Ingredients

For the Cake:

  • 2 cups (240g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (200g) granulated sugar
  • Zest of 1 large grapefruit
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¼ cup (60ml) elderflower liqueur (e.g., St-Germain)
  • ½ cup (120ml) fresh grapefruit juice
  • ½ cup (120ml) buttermilk
  • 1 tsp vanilla extract

For the Elderflower Buttercream:

  • 1 cup (225g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2 tbsp elderflower liqueur
  • 1 tbsp fresh grapefruit juice
  • 1 tsp vanilla extract
  • Pinch of salt

For Garnish (Optional):

  • Candied grapefruit peel
  • Edible flowers (e.g., elderflowers or pansies)
  • Grapefruit zest

Equipment

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Zester
  • Cooling rack
  • Offset spatula

Instructions

Step 1: Prepare the Cake

  1. Preheat the oven: Set to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Combine sugar and zest: In a large bowl, rub the grapefruit zest into the granulated sugar with your fingers until fragrant. This releases the oils for extra flavor.
  4. Cream butter and sugar: Add softened butter to the zested sugar and beat with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Add eggs and liquids: Beat in eggs one at a time, followed by elderflower liqueur, grapefruit juice, and vanilla extract. The mixture may look slightly curdled; this is normal.
  6. Alternate dry and wet ingredients: Add half the dry ingredients to the wet mixture, mixing on low until just combined. Add buttermilk, mix, then add remaining dry ingredients. Mix until smooth, but do not overmix.
  7. Bake: Divide batter evenly between the prepared pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.

Step 2: Make the Elderflower Buttercream

  1. Beat butter: In a large bowl, beat softened butter with an electric mixer until creamy, about 2 minutes.
  2. Add powdered sugar: Gradually add sifted powdered sugar, 1 cup at a time, beating on low until incorporated, then on medium until smooth.
  3. Add flavorings: Mix in elderflower liqueur, grapefruit juice, vanilla extract, and a pinch of salt. Beat on high for 2–3 minutes until light and fluffy. Adjust consistency with a teaspoon of grapefruit juice if too thick, or more powdered sugar if too thin.

Step 3: Assemble the Cake

  1. Level the cakes: If needed, use a serrated knife to trim the tops of the cooled cakes to make them flat.
  2. Frost the first layer: Place one cake layer on a serving plate. Spread a generous layer of elderflower buttercream over the top.
  3. Add the second layer: Place the second cake layer on top, pressing gently to secure. Frost the top and sides of the cake with the remaining buttercream, using an offset spatula for a smooth finish.
  4. Decorate: Garnish with candied grapefruit peel, edible flowers, or a sprinkle of grapefruit zest for a vibrant touch.

Step 4: Serve

  • Chill the cake for 20 minutes to set the frosting, if desired.
  • Slice and serve at room temperature for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips

  • Elderflower liqueur substitute: If you don’t have elderflower liqueur, use elderflower cordial diluted with a splash of water (1:1 ratio) for a non-alcoholic version.
  • Candied grapefruit peel: To make, simmer thin strips of grapefruit peel in a 1:1 sugar-water syrup for 20 minutes, then drain and let dry until tacky. Roll in sugar for extra sparkle.
  • Make ahead: Bake cake layers a day in advance and wrap tightly in plastic wrap. Frosting can also be made ahead and refrigerated; bring to room temperature before using.

Nutritional Information (Per Slice, Approx. 12 Servings)

  • Calories: 420 kcal
  • Fat: 20g
  • Carbohydrates: 56g
  • Protein: 4g

Enjoy this Elderflower Grapefruit Cake as a delightful centerpiece for your next celebration!