Dive into a tropical treat with this scrumptious Passionfruit Cake. It has layers of passionfruit cake, a tangy passionfruit curd filling, and a Swiss meringue buttercream frosting.
You can prepare the cake layers, curd, and frosting ahead of time and assemble the cake when ready.
Tips for Making Passionfruit Cake
- Don’t overmix the batter after adding the flour to avoid a tough or dry cake.
- No buttermilk? Just add 1 teaspoon of vinegar to regular milk.
- Room temperature ingredients are a must—bring eggs, butter, and buttermilk to room temp.
- Bake until just done. The cake should bounce back when touched, or a toothpick should come out clean.
- Make ahead: Store cake layers in the fridge for up to 2 days or freeze for up to 2 months. Wrap them well to keep them fresh.
Tips for Making Swiss Meringue Buttercream
- No water contact: The bowl should not touch the simmering water in the double boiler.
- Whisk constantly to ensure the sugar melts evenly.
- Cool meringue: It should be between 70-75°F before adding butter. Let it cool if needed.
- Soft butter: The butter should be at 72°F.
- Stiff peaks for the meringue are essential before adding butter.
- Trouble with consistency? Chill the bowl for 5-10 minutes and whip again.
- Add butter slowly, one tablespoon at a time.
- Finish with a paddle attachment for a silky, smooth buttercream.
Passionfruit Cake
Ingredients
Passionfruit Cake Layers:
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/3 cup passionfruit pulp
- 1 cup buttermilk
Passionfruit Curd:
- 8 tablespoons unsalted butter
- 1/2 cup granulated sugar
- Pinch of salt
- 6 large egg yolks
- 3/4 cup passionfruit pulp
Passionfruit Syrup:
- 1/2 cup passionfruit pulp
- 1/2 cup granulated sugar
Swiss Meringue Buttercream:
- 8 egg whites about 270 grams
- 2 1/2 cups granulated sugar
- 3 cups unsalted butter room temperature
- 2 teaspoons vanilla extract
Instructions
Passionfruit Cake Layers:
- Preheat the oven to 350°F. Grease three 8-inch cake pans, line with parchment paper, and grease the paper.
- Whisk together the flour, baking powder, baking soda, and salt.
- In a mixer, beat butter, vegetable oil, and sugar on medium speed for 2 minutes until fluffy.
- Add eggs one at a time, mixing well after each.
- Add vanilla and passionfruit pulp, mixing to combine.
- Add a third of the flour mixture, mixing on low.
- Add half the buttermilk, mix to combine.
- Add another third of the flour mixture, mix briefly.
- Add the remaining buttermilk, mix.
- Finish with the remaining flour mixture, stir to combine.
- Divide the batter evenly between the cake pans.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Wrap in plastic wrap and refrigerate or freeze if not assembling the same day.
Passionfruit Curd:
- Beat butter, sugar, and salt for about 1 minute.
- Add egg yolks, mix to combine.
- Pour in passionfruit pulp, mix (it may look curdled, that’s okay).
- Transfer to a saucepan and cook on low heat, stirring constantly, until it thickens and reaches 170°F.
- Pour into a heat-proof bowl to cool.
- Chill in the fridge for at least 6 hours. Store up to 4 days or freeze for up to 1 month.
Passionfruit Syrup:
- Combine passionfruit pulp and sugar in a small saucepan.
- Bring to a boil over medium heat until sugar dissolves.
- Cool before using. Store in the fridge for up to 15 days.
Swiss Meringue Buttercream:
- Whisk egg whites and sugar in a heat-proof bowl over a simmering double boiler.
- Whisk until sugar melts and the mixture reaches 140°F.
- Transfer to a mixer and beat on medium-high for about 10 minutes until stiff peaks form.
- Cool to 70-75°F if necessary.
- Add butter, one tablespoon at a time, mixing well after each.
- Mix until creamy and thick.
- Add vanilla and mix.
- If too thin, chill for 10 minutes and whip again.
- Switch to the paddle attachment and mix on low for 20 minutes.
To Assemble the Cake:
- Place a cake layer on a cake plate.
- Brush with syrup and wait a minute for it to soak in.
- Spread a thin layer of buttercream over the cake.
- Pipe a ring of buttercream around the edge.
- Fill the center with 1/3 to 1/2 cup of passionfruit curd.
- Repeat with remaining layers.
- Frost the top and sides of the cake. Chill for 20 minutes.
- Apply a final generous layer of frosting. Smooth with a bench scraper and offset spatula.
- Decorate with frosting and passionfruit seeds if desired.
Notes
Storage:
- Store in the fridge for up to 3 days.
- Freeze individual slices wrapped in plastic for up to 3 months.
- You can also freeze the whole cake or miniature versions.
Notes
- Passionfruit Pulp: Look for pure pulp with minimal added sugar to preserve the flavor.
- Syrup: Optional but enhances flavor and moisture.
- Buttermilk Substitute: Add 1 teaspoon of vinegar to regular milk.