Layered Citrus Mini Cakes

 0 Ratings
  • Prep Time 30 min
  • Total Time 3 hr 0 min
  • Servings 8

Layer lemon, lime and grapefruit-flavored cakes with lemon curd for a citrus-packed dessert that tastes like spring.

Molly Yeh Recipe by Molly Yeh
March 31, 2015


Cake Layers

boxes Betty Crocker™ white cake mix (or 2 boxes Betty Crocker™ gluten free yellow cake mix)
Water, oil and egg whites (or water, butter, gluten-free vanilla and eggs)
1 1/2
teaspoons grated lemon peel
tablespoons lemon juice
1 1/2
teaspoons grated lime peel
tablespoons lime juice
1 1/2
teaspoons grated grapefruit peel
tablespoons grapefruit juice
Red, green, and yellow food color (gel or liquid)


cups powdered sugar
teaspoons milk


cup purchased or homemade lemon curd


Citrus slices or wedges


  • 1 Heat oven to 350°F. Line 3 (13x9-inch) pans with foil so that it hangs over sides; spray foil with cooking spray.
  • 2 Make cake batter as directed, using ingredients called for on boxes. Divide batter evenly among 3 bowls (for white cake mix, this will be about 3 1/4 cups of batter per bowl; for gluten free mix, this will be about 2 1/3 cups of batter per bowl).
  • 3 In first bowl, stir in lemon peel and juice; add a few drops yellow food color, stirring until well blended. In second bowl, stir in lime peel and juice with a few drops each of yellow and green food color, stirring until well blended. In third bowl, stir in grapefruit peel and juice with a few drops each of yellow and red food color.
  • 4 Pour each batter into separate pan; use spatula to spread evenly.
  • 5 Bake 25 to 27 minutes (for white cake) or 20 to 25 minutes (for gluten free cake) or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Use foil to lift cakes from pans; wrap cakes in plastic wrap. Freeze for at least 1 hour or overnight.
  • 6 In medium bowl, stir together powdered sugar and milk. For a thinner consistency, add more milk 1/2 teaspoon at a time.
  • 7 To assemble cakes, using 2- to 3-inch round cutter, cut out rounds from each cake. Stack rounds on top of one an-other with a thin layer of lemon curd between them. Top each with glaze; garnish each with slice of citrus.

Expert Tips

The white cake directions call for egg whites only. Use the leftover yolks to make homemade lemon curd!

Store leftover scraps of cake in the freezer for later if ever you find yourself in need of just a little bite of cake.

Other citrus fruits will work, too! Use the same measurements for peel and juice that are specified above.

Nutrition Information

No nutrition information available for this recipe.
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