Imagine cutting into a moist vanilla cake and watching ribbons of golden dulce de leche swirl through the layers, brightened by a tangy passion fruit glaze on top. The aroma is buttery and citrusy at the same time, and each bite is equal parts creamy, sweet, and gently tart.
This cake is perfect for when you want to bring something special to a weekend brunch, a birthday, or just because you deserve a beautiful treat after a long day.
SaveI first made this for a friend who loves passion fruit and she said it tasted like sunshine and comfort at the same time, and every time I make it now, I think of that smile.
Passion Fruit Cake With Dulce De Leche Recipe
Ingredients
Cake
Dulce de Leche Filling
Passion Fruit Glaze
Instructions
- Preheat and prep the pan
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Grease an 8 inch round cake pan and line the bottom with parchment paper, then grease the parchment as well.
- Whisk dry ingredients together
In a medium bowl, whisk the flour, baking powder, and salt until everything is evenly combined.
- Cream sugar, oil, eggs, and vanilla
In a large mixing bowl, beat the sugar and oil until smooth and glossy, then add eggs one at a time, mixing well after each addition, and stir in the vanilla.
- Combine wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mix. Stir until just combined, being careful not to overmix.
- Bake the cake layers
Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Make the dulce de leche filling
In a small bowl, stir the dulce de leche, heavy cream, and salt together until smooth and spreadable.
- Make the passion fruit glaze
Whisk the passion fruit pulp, powdered sugar, and heavy cream or water in a small bowl until smooth. Add more cream a teaspoon at a time if you prefer a thinner glaze.
- Assemble the cake
Slice the cooled cake horizontally into two layers. Spread a layer of dulce de leche filling on the bottom layer, then top with the second layer. Drizzle a little glaze over the top and let it slowly tumble down the sides for a rustic finish.
- Chill to set
Refrigerate the assembled cake for at least 20 minutes so the glaze sets and the layers stay in place when you slice.
- Serve and enjoy
Dust a little extra powdered sugar on top if you like, slice, and serve with a spoon to catch the delicious drips.
Substitutions and variations
- If you do not have dulce de leche, you can use caramel sauce mixed with a pinch of salt and a teaspoon of milk for a similar effect.
- For a non dairy version, swap the milk and heavy cream with your favorite barista style oat or almond milk.
- To make this gluten free, use a gluten free all purpose flour blend that includes xanthan gum or add 1/2 teaspoon xanthan gum.
- If you do not have passion fruit pulp, you can use frozen passion fruit puree or passion fruit jam thinned with a little lemon juice.
Chloe's tips
- For extra flavor, brush a thin layer of passion fruit syrup onto each cake layer before adding the dulce de leche.
- Use a serrated knife and a gentle sawing motion for clean, even cake layers.
- If you love a thicker filling, chill the dulce de leche mixture for 10 minutes before spreading.
How to store it
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Let the cake sit at room temperature for about 15 minutes before serving for the best texture.
- Freeze the unfrosted cake layers wrapped in plastic for up to 1 month and frost after thawing.
Serving suggestions
Serve this vibrant cake on a pretty plate with a spoon and a little napkin on the side.
- top with a few passion fruit seeds for color
- pair with whipped cream and a drizzle of extra dulce de leche
- add a dusting of powdered sugar right before serving
Frequently asked questions
Can I make this cake without the layer?
Yes, you can bake it as a simple sheet cake and spread the filling and glaze over the top for an easier version.
Is there a nut free version?
Absolutely, this recipe does not contain nuts, but always double check your ingredient labels for potential cross contamination.
How do I keep the cake from drying out?
Do not over bake, and brush the layers with a little passion fruit syrup before assembling to add extra moisture.
Can I make the glaze runnier or thicker?
For a thicker glaze, add more powdered sugar; for a thinner glaze, add a teaspoon of water or cream at a time.
Let's get cooking!
I hope you enjoy making and sharing this sunny, sweet, and tangy passion fruit cake with dulce de leche as much as I do, and that it becomes a signature dessert in your kitchen.
