The Classic Birthday Cake

King Arthur Classic Birthday Cake | apt 2b baking co
King Arthur Classic Birthday Cake | apt 2b baking co

It’s birthday season in Apartment 2 (we lost the B in our move, years ago) and you all know I love a big ol birthday cake. I have to admit that I have been a chocolate cake/vanilla frosting devotee for many years but after trying this yellow cake recipe my preference just may be flipping upside down. It is straight from King Arthur so you can head on over to their site to check it out.

The method for mixing the cake is a little unusual, but it gives this cake a really nice crumb and moist texture. I find yellow/white cakes can be kind of bland and dry, but not this one! Make sure to use high quality cocoa powder in the frosting, it makes a huge difference.

One Bowl Passionfruit Cake with Fluffy Chocolate Frosting

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Passionfruit Cake with Fluffy Chocolate Frosting | Apt 2b Baking Co
Passionfruit Cake with Fluffy Chocolate Frosting | Apt 2b Baking Co
Passionfruit Cake with Fluffy Chocolate Frosting | Apt 2b Baking Co

I love a cake that you can stir together in one bowl, and this passionfruit cake fits the bill. It is packed with passionfruit flavor and is mouth-puckering tart, but the *ahem generous* swoops of chocolate frosting balance it quite nicely. You could also add an additional 1/4 cup (50g) sugar for a sweeter cake, but I’m a fan of the contrast. If you aren’t a huge frosting fan you may want to hold a little back when you are topping the cake. The cake is also delicious - tart, floral, and tropical - on its own. If you’d prefer to skip the frosting all together, make a little bit of glaze made from passionfruit and confectioners sugar and drizzle it over the top instead.

Would you believe that I have misplaced my sprinkles? I’m not sure how it happened, but after my Christmas cookie bonanza I managed to hide ALL OF MY SPRINKLES from myself and I didn’t discover it until I went their normal storage spot to grab some to sprinkle this beaut. In the end it was a blessing because I crushed up a handful of dehydrated raspberries for decor instead and they added a nice tart punch to the topping.

p.s. I use a spoon, instead of an offset spatula, to get these deep swoops and swirls.


One Bowl Passion Fruit Cake with Fluffy Chocolate Frosting

makes one 8-inch square cake

Frosting recipe from Smitten Kitchen’s “I want chocolate cake cake”

I used Goya brand passionfruit puree for this cake which I can find easily at most of the supermarkets in my area. Its also very inexpensive and runs about 3 bucks for 7 ounces. You can certainly make your own puree or use a higher end brand, but I’m here to tell you that the inexpensive stuff works just fine. Choose your own adventure. Although, if you can find fresh passionfruit, a few of the seeds and pulp sprinkled over the top would make a beautiful, crunchy garnish. This cake tastes best the day that it is baked, but holds up for a couple of days at room temperature. If you use dehydrated fruit as a garnish it will soften as it sits.

For a less tart cake use 1 cup (200g) sugar.

One Bowl Passionfruit Cake

3/4 cup (150 grams) granulated sugar

2/3 cup passionfruit puree

1/3 cup (75g) sour cream

4 tablespoons (55g) melted unsalted butter

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1 1/4 cups (140g) cake flour

2 teaspoons baking powder

Chocolate Frosting

2 ounces (55 grams) unsweetened (or bittersweet) chocolate, melted and cooled

1 1/2 cups (180 grams) powdered sugar

1/2 cup (115 grams) unsalted butter, at room temperature

1 tablespoons milk, plus more if necessary

1/2 teaspoon vanilla extract

fat pinch of salt

Heat oven to 350ºF and butter and flour or spray an 8x8 inch baking pan with non-stick spray.

In a large bowl, whisk the sugar, passionfruit puree, sour cream, melted butter, eggs, vanilla extract, and salt until combined and smooth.

Combine the flour and baking powder in a fine mesh sieve and sift it into the large bowl. Whisk the batter until smooth and pour into the prepared pan. Slide the pan into the oven and bake until a cake tester inserted into the center comes out clean 20-25 minutes.

Cool the cake in the pan on a rack.

While the cake is cooling make the frosting.

Add all of the frosting ingredients to a large bowl and beat until smooth and fluffy, add a bit more milk if necessary. Alternately, Deb makes the frosting in a food processor.

Spread the frosting evenly over the cooled cake and decorate with a shit-ton of sprinkles. Enjoy immediately! This cake keeps is best the day it’s baked, but will keep for a couple of days, covered at room temperature. The dehydrated raspberries will soften over time.

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