Name: Passion Fruit Martini Cake
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 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; 3 Limes (juice only); 1 tbsp Caster sugar; 350 g Butter; 700 g Icing sugar; 3 tbsp Prosecco; 125 g Passion fruit curd (Shop bought or homemade, I used Waitrose); 2 Passion fruits; Sprinkles (optional)

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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 I started by mixing the butter and sugar together until fluffy, then I mixed in the eggs, lime zest and vanilla extract.

Next I mixed in the self raising flour, and divided the mixture between the cake tins.

I baked them, then left them to cool. Before stacking them, I brushed each sponge with a lime juice syrup. To decorate, I piped the buttercream between the layers and drizzled 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
Zester	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

Zesty passion fruit and lime cake with prosecco buttercream

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Cake

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour 40 minutes

Servings:

Author: thebakingexplorer

Ingredients

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

Metric – US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
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

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Notes

For a two layer cake, use 335g of butter/caster sugar/self raising flour, 6 eggs, 2 limes and 2 tsp vanilla. For the buttercream, 230g butter and 460g icing sugar.

For a one layer cake use 175g of butter/caster sugar/self raising flour, 3 eggs, 1 limes and 1 tsp vanilla. For the buttercream, 115g butter and 230g icing sugar.