Passion Fruit Cake

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

5 from 2 votes

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

Cook Time55

Total Time1 20

Course: Dessert, Sweets

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 528kcal

Author: Kathleen Higashiyama

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.

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