Divine Fruit Passion Cake
Indulge in the tropical decadence of the *Divine Fruit Passion Cake*, a luscious dessert that combines the vibrant flavors of ripe mango, tangy passion fruit, and juicy strawberries. This cake boasts a moist, buttery crumb enhanced by the natural sweetness of fresh fruit, while a silky passion fruit glaze adds a zesty, aromatic finish. Perfect for summery celebrations, brunches, or anytime you crave a slice of paradise, this recipe is as eye-catching as it is delicious. With simple baking techniques and easy-to-find ingredients, you can create a show-stopping treat that serves up to 10 and keeps beautifully for days. Pair it with your favorite tea or coffee for a truly unforgettable experience! Keywords: tropical cake recipe, mango passion fruit dessert, fruit glaze cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.75 cup whole milk
- 1 cup ripe mango (pureed)
- 0.5 cup passion fruit juice
- 1 cup fresh strawberries (diced)
- 1.5 cups powdered sugar
- 0.25 cup passion fruit pulp (for glaze)
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, gradually add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the mango puree, passion fruit juice, and diced strawberries, ensuring an even distribution but not overmixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together powdered sugar, passion fruit pulp, and heavy cream in a small bowl until smooth.
Once the cake is completely cool, pour the glaze over the top and let it drip down the sides.
Optional: Garnish with additional fresh fruit such as mango slices, strawberry halves, or passion fruit seeds for an extra tropical touch.
Slice and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 55.6 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
