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    The Heirloom Pantry » Recipes » Sweets

    Passion Fruit Cake

    Published: Aug 9, 2023 · Modified: Sep 16, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Passion fruit cake with lilikoi butter ans mascarpone frosting Pinterest pin.

    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.

    Cake server holding a slice of fluffy sour cream cake topped with mascarpone frosting, passion fruit curd, and fresh passion fruit pulp.

    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!

    Jump to:
    • About Passion Fruit Cake
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Storage
    • Top Tips
    • Recipes FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    ingredients for passion fruit cake, flour, sugar, butter, sour cream, kosher, baking soda and powder, eggs, vanilla, passion fruit curd.
    Ingredients for vanilla mascarpone frosting, vanilla bean paste or extract, powdered sugar, heavy whipping cream, mascarpone.
    • 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 passion fruit 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

    Steps to make passion fruit cake, whisking flour, baking soda and powder, salt; cream butter and sugar; whisk in eggs.

    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)
    Steps to make passion fruit cake, add vanilla, flour, and sour cream; spread in a parchment paper-lined baking tray.
    • 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.
    Steps to make passion fruit cake, whisk and combine mascarpone, whipping cream, and vanilla to make frosting.

    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)
    Steps to make passion fruit cake, let cake cool; top with frosting; swirl passion fruit curd on top.

    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)
    Fresh passion fruit pulp being scooped and drizzled onto the top of a passion fruit cake with lilikoi curd and whipped mascarpone frosting.
    • 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.

    Top Tips

    • 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.

    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.

    Sliced tropical lilikoi cake on parchment paper with passion fruit curd.

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    Did You Like This Recipe?

    Love this easy passion fruit cake recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your passionfruit cake!

    📖 Recipe

    Cake server holding a slice of fluffy sour cream cake topped with mascarpone frosting, passion fruit curd, and fresh passion fruit pulp.
    Print Recipe Pin Recipe
    5 from 2 votes

    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.
    Prep Time25 minutes mins
    Cook Time55 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Dessert, Sweets
    Cuisine: American
    Servings: 9
    Calories: 528kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 measuring cup
    • 1 mixing bowl
    • 1 parchment paper
    • 1 handheld electric mixer
    • 1 stand mixer
    • 1 9" cake pan
    • 1 silicone spatula
    • 1 wire rack

    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
    Prevent your screen from going dark

    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.
    Storage
    • 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
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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