Recipes, Techniques

Miniature Grapefruit Layer Cake

Pink is a delicate colour and often represents harmony and sweetness. It brings us back to happy memories of our childhood, has a calming effect on our emotions, bringing peace, relaxation, and satisfaction and relieves all negative feelings. Pink is also often affiliated with pink flamingos, an elegant and beautiful animal that symbolizes balance and harmony and teaches one to take time off so as to enjoy the simple pleasures of life…

What better way to enjoy one’s afternoon than to savour a creamy layer cake, with just a hint of ruby red grapefruit flavouring; The exotic pink touch of this lovely dessert will relax you just enough to allow your mind to wander off to far away shores, beautiful Jamaican rainforests, green palm trees swaying in the wind and little sea turtles blowing bubbles in the Caribbean …

For an even more decadent afternoon tea, help yourself to a Caipirissima Cocktail as you enjoy your grapefruit layer cake, ecstasy guaranteed!

Pink Flamingo painting
Pink Flamingo, watercolour on canvas


Cost: +++
Difficulty: ++


  • 385g flour
  • 152g butter softened
  • 225g caster sugar
  • 2 eggs
  • 3 teaspoons of baking powder
  • 240ml of milk
  • 250ml of grapefruit juice, freshly squeezed
  • 2 teaspoons of natural vanilla essence
  • A pinch of salt
  • The zest of 1 grapefruit, finely grated

For the icing

  • 250g mascarpone
  • The juice of 1 freshly squeezed grapefruit
  • Half a grapefruit sliced into small triangles or rounds (for the decoration)
  • 50g icing sugar
  • A drop of pink (or red food) colouring

Pastry instruments

  • A lyre
  • 2 pastry cutters: One of 10 cm, the other 15 cm
  • 2  baking tins, 5 cm in width
  • Piping bag + nozzle
  • A metal spatula (for the icing)
  • A round turntable (for the icing)
  • 3 small wooden rods
Miniature grapefruit layer cake
Miniature grapefruit layer cake

Preheat the oven to 185°C (365°F). Grease two round baking tins, 5 cm in width.
(Because this is a layer cake, double the quantities of each ingredient).

In a large mixing bowl, sift the flour, baking powder, and salt. Set aside. Meanwhile, in another bowl, cream the butter and sugar until light and fluffy, and add the eggs, one at a time making sure the mixture is well combined. Then, finely grate the rind of 1 grapefruit and add it to the mixture.

Squeeze and sieve the juice of one grapefruit into a small bowl and add the vanilla essence. Pour the “dry” mixture into the “liquid mixture,” and add the grapefruit juice and milk, alternating each ingredient, and making sure that the mixture is smooth and well combined. Divide and pour the cake batter into the cake tins, making sure there is an equal amount in both. Bake for approximately 40 minutes. (Depending on the width of your cake pans, you may have to bake the cakes another 10 to 20 minutes, or until the tip of a knife comes out clean). Leave each cake to cool on a rack for an hour. Using a lyre, cut each cake so that their height is equal to 10 cm.

Then, using 2 round pastry cutters (first one is 10 cm wide, the second is 15 cm wide), cut out a round shape into each cake. These two smaller cakes will be the “miniature” cakes you will then ice.

For the icing

In a large bowl, whisk the mascarpone, icing sugar and grapefruit juice together until smooth. The icing should be firm yet souple. Chose the nozzle of your choice and pour a quarter of the icing into a piping bag. Set aside for later.

Meanwhile, use the rest of the icing to ice each cake, making sure you smooth down the sides and top with a long, metal spatula (TIP: it’s far easier to ice a cake on a turntable). Insert three small wooden rods in the middle of the larger cake and gently place a round cardboard cutout in the middle (This will keep the upper-level cake from sinking into the lower level). Allow each cake to chill for 15 minutes in the fridge before decorating them).

Using the icing that was set aside, pipe the designs of your choice on top of and around each cake. Delicately place some grapefruit pieces on top of and/or around the cake.

Enjoy this cake with an exotic fruit cocktail for a highly decadent afternoon tea!

Miniature grapefruit layer cake
Miniature grapefruit layer cake

Hoping to see you again next week for more exciting recipes…


Caipirissima Cocktail


  1. 1.5 oz Silver Mount Gay Rum
  2. 4 oz Fresh squeezed pink grapefruit juice
  3. 1 oz Fresh squeezed orange juice
  4. .5 oz Simple syrup
  5. lime wedge
  6. Ice

References: Pink flamingos , the symbolism of the colour pink, the colour pink,

To find out how to make a Caipirissima cocktail visit this website “” or click on this link.





5 thoughts on “Miniature Grapefruit Layer Cake”

  1. I love the mascarpone icing! It is light, but full of flavor and ultra moist. The grapefruit juice gives a good balance to the sweet and the pink is very calming and beautiful. This recipe yields a dense cake that goes well with the ensemble.

    1. thanks for all the positive feedback and for faithfully following every post! It’s nice to have such an appreciative follower on board! I would be happy to bake for you any time!

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