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Passion Fruit Cake

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A light and tropical cake infused with tangy-sweet passion fruit flavor, layered with a creamy frosting for a refreshing and elegant dessert.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup passion fruit pulp or juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/3 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (180°C) and grease and line cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and passion fruit pulp or juice.
  6. Gradually add dry ingredients alternating with milk, mixing until just combined.
  7. Divide batter evenly into pans and bake for 20–25 minutes until a toothpick comes out clean.
  8. Cool cakes completely before assembling.
  9. Whip heavy cream with powdered sugar until soft peaks form.
  10. Layer cake rounds with whipped cream and frost the top and sides.
  11. Drizzle additional passion fruit pulp over the top if desired.

Notes

  • Use fresh passion fruit for the best flavor.
  • Do not overmix to keep the cake light.
  • Add coconut milk for a tropical variation.
  • Store in the refrigerator for up to 3 days.
  • Unfrosted layers can be frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/passion-fruit-cake/