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Vanilla Layer Cake with Passionfruit Curd
A tender reverse-creamed vanilla layer cake filled with tangy passionfruit curd and covered in silky vanilla Swiss meringue buttercream. The finished cake is decorated with a white-and-yellow ombré effect and piped buttercream accents.
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Ingredients
- 4 large eggs (At room temperature; for the cake layers)
- 2 egg yolks (At room temperature; for the cake layers)
- 2 tsp vanilla bean paste (For the cake layers)
- 330 g whole milk (For the cake layers)
- 120 g full-fat Greek yoghurt (For the cake layers)
- 600 g all-purpose flour (For the cake layers)
- 450 g granulated sugar (For the cake layers)
- 3.25 tsp baking powder (For the cake layers)
- 0.5 tsp salt (For the cake layers)
- 345 g unsalted butter (At room temperature; for the cake layers)
- 450 g passionfruit pulp (For the curd; reserve 1–2 Tbsp seeds after straining if using fresh passionfruit)
- 275 g granulated sugar (For the passionfruit curd)
- 250 g unsalted butter (Cut into cubes; can be straight from the refrigerator; for the passionfruit curd)
- 10 egg yolks (Around 200g worth; for the passionfruit curd)
- 0.5 tsp salt (For the passionfruit curd)
- 250 g egg whites (For the Swiss meringue buttercream)
- 400 g granulated sugar (For the Swiss meringue buttercream)
- 0.75 tsp salt (For the Swiss meringue buttercream)
- 1 tsp vanilla bean paste (For the Swiss meringue buttercream)
- 900 g unsalted butter (8 sticks; cut into cubes; for the Swiss meringue buttercream)
- gel food colouring (Use enough to colour one-third of the buttercream to the desired shade)
Steps
- 1
Preheat the oven to 350°F / 180°C. Grease three 8-inch cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together the eggs, egg yolks, vanilla bean paste, milk, and yoghurt.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, briefly mix the flour, cake-layer sugar, baking powder, and cake-layer salt to combine.
- 4
With the mixer on low, add the cake-layer butter one cube at a time until it is fully incorporated and the mixture resembles sand.
- 5
Add half of the wet mixture to the mixer and mix until just combined. Add the remaining wet mixture and mix on medium speed until just combined. Remove the bowl and fold a few times with a rubber spatula to ensure no dry ingredients remain.
- 6
Divide the batter between the three prepared cake pans, preferably by weight. Bake for 35–40 minutes, until the cakes spring back when touched and a skewer inserted in the center comes out clean.
- 7
Cool the cakes in their pans for 15 minutes. Turn them out onto a wire rack and allow them to cool completely.
- 8
If using fresh passionfruit, place the pulp in a blender or food processor and pulse a few times to separate the seeds from the pulp.
- 9
Add the passionfruit pulp, curd sugar, curd butter, egg yolks, and curd salt to a saucepan. Whisk well to combine.
- 10
Place the saucepan over medium heat, then reduce to medium-low. Cook for 30 minutes, stirring frequently, until the curd has thickened significantly, coats the back of a spoon, and leaves a clear track when a finger is drawn through it.
- 11
Strain the curd through a fine-mesh sieve into an airtight container. Stir in 1–2 tablespoons of the reserved passionfruit seeds, cover the surface with plastic wrap, and refrigerate until completely cool, ideally overnight.
- 12
Place the egg whites, Swiss meringue sugar, and Swiss meringue salt in the bowl of a stand mixer or a heatproof bowl. Set the bowl over a pot of simmering water, making sure the water does not touch the bowl. Whisk constantly until the mixture reaches 160°F / 70°C and the sugar has dissolved.
- 13
Carefully transfer the bowl to the mixer and fit the whisk attachment. Whip the egg whites on high until snowy white and fluffy, 8–10 minutes.
- 14
Add the Swiss meringue butter one piece at a time. The mixture may look curdled; continue mixing. Once all the butter is incorporated, mix on high for a further 10 minutes.
- 15
Add the Swiss meringue vanilla bean paste and mix until incorporated. Mix for a further 2–3 minutes, then switch to the paddle attachment and mix on low for 1 minute to remove air.
- 16
Level the cake layers. Transfer some buttercream to a piping bag fitted with a medium round tip for making a buttercream dam.
- 17
Secure one cake layer to a cake turntable with a little buttercream. Spread about 1 cup of buttercream over the layer with an offset spatula, then pipe a ring of buttercream around the outer edge.
- 18
Fill the buttercream ring with approximately 1/2 cup of passionfruit curd. Place the second cake layer on top, pressing very lightly, and seal the joins with a thin layer of buttercream.
- 19
Repeat the layering process with about 1 cup of buttercream, a buttercream dam, and 1/2 cup passionfruit curd. Top with the third cake layer, preferably upside down so the top is flat. Return the remaining buttercream in the piping bag to the bowl.
- 20
Apply a thin crumb coat of buttercream over the cake and smooth it with a bench scraper or icing smoother. Refrigerate for 30–45 minutes, until set.
- 21
Divide the remaining buttercream into two portions, approximately two-thirds and one-third. Colour the one-third portion with gel food colouring to the desired shade.
- 22
Spread yellow buttercream over the bottom one-third of the cake and white buttercream over the top two-thirds. Blend the middle by spreading small amounts of white and yellow buttercream together. Cover the top of the cake with buttercream.
- 23
Smooth the outside with a bench scraper, scraping down between passes. Fill gaps and add colour as needed to create a smooth transition, continuing until satisfied with the finish.
- 24
Transfer the remaining yellow and white buttercream to a piping bag fitted with a Wilton 1M tip or similar. Pipe blobs over the top of the cake; the tip creates the ruffles without requiring a swirl.
- 25
Chill the cake until ready to serve. Remove it from the refrigerator about 1 hour before serving to bring it to room temperature.
- 26
Store leftovers in an airtight container in the refrigerator.
Notes
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Nutrition per serving
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