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glazed passion fruit cake on a rack
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5 from 1 vote

Passion Fruit Cake

Super moist and easy Passion Fruit Cake (known in Brazil as Bolo de Maracujá) topped with vanilla glaze and passion fruit sauce. One of the best desserts ever! 
Course:Dessert
Cuisine:Brazilian
Keywords:bundt cake, glaze, passion fruit, passion fruit sauce
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories519 kcal
Cost $ 1.00 per person

Equipment

  • oven
  • mixer
  • bowl
  • pan

Ingredients

For the Batter:

  • 1 cup unsalted butter softened
  • 2 cups sugar
  • 4 large eggs at room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup concentrated passion fruit juice**

For the Icing:

  • 1 cup powdered sugar
  • 4 tablespoons heavy whipping cream
  • 1-½ teaspoon pure vanilla extract

For the Passion Fruit Sauce:

  • 2 passion fruit pulps
  • ½ cup sugar
  • 1 cup water
  • 2 tablespoons cachaça or white rum

Instructions

  • Preheat the oven to 350º F (180ºC). Grease and flour a 10- in (25.4 cm) fluted tub pan. Reserve.
  • In a mixing bowl, cream butter and sugar. Then, add the eggs, one at a time, beating well after each addition.
  • Sift and combine flour, baking powder and salt; add to creamed mixture alternately with the passion fruit juice.
  • Pour into the prepared pan and bake for about 60-70 minutes or until a toothpick inserted near the center comes out clean.
  • Let cool down over a wire rack for about 20 minutes. Run a knife around the edges carefully. Then, invert the cake onto a plate and let cool down 10 minutes longer. Pour icing over, and let cool down. When is completely cool, drizzle the cool or chilled passion fruit sauce on top. Serve.
  • To prepare the icing: In a bowl, mix all the ingredients well. Unmold the passion fruit cake when still slightly warm and pour the icing on top of the cake. Let cool down.
  • To make the passion fruit sauce:  Cut the passion fruit in half and scoop out center (including the seeds) into a small saucepan. Add the sugar, the water, and cachaça or rum. Let cook over high heat until sugar has dissolved and sauce has thickened, about 7 - 9 minutes. Transfer to a small bowl and let cool down (or chill). Drizzle the top of the iced passion fruit cake with the passion fruit sauce.

Recipe Notes

STORAGE
Keep this passion fruit cake covered at room temp for up to 3 days or chill in the fridge for up to 5 days. You can freeze the cake, well wrapped in parchment paper and the plastic wrap, for up to 2 months (but without the cake and sauce).
Thaw in the fridge and then top with the glaze and sauce.  It is one of those easy freezer recipes

Nutrition

Calories: 519kcal | Carbohydrates: 82g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 130mg | Potassium: 237mg | Fiber: 2g | Sugar: 56g | Vitamin A: 953IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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