As some of you may know, this was the cake I made for Maxine’s 1st birthday. I did LOTS of research for this cake because I wanted it to be a huge decadent thing but also be gluten free so I could eat it too. And also – I wanted it to actually be delicious. Ticking all of these boxes was actually more difficult than I had anticipated. A regular cake covered and decorated with regular buttercream was far too sweet. I mean, it was sickly. Also my first piping attempt was a huge fail! Lots of research followed and I’m now THRILLED to present this recipe to you guys!
2 x round cake tins the same size, a long metal spatula, a long serrated knife, a piping bag with a large star attachment and an electric mixer.
GF Passionfruit Layer Cake w Cream Cheese Frosting
notes: you can use regular or gf flour depending on your dietary needs. Just substitute 1:1 ❤️
- 200 g butter, softened
- 1 1/3 cups caster sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup passionfruit pulp (about 6 passionfruit)
- 2 1/3 cups gluten free self-raising flour (or regular SR flour)
Frosting and decorating:
- 100g butter, softened
- 2 cups pure icing sugar, sifted
- 750g cream cheese, softened
- 1 tsp yellow food colouring
- 250ml double cream
- 5 – 6 maraschino cherries
- Preheat oven to 160°C.
- Grease and line 2 x 20 cm round cake pans.
- Beat the butter and sugar together with a stand mixer (paddle attachment if you have one). Once pale and creamy (5 mins or more) add the eggs one by one, beating well between each. You might need to scrape the sides a few times.
- Next, add the sour cream and passionfruit and mix until fully incorporated.
- Add the flour and very gently fold through the batter until just combined.
- Pour the mixture evenly between both cake pans and place in the oven. Bake for 40 – 45 mins or until a skewer comes out clean.
- Leave to cool completely on wire racks. Once cool you will need a long serrated knife to slice them both crossways to create 4 even layers.
Frosting and decorating:
- Use an electric beater to beat together the butter and icing sugar.
- Once pale and creamy (5 mins) add the cream cheese. Note – make sure the cream cheese has been softened before this step, otherwise your frosting will be lumpy and it’s a pain to fix!
- Scrape down the sides as needed and beat until lovely smooth and creamy.
- Add the food colouring and beat until combined.
- Place bottom layer down on a large flat platter. Lather with about 1/2 cup of frosting and repeat with the rest of the layers, ensuring the last layer is cut side up so its nice and flat.
- Next it’s time for something that’s called a ‘crumb coat’. Use a flat spatula to cover the cake with a thin layer of frosting. Place in the fridge to set. Don’t be tempted to skip this step otherwise your finished layer with be lumpy and full of crumbs. Leave for minimum 30 mins. You can also leave overnight as the frosting will protect the sponge.
- Meanwhile, beat your double cream until stiff. Keep an eye on it so it doesn’t turn to butter! Set aside.
- Once you’re ready for the final frosting layer – spread remaining (softened) frosting over the sides and top of the cake. Fill a cup with boiling water and heat the spatula each time you’re smoothing the surface and edges. Try to make the edges sharp. Clean the edges of the platter with a clean wet cloth.
- Add the cream to a piping bag with large ‘open star’ attachment. Pipe around the edge (you might have to google this and practice!) and pipe 5-6 dollops of cream around the inside edge and place a maraschino cherry on top of each. Cute!
- Cake is best on the first day but will keep fairly well covered in the fridge for 3 days.