Are you already missing the warm summer weather and sunshine? Then this delicious grapefruit jello cake is just the recipe for you! From the freshly squeezed grapefruit juice that’s used to make the jello interior, to the rich, creamy homemade cheesecake mousse that compliments the jello perfectly, each bite is flavorful and fun. And those aren’t even the best parts! There’s a delicious grapefruit & white chocolate cream hiding inside the center of this cake, plus it has cute retro look that makes it the perfect centerpiece for any occasion. One thing’s for sure: this grapefruit jello cake will light up your taste buds and make you feel cool and refreshed with every bite!
Yield: 1
Prep Time: 40 minutes
Cooking Time: 20 minutes
Inactive Time: 4–6 hours
Difficulty Level: Moderate
You’ll Need:
For the grapefruit jello:
- 1 cup freshly squeezed grapefruit juice
- ⅓ cup sugar
- ½ oz unflavored gelatin (1 tbsp unflavored gelatin powder or 4 gelatin sheets)
For the white chocolate & grapefruit cream:
- ¾ cup freshly squeezed grapefruit juice
- 3 tbsp sugar
- 1 tbsp corn starch
- 4 oz white chocolate, chopped
- ½ stick butter
- ¼ oz unflavored gelatin (1 tbsp unflavored gelatin powder or 3 gelatin sheets)
For the cheesecake mousse:
- ¼ cup freshly squeezed grapefruit juice
- ½ oz unflavored gelatin (1 tbsp unflavored gelatin powder or 4 gelatin sheets)
- 2 cups heavy cream, whipped
- ¾ cup cream cheese
- ⅓ cup sugar
For the sponge cake base:
- 6 egg yolks + 2 tbsp sugar
- ¼ cup milk
- ¼ cup vegetable oil
- 1 cup flour
- 6 egg whites + ½ cup sugar
- yellow & orange food coloring
Extra:
- plastic wrap
- 2 wooden skewers
- double zipper bag
- 7-inch springform pan
- 6-inch springform pan
- reusable grilling sheet
- piping bag
Here’s How:
1. For the grapefruit jello, heat the grapefruit juice and the sugar in a saucepan. If you’re using gelatin sheets, soak them in cold water and wring them out. Add the soaked gelatin sheets or unflavored gelatin powder to the warm grapefruit juice and stir the mixture until the gelatin has dissolved. Pour the grapefruit jello into a double zipper bag and hang it in the refrigerator by placing some heavy items on the top of the bag and let it chill for 2 hours.
2. Once the jello has set, remove the plastic bag and cut the grapefruit jello log into 6 slices shaped like flower pedals. Place plastic wrap over the bottom of a 7-inch springform pan and position the pieces of grapefruit jello on the plastic wrap in the shape of a flower.
3. For the white chocolate & grapefruit cream, bring the grapefruit juice, sugar, and corn starch to a light boil. If you’re using gelatin sheets, soak them in cold water and wring them out. Add the soaked gelatin sheets or unflavored gelatin powder to the warm grapefruit juice and stir the mixture until the gelatin has dissolved, then stir in the chopped white chocolate and butter. Stir everything together until the chocolate and butter have melted, then pour the mixture into a 6-inch springform pan. Transfer the springform pan to the freezer and freeze for 2 hours.
4. For the cheesecake mousse, whip the heavy cream and soak the gelatin sheets in cold water if you’re using them instead of the unflavored gelatin powder. Gently beat the cream cheese, sugar, and whipped heavy cream. Wring out the soaked gelatin sheets if you used them and add the unflavored gelatin powder or gelatin sheets to the grapefruit juice, stirring the mixture until the gelatin has dissolved. Fold in the whipped cream cheese mixture gradually, then transfer the cheesecake mousse to a piping bag. For the the sponge cake base, preheat the oven to 325°F. Separate the eggs and mix together the egg yolks, 2 tablespoons of sugar, milk, and vegetable oil. Sift the flour and stir it into the egg yolk mixture. Blend the egg whites in the food processor, then gradually add in the ½ cup of sugar. Once the egg whites start to become firm, add in the yellow and orange food coloring. Carefully fold the egg white mixture into the egg yolk mixture. Grease a baking tray and place a reusable grilling sheet on top of it. Evenly spread the sponge cake batter onto the baking tray, transfer the baking tray to the oven, and bake the sponge cake at 325°F for 15–17 minutes. Once it’s done baking, remove it from the oven and let it cool.
6. Remove the cake and reusable grilling sheet from the baking tray and cover the sponge cake with parchment paper. Flip over the cake and carefully remove the reusable grilling sheet. Use a cookie cutter or bowl to cut a 7-inch circle out of the cake base, then cut the rest of the cake into long 3-inch wide strips.
7. Pipe ½ of the cheesecake mousse into the 7-inch springform pan filled with the grapefruit jello pedals.
8. Remove the ring from the 6-inch springform pan and stick 2 wooden skewers into the frozen white chocolate & grapefruit cream. Use the wooden skewers to help transfer the cream to the larger springform pan and place it on top of the cheesecake mousse layer.
9. Pipe the remainder of the cheesecake mousse on top of the frozen layer of white chocolate & grapefruit cream, then place the round piece of sponge cake on top. Transfer the springform pan to the refrigerator and chill for at least 4 hours.
10. Once the cake has chilled, cover the top of the cake with a plate and flip it over. Use a hairdryer to heat the ring of the springform pan, then carefully remove the ring. Remove the plastic wrap and place the rectangular strips of sponge cake around the edge of the cake.
You’re in for a big treat with this creamy, dreamy, fruity, fun, and flavorful cake! It’s a cute, refreshing way to serve an original dessert. You definitely won’t be sour that you tried this delicious treat!
Get the recipe for the Chocolate-Coated Watermelon Jello Dome Cake featured in the bonus video.