Ingredients

The following ingredients have 15 Servings
  • 1 ruby red grapefruit
  • 1 cup butter (melted)
  • 1/2 cup water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese (at room temperature)
  • 1/2 cup butter (at room temperature)
  • 1 teaspoon vanilla extract
  • 4 cups confectioners sugar
  • *1 tablespoon grapefruit zest (from 3 tablespoons listed above)

Instruction

  • Preheat the oven to 375 degrees F.
  • Spray a 9x13 inch sheet pan with non-stick spray or spread a thin layer of vegetable shortening inside the pan.
  • Stir together the melted butter, 2 tablespoons grapefruit zest, and water.
  • In another bowl, combine flour, sugar, baking soda, salt, and cinnamon. Whisk to combine.
  • Add buttermilk, 1/2 cup grapefruit juice, eggs, extract, and butter mixture.
  • Stir to combine.
  • Pour batter into the prepared 9x13 inch pan.
  • Bake 25 to 32 minutes or until wooden pick inserted in the center comes out clean.
  • Cool 1 hour before frosting.
  • FROSTING
  • In the bowl of a mixture, combine cream cheese and butter until light and fluffy.
  • Slowly add sugar.
  • When sugar is incorporated, add 1 tablespoon grapefruit zest.
  • Spread evenly over cool cake.
  • Store in the refrigerator.