our fabulous event, Flour + Heart, held in NYC in 2015.

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Votes: 11
Rating: 3.36
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Servings 30cupcakes or 1- 3 layer cake
Prep Time 20minutes
Cook Time 20 - 25minutes
Submitted By Bill Bowick & David Bouffard of Sugar Bakeshop
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 3.36
You:
Rate this recipe!
Servings 30cupcakes or 1- 3 layer cake
Prep Time 20minutes
Cook Time 20 - 25minutes
Submitted By Bill Bowick & David Bouffard of Sugar Bakeshop
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake
  1. Beat eggs until light and lemon colored and set aside. Beat butter, sugar, vanilla, and orange zest on medium high for about 3 minutes.
  2. Sift dry ingredients and fold eggs into creamed sugar mixture. Alternate adding sifted dry ingredients with milk and orange juice, mixing only until just combined.
  3. Bake at 350 for about 20 to 25 minutes or until cake springs back (reg. cupcakes 15 to 16 minutes and mini cupcakes about 12 minutes)
  4. Turn out when barely cooled. Decorate with fresh sugared blueberries.
Grapefruit Buttercream Icing
  1. Zest & juice grapefruit (ruby red have the best color).
  2. Heat juice of ½ fresh squeezed ruby red grapefruit until reduced by half. Set aside.
  3. Bring butter to room temperature. Sift the powdered sugar.
  4. Cream butter and zest until smooth - about 3 minutes. Scrape sides of bowl. Add ½ of the powdered sugar and all of the grapefruit juice. Mix until combined. Scrape bowl. Add remaining powdered sugar and all of the heavy cream. Mix until smooth.
Recipe Notes

Makes a 3 layer, 9" cake, 30 regular sized cupcakes, or 60 mini cupcakes.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Orange Citrus Cake with Grapefruit Buttercream

    1. recipe specialist

      Hi Tracy,
      Thank you for bringing this to our attention. The eggs can be folded in before the flour and liquid is added; they can be incorporated into the creamed butter and sugar before you alternate the sifted flour and the milk/orange juice. We’ve also corrected the serving size- the recipe will make a three layered cake or it will also make approximately 30 cupcakes.

      Reply

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