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Passionfruit Cake

Course Dessert
Prep Time 2 hours
Cook Time 30 minutes
Servings 14 slices

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.