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Grapefruit Meringue Poke Cake Recipe

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★★★★★

4.9 from 130 reviews

This delightful Grapefruit Meringue Poke Cake combines a fluffy white cake infused with a tangy, freshly made grapefruit curd that soaks into the cake’s holes, topped with a luscious, glossy meringue. The cake offers a perfect balance of sweet, tart, and creamy textures and flavors, finished with optional pink food coloring and toasted meringue swirls for an elegant presentation.

Ingredients

Scale

Grapefruit Curd

  • 1 1/2 cup freshly-squeezed grapefruit juice
  • 7 egg yolks
  • 1 whole egg
  • 1 cup granulated sugar
  • 3 Tablespoons grapefruit zest
  • ⅛ teaspoon salt
  • 5 Tablespoons unsalted butter, cut into half-inch pieces
  • Pink food coloring (optional)

Cake

  • 1 box white cake mix (plus all the ingredients needed to make it)

Meringue

  • 6 large egg whites
  • 1 ¾ cup granulated sugar
  • ½ cup water
  • 1 teaspoon cream of tartar
  • 1 Tablespoon lemon juice
  • 1 ½ teaspoon vanilla extract

Instructions

  1. Make the Grapefruit Curd: Pour the grapefruit juice into a small saucepan and simmer over medium heat until reduced by half, about 3/4 cup. In a medium saucepan, whisk together the egg yolks, whole egg, and sugar until combined. Gradually whisk in the reduced grapefruit juice, grapefruit zest, and salt. Add the butter pieces and cook over medium-low heat, stirring constantly, until the mixture thickens, about 4 to 8 minutes. Stir in a few drops of pink food coloring if desired. Immediately strain the curd through a fine-mesh strainer into a bowl, cover with plastic wrap, and refrigerate until completely cooled.
  2. Prepare and Bake the Cake: Preheat the oven to 350ºF and spray a 9×13-inch baking dish with nonstick spray. Prepare the cake batter according to the box instructions. Pour the batter into the baking dish and bake for 23 to 28 minutes, or until a toothpick inserted into the center comes out clean. Remove and let the cake cool completely.
  3. Poke the Cake and Add Grapefruit Curd: Using the handle of a wooden spoon, poke holes about an inch apart all over the cooled cake (approximately 60 holes). Pour the chilled grapefruit curd evenly over the cake, spreading it to cover and working it into the holes. Use a skewer if needed to push the curd down into the holes. Place the cake in the refrigerator for about 2 hours to let the curd firm up within the cake.
  4. Make the Meringue: In a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until stiff peaks form. Meanwhile, in a small saucepan, combine sugar and water and cook without stirring until the syrup reaches 240ºF (soft ball stage), about 5 to 6 minutes after boiling. With the mixer on medium speed, slowly pour the hot sugar syrup into the egg whites in a steady stream, avoiding the whisk attachment. After adding all the syrup, add the cream of tartar, lemon juice, and vanilla extract. Continue to beat on high speed for 8 to 10 minutes until the meringue is glossy and cooled to room temperature.
  5. Assemble and Finish the Cake: Spread the meringue evenly over the chilled cake using a spatula. Use the back of a spoon to create decorative swirls on the meringue surface. Optionally, use a kitchen torch to gently toast the meringue for added color and flavor. Serve chilled or at room temperature.

Notes

  • Ensure the grapefruit curd is fully cooled before poking it into the cake to prevent cake sogginess.
  • Use fresh grapefruit juice and zest for the best flavor.
  • To toast the meringue, keep the kitchen torch moving to prevent burning.
  • If pink food coloring is not available, the curd will still be delicious without it.
  • This cake is best served within 2 days for optimal freshness.

Keywords: grapefruit poke cake, grapefruit curd, meringue cake, white cake, citrus dessert

Find it online: https://frommamamaya.com/grapefruit-meringue-poke-cake-recipe/