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
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
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.