Passionfruit Bundt Cake with a Chocolate Swirl

I got the idea for this cake from a terrific blog called Pineapple & Coconut. I’m crazy about passionfruit and love the combination of passionfruit and chocolate so I used the above recipe as a starting point for something a little different.

About passionfruit

I can’t find it anywhere. I’ve only seen it once in a fancy shmancy grocery store and it was cost prohibitive therefore I use Goya frozen passionfruit purée for any of my passionfruit needs (and there are many…). Be sure not to use passionfruit juice.

About the cake

Despite the fact that butter is my favorite food group, I prefer to use a light fruity olive oil in bundt cakes. I find that it tastes more moist and the olive oil gives the cake just that little bit of je ne sais quoi. The cake should really be made the day before you plan to serve it or much earlier in the day. It benefits from sitting and absorbing the sugar syrup.

About the bundt pan

I use this 6 cup pan to make a small cake. You can double this recipe and bake it in a regular size bundt pan as well. Baker’s Joy is an absolute must so that your cake doesn’t stick. It has never failed me. Not once.

Passionfruit Bundt Cake with a Chocolate Swirl

Recipe by SashaCourse: Cakes, DessertsDifficulty: Easy Peasy
Cooking time



A delicious and exotic tasting cake!


  • For the cake
  • 1 1/2 cup all-purpose flour (195 grams)

  • 1 cup sugar

  • 1/4 t baking powder

  • 1/4 t baking soda

  • 1/2 t kosher salt

  • 2 eggs

  • 1/2 cup full-fat Greek yogurt or sour cream

  • 1/3 cup passionfruit purée (not juice)

  • 1 t vanilla extract

  • 1 oz. dark chocolate, melted

  • 1 T cocoa powder plus 2 T water

  • For the soaking syrup
  • 1/4 cup passionfruit purée

  • 1/4 cup sugar plus 2 T sugar

  • 1 T water

  • For the glaze
  • 1 cup powdered sugar

  • 3 T passionfruit purée


  • For the cake
  • Preheat oven to 325º.
  • Spray your bundt pan with Baker’s Joy- be sure to get all the nooks and crannies.
  • In the bowl of a stand mixer, mix the oil and sugar until combined. Add the eggs and mix well.
  • Add yogurt (or sour cream), vanilla and the passionfruit purée and mix until just combined.
  • Whisk the flour, salt, baking powder and baking soda. I don’t actually do this because I’m too lazy and don’t want to make more dishes but you can decide for yourself if you want the extra step to insure everything gets mixed together properly.
  • Add flour mixture to batter and mix only until everything is combined.
  • In a bowl, whisk the cocoa powder and water; add the melted chocolate.
  • Add about 1/3 of the batter to the chocolate mixture and stir well.
  • Distribute half the yellow batter in the bundt pan and plop the chocolate batter on this; run a knife through the chocolate, swirling gently.
  • Put the remaining yellow batter on top of this and smooth it over the chocolate.
  • Bake for about 45 minutes until tester comes out clean.
  • For the soaking syrup
  • Combine all the ingredients in a small saucepan when the cake comes out of the oven. Bring to a boil and simmer for 2 to 3 minutes until all the sugar is dissolved.
  • Poke lots of holes in the cake with a skewer going all the way down and pour the syrup carefully and slowly, saturating the entire cake. Let this soak in (preferably) overnight.
  • For the glaze
  • Tap the cake on the counter to loosen it and invert onto a pretty serving plate. If the cake doesn’t come out, reheat in a 325º oven for 5 minutes. Tap on the counter again and invert.
  • Whisk the powdered sugar and passionfruit together and spoon over the cake.


  • I like to glaze the cake when it is on the serving platter so that we can scoop up the excess and add it to our slices. It seems such a waste to glaze it on a cooling rack and let all that yummy stuff drip onto wax paper only to be tossed out.

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