Passion Fruit Layer Cake Recipe

Learn how to make this showstopping homemade Passion Fruit Layer Cake with our foolproof recipe. The best combination of vanilla sponge, tangy passion fruit curd, and coconut frosting creates a tropical dessert masterpiece that's perfect for special occasions. This easy baking recipe includes tips for achieving perfect cake layers every time.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

30 mins

Serves:

1 cake (12 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Vanilla Sponge:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">340g caster sugar</li><li class="ingredients-single-item">6 large eggs, room temperature</li><li class="ingredients-single-item">340g self-raising flour (or 320g all-purpose flour plus 4 tsp baking powder)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">4 tbsp whole milk</li><li class="ingredients-single-item">For the Passion Fruit Curd:</li><li class="ingredients-single-item">Pulp from 8-10 passion fruits (about 200ml)</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">100g unsalted butter, cubed</li><li class="ingredients-single-item">3 large eggs plus 1 egg yolk</li><li class="ingredients-single-item">For the Coconut Frosting:</li><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">500g icing sugar, sifted</li><li class="ingredients-single-item">100g cream cheese, room temperature</li><li class="ingredients-single-item">2 tbsp coconut cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g desiccated coconut, lightly toasted, for decoration</li><li class="ingredients-single-item">3 passion fruits, for decoration</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Cake turntable (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease and line three 20cm round cake tins with baking parchment. For the cake, start by creaming the butter and sugar together in a large bowl until pale and fluffy, about 5 minutes. This extended beating incorporates air into the mixture, creating a lighter cake with better volume.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the flour. Once all eggs are incorporated, fold in the flour gently using a large metal spoon or silicone spatula, cutting through the mixture with a figure-eight motion to maintain the air bubbles. Finally, fold in the vanilla extract and milk until just combined - overmixing at this stage will develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the batter equally between the three prepared tins (about 380g per tin for perfect layers). Smooth the tops with your spatula and bake for 25-30 minutes until golden and springy to the touch. A skewer inserted into the center should come out clean. Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the passion fruit curd, cut the passion fruits in half and scoop out the pulp into a bowl. Push the pulp through a sieve to separate the juice from the seeds, reserving 2 tablespoons of seeds for decoration. In a heatproof bowl over simmering water (ensuring the bowl doesn't touch the water), combine the passion fruit juice, sugar, butter, eggs, and egg yolk. Whisk constantly for 10-15 minutes until the mixture thickens enough to coat the back of a spoon (it should reach about 75°C if you have a thermometer). Remove from heat and press through a sieve for an extra smooth curd. Cover with cling film directly on the surface to prevent a skin forming and refrigerate until completely cold and set.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the coconut frosting, beat the softened butter for 5 minutes until very pale and fluffy - this extended beating creates a smoother, lighter frosting. Gradually add the sifted icing sugar, beating well after each addition. Add the cream cheese and beat until just incorporated (overbeating cream cheese can make frosting runny). Finally, mix in the coconut cream and vanilla extract until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To assemble the cake, place one cake layer on your serving plate or cake stand. Spread a thin layer of frosting, then pipe a dam of frosting around the edge to contain the curd filling. Spoon half the passion fruit curd inside this dam, spreading evenly. Top with the second cake layer and repeat the process. Place the final cake layer on top, upside down for a completely flat surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Apply a thin crumb coat of frosting all over the cake and refrigerate for 30 minutes to set. This locks in any loose crumbs before the final layer of frosting. After chilling, add the remaining frosting and smooth the sides and top with an offset spatula. For a perfectly smooth finish, dip your spatula in hot water, wipe dry, and run it over the frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Decorate the cake by sprinkling toasted coconut around the edges and spooning the fresh passion fruit pulp and reserved seeds in the center of the top. For the most spectacular flavor, allow the cake to come to room temperature before serving, as cold temperatures dull the tropical flavors. The cake will keep in an airtight container in the refrigerator for up to 3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Passion Fruit Layer Cake Recipe?

This tropical cake requires unsalted butter, caster sugar, eggs, self-raising flour, vanilla extract, milk, fresh passion fruits, icing sugar, cream cheese, coconut cream, and desiccated coconut for decoration. The three components are vanilla sponge, passion fruit curd, and coconut frosting.

How to cook Passion Fruit Layer Cake Recipe at home?

Learn how to cook Passion Fruit Layer Cake Recipe by first making a vanilla sponge (creaming butter and sugar, adding eggs and flour), then preparing tangy passion fruit curd (cooking passion fruit juice with eggs and butter), and finally creating coconut frosting before assembling all layers. Proper temperature control and timing are essential for perfect results.

Can I make the passion fruit curd in advance?

Yes, passion fruit curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator. This actually helps develop the flavour and saves time on the day of assembly. Just ensure it's completely cooled before using it in your cake.

What's the secret to a smooth, lump-free coconut frosting?

The secret lies in having room temperature butter and cream cheese, beating the butter until extremely pale (about 5 minutes) before adding sugar gradually, and incorporating cream cheese minimally to prevent over-mixing. Sifting the icing sugar is also crucial to avoid lumps.

How can I prevent the passion fruit curd from leaking out between cake layers?

Create a "dam" of frosting around the edge of each cake layer before adding the curd. Pipe a thick ring of coconut frosting around the perimeter, then fill the center with curd. This barrier contains the filling and prevents it from oozing out when layers are stacked.

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