October 30, 2016


It was our Mums birthday a few weeks ago which of course, another great excuse to make a showstopping cake!
Mum has developed a strong love for passion fruits this summer, mainly fueled by a lot of Pornstar Martinis! So, we decided to make a passion fruit flavoured cake.

We have a lot of family birthdays in September and October so we end up with a bit of an overload of cake (if that is even a thing)! So we decided to make a slightly smaller but still tall cake. This one is 6' wide with 4 layers of passion fruit sponge filled with raspberries and covered in white chocolate buttercream.

We've been trying to be a bit more adventurous with our flavours lately so we hope you like this delicious passion fruit cake! If you want to find out how to make it, please keep reading...


For the cake...
 12oz butter
12oz caster sugar
6 eggs
1tsp baking powder
12oz self-raising flour
6 passion fruits

For the buttercream...
 10oz butter
20oz icing sugar
2 bars white chocolate

For the decoration...
 1 punnet raspberries
1 passion fruit 
pre-bought macarons (optional)
orange food colouring 
buttercream (leftover from covering the cake)
chocolate sticks (optional)

Preheat your oven to 200°C/180°C Fan/Gas mark 6 and line your cake tins with greaseproof paper.

Start by beating together the butter and sugar until light and fluffy. Next, add the eggs and  baking powder and combine, then mix in the flour. To put the passion fruit in, we just cut them in half and spooned all of the contents into the bowl. If you don't want the seeds in your cake you can run it through a sieve first, then mix into the cake batter.

Divide the batter evenly between two 6" cake tins, and bake for around 40-45 minutes until an inserted skewer comes out clean. If it needs longer and your cake is browning too much just put some foil over the top, the cakes are fairly deep so it will take longer than usual.

Once baked, place the cakes onto a wire rack to cool. As evenly as possible, you can then cut the cakes in half.

To make the buttercream, mix together the butter and icing sugar. Then break up the white chocolate and microwave until melted. Pour the chocolate into the buttercream and combine, if you find its too runny, just add a little more icing sugar.

Take your first layer of cake and spread on a thin layer buttercream. Then chop some of the raspberries in half and scatter enough to cover the surface on top of the buttercream.

Repeat the butter cream and raspberries for the remaining cake layers.

 Spread a generous layer of buttercream over the cake, filling in any gaps between layers first. Make this layer as smooth as possible using a palette knife and leave to set for half an hour. Then add another layer so that the cake is nice and smooth and none of the cake underneath is visible.

We took our leftover buttercream and coloured it orange, then spooned it into a piping bag with a small circle nozzle. We marked lines on the side of the cake, an equal distance apart, using a ruler then carefully piped over the lines. This takes a steady hand, so if you want to try this, just take it nice and slow, we found it easier to pipe from the bottom upwards.

To decorate the top we used some leftover raspberries and passion fruit along with some macarons and chocolate sticks. We actually found the macarons and chocolate sticks from TK Maxx! They often have some really nice sweet treats which are perfect for cake decorating, especially as we haven't mastered the art of macarons just yet!

We love how this cake turned out, it definitely looks effective and the white chocolate buttercream is incredibly delicious! We were a little unsure about the seeds in the cake, if we make it again we would definitely try sieving the passion fruit first. 
The passion fruit gave the sponge a really nice flavour and the raspberries inside are a favourite in our family.

Thank you very much for reading this post, we hope you enjoyed it! 
If you decide to give this cake a go please let us know by tagging us on any social media or leaving a comment! 
Leave a comment if you have any other ideas for different flavours of cakes we can try, we are always on the lookout for delicious ideas!
 Please follow us on Bloglovin', Instagram and like our Facebook page 'Sharkett Sisters' to keep up to date with our posts and see what we are up to, which is probably making more cakes!
See you soon, 

Love, Antonia and Imogen x

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