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Layered Citrus Mini Cakes

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  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 8
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Layer lemon, lime and grapefruit-flavoured cakes with lemon curd for a citrus-packed dessert that tastes like spring. Recipe by Molly Yeh.
Created May 16, 2018
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  • 2 boxes Betty Crocker™ SuperMoist™ white cake mix (or 2 boxes Betty Crocker™ Gluten Free golden cake mix)
  • Water, oil and egg whites (or water, butter, gluten-free vanilla and eggs)
  • 1 1/2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons grated lime peel
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons grated grapefruit peel
  • 2 tablespoons grapefruit juice
  • Red, green, and yellow food colour (gel or liquid)

  • 2 cups icing sugar
  • 7 teaspoons milk

  • 1/2 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 colour, stirring until well blended. In second bowl, stir in lime peel and juice with a few drops each of yellow and green food colour, stirring until well blended. In third bowl, stir in grapefruit peel and juice with a few drops each of yellow and red food colour.
  • 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 centre 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 icing 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

  • Tip 1
    The white cake directions call for egg whites only. Use the leftover yolks to make homemade lemon curd!
  • Tip 2
    Store leftover scraps of cake in the freezer for later if ever you find yourself in need of just a little bite of cake.
  • Tip 3
    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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