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Passionfruit Caramilk Cake

A passionfruit and Carmamilk cake on a white plate with 3 slices on separate side plates

This moist and decadent Passionfruit Caramilk Cake is super easy to make. We were chatting in our Facebook group about making cakes, about a lack of recipes for smaller (single layer) cakes. It turns out that most of my recipes are multilayer. I think this Passionfruit Caramilk Cake might be the answer.

This cake will feed 8 – 12 people, but you can double the recipe to make 2 or 3 layers. In fact, most cakes can be halved or doubled. The hardest part is choosing the right size cake tin. We discuss how to work that out in our Online Bake Club Courses. If you own season 1 of Bake Club Online, here is a link to the lesson.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Ingredients used in the Caramilk Cake

When it comes to baking, choosing the right ingredients is crucial for achieving the perfect result. In this recipe, I’ve carefully selected a range of ingredients to ensure that each element of the dish is both delicious and consistent. Here are the key ingredients that I’ve used:

  • Plain flour: As a pastry chef, I always use plain flour as the base for my baked goods. I add raising agents in the appropriate quantities to achieve the desired lift and texture.
  • Baking powder: When using raising agents, choosing the right one is important. Baking powder is the best choice for this recipe, but be sure to check the use-by date, as it can lose its raising abilities over time.
  • Flaked salt: I use flaked salt for its unique taste and texture. You can blitz it to your desired consistency if you prefer finer salt.
  • Unsalted butter: Using unsalted butter gives you more control over the salt being added to the dish, which is especially important when baking.
  • Caster sugar: The crystal size of caster sugar is perfect for making cakes like this. It’s an important ingredient I discuss in my cake-making courses.
  • Egg: I’ve included the weight of the eggs (shells removed) in the recipe to ensure consistency. It’s better to go a little over weight than under. So I’m not fussed with an extra 5 – 10gm in this recipe.
  • Passionfruit pulp: I use the tinned pulp as it’s easier to find than fresh passionfruit. You’ll find it in the tinned fruit aisle.
  • Milk: I use full cream milk for the best flavour and texture. I don’t muck about 🤣🤣🤣
  • Vanilla: Good quality vanilla can make a big difference in the taste of your baked goods. You can either make your own extract or choose a brand like Queen vanilla.
  • Caramilk: I prefer to use Caramilk over white chocolate as it has more flavour for me. But you can make the swap if you prefer.
  • Cream cheese: I recommend using Philadelphia cream cheese or making your own. It’s surprisingly easy to make at home!
  • Icing sugar: I used soft icing sugar for the buttercream, which has either cornflour or tapioca flour added to prevent clumping. If you use pure icing sugar, be sure to sift or blitz any lumps out before adding it to your recipe.

Passionfruit Caramilk Cake

4.80 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au
Similar to a mud cake. This Passionfruit and Caramilk is easy, yet satisfying and indulgent.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Difficulty Medium
Course Afternoon Tea, Cake, Dessert
Cuisine Australian
Servings 8 -12
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Stand Mixer

Ingredients
  

Ingredients For the Cake:

  • 220 g plain flour
  • 10 g 2 tsp baking powder
  • 1/2 tsp flaked salt
  • 120 g unsalted butter softened for stand mixer small cold cubes for Thermomix
  • 200 g caster sugar
  • 100 g egg 2 extra large eggs
  • 120 g passionfruit pulp fresh or tinned, I used a tin. Keep what's left for the icing.
  • 120 g milk
  • 1 tsp vanilla extract
  • 100 g Caramilk bits

Ingredients for the Topping

  • 70 g butter
  • 140 g cream cheese
  • 280 g icing sugar
  • 50 g about. -/+ left over Passionfruit from the tin.

Instructions
 

Thermomix Method for the Cake

  • Preheat your oven to 160°C fan and prepare your 21cm (8-inch) round cake pan by greasing and flouring or lining it with baking paper.
  • Weigh the flour, baking powder, and salt into the TM bowl and whisk for 3 seconds on speed 6. Remove the mixture from the bowl and set it aside.
  • Weigh the small cubes of cold butter and sugar into the TM bowl. Set the TM to run for 30 seconds / speed 6. Lift the lid and scrape down the sides of the bowl, then repeat for another 10 seconds / speed 6.
  • Insert the butterfly attachment into the TM bowl, and weigh your passionfruit, milk, and vanilla into a small bowl or jug. Set it aside.
  • Start the TM running on speed 3, and add the eggs in a steady slow stream or one at a time through the hole in the lid. Leave 20 seconds between each egg.
  • Remove the lid and scrape down the sides of the bowl.
  • Set the TM back to speed 3, and add half of your dry ingredients to the bowl, followed by half of your wet ingredients. Repeat with the remaining dry and then wet ingredients.
  • Weigh in the Caramilk bits and mix for 3 seconds / speed 3.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake the cake for 35-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Thermomix Method for the Topping

  • Weigh the butter into the TM bowl and soften it by mixing for 10 seconds/speed 5
  • Then add the cream cheese and mix again 10 seconds/speed 5
  • Weigh your icing sugar into the TM bowl and set for 30 seconds/speed 5
  • Add the passionfruit and mix on reverse speed 3 seconds/speed 5

Conventional Method for the Cake

  • Preheat your oven to 160°C fan and prepare your 21cm (8-inch) round cake pan by greasing and flouring or lining it with baking paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt and set aside
  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Beat in the eggs, one at a time, until well combined.
  • Mix in the passionfruit pulp, milk, and vanilla extract. These are now the wet ingredients. You should have a bowl of dry and a bowl or jug of wet.
  • Gradually add half of your dry ingredients to the bowl with the creamed butter, sugar, egg, followed by half of your wet ingredients. Repeat with the remaining dry and then wet ingredients.
  • Fold in the Caramilk bits.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake for 35 – 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Conventional Method for the Topping

  • Soften the butter by leaving it out at room temperature for 30 minutes, or by grating or cutting it into small cubes and beating it with a paddle attachment until soft.
  • Add small cubes of cream cheese to the bowl with the butter and beat again until soft and well combined.
  • Sift your icing sugar to remove any lumps, then add it to the butter and cream cheese mixture. Beat the mixture until it becomes light and fluffy.
  • Add the passionfruit to the mixture and stir until well combined.
  • Your topping is now ready to be spread on top of your cake once it has cooled completely.

4 Comments

  1. 5 stars
    Hey Bec, I love this one. I’m not usually a fan of passionfruit, but this just works 🙂

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