Grapefruit white chocolate cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 50) by Yossy Arefi

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Accompaniments: Whipped vanilla mascarpone

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white chocolate chips for white chocolate.

  • rebecca_qjfvam on May 06, 2026

    Mine was more of a 3.5 stars, but I think the right topping would bump it up to the 4 I did not do a glaze or syrup. I served it with whipped cream…I think it was a mistake, an additional hit of grapefruit (or possibly acid from another fruit) would have been better.

  • rebekahbryce on March 30, 2026

    So delicious! Slightly overdone at 40 minutes and the chips that didn’t melt into the cake sank to the bottom. But delicious! 1 large grapefruit made enough zest and juice for the cake, glaze, and a Paloma :)

  • rachel_a40gn2 on March 02, 2026

    This cake is ridiculous. So so so good. It will now be my own birthday cake from here to eternity. And I'm usually a chocolate or nothing dessert person.

  • AllisonML on February 25, 2026

    This was fabulous!

  • eatswhilestanding on January 11, 2026

    Wow yes as good as everyone says. Made with Bob's Red Mill 1:1 GF flour. I would consider making it just a little less sweet next time though.

  • emilycaj on May 15, 2025

    Made a half batch in a standard sized loaf pan, which took 30 minutes to bake. Outstanding. My husband thought it was too bitter, but everyone else loved it.

  • Skamper on March 17, 2025

    A light, refreshing cake after a rich meal. 1 large grapefruit was more than enough juice and zest (though she doesn't give a measurement for the amount of zest in the cake). Used white chocolate chips, which blended into the baked cake rather than being discernible.

  • silent_kaye on January 21, 2025

    Total amount of juice for cake (1/4 cup) and glaze (1Tbsp + extra to thin) was easily obtained from one Texas ruby red grapefruit. Very tasty and moist cake.

  • Anea25 on November 10, 2024

    made it without the icing. great texture and amazing flavours

  • EmilyR on May 27, 2024

    I used a 9" cake pan as mentioned in a side note. I wasn't too discerning regarding using straight juice as opposed to a juice / pulp blend, because I've made the Lemon poppy seed muffins from Christina Tosi in Cherry Bombe and she uses lemon segments which work nicely (great adjacent recipe for those who love citrusy cakelets). I also used lemon skyr for extra protein and valrhona white ivoire. I followed the others recommendations to not skip the glaze. Another vote for being a real treat!

  • anya_sf on May 20, 2024

    At first I was confused by the quantity of juice to use, but after re-reading a few times, realized it's 1/4 cup in the cake and 1 Tbsp in the icing, although I needed 2 Tbsp for the icing. This moist, delicious cake was enjoyed even by grapefruit haters. The chopped white chocolate bits melted into the cake rather than remaining distinct.

  • Zosia on December 05, 2023

    As delicious as everyone has said.

  • stockholm28 on April 11, 2023

    Very nice, moist citrus cake. I am not sure that I’d know there was white chocolate in the cake if I hadn’t made it myself. Repeat-worthy.

  • ellwell on March 18, 2023

    @averythingcooks. There were only large grapefruits at my store so I zested a whole one figuring more zest was better. There were at least two tablespoons. I was confused about when/how much juice to add to the cake. The directions have you combine everything with 1/4 c of it, then later says to add the 1/4 c grapefruit juice. Confusing, but I only included it once and that worked out. The glaze was very thick but it spread out over time as the cake was still cooking.

  • averythingcooks on March 17, 2023

    Another upvote for this lovely, moist, not too sweet cake. My issue is 2 "medium" grapefruit. I had no idea (please give an expected mass!) and although she gives both juice volumes, she only gives the actual amt of zest for the glaze. I bought 2, zested 1, & got all the juice needed for both parts of the recipe from 1/2 of it, so it was clearly bigger than medium? I went with a tbsp of zest in the cake - no idea if that's right. I also put extra zest in the glaze in case the cake was under flavoured. I will repeat but I would love to know what other members used for the volume of zest in the cake.

  • ellwell on March 15, 2023

    This was a hit at family dinner. Will make again.

  • Astrid5555 on March 10, 2023

    Rave reviews and titled “best citrus cake ever”, need I say more?

  • ldyndiuk on January 08, 2023

    Delicious! I love grapefruit so I’ve been looking forward to citrus season for this one. I think the white chocolate adds a real richness, and the cake is very moist. I’ll definitely make it again.

  • ChelseaP on July 08, 2022

    Love love love. Grapefruit and white chocolate together were amazing and it wasn't too sweet.

  • et12 on November 24, 2021

    This was an excellent cake! The sponge is on the dense side of things but the flavour is unbelievable. You really get a lovely taste of grapefruit where the slight bitterness is balanced by the sweetness and fat of the cake. Really easy to eat multiple pieces in one sitting.

  • kari500 on October 26, 2021

    I've been wanting to make this for months, but I'm trying not to bake as much so as to not always have cakes, etc. in the kitchen. But it finally got to me. We have a person who doesn't like white chocolate, and a person who doesn't like citrus desserts in the house, and both of them liked this cake a lot. I love both things, and adored this cake. Love the texture. Cooked for about 37 minutes and it was perfect.

  • Running_with_Wools on July 30, 2021

    I made this to bring to a friends' house for a cook-out, and we all really liked it. I'm a grapefruit-lover, but I've never really used it in a cake before. It was just unusual enough to be delicious and noteworthy. Not too sweet, and I subbed in gluten-free flour and got a nice texture.

  • MEmilyGrey on May 24, 2021

    Good cake, not overwhelming. Not sure if the white chocolate was even necessary, but it was good. Grapefruit flavor was balanced; glaze was necessary to get the full effect.

  • Lepa on April 11, 2021

    We liked this cake. It has wonderful and unusual flavors. It reminds me of a recipe in Ruby Tandoh's Crumb (which I might like slightly better) that has orange and white chocolate so if you like this one, be sure to check that one out!

  • hirsheys on February 28, 2021

    I agree that this is a lovely cake, and it actually tastes like grapefruit (which isn't always the case with grapefruit cakes in my experience). I added a bit too much juice to my glaze in an attempt to make it pourable, so ignore the "pourable" thing. Really, it just needs to be spreadable, otherwise it will run off the sides.

  • Kristjudy on February 17, 2021

    This is a lovely cake. The combination of bitter from the grapefruit and the sweet from the white chocolate chips is a perfect balance. I used double the amount of called for zest and used a pink grapefruit which gave the glaze a lovely pink hue.

  • darcie_b on February 05, 2021

    An excellent one-bowl cake for those who like a tiny amount of pucker to go along with their sweet. A half recipe works perfectly in a 6 inch cake pan.

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