Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean Swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd.
Vanilla Layer Cake with Passionfruit Curd and Vanilla Bean Swiss Meringue Buttercream
It’s always around this time of year that it feels like winter is never, ever going to end. February really tends to drag it’s butt round here - today we had snow, then freezing rain (never seen that wee symbol on my weather app until I moved here, and it’s not a fun one), so it’s kind of hard to motivate myself to do anything other than stay inside with the cat and eat soup. Which is exactly what we have been doing. Whoopsies.
I’ve been meaning to make this Vanilla Layer cake for a while now. Passionfruit is my ultimate fave fruit of all time, but almost impossible to find in NYC. It grows like crazy in New Zealand, and so I guess I just assumed it would be easy to get here, but unfortunately this is not the case. However, my local supermarket has just started stocking it in pouches (most exciting day ever when I realised), so I’m super super excited to start sharing more passionfruit recipes! I am dying to add the curd as a ripple in an ice cream, or as the base for a passionfruit cream filling in a cream puff.
Passionfruit Curd
If you haven’t made passionfruit curd before, it’s almost exactly the same process as making lemon curd. I removed the seeds to make the curd, then added back in a few tablespoons of them, which is nice to give a little crunch without being too overwhelming. The thing I love about passionfruit curd is that the fruit is tart enough to stand up to the egg yolks, so you don’t run the risk of the eggy taste you can get with other fruit curds, but still get the delicious flavour and velvety texture from the yolks.
The rest of the decisions from there in terms of flavour pairing were super simple - I made a basic vanilla bean layer cake, and paired it with a silky vanilla bean Swiss meringue buttercream. Both of these serve as the perfect base to make the curd filling really shine.
How to make an Ombre Finish on a Vanilla Layer cake
I finished the vanilla layer cake with an ombre finish, which is one of my favourite ways to ice a cake. You essentially plop the buttercream on, creating a gradient, then smooth it all with a bench scraper to create a beautiful ombre effect. If you haven’t tried it before it’s definitely worth giving a go - it’s super easy, but really really effective.
This cake would make the most amazing birthday cake, or anytime cake! Happy February! I hope it’s less dreary than mine.
A few wee tips for Vanilla Passionfruit Cake:
- This cake was made with the reverse creaming method - instead of creaming the butter and sugar together, you slowly incorporate the butter into the dry ingredients. This means that the flour particles get coated in the butter, inhibiting the formation of gluten, and giving you a tender crumb. With that being said, I did go for a slightly denser textured cake, in order to have something which stands up to the filling and buttercream.
- For the passionfruit filling, I used pulp I found in a pouch at my local supermarket. The recipe for the curd does make quite a lot because I think it’s an amazing thing to have on hand. You can either use frozen passionfruit pulp for this recipe (don’t worry if it doesn’t have seeds in it), fresh, or packaged pulp. If you don’t like seeds in your curd, they can be left out.
- I use Fat Daddio’s Cake pans - they aren’t too expensive, and give me a clean cake every time!
- I like to divide the batter between the pans by weight. To do this, you zero the scales with one of the empty cake pans on it, then once you have eyeballed your dividing of the batter, you can weigh each pan to ensure that they have the same weight of batter in them. Note that this only works if your cake pans are identical.
- If I can, I like to make the cake ahead of time, then wrap and store in the fridge until I am ready to assemble. Level it off just before you assemble.
- I decorated this with an ombre style buttercream, then put the remainder of the buttercream (both the white and yellow) into a piping bag fitted with a wilton 1M tip, and piped on the little blobs at the top. Fill and crumb coat the cake, and then divide the rest of the buttercream ⅔ to ⅓ and colour the ⅓ portion yellow.
Related recipes to Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream
- Passionfruit and White Chocolate Macarons
- Funfetti Cake with Chocolate American Buttercream
- Passionfruit Loaf Cake
- Small Batch No-Bake Passionfruit and Lemon Meringue Bars
- Two Layer Vanilla Bean Buttermilk Cake
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Vanilla Layer Cake
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes plus chilling time
- Yield: One 8" layer cake 1x
- Category: Baking
- Cuisine: American
Description
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean Swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd.
Ingredients
Vanilla Cake
- 4 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 tsp vanilla bean paste
- 330g whole milk
- 120g full fat greek yoghurt
- 600g all-purpose flour
- 450g granulated sugar
- 3 ¼ tsp baking powder
- ½ tsp salt
- 345g unsalted butter, at room temperature
Passionfruit Curd
- 450g passionfruit pulp
- 275g granulated sugar
- 250g unsalted butter, cut into cubes (can be straight from the fridge)
- 10 egg yolks (around 200g worth)
- ½ tsp salt
Vanilla Bean Swiss Meringue Buttercream
- 250g egg whites
- 400g granulated sugar
- ¾ tsp salt
- 1 tsp vanilla bean paste
- 900g (8 sticks) unsalted butter, cut into cubes
Instructions
CAKE LAYERS
- Preheat the oven to 350°f / 180°c. Grease three 8” cake pans, and line with parchment paper on the bottom.
- In a medium bowl, whisk together the eggs, egg yolks, vanilla, milk, and yoghurt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix briefly to combine.
- With the mixer on low, add the butter a cube at a time, until fully incorporated and the mixture looks like sand.
- Add half of the wet ingredients into the mixer. Mix until just combined, then add the second half of the wet ingredients. Mix on medium speed until just combined. Remove the bowl from the mixer and give a few folds with a rubber spatula to ensure that no dry ingredients remain.
- Divide the batter between your three cake tins (I prefer to do this by weight - see notes). Bake for 35 to 40 minutes, or until the cakes are springy to the touch, and a skewer inserted into the middle comes out clean.
- Remove from the oven and cool for 15 minutes in their pans, then turn onto a wire rack and allow to cool completely.
PASSIONFRUIT CURD FILLING
- If you are using fresh passionfruit, place the Passionfruit pulp in a blender or food processor. Pulse a few times to separate the seeds from the pulp.
- Add the remainder of the ingredients to the saucepan, and place over medium heat. Whisk well to combine. Place over medium low heat, and cook for 30 minutes, stirring frequently, until the curd has thickened significantly - enough that it coats the back of a spoon well, and when you run a finger through, it leaves a very clear track.
- Strain through a fine mesh sieve into an airtight container, and stir in 1-2 Tbsp of the reserved passionfruit seeds. Place a piece of plastic wrap over the surface of the curd. Refrigerate until completely cool, ideally overnight.
VANILLA BEAN SWISS MERINGUE BUTTERCREAM
- Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment.
- Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.
- Once the buttercream has finished mixing, and is smooth and silky, add in the vanilla bean paste. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.
ASSEMBLY
- Level off the cake layers. Transfer some of the buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the passionfruit filling between layers.
- Secure one of the layers of cake to a cake turntable using a little buttercream. Add about a cup of buttercream onto the first layer of cake, and smooth using an offset spatula. Create a buttercream dam using the buttercream in the piping bag by piping a ring of frosting around the outside edge of the first layer.
- Fill in the ring with approximately ½ cup of the passionfruit filling. Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Repeat the layering process - add a cup of buttercream, make a dam, fill with ½ cup passionfruit curd, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat. Return the rest of the buttercream in the piping bag to the bowl with the buttercream.
- Crumb coat the cake - to do this, apply a thin layer of buttercream over the surface of the cake, and smooth with a bench scraper or icing smoother. Refrigerate the cake for 30-45 minutes, until the crumb coat has set.
- Divide the Remaining buttercream ⅔ to ⅓. Colour the ⅓ portion with gel food colouring to your desired shade.
- Create an ombre effect by spreading the bottom ⅓ of the cake with yellow buttercream using an offset spatula, and the top ⅔ with white. Blend the middle section by spreading blobs of white and yellow. Spread buttercream on the top of the cake using an offset spatula.
- Smooth the buttercream on the outside of the cake using a bench scraper, scraping down between passes. Fill in any gaps, and add additional colour where needed to give you a nice transition of colour. Continue until you are happy with the finish.
- Transfer the remainder of the buttercream (both yellow and white) into a piping bag fitted fitted with a Wilton 1M tip or similar. Pipe blobs onto the top of the cake - using the 1m tip you only need to pipe blobs rather than making a swirl - the tip makes the ruffles for you.
- Chill the cake until ready to serve. Remove from the fridge about an hour before serving to bring to room temperature.
- Store leftovers in an airtight container in the fridge
Keywords: Passionfruit, Layer Cake, Cake, reverse cream, Swiss Meringue Buttercream
Comments
I love to bake but have found my home to be in the bread arena. I've been pushing myself to expand my baking horizons, which prompted the idea to make a birthday cake for my boyfriend who loves passionfruit. Some Googling led me to this recipe.
Highly highly recommend it - I made a cake that, while not perfect, I am so incredibly proud of AND it tasted AMAZING. The instructions are really well written and thorough, not leaving you in the dust guessing at what "Assemble the cake" actually involves - Erin has explained it all step by step.
The timing of this recipe was also nice - There is enough time between elements cooling and such that I never found myself feeling rushed and overwhelmed (even though I started the cake around noon the day of!).
Most importantly, what a delicious recipe - The curd was wonderfully tart + tangy, making my cheeks pinch slightly. The cake was soft (despite me overworking mine) and carried a lovely vanilla flavor. It was all wonderfully balanced without being too sweet. I can't wait to have some leftover slices nor to try some more of Erin's recipes! Immediately signed up for the newsletter based on this recipe alone.
★★★★★
Hiii! Ahhhh thank you thank you so much for such an amazing review! I love that you loved it - it is one of my very favourite cakes. Newsletter is dormant right now but only for a teeny bit more - there's some really fun stuff coming your way!
I made this (with lemon curd instead of passion fruit) for a friend’s birthday over the summer and all of my friends lost their minds for it. They’re still talking about it. Never making cakes from anyone else!
★★★★★
Aw yayyyy thank you! You should try the funfetti one next - it's a riff on this recipe but has buttermilk in it instead and a solid dose of sprinkles! Thank you so much for the review! xx
What sugar do you use? white sugar, raw sugar or caster sugar?
Can’t wait to make this over the weekend
Hello! Sorry for the confusion - I have updated to recipe to say granulated (white) sugar! I hope you enjoy - it is one of my very faves!
Hmms.. there is no mentioned of hazelnut filling in your ingredients? Would that be a mistake and should have been passionfruit curd?
Hi! Yep, there's a 100% chance that that is a mistake from me doing a sneaky copy paste! I'll fix it now, thank you!
Erin! I made this buttercream recipe for a four layer 8 inch gluten free vanilla cake and it was DEEEELICIOUS. There was JUST enough for the 4 layers, probably a cupcakes worth left over.
The event has just ended and apparently all 6 year old kids and their parents said it tasted amazing. Woohoo.
Thank you so much for all your amazing recipes! I wish I could try your cake recipe as well. #CoeliacSucks
★★★★★
Ah yayyyyyy so happy it worked! I knoowwww I'm sorry!
Just a minor editing...The ingredients say 2 tspns of vanilla bean paste for the cake but the method does not include addition. I added along with the other liquids
Ohh whoops thank you!
Hi, Is there any way you could publish this using cups as measurement instead of grams? I really want to make it but I'm having a hard time translating the amounts.
Thanks!
Denise
Hi! I don’t have the cup measurements sorry. I don’t test my recipes in cups as they are not accurate. You are welcome to convert via google but please know I haven’t tested the recipe that way so cannot guarantee it’s accuracy. A recipe like this with multiple components needs to be made as accurately as possible so I highly recommend using a scale. Happy to recommend a good brand if you like!
Amazing cake! I made this as a small cutting cake for my wedding and it was so delicious, I think it’s my favorite cake I’ve ever made!! The vanilla cake is perfectly flavored and all the components are so delicious together, especially the passion fruit! 10/10 would recommend and will be making this cake lots in the future.
★★★★★
Ahhh I love that! I am so happy you enjoyed! x
Hello, I'm making the curd right now! Most curd recipes have you add the cold butter at the end, after cooking the sugar/juice/yolk mixture. Is there any particular reason why you cook the butter with the rest? Also, after about 10 minutes of cooking, it's already leaving a trace on the spoon. Should I continue cooking for the full 30 minutes, or is it cooked enough if the curd leaves a trail on the back of a spoon? I'm not sure how thick it should be, any clues would help! Thank you so much!
Hi! So sorry I just saw this - I hope it turned out ok! 🙂 I have just always made curd like that - my grandma taught me that way!
Im just about to make this cake. It looks delicious. In all, there is a lot of butter in the entire recipe and quite a bit in the swiss meringue, more than i normally see for other recipes for a swiss meringue.
Is the quantity of 900g / 8 sticks accurate? I ask only because from your photos it looks a but conservative on the application of the buttercream in the cake.
It looks like a fantastic cake and hope i do it justice.
★★★★
Hi! Yes the quantity is correct! I always account for a little leftover as some people need more buttercream and I don't want anyone caught short. Just a note on star ratings - they really affect how my recipes show up so I would prefer if you have a question to just not leave one rather than marking it down. Thanks!
I made the cake yesterday, and am going to assemble today. The cake layers did not rise however, and I was wondering what I could have done differently. They only measure about 1" high, each. My baking powder was not expired. I don't about the flour - I opened a new bag to make this so I doubt it was expired (bag went into the trash so I don't know for sure). Comments?
Sandi
Hi! Did you use the right sized pan?
This cake is beautiful and so tender!
★★★★★
What a beautifully simple cake. It's everything you want in a vanilla cake recipe — light flavor, soft and airy. I did find that my third cake was riddled with holes which is totally on me. When the recipe calls for 3 tins and I only have 2, that leaves some batter waiting. By the time I plopped the third one in the oven, some leavening had happened. Didn't detract from the taste at all, but is an indication that I should splurge for a third tin.
I skipped the curd and frosting as I was baking to have a few freezer cakes on hand (as one does). Having never been let down by any other recipe by Erin, I suspect that these would have also been wonderful if I had actually made them.
★★★★★
I made this cake for my mothers birthday and despite following your directions, it resulted for me in a very heavy and dense cake. I’ve made several other recipes of yours and know they’re absolutely brilliant. This was definitely user error - especially seeing as this seems to be a chronic trait of cakes I make. Is there anything in particular you think I did/do to cause this to happen?
★★★★
Hi! It is dense but shouldn't be heavy. Is your baking powder / soda not expired / do you have a thermometer in your oven to ensure that you are baking the cake at the right temperature?
Wow - absolutely gorgeous looking! I plan on making for my daughter's birthday later this month and will leave an update
I love the fact that you do everything in metric measurement. Having lived in Germany for much of my adult life, I can relate to the difficulties in "translating" recipes! Many of my baking recipes are German and I was wondering why most US cake recipes don't use cake flour. Does the extra gluten in APF help with structure for the tall cakes we make here?
Finally, where did you get that cake stand?!?
Thanks for a great blog!
★★★★★
Yay I can't wait to hear what you think! It is from aheirloom 🙂 A lot of recipes do use cake flour, the technique in this with the reverse cream means that less gluten forms which helps to keep a tender crumb.
Can’t wait to try this recipe! Just wondering… Would I be able to use cake flour instead of the all purpose to make it a fluffier? Or would the addition of the egg yolks defeat that purpose?
Hi! This is a pretty dense cake due to how it is made with the reverse creaming method, so it's not a super fluffy recipe!
Perfect, perfect, perfect! Every Cloudy Kitchen recipe I make is spot on and this vanilla cake was no different. I made it with a raspberry filling as didn’t have passionfruit and it worked well. Couldn’t recommend your recipes highly enough! Thank you
★★★★★
Hi Erin,
Forgive me if I’ve missed something but I’m confused about the passionfruit curd if using fresh passionfruit.
1. Recipe says for fresh passion fruit to pulse it with a blender to separate the purée from the seeds, but doesn’t that blend the purée and black seeds together into a yellow and black speckle?
You mentioned in your blurb (not recipe) you removed the seeds then add it back, but I’m confused how to achieve that with fresh passionfruit by blending it.
2. Step three for the curd says to add back the reserved seeds but recipe didn’t say to reserve the seeds? (Only mentioned in your blurb)
Hi! Sorry, I will fix that! Blending them doesn't blend them together, it separates the flesh from the seeds so you can strain out the juice!