Passion Fruit Cake is sweet, tangy, and rich with passion fruit flavor. This show-stopping treat features a fluffy and moist sour cream cake topped with mascarpone frosting, passion fruit curd, and fresh passion fruit.
This Passion Fruit Cake is the perfect brunch, tea time treat, or dessert. The flavors are rich, yet not overpowering, and the cake is filling, yet light. Bake this cake for birthdays, baby showers, bridal showers, and other celebrations. Enjoy it with family and friends or gift some slices to your neighbors!
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About Passion Fruit Cake
- Taste - Passion fruit cake is a fruity and decadent.
- Texture - This cake has a moist and fluffy cake with a tender crumb and is topped with a buttery frosting and light curd.
- Effort - This recipe is surprisingly simple. All you need to do is bake the cake, whip up the frosting, then assemble the cake and top it with passion fruit curd or fresh passion fruit.
- Time - It takes a little over 1 hour to prep and bake the cake and about 10 minutes to whip up the frosting while the cake bakes. It takes about 5 minutes to assemble the cake.
Ingredients
- All-purpose Flour - All purpose flour provides the structure for the Passionfruit Cake and keeps everything together.
- Unsalted butter - Butter adds moisture and richness.
- Baking Powder - Baking powder helps the cake rise.
- Baking Soda - Baking soda also helps the cake rise and cuts the acidity.
- Salt - Salt accentuates the sweet cake flavors.
- Granulated Sugar - Sugar adds sweetness and locks in moisture.
- Eggs - Eggs provide structure and rich flavor.
- Extra Virgin Olive Oil - Olive oil adds a light fruity flavor.
- Passion fruit - Passion fruit provides the signature sweet, tart, and tangy flavor.
- Meyer Lemon Zest - Lemon zest brightens up the cake with extra citrus flavor.
- Vanilla - Vanilla adds complexity and enhances the other flavors in the recipe.
- Confectioners’ sugar - Powdered Sugar adds a sweet final touch.
- Mascarpone frosting - Mascarpone frosting adds a velvety and rich touch.
- Passion Fruit Curd and Puree - Passion fruit curd and puree add a unique tangy and tropical flavor to the cake.
See recipe card for quantities.
Substitutions and Variations
- Gluten free - Use gluten-free all purpose flour to make these cookies gluten free.
- Cream cheese - Use regular full fat cream cheese instead of mascarpone for a tangy variation.
- Store-bought passion fruit curd - Use store-bought passion fruit curd instead of homemade to save time.
- More curd - Before frosting the cake, poke 9 holes in the cake (one per slice) and pipe passion fruit curd into each hole. This will give the cake even more passion fruit flavor.
- Syrup - Before frosting the cake, brush the top of the cake with passion fruit syrup for an enhanced sweet passion fruit flavor. This will also moisten the cake even more.
- Greek yogurt - Use equal parts Greek yogurt instead of sour cream in the cake.
- Citrus - Add lemon, orange, or lime zest to the cake for a hint of citrus.
Instructions
Sour Cream Cake
- Heat oven - Heat oven to 350°F with the rack in the middle position. Line an 8x8 or 9x9 baking pan with parchment paper and set aside.
- Mix dry cake ingredients - In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside. (Photo 1)
- Mix wet cake ingredients - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter and sugar on high until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl. (Photo 2 and 3)
- Add eggs - Slowly mix in the eggs one by one. (Photo 4)
- Combine ingredients - Mix in the vanilla extract. Turn the mixer down to the lowest setting and mix in half of the flour mixture until just mixed. Mix in half of the sour cream, then the rest of the flour, then the rest of the sour cream. Mix just until the ingredients are combined and do not overmix. (Photo 5, 6, and 7)
- Transfer batter - Use a spatula to scrape the sides and bottom of the bowl to ensure the ingredients are all combined. Transfer the cake batter to the parchment paper lined 8x8 or 9x9 baking pan and spread it using a spatula, creating an even surface. (Photo 8)
- Bake cake - Bake in the oven for 45-55 minutes, or until the cake test comes out clean. The internal temperature of the cake should be around 200°F. Allow the cake to cool on a wire rack, then transfer to a serving plate or cake stand.
Mascarpone Frosting
- Chill the Mixing Bowl - While the cake bakes, make the mascarpone frosting. Place a glass or metal mixing bowl in the freezer for 10 minutes. Freezing the bowl will allow the cream to stay cold and stable.
- Whip the heavy cream - Place the heavy whipping cream in the bowl and whisk by hand or use an electric mixer until the cream forms stiff peaks. Do not overmix or the cream will separate. Set aside in the refrigerator. (Photo 9)
- Whip mascarpone - In a separate mixing bowl, add mascarpone, powdered sugar, and vanilla extract or vanilla bean paste. Whisk until smooth and do not overmix. If the mascarpone seems too thick, you can add heavy whipping cream to the mascarpone 1-2 teaspoons at a time until it reaches a creamy consistency. (Photo 10)
- Combine - Remove the whipped cream from the refrigerator. Gently fold the whipped cream into the whipped mascarpone with a silicone spatula until incorporated. (Photo 11 and 12)
Assemble
- Add frosting - Scoop the frosting onto the cooled cake and smooth into an even layer with an offset spatula or the back of a spoon. (Photo 13 and 14)
- Add curd - Pipe lines or spoon small dollops of passion fruit curd on top of the frosting. Use the tip of a chopstick or butterknife, swirl the passion fruit curd in the frosting. (Photo 15 and 16)
- Add fresh passion fruit and serve - Scoop fresh passion fruit pulp or puree and drizzle on top of the passion fruit curd, if desired. Slice the cake and enjoy!
Pro tip - Use a thermometer to test the internal temperature of the cake and determine when it is ready. When it is ready, the internal temperature will be around 200°F.
Storage
Store this passion fruit cake for up to 4 days in an air-tight container in the refrigerator. If you are making it for a party, you can make it the day before then assemble it the day of the party.
Recipes FAQs
What is passion fruit cake?
Passion fruit cake is a sweet and refreshing cake with a moist texture. Our recipe features a fluffy sour cream cake with rich mascarpone frosting and tangy passion fruit curd.
When is passion fruit season?
Passion fruit can be found year round, but peak season is in California is late summer through fall.
Can I use passion fruit curd as a filling or frosting for the cake?
We typically use passion fruit curd as a topping for the cake in addition to the mascarpone frosting. But you can also use passion fruit curd exclusively for a purer passion fruit taste. You can also pipe passion fruit curd into the cake for extra passion fruit flavor.
Does passion fruit cake require any special ingredients?
The only special ingredient is mascarpone cheese for the mascarpone frosting. We prefer to make our own homemade mascarpone frosting for its rich and buttery texture but you can also use a traditional cream cheese frosting.
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Passion Fruit Cake
Passion Fruit Cake is sweet, tangy, and rich with passion fruit flavor. This show-stopping treat features a fluffy and moist sour cream cake topped with mascarpone frosting, passion fruit curd, and fresh passion fruit.
Servings: 9
Calories: 528kcal
Equipment
Ingredients
Sour Cream Cake
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 eggs
- 1 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Mascarpone Frosting
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese
- ½ cup powdered sugar
- 2 teaspoon vanilla extract or vanilla bean paste
- 1 cup passion fruit curd
- 2-4 tablespoon passion fruit pulp or the pulp of 2 passion fruit, optional
Instructions
Sour Cream Cake
- Heat oven - Heat oven to 350°F with the rack in the middle position. Line an 8x8 or 9x9 baking pan with parchment paper and set aside.
- Mix dry cake ingredients - In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.1½ cups all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Mix wet cake ingredients - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter and sugar on high until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl. Slowly mix in the eggs one by one, then the vanilla extract.¾ cup granulated sugar, ½ cup unsalted butter, 1 teaspoon vanilla extract, 2 eggs
- Combine ingredients - Turn the mixer down to the lowest setting and mix in half of the flour mixture until just mixed. Mix in half of the sour cream, then the rest of the flour, then the rest of the sour cream. Mix just until the ingredients are combined and do not overmix.1 cup sour cream
- Transfer batter - Use a spatula to scrape the sides and bottom of the bowl to ensure the ingredients are all combined. Transfer the batter to the parchment paper lined 8x8 or 9x9 baking pan and spread it using a spatula, creating an even surface.
- Bake cake - Bake in the oven for 45-55 minutes, or until the cake test comes out clean. The internal temperature of the cake should be around 200°F. Allow the cake to cool on a wire rack, then transfer to a serving plate or cake stand.
Mascarpone Frosting
- Chill the Mixing Bowl - While the cake bakes, make the mascarpone frosting. Place a glass or metal mixing bowl in the freezer for 10 minutes. Freezing the bowl will allow the cream to stay cold and stable.
- Whip the heavy cream - Place the heavy whipping cream in the bowl and whisk by hand or use an electric mixer until the cream forms stiff peaks. Do not overmix or the cream will separate. Set aside in the refrigerator.1 cup heavy whipping cream
- Whip mascarpone - In a separate mixing bowl, add mascarpone, powdered sugar, and vanilla extract or vanilla bean paste. Whisk until smooth and do not overmix. If the mascarpone seems too thick, you can add heavy whipping cream to the mascarpone 1-2 teaspoons at a time until it reaches a creamy consistency.8 oz mascarpone cheese, ½ cup powdered sugar, 2 teaspoon vanilla extract or vanilla bean paste
- Combine - Remove the whipped cream from the refrigerator. Gently fold the whipped cream into the whipped mascarpone with a silicone spatula until incorporated.
Assemble
- Assemble cake - Scoop the frosting onto the cooled cake and smooth into an even layer with an offset spatula or the back of a spoon. Pipe lines or spoon small dollops of passion fruit curd on top of the frosting. Use the tip of a chopstick or butterknife, swirl the passion fruit curd in the frosting. Scoop fresh passion fruit and drizzle on top of the passion fruit curd, if desired. Slice the cake and enjoy!1 cup passion fruit curd, 2-4 tablespoon passion fruit pulp
Video
Notes
Top Tips
- To determine if the cake is ready, use a thermometer to test the internal temperature. When it is ready, the internal temperature should be around 200°F.
- Don’t overmix the batter or the cake will get dense and chewy, instead of light and fluffy.
- Use a sharp knife when slicing the cake and clean the knife between slices so the frosting doesn't get messy.
- Refrigerate this passion fruit cake for up to 4 days in an air-tight container. If you are making it for a party, you can make it the day before then assemble it the day of the party.
Nutrition
Calories: 528kcal | Carbohydrates: 42g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 259mg | Potassium: 98mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1269IU | Vitamin C: 0.4mg | Calcium: 104mg | Iron: 1mg
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