Passion fruit cake, a fluffy and delicate sponge cake with a layer of passion fruit-infused syrup. This easy cake recipe gives you all the tropical flavours you crave.

With a combination of sweet, tangy, and sour notes, you won’t be able to resist this moist cake.
An ideal summer, fruity cake for your pleasure.

Moist passion fruit cake with a glaze.

With a thick, shiny covering, the cake, this delicious single-layer delight, can almost pass as a mock cheesecake.
To make the cake, you first need to make the passion fruit syrup, which is made with sugar and the puree of the fruit and a few tablespoons of seeds.
The seeds add a little bite to the overall texture of the cake.
The second element would be making an easy, quick mix cake. You can use a handheld mixer or a spatula to combine the ingredients. Bake the cake, let it cool and then drizzle the passion fruit syrup on top and let the cake soak in all that flavour.

Tips and questions about passion fruit cake.

• Tips.
  • Have all your ingredients at room temperature.
  • Use the correct recommended-sized pan
  • Line the baking pan with parchment/baking paper for easy removal.
  • Measure your ingredients accurately.
  • Make sure to check if your baking powder and baking soda are fresh.
  • Preheat the oven to the recommended temperature and place the baking pan in the centre of the oven(big or small)to bake evenly.
  • Avoid over-mixing the cake batter.
  • Mix in one direction and not vigorously, and only to incorporate to make a smooth batter.
  • Use fresh passion fruit pulp.
  • Add the syrup while the cake is still warm.
  • Try chilling the cake slightly before serving.
• Questions.
  • Can I use bottled passion fruit from the store?
    • No, I would recommend fresh pulp juice.
  • Can I make the syrup ahead of time?
    • Yes, you can make the syrup a few days ahead and chill.

More easy cake recipes.

lemon cake(9-inch, single-layer cake)
Chocolate cake(one layer of 9-inch cake).
ribbon cake(two-layer vanilla cake)
almond cake(almond butter cake, almond coffee cake)

What you will need in the kitchen.

• Saucepan to make the passion fruit syrup.
• Strainer.
• Scale to weigh ingredients.
• Measuring spoons.
• Lemon zester.
• 2 small bowls.
• 1 large bowl.
• Hand-held mixer

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Ingredients for the Passion fruit cake.

• To make the cake.
  • Softened butter.
  • Granulated sugar
  • Juice of 5 passion fruits
  • Lemon zest substitute with vanilla essence
  • Eggs
  • Plain flour
  • Baking powder
  • Baking soda
  • Buttermilk is made by adding 1 tablespoon of vinegar to milk, letting it sit for 10 minutes until the milk thickens.
• To make the fruit syrup.
  • Water
  • Castor sugar
  • A few tablespoons of passion fruit juice and the strained pulp of the fruit.

Step-by-step photo tutorial.

Easy passion fruit sponge cake

• Prep work to make the cake.
  • Remove pulp from the passion fruit.
  • Use a strainer to press the pulp and collect the passion fruit juice and seeds separately.
  • Reserve 2 tablespoons of the passion fruit seeds and discard the rest.

• (To make buttermilk, add 2 tablespoons of vinegar or lemon juice to a cup of fresh milk, and leave for 10 minutes until it thickens)

Making the Passion fruit syrup.

Add the reserved passion fruit seeds, sugar, lime, and water into a saucepan.
Simmer over low to medium heat until the syrup thickens.
To stir the syrup as it simmers, simply swirl the pan from time to time.
Once the syrup thickens, remove it from the stove and leave to cool.
The syrup should be thick yet pourable, not thick and firm.

Making the batter for the cake.

Line a 9″ baking pan with parchment paper. set aside.
Combine flour and baking powder and set aside.
Add butter and sugar into a bowl, and cream with a handheld mixer until light and fluffy.
Add vanilla and passion fruit juice(1/3 cup)to the batter, and combine.

Once you have a smooth cream, add one egg at a time to the batter and combine.
Avoid overmixing; just 10 seconds of mixing after each egg should do.

Alternatively, add flour and milk to the batter(begin with flour and end with flour).
Combine until you have a smooth batter.
Always move the mixer or the spoon in one direction, and again, try not to overmix as this will cause the cake to become dense.

Preheat oven to 170°C/330 F.
Transfer the cake batter to the baking pan, and tap the pan a few times to remove any bubbles.
Smooth the batter with a spoon or spatula.

Place the cake in the centre of the oven.
Bake the cake for 35-45 minutes at 170°C.
Check the cake at the 30-minute by inserting a skewer in the centre.
If it comes out clean, remove the cake. Should the skewer have wet batter sticking to it, continue to bake for another 10 minutes.
Should you notice the top of the cake burning, cover it with foil and continue to bake for the allocated time.

Remove the cake from the oven, and let the cake cool down for 15-20 minutes.
Invert the cake onto a cooling rack.

Once the cake cools, transfer the passion fruit cake onto a cake stand or plate.
If the passion fruit syrup is cold, warm it up for a few seconds while stirring it.
Gently pour the syrup onto the centre of the cake with a few tablespoons of the seeds.
Use the back of your spoon to gently spread the warm syrup from the centre and outwards, letting it drip along the edges.
Chill the cake for a few minutes, letting the syrup soak into the passion fruit cake and serve.

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Passion fruit cake(single layer cake)

Yield: 14-16

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Passion fruit cake, fluffy and delicate with a layer of passion fruit-infused syrup, this easy cake recipe gives you all the tropical favours you crave.

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Ingredients

Ingredients for the cake

• 200g(3/4 cups) of softened butter
• 200g(1 cup)of granulated sugar
• Juice of 5 passion fruits(about 1/3 cup for the cake, 2 tablespoons for the syrup as well as a few tablespoons of the strained pulp with seeds).
• 1 tablespoon of lemon zest(substitute with vanilla essence)
• 3 whole eggs
• 200g(1 and 1/4 cups)of plain flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of baking soda
• 118ml(1/2 a cup)of buttermilk(add 1 tablespoon vinegar to the milk, and let it sit for 5-10 minutes to make buttermilk)

Ingredients to make the passion fruit syrup

• 1/4 cup of water
• 165g(3/4 cup)castor sugar
• 2 tablespoons of remaining passion fruit juice as separated earlier
• The tablespoons of the reserved strained passionf fruit pulp

Instructions

1. Prep work to make the cake.
2. Remove pulp from the passion fruit.
3. Use a strainer to press the pulp and collect the passion fruit juice and seeds separately.
4. Reserve 2 tablespoons of the passion fruit seeds and discard the rest.
5. (To make buttermilk, add 2 tablespoons of vinegar or lemon juice to a cup of fresh milk, and leave for 10 minutes until it thickens)

Making the passion fruit syrup.

1. Add the reserved passion fruit seeds, sugar, lime, and water into a saucepan.
2. Simmer over low to medium heat until the syrup thickens.
3. To stir the syrup as it simmers, simply swirl the pan from time to time.
4. Once the passion fruit syrup thickens, remove it from the stove and let the syrup cool.
5. The syrup should be thick yet pourable, not thick and firm.

How to make a moist passion fruit cake.

1. Line a 9″ baking pan with parchment paper. set aside.
2. Combine flour and baking powder and set aside.
3. Add butter and sugar into a bowl, and cream with a handheld mixer until light and fluffy.
4. Add vanilla and passion fruit juice(1/3 cup)to the batter, and combine.
5. Once you have a smooth cream, add one egg at a time to the batter and combine.
6. Avoid overmixing; just 10 seconds of mixing after each egg should do.
7. Alternatively, add flour and milk to the batter(begin with flour and end with flour).
8. Combine until you have a smooth batter.
9. Always move the mixer or the spoon in one direction, and again, try not to overmix as this will cause the cake to become dense.
10. Preheat oven to 170°C/330 F.
11. Transfer the cake batter to the baking pan, and tap the pan a few times to remove any bubbles.
12. Smooth the batter with a spoon or spatula.
13. Place the cake in the centre of the oven.
14. Bake the cake for 35-45 minutes at 170°C.
15. Check the cake at the 30-minute by inserting a skewer in the centre.
16. If it comes out clean, remove the cake. Should the skewer have wet batter sticking to it, continue to bake for another 10 minutes.
17. Should you notice the top of the cake burning, cover it with foil and continue to bake for the allocated time.
18. Remove the cake from the oven, and let the cake cool down for 15-20 minutes.
19. Invert the cake onto a cooling rack.
20. Once the cake cools, transfer the passion fruit cake onto a cake stand or plate.
21. If the passion fruit syrup is cold, warm it up for a few seconds while stirring it.
22. Gently pour the syrup onto the centre of the cake with a few tablespoons of the seeds.
23. Use the back of your spoon to gently spread the warm syrup from the centre and outwards, letting it drip along the edges.
24. Chill the cake for a few minutes, letting the syrup soak into the passion fruit cake and serve.

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  Cuisinart 9-Inch Chef's Classic Nonstick Bakeware Round Cake Pan, Silver

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 43mgSodium: 182mgCarbohydrates: 31gFiber: 9gSugar: 13gProtein: 5g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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