Passionfruit Butter Cake
Brighten up your dessert table with this luscious Passionfruit Butter Cake, a perfect balance of rich buttery goodness and tropical flair! This moist and tender cake is infused with the vibrant sweetness of passionfruit pulp, giving it a refreshing tang that beautifully complements its melt-in-your-mouth texture. Made with simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour, this easy-to-follow recipe takes just 20 minutes to prep and delivers a show-stopping treat in less than an hour. Ideal for afternoon tea, special celebrations, or as a sweet pick-me-up, this passionfruit cake is finished with a light dusting of powdered sugar for a touch of elegance. Whether you’re craving exotic flavors or just a classic dessert with a twist, this crowd-pleaser is sure to wow your taste buds!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 pieces large eggs
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons passionfruit pulp
- 60 milliliters whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well mixed.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
Stir in the passionfruit pulp and vanilla extract until fully incorporated, ensuring the batter is smooth and evenly mixed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar before serving for an elegant touch.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 29.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 117 mg | 2% | |
*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.
