Name: Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Australian
Ingredients: 60 g (¼ cup) passion fruit pulp (from 3 large fruit); 100 g (½ cup) granulated sugar; 2 tbsp lime juice; 260 g (2 cups) self raising flour (or see notes); 250 g (1¼ cups) sugar (caster or granulated); 115 g (½ cup) cold unsalted butter (cubed); 60 ml (¼ cup) milk; 60 g (¼ cup) passion fruit pulp (from 3 large fruit); 2 large eggs; 1 tsp vanilla extract; 250 g (1 cup) full fat mascarpone cheese (or cream cheese); 240 ml (1 cup) heavy/double cream (cold); 5 tbsp powdered sugar (icing sugar); 1 tsp vanilla extract or paste; 60 g (¼ cup) passion fruit pulp (from 3 large fruit); Fresh passion fruit (halved); Mini meringues

Jump to Recipe· 3.9 from 50 reviews

If you are searching for a vibrant, tropical dessert that is sure to impress, the Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe is an absolute showstopper. This cake layers moist, fragrant cake infused with tropical passion fruit flavor, and it’s balanced perfectly by the rich, creamy mascarpone frosting that has its own zingy passion fruit twist. The passion fruit syrup drizzled over the top adds a glossy, tangy finish, creating a beautiful harmony that tastes just like sunshine on a plate. Whether you’re celebrating a special occasion or simply craving something bright and luscious, this recipe will quickly become your new favorite go-to dessert.

Ingredients You’ll Need

A two-layer round cake sits on a white plate, placed on a white marbled surface with blue patterns. Each cake layer is light brown and soft. Between the layers is a thick spread of creamy white frosting. The top layer is covered with the same creamy white frosting, which looks smooth but a bit wavy. On top of the frosting, there are open passion fruits with bright yellow pulp and black seeds. A clear glass jug held by a woman's hand is dripping golden passion fruit juice over the cake, adding a shiny, sticky look. Some passion fruit halves are around the plate. The background is simple with a soft light blue tone. photo taken with an iphone --ar 4:5 --v 7

Gathering simple but essential ingredients is the best way to ensure your Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe comes out perfectly every time. Each component brings something special: from the tart passion fruit pulp that gives the cake its tropical soul to the smooth mascarpone that creates a luscious, lightly sweetened frosting. Let’s take a look at what you’ll need:

Granulated sugar: Used both in the cake and the syrup to add sweetness that balances the fruit’s tang.
Passion fruit pulp (about 180 g total): Fresh passion fruit pulp is critical for authentic, bright flavor in the cake, frosting, and syrup.
Lime juice: Adds a zesty punch to the syrup, enhancing the tropical fruit notes.
Self-raising flour: Provides structure and lightness to the sponge with a tenderness that melts in your mouth.
Butter (cold, unsalted): Creates richness and moist crumb texture when rubbed into the flour.
Milk: Helps to bring the batter together with smooth moisture.
Eggs: Bind the cake and add lift and softness.
Vanilla extract: Adds warmth that complements the passion fruit beautifully.
Mascarpone cheese: The secret to luscious frosting that’s creamy without being heavy.
Heavy cream: Whipped into the frosting for lightness and volume.
Powdered sugar: Sweetens the frosting to just the right degree with a smooth texture.
Fresh passion fruit and mini meringues: For delightful, decorative garnishes that also add texture contrast.

How to Make Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe

Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe - Recipe Image

Step 1: Make the Passion Fruit Syrup

This syrup is the secret layer of glowing flavor that ties the whole cake together. Combine passion fruit pulp, sugar, and lime juice in a saucepan, then bring to a gentle simmer. Stir constantly until the sugar dissolves completely, then take it off the heat and let it cool completely. As it cools, the syrup thickens beautifully and develops a deep, tangy sweetness that will soak right into the cake layers.

Step 2: Prepare the Cake Batter

Preheat your oven to 320°F (160°C) and prepare your cake pan with a light spray of release and lining it with baking paper to ensure easy removal. Sift your self-raising flour into a bowl, then stir in sugar. Take your cold, cubed butter and rub it into the flour and sugar mix with your fingertips until it looks like fine breadcrumbs – this crumbly texture is the key to that soft, tender cake crumb. Add milk, passion fruit pulp, eggs, and vanilla extract, stirring gently until the batter is smooth and combined.

Step 3: Bake the Cake

Pour your batter into the prepared pan, leveling the surface with a spatula. Bake for 40 to 45 minutes or until the cake turns a beautiful golden hue and springs back lightly when touched. Test doneness by inserting a skewer or toothpick into the center; it should come out clean. Let the cake cool completely on a wire rack before carefully slicing it horizontally to prepare for the layers.

Step 4: Make the Mascarpone Frosting

Whip the mascarpone cheese, cold heavy cream, powdered sugar, and vanilla bean paste or extract on a low speed until soft peaks form — be careful not to over-whip, or the frosting will break. Stir in the remaining passion fruit pulp for a fresh, tangy punch that complements the sweetness perfectly. Chill this frosting in the fridge until you are ready to assemble the cake.

Step 5: Assemble Your Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe

Place the bottom layer of your cooled cake onto a beautiful serving plate or cake stand. Brush generously with the vibrant passion fruit syrup to soak into every nook and cranny. Next, spread a thick layer of mascarpone frosting over the cake base, then gently place the top layer on to complete the cake. Finish by covering the entire cake with the remaining frosting, swirling it artistically, and drizzling extra syrup on top. Decorate with halved fresh passion fruit and a scattering of mini meringues for a delightful crunch and elegance.

How to Serve Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe

Garnishes

Fresh passion fruit halves bring an eye-catching tropical flair and a pop of tartness to each serving, while mini meringues add light, sweet crunch that contrast beautifully with the creamy frosting. Edible flowers can also elevate the cake’s presentation for special occasions, making it a centerpiece worthy of admiration.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a light sorbet to complement its tropical notes. Fresh berries or a citrus fruit salad on the side can add extra freshness to your dessert spread, making each bite feel like a mini-vacation for your taste buds.

Creative Ways to Present

Try serving this cake on a wooden cake stand with tropical leaves underneath for a lush, island-inspired look. You can also portion it into elegant individual servings using clear glass dessert dishes layered with extra passion fruit syrup and frosting, making the layers and textures visible for a dramatic effect.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to three days, allowing the flavors to meld even more deliciously.

Freezing

If you want to save the cake for longer, you can freeze it before assembling. Wrap each cake layer tightly in plastic wrap and foil, and freeze for up to one month. Once thawed, prepare the frosting fresh and assemble right before serving to enjoy the best texture and flavor.

Reheating

This cake is best enjoyed chilled or at room temperature. If you prefer, allow the refrigerated cake to sit for 20-30 minutes before serving to bring out its flavors. Reheating is not recommended as it can change the texture of the mascarpone frosting and the delicate cake crumb.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, you can substitute regular all-purpose flour, but you’ll need to add 1 ½ teaspoons of baking powder to help the cake rise properly since self-raising flour already contains the leavening agent.

Is mascarpone cheese really necessary for the frosting?

Mascarpone cheese gives the frosting a luxurious, velvety texture with mild tanginess that balances the sweetness. While cream cheese can be used as a substitute, mascarpone provides the best flavor and consistency for this recipe.

How do I know when the cake is fully baked?

The cake should be golden on top and spring back gently when touched. Insert a skewer or toothpick into the center; if it comes out clean without wet batter, the cake is ready. Avoid opening the oven too early to maintain even baking.

Can I make this cake dairy-free?

For a fully dairy-free version, you would need to substitute the butter, milk, mascarpone, and cream with dairy-free alternatives, but the frosting texture and flavor will be different. Coconut cream whipped with dairy-free cream cheese can be an option for frosting.

How many passion fruits do I need for this recipe?

You’ll need about 9 large passion fruits total to yield 180 grams of pulp for the cake batter, frosting, and syrup. Choose ripe fruits with wrinkled skin for the best taste and juice content.

Final Thoughts

This Passion Fruit Cake with Mascarpone Frosting and Passion Fruit Syrup Recipe is a tropical dream come true — so bright, indulgent, and utterly delicious. Every slice tells a story of summer sunshine and joyful gatherings. I encourage you to try making this at home; it’s a wonderful way to bring a little exotic elegance to your dessert table and a guaranteed crowd-pleaser that’s just as fun to make as it is to enjoy!