Passion Fruit Layered Cake

This delicious passion fruit and white chocolate cake is something else — light, fluffy, with rich passion fruit flavor, passion curd, and white chocolate cream. A real show-stopper for anyone who loves exotic flavors. Makes 8-10 mini cakes, and works beautifully for birthdays, Easter, or Mother's Day.

Why you'll love this passion fruit cake

• Bright, tangy passion fruit balanced with creamy white chocolate.
• Soft, fluffy kefir sponge that stays moist for days.
• Elegant mini layer cakes — perfect for parties and gifting.
• Make-ahead — it needs time to set in the fridge.

Ingredients

Vanilla Sponges

• 200g (1⅔ cups) plain flour
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• 150g (1¼ cups) icing sugar
• 90g (6 tbsp) unsalted butter, room temperature
• 2 eggs, room temperature
• 140g (½ cup + 1 tbsp) kefir or buttermilk, room temperature
• 30g (2 tbsp) sunflower/vegetable oil
• 1-2 tsp yellow food coloring

Passion Cream Cheese Frosting

• 200g (7 oz) white chocolate
• 200g (¾ cup + 2 tbsp) double/heavy cream, cold
• 200g (7 oz) full-fat cream cheese, room temperature
• 150g (5 oz) mascarpone, room temperature
• 50g (3 tbsp) passion fruit juice

Passion Fruit Jam

• 150g (⅔ cup) passion fruit purée/juice
• 1 tbsp cornstarch
• 30g (2½ tbsp) sugar

Directions

1. Whisk sugar and butter until pale, 3-5 minutes. Add eggs one at a time.
2. In a separate bowl, combine flour, salt, baking soda, and baking powder. Add half to the butter mixture, whisk through.
3. Add kefir, oil, and yellow food coloring, mix again. Fold in remaining dry ingredients — don't overmix.
4. Divide batter evenly (about 355g each) into two piping bags.
5. Pipe onto lined trays and bake 20-25 minutes at 170°C/340°F until just set, not browned.
6. Cut each sponge into a square, then halve to create 4 layers total. Cool completely.
7. Melt white chocolate, let cool slightly. Whip cream cheese, mascarpone, and heavy cream until thick, then fold in the chocolate and passion fruit juice.
8. For the jam: cook passion fruit purée with the sugar-cornstarch mixture until thickened. Cool completely.
9. Layer sponge, cream, and a thin layer of jam, repeating through all 4 layers. Chill at least 4-6 hours before serving, then cut into 8–10 mini cakes.

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Alla's tips

• Everything at room temperature for the sponge — it gives a smooth, even batter.
• Don't let the sponge brown. Pale, just-set sponges stay soft and moist.
• Cool the white chocolate before folding it in, or it will melt the cream.
• Use frozen passion fruit purée if you can't find fresh — it's widely available and very consistent.
• Chill before cutting and use a hot knife for neat, sharp layers.

Storage

Keep covered in the fridge for up to 4 days. Freeze individual cakes for up to 1 month and thaw in the fridge.

Frequently asked questions

Where can I buy passion fruit purée?
Look in the freezer section of Latin American or Asian grocery stores, or online. You can also sieve fresh passion fruit pulp.

Can I make one large cake?
Yes — bake the batter in two 8-inch (20 cm) round tins, split each in half and stack.

Can I use regular yogurt instead of kefir?
Yes — thin plain yogurt with a little milk to a pourable consistency, or use buttermilk.

Can I skip the food colouring?
Absolutely — it's only for the sunny yellow look.

Why is my frosting runny?
The cream cheese was too warm or the chocolate was still hot. Chill the frosting for 20 minutes and whip again.

More cakes to try

• Kiev Cake
• Pavlova Cake with Berries
• Double Chocolate Fudge Cake
• Carrot Cake with Cream Cheese Frosting

Hugs, Alla xox

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