Print

Best Hawaiian Sunset Cake with Guava Passionfruit Filling

Hawaiian sunset cake - featured image
Print Recipe

A stunning layered cake with vibrant yellow, orange, and magenta tiers, filled with a tangy-sweet guava passionfruit puree and topped with vanilla buttercream. Perfect for tropical-themed celebrations or any occasion where you want to impress.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • Gel food coloring (yellow, orange, magenta or red)
  • 1 (12-ounce) jar guava passionfruit puree
  • ½ cup (100g) granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon fresh lemon juice
  • Pinch of salt (for filling)
  • 1 ½ cups (339g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Optional: toasted coconut flakes or edible flowers for garnish

Instructions

  1. Make the guava passionfruit filling: In a small saucepan, combine 1 cup guava passionfruit puree, ½ cup sugar, and a pinch of salt. In a separate bowl, dissolve 2 tablespoons cornstarch in 2 tablespoons cold water. Add to saucepan along with 1 tablespoon lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling (5-7 minutes). Remove from heat and cool completely. Cover with plastic wrap (pressed onto surface) and refrigerate.
  2. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and lightly flour sides.
  3. In a medium bowl, whisk together 2 ½ cups flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  4. In a large bowl, beat 1 cup softened butter and 1 ¾ cups sugar on medium-high until light and fluffy (about 3 minutes). Add 4 eggs one at a time, beating well after each. Stir in 2 teaspoons vanilla.
  5. Reduce mixer speed to low. Add flour mixture in three additions, alternating with 1 cup milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly into three bowls. Add yellow gel food coloring to first bowl, orange to second, and magenta (or red) to third. Stir gently until uniform.
  7. Pour each colored batter into a prepared pan. Smooth tops. Bake for 20-25 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pans 10 minutes, then turn out onto cooling rack. Remove parchment and cool completely.
  8. Make the buttercream: In a large bowl, beat 1 ½ cups softened butter on medium until creamy (about 2 minutes). Gradually add 4 cups sifted powdered sugar, one cup at a time, beating on low. Add 3 tablespoons heavy cream, 2 teaspoons vanilla, and a pinch of salt. Increase speed to medium-high and beat 3-4 minutes until light and fluffy.
  9. Assemble the cake: Place yellow layer on cake plate. Spread about ⅓ cup buttercream on top, then half of the guava passionfruit filling, leaving a ½-inch border. Repeat with orange layer, another ⅓ cup buttercream, and remaining filling. Top with magenta layer. Apply a thin crumb coat of buttercream over entire cake and refrigerate 15 minutes. Frost with remaining buttercream. Garnish with toasted coconut or edible flowers if desired.

Notes

Room temperature ingredients are essential. Cool filling completely before using. Chill cake between assembly steps for best results. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and oat milk.

Nutrition

Keywords: Hawaiian sunset cake, guava passionfruit cake, tropical layer cake, guava filling, passionfruit dessert, birthday cake, summer cake

Find it online: https://emacrave.com/best-hawaiian-sunset-cake-with-guava-passionfruit-filling/