Passionfruit Cake With White Chocolate Buttercream recipe

Some recipes just sing of sunshine, holidays, and pure joy. This Passionfruit Cake with White Chocolate Buttercream? It’s a symphony of tropical flavors that instantly transports me to a sun-drenched paradise. I first baked this cake on a whim, craving something bright and different from the usual chocolate or vanilla. And oh, what a delightful surprise it turned out to be! The cake itself is wonderfully moist and bursting with the tangy-sweet aroma of passionfruit. Then, that creamy, dreamy white chocolate buttercream… it’s the perfect decadent counterpoint, adding a touch of luxurious sweetness that balances the tartness of the fruit beautifully. My family absolutely adored it. It vanished in record time at our last summer barbecue, and it’s become my go-to for celebrations and special occasions ever since. If you’re looking to bake a cake that’s both refreshingly unique and utterly irresistible, you’ve found your perfect match. Get ready to experience a slice of tropical heaven with this Passionfruit Cake!

Ingredients for a Taste of Paradise: Passionfruit Cake & White Chocolate Buttercream

The magic of this cake comes from the quality of its ingredients and the perfect balance of tropical tang and creamy sweetness. Here’s what you’ll need to gather for both the cake and the frosting:

For the Passionfruit Cake:

• 2 ½ cups all-purpose flour – Provides the structure for the cake. Ensure it’s measured correctly for a light and tender crumb.
• 2 teaspoons baking powder – The leavening agent, making the cake rise and become fluffy.
• ½ teaspoon baking soda – Works in tandem with baking powder to create a light texture and also reacts with the acidity of the passionfruit.
• ½ teaspoon salt – Enhances the flavors of all the ingredients, balancing the sweetness.
• 1 cup (2 sticks) unsalted butter, softened – Adds richness, moisture, and flavor to the cake. Ensure it’s properly softened for smooth creaming.
• 1 ¾ cups granulated sugar – Provides sweetness and contributes to the cake’s tender texture.
• 4 large eggs, at room temperature – Bind the ingredients together, add richness, and contribute to the cake’s structure. Room temperature eggs emulsify better.
• ½ cup whole milk, at room temperature – Adds moisture and richness to the cake. Room temperature milk incorporates more smoothly.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile and adds warmth.
• ½ cup passionfruit pulp (from about 6-8 passionfruit) – The star of the show! Fresh passionfruit pulp provides the signature tropical tang and aroma. Canned or frozen passionfruit pulp (thawed) can be used if fresh is unavailable, but fresh is highly recommended for the best flavor.

For the White Chocolate Buttercream:

• 8 ounces good quality white chocolate, finely chopped – The base of our decadent frosting. Use good quality white chocolate for the best flavor and melting consistency. Avoid white chocolate chips as they often contain stabilizers that can affect melting.
• 1 cup (2 sticks) unsalted butter, softened – Provides the creamy base for the buttercream. Ensure it’s properly softened but still cool to the touch for a stable frosting.
• 3 cups powdered sugar, sifted – Sweetens and thickens the buttercream, creating a smooth and stable frosting.
• ¼ cup heavy cream – Adds richness and helps create a smooth, spreadable consistency. Adjust the amount as needed for desired consistency.
• 1 teaspoon vanilla extract – Enhances the white chocolate flavor and adds warmth.
• Pinch of salt – Balances the sweetness and enhances the flavors.

Ingredient Notes and Substitutions for Your Perfect Passionfruit Cake:

• Flour Power: All-purpose flour is ideal for this cake. For a slightly softer crumb, you can substitute ¼ cup of all-purpose flour with cake flour. If you need a gluten-free option, use a good quality gluten-free all-purpose flour blend, ensuring it contains xanthan gum or another binder for structure.
• Butter vs. Oil: Butter is used in this recipe for its superior flavor and texture. Oil can be used as a substitute for moisture, but the cake might lack the rich buttery flavor. If substituting with oil, use ½ cup of neutral-flavored oil like canola or vegetable oil, and reduce the butter to ½ cup.
• Sugar Sensations: Granulated sugar is recommended for its clean sweetness. You can experiment with caster sugar (superfine sugar) for an even finer crumb. Brown sugar is not recommended as it will alter the flavor profile significantly.
• Egg Excellence: Large eggs are standard in baking. Ensure your eggs are at room temperature for better emulsification and a smoother batter. If you are in a pinch and need to use cold eggs, you can quickly warm them by placing them in a bowl of warm (not hot) water for 5-10 minutes.
• Milk Magic: Whole milk adds richness and moisture. You can substitute with 2% milk or buttermilk for a slightly tangier flavor. For dairy-free options, use almond milk, oat milk, or soy milk, but be aware that the texture might be slightly different.
• Vanilla Variations: Vanilla extract enhances the overall flavor. You can also use vanilla bean paste for a more intense vanilla flavor and visual flecks of vanilla bean. Almond extract can be used in very small amounts (¼ teaspoon) for a subtle nutty note, but vanilla is generally the best choice.
• Passionfruit Perfection: Fresh passionfruit pulp is highly recommended for the most vibrant flavor. To extract pulp from fresh passionfruit, cut them in half and scoop out the seeds and pulp with a spoon. Strain the pulp through a fine-mesh sieve to remove seeds if you prefer a seedless cake (though the seeds are edible and add texture). Canned or frozen passionfruit pulp (thawed) can be used if fresh is unavailable, but the flavor might be less intense. Look for unsweetened passionfruit pulp. If using sweetened pulp, adjust the sugar in the cake recipe accordingly. Passionfruit puree is another option, but make sure it’s unsweetened puree.
• White Chocolate Wonders: Good quality white chocolate is essential for the buttercream. Look for white chocolate with a high percentage of cocoa butter (at least 30%) for better melting and flavor. Avoid white chocolate chips as they often contain stabilizers that can prevent them from melting smoothly and can make the buttercream grainy. White chocolate bars or couverture white chocolate are ideal.
• Buttercream Butter: Unsalted butter is crucial for buttercream to control the salt level. Ensure your butter is softened but still cool to the touch – it should hold its shape but yield slightly when pressed. Butter that is too soft will result in a runny buttercream.
• Powdered Sugar Precision: Sift your powdered sugar to remove any lumps, ensuring a smooth buttercream. If you don’t have a sifter, you can whisk the powdered sugar thoroughly to break up any clumps.
• Cream Consistency: Heavy cream adds richness and helps adjust the consistency of the buttercream. You can use whole milk or half-and-half as substitutes, but the buttercream might be slightly less rich. Adjust the amount of liquid as needed to achieve your desired frosting consistency – you may need slightly more or less depending on the humidity and your butter.

Step-by-Step Instructions for Baking Bliss: Passionfruit Cake with White Chocolate Buttercream

This recipe is broken down into clear, easy-to-follow steps for both the cake and the buttercream, ensuring baking success even for novice bakers.

Part 1: Making the Passionfruit Cake

1. Prep and Preheat: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
2. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, which is essential for a light and tender cake. Beat for 3-5 minutes until the mixture is pale and fluffy.
3. Add Eggs: Beat in the eggs one at a time, incorporating each egg fully before adding the next. Beat until the mixture is smooth and well combined. If the batter appears to curdle slightly, don’t worry, it will come together once the dry ingredients are added.
4. Incorporate Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Beat on low speed until just combined after each addition. Be careful not to overmix, as overmixing can lead to a tough cake. Mix just until the flour streaks disappear.
5. Passionfruit Magic: Gently fold in the passionfruit pulp until evenly distributed throughout the batter. Do not overmix at this stage.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden brown and spring back lightly when touched.
7. Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are completely cool before frosting, otherwise the buttercream will melt.

Part 2: Making the White Chocolate Buttercream

1. Melt White Chocolate: In a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, melting at 50% power, melt the finely chopped white chocolate, stirring frequently until smooth. Be careful not to overheat the white chocolate, as it can seize. If using a microwave, stir after each 30-second interval. Once melted, remove from heat and let it cool slightly until it is lukewarm, but not completely solidified. It should still be pourable.
2. Cream Butter: In a large bowl, using an electric mixer, beat the softened butter until light and fluffy, about 3-5 minutes.
3. Combine and Beat: Gradually add the sifted powdered sugar to the creamed butter, beating on low speed until combined, then increase speed to medium and beat until light and fluffy, about 2-3 minutes.
4. Flavor with Vanilla and White Chocolate: Gradually pour in the slightly cooled melted white chocolate and vanilla extract. Beat on medium speed until the buttercream is smooth, creamy, and well combined. If the buttercream is too thick, add heavy cream, one tablespoon at a time, until desired consistency is reached. If it’s too thin, add more sifted powdered sugar, one tablespoon at a time. Add a pinch of salt to balance the sweetness.

Part 3: Assembling and Decorating the Passionfruit Cake

1. Level Cakes (Optional): Once the cakes are completely cooled, use a serrated knife to level the tops if necessary to create a flat surface for frosting.
2. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread an even layer of white chocolate buttercream over the top of the cake layer.
3. Add Second Layer: Carefully place the second cake layer on top of the buttercream.
4. Frost the Entire Cake: Frost the top and sides of the cake with the remaining white chocolate buttercream. You can create swirls, smooth it out, or use piping tips for decorative frosting.
5. Decorate (Optional): Decorate the cake as desired. You can use fresh passionfruit pulp drizzled over the top, white chocolate shavings, edible flowers, or sprinkles.
6. Chill (Optional): Chill the frosted cake for at least 30 minutes to allow the buttercream to set slightly before serving. This will make slicing and serving easier.

Nutrition Facts for Passionfruit Cake with White Chocolate Buttercream (Approximate)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For precise nutritional data, use a nutrition calculator with the specific brands and quantities of ingredients you use.)

Servings: Approximately 12-16 servings

Calories per serving (estimated for 16 servings): Approximately 450-550 calories

Approximate Macronutrient Breakdown per serving (estimated for 16 servings):

• Protein: 4-6 grams
• Carbohydrates: 60-70 grams
• Fat: 20-30 grams

Important Considerations:

• These values are estimates and can vary significantly based on specific ingredient brands, the exact amount of buttercream used per serving, and the size of the slices.
• The nutritional information is based on a standard recipe and does not account for optional decorations or variations.
• Passionfruit pulp itself is relatively low in calories and a good source of vitamin C and fiber, but the overall cake is calorie-dense due to sugar, butter, and white chocolate.
• Serving sizes significantly impact calorie and nutrient counts.
• If you are following a specific dietary plan, it is always recommended to calculate the nutritional information based on your exact ingredients using a reliable nutrition calculator.

Preparation Time Breakdown for Baking Paradise

This cake, while impressive, is manageable in terms of preparation time, especially if you break it down into steps. Here’s an approximate time breakdown:

• Prep Time (Cake Batter): 20-25 minutes
• Bake Time (Cake): 25-30 minutes
• Cooling Time (Cake): 1-2 hours (minimum, for complete cooling)
• Prep Time (Buttercream): 15-20 minutes
• Frosting and Decorating Time: 20-30 minutes

Total Active Time (Approximate): 1 hour 20 minutes – 1 hour 45 minutes

Total Time (Approximate): 3 hours 5 minutes – 4 hours 25 minutes (including cooling time)

While the total time includes cooling, much of it is inactive time. You can prepare the cake layers and buttercream separately and assemble and frost the cake later, making it manageable for different schedules.

How to Serve Your Exquisite Passionfruit Cake with White Chocolate Buttercream

This Passionfruit Cake is versatile and perfect for a range of occasions. Here are some serving suggestions to make the most of its tropical charm:

• Occasions to Celebrate:
  • Summer Parties and Barbecues: The bright, tropical flavors are ideal for warm-weather gatherings.
  • Birthday Celebrations: A unique and delicious birthday cake alternative.
  • Bridal Showers and Baby Showers: Elegant and sophisticated for special celebrations.
  • Afternoon Tea: A delightful addition to a sophisticated afternoon tea spread.
  • Holiday Desserts: Bring a taste of sunshine to holiday tables, especially during winter months.
  • Simply “Just Because”: Sometimes, the best occasion is no occasion at all! Treat yourself and your loved ones to a slice of tropical bliss any day.
• Perfect Accompaniments:
  • Fresh Berries: Serve alongside fresh raspberries, blueberries, or strawberries to complement the passionfruit and white chocolate.
  • Tropical Fruits: Slices of mango, pineapple, or kiwi can enhance the tropical theme.
  • Passionfruit Coulis: A drizzle of passionfruit coulis (passionfruit puree thinned with a bit of sugar and water) intensifies the passionfruit flavor.
  • Vanilla Bean Ice Cream or Sorbet: A scoop of vanilla ice cream or a refreshing fruit sorbet provides a cool and creamy contrast.
  • Whipped Cream: Lightly sweetened whipped cream is a classic and simple accompaniment.
• Beverage Pairings:
  • Iced Tea: A refreshing iced tea, especially a fruit-infused variety, pairs well with the cake’s sweetness.
  • Sparkling Wine or Prosecco: The bubbles and slight sweetness of sparkling wine or Prosecco complement the cake’s flavors beautifully.
  • White Wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio can be a lovely pairing.
  • Coffee or Tea: Serve with a cup of coffee or tea for a classic dessert pairing.
  • Passionfruit Mocktail: Create a passionfruit mocktail with passionfruit juice, sparkling water, and a splash of lime for a themed beverage.
• Presentation Perfection:
  • Fresh Passionfruit Pulp Garnish: Drizzle fresh passionfruit pulp over the frosted cake just before serving for a beautiful and flavorful garnish.
  • White Chocolate Shavings: Create white chocolate shavings using a vegetable peeler and sprinkle them over the top of the cake for an elegant touch.
  • Edible Flowers: Use edible flowers like pansies or orchids for a visually stunning and sophisticated decoration.
  • Simple and Elegant: Sometimes, less is more. A smooth frosting finish and a sprinkle of toasted coconut or sesame seeds can be just as impactful.
  • Cake Stand Showcase: Display your beautiful cake on a cake stand to elevate its presentation and make it the centerpiece of your dessert table.

Additional Tips for Passionfruit Cake Perfection

Here are five essential tips to ensure your Passionfruit Cake with White Chocolate Buttercream is a resounding success every time:

1. Passionfruit Pulp Power: For the most intense passionfruit flavor, use fresh, ripe passionfruit pulp. When selecting passionfruit, look for fruits that are heavy for their size and slightly wrinkled – these are usually riper and sweeter. If using canned or frozen pulp, taste it and adjust the sugar in the cake recipe if necessary, as some brands can be sweeter than fresh pulp. For a smoother cake texture (if you dislike passionfruit seeds), strain the pulp through a fine-mesh sieve to remove the seeds before adding it to the batter.
2. Buttercream Temperature is Key: For a stable and smooth white chocolate buttercream, ensure both the white chocolate and the butter are at the correct temperatures. The white chocolate should be melted and slightly cooled to lukewarm before adding it to the buttercream. The butter should be softened but still cool to the touch, not greasy. If the buttercream becomes too soft during beating, chill it in the refrigerator for 10-15 minutes and then re-beat it until it reaches the desired consistency.
3. Don’t Overbake the Cake: Overbaking can lead to a dry cake. Bake the cake layers until a toothpick inserted into the center comes out clean and the edges are just starting to pull away from the sides of the pan. Check for doneness around 25 minutes and adjust baking time as needed based on your oven.
4. Make Ahead Magic: The passionfruit cake layers can be baked a day ahead of time, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature or in the refrigerator. The white chocolate buttercream can also be made a day ahead, stored in an airtight container in the refrigerator, and re-whipped to a smooth consistency before frosting the cake. Assembling and frosting the cake the day before serving can also be done, making it a great dessert for entertaining.
5. Flavor Variations and Enhancements: While passionfruit and white chocolate are a classic pairing, you can experiment with variations. Add a hint of lime zest to the cake batter for extra zing. Incorporate toasted coconut flakes into the cake batter or buttercream for added texture and tropical flavor. For a richer cake, use brown butter instead of regular butter. For a spicier note, add a pinch of cardamom or ginger to the cake batter. You can also add a layer of passionfruit curd between the cake layers for an even more intense passionfruit experience.

Frequently Asked Questions (FAQ) About Passionfruit Cake with White Chocolate Buttercream

Here are five common questions people ask when making Passionfruit Cake with White Chocolate Buttercream:

Q1: How do I store leftover Passionfruit Cake?

A: Leftover Passionfruit Cake with White Chocolate Buttercream should be stored in an airtight container in the refrigerator due to the buttercream. It will keep well for up to 3-4 days. For best flavor and texture, bring the cake to room temperature for about 30 minutes before serving. For longer storage, you can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2-3 months. Thaw completely before frosting. Frosted cake can also be frozen, but the buttercream texture may change slightly upon thawing.

Q2: Can I make this cake in advance?

A: Yes, this Passionfruit Cake is a great make-ahead dessert! The cake layers can be baked and stored as described above. The white chocolate buttercream can also be made ahead and stored in the refrigerator. Assemble and frost the cake up to a day in advance and store it in the refrigerator. This makes it perfect for entertaining as you can prepare it ahead of time and have it ready to go when needed.

Q3: Can I substitute the passionfruit with another fruit?

A: While passionfruit is the star of this cake, you can experiment with other tropical fruits. Mango puree, pineapple puree (drained well), or guava puree could be used as substitutes, though the flavor profile will be different. Adjust the recipe slightly if needed depending on the sweetness and acidity of the fruit substitute. For example, if using a sweeter fruit like mango, you might slightly reduce the sugar in the cake batter.

Q4: Can I make this cake dairy-free or vegan?

A: Yes, with some substitutions, you can adapt this recipe for dairy-free or vegan diets:
* Dairy-Free: Use a good quality dairy-free butter substitute for both the cake and buttercream. Use a dairy-free milk alternative like almond milk, oat milk, or soy milk for the cake. For the white chocolate buttercream, use dairy-free white chocolate (check labels carefully) and dairy-free heavy cream alternative or full-fat coconut cream (the solid part from a chilled can).
* Vegan: In addition to the dairy-free substitutions, you will need to replace the eggs. Use a commercial egg replacer designed for baking cakes, or try using applesauce (¼ cup applesauce per egg) or flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg, let sit for 5 minutes to thicken). Vegan white chocolate buttercream can be more challenging to achieve the same texture, so consider researching vegan white chocolate buttercream recipes specifically.

Q5: My white chocolate buttercream is too soft/runny. How can I fix it?

A: If your white chocolate buttercream is too soft or runny, it is likely due to the butter or white chocolate being too warm. Here’s how to fix it:
* Chill and Re-beat: Place the bowl of buttercream in the refrigerator for 15-20 minutes to chill and firm up the butter. Then, re-beat the buttercream with an electric mixer until it becomes light and fluffy and holds its shape. Be careful not to over-chill it, as it can become too hard.
* Add More Powdered Sugar: If chilling and re-beating doesn’t sufficiently thicken the buttercream, gradually add sifted powdered sugar, one tablespoon at a time, beating after each addition, until the desired consistency is reached.
* Ensure White Chocolate is Cooled: Make sure the melted white chocolate is cooled to lukewarm before adding it to the buttercream. Hot white chocolate will melt the butter and make the buttercream runny.

Enjoy the tropical delight of your homemade Passionfruit Cake with White Chocolate Buttercream! It’s a cake that’s sure to impress with its unique flavors and beautiful presentation, bringing a slice of sunshine to any occasion.

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