Passionfruit Cake

Posted on June 17, 2025

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Passionfruit Cake

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  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 14 slices 1x
  • Category: Dessert

Ingredients

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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:

  1. Preheat the oven to 350°F. Grease three 8-inch cake pans, line with parchment paper, and grease the paper.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. In a mixer, beat butter, vegetable oil, and sugar on medium speed for 2 minutes until fluffy.
  4. Add eggs one at a time, mixing well after each.
  5. Add vanilla and passionfruit pulp, mixing to combine.
  6. Add a third of the flour mixture, mixing on low.
  7. Add half the buttermilk, mix to combine.
  8. Add another third of the flour mixture, mix briefly.
  9. Add the remaining buttermilk, mix.
  10. Finish with the remaining flour mixture, stir to combine.
  11. Divide the batter evenly between the cake pans.
  12. Bake for 25-30 minutes, until a toothpick comes out clean.
  13. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  14. Wrap in plastic wrap and refrigerate or freeze if not assembling the same day.

Passionfruit Curd:

  1. Beat butter, sugar, and salt for about 1 minute.
  2. Add egg yolks, mix to combine.
  3. Pour in passionfruit pulp, mix (it may look curdled, that’s okay).
  4. Transfer to a saucepan and cook on low heat, stirring constantly, until it thickens and reaches 170°F.
  5. Pour into a heat-proof bowl to cool.
  6. Chill in the fridge for at least 6 hours. Store up to 4 days or freeze for up to 1 month.

Passionfruit Syrup:

  1. Combine passionfruit pulp and sugar in a small saucepan.
  2. Bring to a boil over medium heat until sugar dissolves.
  3. Cool before using. Store in the fridge for up to 15 days.

Swiss Meringue Buttercream:

  1. Whisk egg whites and sugar in a heat-proof bowl over a simmering double boiler.
  2. Whisk until sugar melts and the mixture reaches 140°F.
  3. Transfer to a mixer and beat on medium-high for about 10 minutes until stiff peaks form.
  4. Cool to 70-75°F if necessary.
  5. Add butter, one tablespoon at a time, mixing well after each.
  6. Mix until creamy and thick.
  7. Add vanilla and mix.
  8. If too thin, chill for 10 minutes and whip again.
  9. Switch to the paddle attachment and mix on low for 20 minutes.

To Assemble the Cake:

  1. Place a cake layer on a cake plate.
  2. Brush with syrup and wait a minute for it to soak in.
  3. Spread a thin layer of buttercream over the cake.
  4. Pipe a ring of buttercream around the edge.
  5. Fill the center with 1/3 to 1/2 cup of passionfruit curd.
  6. Repeat with remaining layers.
  7. Frost the top and sides of the cake. Chill for 20 minutes.
  8. Apply a final generous layer of frosting. Smooth with a bench scraper and offset spatula.
  9. 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.

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