Indulge in Tropical Bliss: The Ultimate Fluffy & Moist Vanilla Passionfruit Cake Recipe
Prepare to embark on a culinary journey to a tropical paradise with this exquisite Vanilla Passionfruit Cake. Imagine layers of unbelievably fluffy and moist vanilla cake, generously filled with a vibrant, tangy homemade passionfruit curd, all enveloped in a cloud of silky smooth white chocolate Swiss meringue buttercream. This isn’t just a cake; it’s a celebration in every bite, perfect for birthdays, special occasions, or simply when you crave an extraordinary dessert that balances sweet and tart flavors beautifully.
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If you’re a fan of elegant, fruit-filled cakes, you’ll adore this passionfruit creation. You might also love my Lemon and Blackberry Cake, my Chocolate Orange Cake, or my Vegan Olive Oil Cake with Lemon and Pistachio for more delightful baking inspiration.
The Allure of This Passionfruit Cake Recipe
I am absolutely thrilled to share this recipe with you! Ever since I first experimented with passionfruit curd in my passionfruit tart last year, I’ve been utterly captivated by its intense, aromatic flavor. This vanilla passionfruit cake is a true “love letter” to that incredible ingredient. It takes a classic, reliable vanilla cake recipe and elevates it with layers of zesty, homemade passionfruit curd, all gracefully enrobed in a rich, buttery white chocolate Swiss meringue buttercream. The combination of the sweet vanilla cake, the tart tropical fruit, and the luxurious white chocolate frosting creates a harmonious symphony of flavors that is truly unforgettable.
While it’s undoubtedly a show-stopping dessert perfect for any celebration – making it an ideal passion fruit birthday cake – you’ll find yourself wanting to bake it for no reason at all! The bright tartness of the passionfruit curd cuts through the richness of the vanilla cake and the indulgent buttercream, creating a perfectly balanced taste sensation that will have everyone reaching for a second slice. Trust me, you absolutely have to make this cake!
Unlocking Tropical Flavors: What Can I Do with Fresh Passionfruit?
Passionfruit curd is hands down one of my absolute favorite ways to infuse the bright, distinctly tart, and incredibly aromatic flavor of passionfruit into baking. If you’re new to working with this exotic fruit, making a curd is an excellent starting point. The process is quite similar to creating a classic lemon curd, relying on a simple combination of eggs, sugar, and butter to achieve that luscious, thick consistency. Beyond this cake, passionfruit curd is wonderfully versatile – try it as a vibrant topping for pastries and breakfast treats, swirl it into ice cream or cheesecake, or use it as a delightful filling for tarts and, of course, this fluffy and moist passionfruit cake!
Fresh passionfruit itself is a culinary marvel. Its flavor is uniquely tropical and intensely tart, a truly incredible experience. The fruit is characterized by a thick, often wrinkled, outer rind that encases a juicy, vibrant pulp filled with edible seeds. You can enjoy it simply by scooping out the pulp with a spoon, perhaps with a sprinkle of sweetener to temper its tartness, or you can strain the pulp for a smoother consistency to use in smoothies, cocktails, or other recipes.
For this specific recipe, we often opt for high-quality frozen passionfruit pulp. This is because fresh passionfruit can sometimes be a challenge to find, depending on your location and the season. However, if you are fortunate enough to come across fresh passionfruit, that’s even better! The detailed recipe instructions below will guide you on how to prepare the curd using both frozen pulp and fresh fruit, ensuring you achieve the best possible flavor for your homemade passionfruit cake.
The Secret to a Super Moist & Fluffy Cake: Understanding Key Ingredients
Achieving that coveted fluffy and moist cake texture is all about understanding the role of certain ingredients. In this vanilla passionfruit cake recipe, we employ a few strategic choices to ensure every bite is tender and full of flavor:
- Vegetable Oil in Addition to Butter: This is a game-changer! While butter provides rich flavor, vegetable oil contributes unparalleled moisture. Unlike butter, which contains water and milk solids that can evaporate during baking, oil is 100% fat and remains liquid at room temperature. This helps maintain a consistently moist crumb long after the cake has cooled, making your cake truly irresistible.
- Buttermilk: Buttermilk is a secret weapon for moist and tender cakes. Its acidity reacts with baking soda to create a lighter, softer crumb. Furthermore, the acid in buttermilk helps to break down gluten, resulting in a more tender texture. It also adds a subtle tang that complements the vanilla and passionfruit beautifully.
- Cake Flour: Cake flour is milled from soft wheat, giving it a lower protein content compared to all-purpose flour. Less protein means less gluten development, which directly translates to a more delicate, finer crumb and a wonderfully tender cake. It’s essential for achieving that signature fluffy texture.
By carefully balancing these ingredients, we ensure each layer of this vanilla passionfruit cake is not just moist, but perfectly tender and melts in your mouth.
Essential Ingredients for Your Passion Fruit Cake
To create this spectacular cake, you’ll be preparing three distinct components: the tangy passionfruit curd, the fluffy vanilla cake layers, and the luxurious white chocolate Swiss meringue buttercream. It’s best to prepare your passionfruit curd at least a few hours, or ideally a day or two, in advance to allow it to chill and thicken properly. Here’s a detailed look at what you’ll need for each part:
For the Homemade Passionfruit Curd:
- Passionfruit Pulp: The star of the show! I typically find frozen passionfruit pulp in the frozen section of major supermarkets, and it’s also available online. If you can find fresh passionfruit, you’ll need the pulp from about 4 fruits. When using juice or nectar, ensure it contains no added sweeteners or artificial flavorings to maintain the authentic taste.
- Granulated Sugar: Essential for sweetening the curd and perfectly balancing the natural tartness of the passionfruit, creating a harmonious sweet-tart flavor profile.
- Eggs and Egg Yolks: We use a combination of both whole eggs and extra egg yolks to achieve a rich, creamy texture without making the curd excessively thick. Ensure your eggs are at room temperature for best results; it’s easier to separate them when cold, then let the yolks and whites warm up. Remember to save those egg whites – they’re crucial for our Swiss meringue buttercream!
- Fresh Lemon Juice: A small amount adds a beautiful zing and enhances the overall brightness of the passionfruit flavor, making the curd even more vibrant.
- Salt: A pinch of salt is vital to heighten all the flavors and provide a subtle contrast, preventing the curd from being overly sweet.
- Pure Vanilla Extract: For the most exquisite flavor, always opt for a high-quality pure vanilla extract. Alternatively, consider making your own with my simple homemade vanilla extract recipe using just two ingredients!
- Unsalted Butter: Using unsalted butter allows for precise control over the salt content in the curd. This will also be used in the buttercream.
For the Easy Vanilla Cake Layers:
- Cake Flour: This low-protein flour is key to achieving those incredibly tender, fine-crumbed, and fluffy cake layers. Don’t have it? I’ll show you how to make a substitute below!
- Baking Soda and Baking Powder: The dynamic duo for leavening! These provide the necessary lift, ensuring your vanilla cake layers rise beautifully and have a light, airy texture.
- Salted Butter: While I typically use salted butter for its flavor balance, if you prefer unsalted (especially since we use it in the curd and buttercream), simply add an extra ¼ teaspoon of salt to your dry ingredients. Ensure it’s at room temperature for optimal creaming.
- Granulated Sugar: Provides essential sweetness and contributes to the cake’s moist texture by attracting and retaining moisture.
- Large Eggs: Make sure your eggs are at room temperature. This helps them emulsify better with the butter and sugar, resulting in a smoother batter and a more uniform cake structure. Check my tip below for a quick way to warm them!
- Pure Vanilla Extract: As vanilla is a primary flavor in these cake layers, using high-quality vanilla extract is non-negotiable for the best taste.
- Vegetable Oil: This is a crucial ingredient for imparting and retaining moisture in the cake, ensuring it stays wonderfully soft for days. Any neutral-flavored oil that’s liquid at room temperature, such as canola oil, works perfectly.
- Buttermilk: Adds incredible flavor, moisture, and tenderness to the cake layers. Full-fat buttermilk is ideal if available, but low-fat works just as well. If you don’t have buttermilk on hand, a simple substitute can be made – see my tips section!
For the Creamy White Chocolate Swiss Meringue Buttercream:
Finally, we’ll create a truly luxurious and stable buttercream to complement our passionfruit cake:
- Egg Whites: You’ll need six large egg whites in total. Some can be the reserved whites from making the passionfruit curd. They must be at room temperature for the best meringue formation.
- Granulated Sugar: This sugar is dissolved into the egg whites over heat, creating the stable base for our Swiss meringue. It’s a surprisingly simple process that yields incredible results.
- Unsalted Butter: A significant amount of butter is incorporated to create the silky, rich texture of Swiss meringue buttercream. Using unsalted butter is critical to control the flavor and prevent the frosting from tasting too salty or overwhelmingly like butter. Ensure it’s slightly softened but still cool.
- Good-Quality White Chocolate: This adds a lovely, subtle sweetness and creamy depth to the buttercream. I highly recommend using quality baking bars like Ghirardelli White Baking Bars for superior flavor and melting consistency.
- Pure Vanilla Extract: Enhances the overall flavor profile of the buttercream.
- Salt: A touch of salt balances the sweetness and brings out the nuanced flavors of the white chocolate and vanilla.
Essential Equipment for Baking Success
Having the right tools can make all the difference when baking a multi-component cake like this passionfruit delight. Here’s a breakdown of the key equipment you’ll need, and why it’s important:
- For the Passionfruit Curd:
- Saucepan: A sturdy saucepan is essential for gently cooking the curd mixture over low heat.
- Fine-Mesh Strainer: This is crucial for achieving a perfectly smooth curd, as it strains out any potential egg solids and ensures a silky texture.
- Whisk and Rubber Spatula: For constant stirring to prevent scorching and ensure even thickening.
- For the Cake Layers:
- Stand Mixer or Hand Mixer: A stand mixer with a paddle attachment is ideal for creaming butter and sugar, as well as for the buttercream, thanks to its power and hands-free operation. However, a hand mixer will also work effectively.
- Three 8-inch Cake Pans: Using three 8-inch cake pans ensures even baking and perfect layer height. Line them with parchment paper rounds or silicone liners to prevent sticking.
- Mixing Bowls: Several mixing bowls will be needed for separating wet and dry ingredients.
- Measuring Cups and Spoons: Accurate measurements are critical for baking success.
- For the White Chocolate Swiss Meringue Buttercream and Assembly:
- Heatproof Bowl (for Swiss Meringue): Typically, the bowl of your stand mixer is perfect for this, as it can be placed over a simmering pot of water.
- Stand Mixer (with Whisk and Paddle Attachments): Absolutely recommended for Swiss meringue buttercream. The meringue needs to be beaten for a good 10-15 minutes to achieve stiff, glossy peaks, which is strenuous for a hand mixer. You’ll switch to the paddle attachment for incorporating the butter and chocolate.
- Offset Spatula: An offset spatula is invaluable for smoothly spreading frosting and curd between layers and on the outside of the cake.
- Bench Scraper: A bench scraper helps achieve perfectly smooth and straight sides on your frosted cake.
- Piping Bag and Tips: Essential for creating a dam around the curd filling and for any decorative piping you might desire.
- Cake Stand or Turntable: A turntable makes the frosting and assembly process significantly easier and more enjoyable.
Expert Tips and Frequently Asked Questions
No cake flour? No problem! You can easily create a substitute using all-purpose flour and cornstarch for this passion fruit cake recipe. Simply measure out 1⅔ cups (218g) of all-purpose flour, remove 4 tablespoons of it, and then sift together the remaining all-purpose flour with ¼ cup (32g) of cornstarch. This homemade cake flour substitute will give your cake layers that desirable tender and fluffy texture. Incorporate it into your dry ingredients as you normally would.
Using room temperature eggs is crucial for most baking, as cold eggs can affect the emulsification of your batter, impacting the rise and even baking of your final product. If you forgot to take your eggs out in advance, here’s a quick tip: Submerge the eggs (still in their shells) in a bowl of lukewarm water for about 15 minutes. This gentle bath will bring them to room temperature more quickly, ensuring a beautifully smooth batter and a perfectly baked passionfruit cake.
If buttermilk isn’t readily available, you can create a simple and effective substitute. For ¾ cup of buttermilk needed in this recipe, measure out ¾ cup of whole milk and then remove one tablespoon. Replace that removed tablespoon with either white vinegar or lemon juice. Let the mixture sit for 5-10 minutes until it slightly curdles. This acidic milk will mimic the properties of real buttermilk, helping your vanilla passionfruit cake layers to come out exceptionally moist and tender.
This recipe is designed to yield enough white chocolate Swiss meringue buttercream to generously frost an 8-inch layered cake, like this passionfruit cake, with standard height layers. If you plan on adding extensive decoration, intricate piping work on top, or elaborate borders, I recommend increasing the buttercream recipe by 1 ½ times (multiplying all ingredients by 1.5) to ensure you have a little extra to work with, giving you peace of mind during decoration.
Absolutely! All components of this delicious passionfruit cake can be prepared in advance, making your baking day much less stressful:
- Passionfruit Curd: This can be made 1-2 days ahead and stored in an airtight container in the refrigerator. It also freezes beautifully for up to a month; simply thaw it in the fridge before use.
- Cake Layers: Baked cake layers can be stored at room temperature, individually wrapped tightly in plastic wrap, for up to two days. For longer storage, freeze them for up to 2 months, wrapped well in plastic wrap and then in heavy-duty foil. Thaw them at room temperature before assembling.
- White Chocolate Swiss Meringue Buttercream: The buttercream can be made 1-2 days in advance. Store it, covered, in the refrigerator. On the day of assembly, let it sit out at room temperature for a few hours until softened, then re-whip it with a stand mixer or hand mixer until it returns to its wonderfully silky smooth and spreadable texture. It will be just like freshly made!
Using oil in cakes is not only perfectly fine but often preferred for achieving superior moisture and ease of mixing! Many of my recipes, such as my Matilda Cake or my Gluten Free Olive Oil Cake, utilize oil for its incredible ability to keep cakes moist and tender. In this particular passionfruit cake, we strike the perfect balance by using both butter (for its rich flavor) AND oil (for its exceptional moisture retention), ensuring a cake that is both flavorful and incredibly moist.
More Cake Recipes You’ll Love
If you enjoyed this tropical treat, be sure to explore more of my delightful cake creations:
- Zesty Lemon and Blackberry Cake
- Decadent Chocolate Orange Cake
- Rich Brown Butter Pecan Cake with Cream Cheese Frosting
- Aromatic Rosemary Olive Oil Cake with Orange Zest
📖 Recipe
Passionfruit Cake with White Chocolate Swiss Meringue Buttercream
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1 hour
20 minutes
1 hour
20 minutes
Dessert
American
12
slices
734
kcal
Chenée Lewis
Equipment you may need
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8-inch round cake pans
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parchment paper
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8-inch silicone baking liners
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stand mixer
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small saucepan
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fine mesh sieve
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rubber spatula
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whisk
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offset spatula
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pastry bag and tips
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bench scraper
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hand mixer
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mixing bowls
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measuring cups and spoons
Ingredients
Passionfruit Curd
- ½ cup (61 g) passionfruit pulp – frozen or shelf-stable storebought pulp, or purée from 4 fresh passionfruit
- ⅔ cup (133 g) granulated sugar
- 3 large egg yolks – beaten, at room temperature (see note)
- 2 large eggs – beaten, at room temperature
- 1 tablespoon (15 ml) fresh lemon juice
- 5 tablespoon (70 g) unsalted butter – cold, cubed
- ¼ teaspoon (1 ml) pure vanilla extract
- ¼ teaspoon (2 g) salt
Vanilla Cake Layers
- baking spray
- 2 cup (250 g) cake flour
- ½ teaspoon (2 g) baking soda
- 1 ½ teaspoon (6 g) baking powder
- 1 ¼ cup (250 g) granulated sugar
- ½ cup (114 g) salted butter – room temperature (1 stick)
- 3 large eggs – room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ¼ cup (55 g) vegetable oil
- ¾ cup (180 g) buttermilk – room temperature
White Chocolate Swiss Meringue Buttercream
- 6 egg whites
- 1 ⅓ cup (267 g) granulated sugar
- 1½ cup (341 g) unsalted butter – slightly softened but still cool
- 6 oz (170 g) white chocolate – chopped
- 1 tablespoon (15 ml) pure vanilla extract
- ¼ teaspoon (1 ml) salt
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Instructions
Prepare Passionfruit Curd
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Heat passionfruit pulp and sugar in a saucepan over medium low heat until sugar is dissolved. Remove from heat.½ cup passionfruit pulp, ⅔ cup granulated sugar
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In a separate bowl, beat eggs and egg yolks until smooth.3 large egg yolks, 2 large eggs
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Remove some of passionfruit mixture from pan and pour into the eggs, a tablespoon at a time, whisking constantly to temper the eggs.
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Gradually add egg mixture to saucepan, whisking constantly. Turn heat to low.
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Add butter to saucepan, one cube at a time.5 tablespoon unsalted butter
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Cook, stirring constantly with a rubber spatula, until thickened, being sure to scrape the bottom and sides of the pan as well. Curd should take about 10-12 minutes to thicken, and it’s ready when it coats the back of a spoon. Whisk in lemon juice, vanilla, and salt.1 tablespoon fresh lemon juice, ¼ teaspoon pure vanilla extract, ¼ teaspoon salt
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Remove from heat and cool. Chill in refrigerator, covered, for at least one hour or overnight.
Prepare Vanilla Cake Layers
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Preheat oven to 350°F. Spray three 8-inch cake pans with baking spray and line with parchment paper or silicone liners.baking spray
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In a stand mixer with the paddle attachment (or in a large bowl using a hand mixer), cream butter and sugar together until light and fluffy, about 3 minutes.1 ¼ cup granulated sugar, ½ cup salted butter
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Add eggs one at a time, mixing well after each addition.3 large eggs
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Beat in vanilla and vegetable oil, followed by buttermilk.1 tablespoon pure vanilla extract, ¼ cup vegetable oil, ¾ cup buttermilk
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In a separate bowl, whisk together cake flour, baking powder, and baking soda.2 cup cake flour, ½ teaspoon baking soda, 1 ½ teaspoon baking powder
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Gradually fold dry ingredients into wet ingredients until just combined.
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Divide batter evenly into prepared cake pans and bake for 20 minutes, or until a toothpick entered into the center of a layer comes out clean.
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Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
Prepare White Chocolate Swiss Meringue Buttercream
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In a large, heatproof bowl (such as the bowl of your stand mixer), whisk together egg whites and sugar.6 egg whites, 1 ⅓ cup granulated sugar
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Place bowl over another pot containing 2 inches of simmering water. The bottom of the bowl should not be able to touch the water.
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Cook egg white mixture, whisking constantly, until egg white mixture reaches 160°F, or until you are unable to feel any sugar granules when touching the mixture between your fingers.
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Transfer mixture to a stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 10 minutes, or until the mixture is glossy and comes to stiff peaks. If the bowl is still warm, place mixture in the fridge for a few minutes to cool to room temperature before adding butter.
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Place chopped white chocolate a microwave-safe bowl and heat in the microwave for 30 seconds and stir. Repeat in 15-second intervals, stirring well in between, until white chocolate is melted. Let cool to room temperature.6 oz white chocolate
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Switch stand mixer to the paddle attachment. Add butter (lightly colder than room temperature) one cube at a time, mixing continuously on medium speed, followed by cooled white chocolate, vanilla extract, and salt.1½ cup unsalted butter, 1 tablespoon pure vanilla extract, ¼ teaspoon salt
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Continue mixing on low speed until mixture is smooth and creamy, about 10 minutes.
Assemble Passionfruit Cake
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Place first layer of cake on a cake stand or turntable. Spread a layer of buttercream evenly on top.
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Use a piping bag to pipe a generous border of buttercream around the top edge of the cake layer. This will create a “dam” to hold the passionfruit curd in place.
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Spoon about ⅓ cup of chilled passionfruit curd into the well created by the piped buttercream. Gently spread it evenly within the dam.
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Carefully place the second cake layer on top, then repeat steps 3-1 and 3-2.
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Finally, add the top layer of cake. Use the remaining buttercream to frost the top and sides of the cake as desired, smoothing with an offset spatula or bench scraper.
Last Step!
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Notes
Cake Flour Substitute: If you don’t have cake flour on hand, you can easily make your own! Simply combine 1 ⅔ cups (218g) of all-purpose flour with 4 tablespoons (32g) of cornstarch. Sift these two ingredients together thoroughly to ensure they are well combined. This mixture will replicate the lower protein content of cake flour, giving your cake a lighter and more tender crumb.
Buttermilk Substitute: For an easy buttermilk substitute, measure out ¾ cup of whole milk and remove 1 tablespoon. Replace this tablespoon with either white vinegar or fresh lemon juice. Stir gently and let the mixture sit for 5-10 minutes. The milk will slightly curdle, becoming an excellent acidic alternative that contributes to a moist and tender cake.
Make ahead and Freezing: This passionfruit cake is fantastic for making ahead!
- Passionfruit Curd: Store in an airtight container in the fridge for up to 1-2 days, or freeze for up to a month. Thaw in the fridge before use.
- Cake Layers: Wrap cooled layers tightly in plastic wrap and store at room temperature for up to 2 days, or freeze for up to 2 months (wrap in plastic then foil). Thaw at room temperature.
- White Chocolate Swiss Meringue Buttercream: Store covered in the fridge for 1-2 days. Allow to come to room temperature for a few hours, then re-whip with a stand mixer or hand mixer until smooth and creamy again before using.
Leftover Passionfruit Curd: You’ll likely have some delicious passionfruit curd remaining after assembling your cake. Don’t let it go to waste! Store it in an airtight container in the fridge for up to a week. It’s wonderful on toast, biscuits, scones, or as a topping for yogurt and ice cream. It’s also a key ingredient in a Passionfruit Dutch Baby, a delightful recipe found in my Sweet Summertimecookbook!
Nutrition
Nutrition Disclaimer
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