Ever since I shared my Passion Fruit Martini Cupcakes recipe, I have had several requests for a larger cake version. So here it is, a Passion Fruit Martini Cake! As with the cupcakes, this cake is inspired by the most popular cocktail in the UK. The Passion Fruit Martini (which also goes by a much more risque name!) is a vanilla vodka cocktail with passion fruit juice, Passoa (a passion fruit liqueur), and lime juice. It’s also commonly served with a shot of prosecco.
I've made this cake with a lime and vanilla sponge, then I've filled and topped it with both a fruity passion fruit curd and a sweet prosecco buttercream, to decorate I've added fresh passion fruit and some sprinkles. This is one of my favourite flavour combinations ever, I just love citrus and tropical flavours in cakes! This cake would make a fabulous celebration cake for a birthday or special event.
How to make Passion Fruit Martini Cake
To make the cake, mix the butter and sugar together until fluffy, then mix in the eggs, lime zest and vanilla extract.
Next, mix in the self raising flour, and divide the mixture between the cake tins.
Bake them, then leave them to cool. Before stacking them, brush each sponge with a lime juice syrup. To decorate, pipe the buttercream between the layers and drizzle over the passion fruit curd.
Can this cake be made into a two layer cake?
Yes! This cake recipe can be easily divided into a two layer (or even one layer) cake. Please check the recipe notes for the ingredient amounts.
Can this cake be made into cupcakes?
Yes! I have a Passion Fruit Martini Cupcake recipe that you can follow to make this recipe into cupcakes.
Tips for making the Passion Fruit Martini Cake:
- You can use shop bought or homemade passion fruit curd for the cake. The one I used was from Waitrose. If you’re struggling to find it, lemon curd is also a tasty option!
- If you want to make your own passion fruit curd, there are lots of recipes you can find via Google. Leftovers would be delicious on toast, with meringue and whipped cream, or for a tropical twist on a Victoria Sandwich cake.
- If you can’t get hold of prosecco extract or flavouring for the buttercream (I got mine from Sainsburys and you can also get other brands online), then reduce the butter by 75g and add 75ml prosecco.
Recommended equipment & ingredients*
- 8″ cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Prosecco flavouring
- Passion fruit curd
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More passion fruit recipes...
Passion Fruit Martini Cake
For the sponge
- 500 g Butter or baking spread I use Stork
- 500 g Caster sugar
- 3 Limes zest only
- 9 Eggs large
- 3 tsp Vanilla extract
- 500 g Self raising flour
For the syrup
- 3 Limes juice only
- 1 tbsp Caster sugar
For the buttercream
- 350 g Butter
- 700 g Icing sugar
- 3 tbsp Prosecco
For filling and decoration
- 125 g Passion fruit curd Shop bought or homemade, I used Waitrose
- 2 Passion fruits
- Sprinkles optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
- Make the sponge by mixing the butter and caster sugar in a large bowl, ideally with an electric mixer, until fluffy and pale
- Add the eggs, vanilla extract and lime zest, and whisk until fully incorporated
- Add the self raising flour and whisk in gently until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- Mix the lime juice and sugar together for the syrup, stir it occasionally, the sugar will dissolve eventually
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Poke the cakes all over with a thin skewer, then brush the syrup evenly over them
- To make the buttercream, mix together the butter and icing sugar, this is best done using an electric mixer
- When it starts to come together add the prosecco, and whisk until smooth
- Stack the sponges up on your plate or cake stand, piping or spreading buttercream between each layer. Drizzle the passion fruit curd over each layer of buttercream
- When you get to the last layer, pipe larger rosettes all around the edge and smaller ones in the centre, drizzle over more passion fruit curd and add some fresh passion fruit and sprinkles too, if you like
- Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
I'm linking this recipe up with Cook Blog Share.