Passion Cake Recipe

The combination of tart passion fruit bavarian cream cut with vanilla bean flecked mousse and a dreamy coconut cake make this the sexiest of cake flavors.  Use it for Valentine's Day, Weddings, and Summery events.  The filling combination works in a plain white cake for anyone who isn't a fan of coconut, but the ECG recommends giving it a try with the coconut cake.  She fed this to her "anti-coconut" husband, Captain Leisure, and he devoured it!

Weighing the ingredients is the best way to get accurate measurements. Not to mention, that this is an excuse to get one of our adorable Cutie Cupcake kitchen scale Don't let the name fool you, it's damn cute to look at, but with a weight capacity of 17 pounds, it's a seriously bad ass addition to your kitchen arsenal.

Scroll to the bottom of the page to see how fast and easy it was to decorate this cake!!!

For the Cake:
-20 oz. (1/4 bag) Evil Cake Genius Universal Cake Mix
-13 oz. water (divided)
-1.2 oz. vegetable oil
-1 large egg
-.6 oz. shredded coconut
-0.4 oz. (1-1/2 tsp.) Coconut Flavor Paste

For the Passion Fruit Bavarian Cream Filling:
-3.5 oz. Cold Process Pastry Cream Mix
-8.5 oz.cold milk (77 degrees F)  
-0.4 oz. (1-1/2 tsp.) Passion Fruit Flavor Paste

For the Vanilla Bean Mousse Filling:
-2.1 oz. Neutral Mousse Mix
-8 oz. Heavy Cream 
-0.4 oz. (1-1/2 tsp.) Vanilla Bean Paste

For the Frosting:
-1 lb. Butter
-2 lbs. Powdered Sugar-2-4 TBS. Milk
-1/2 tsp. Yummy as Hell Flavor

For Pure White Buttercream, add:

2-3 TBS Wickedly White Powder Whitener

Directions: Cake
Combine 8 oz (1 cup) water, vegetable oil, eggs, Coconut Flavor Paste, shredded coconut, and cake mix in a bowl.
Mix on low speed until ingredients come together, then on medium speed for 2 minutes. Reduce speed
to low, and add in 4 oz. (1/2 cup) water. Scrape down the sides of the bowl, and mix on low for 2 more
minutes. Pour into 2-7" round prepared pans (we use PME Release-A-Cake Spray, ‘cause the ECG doesn’t have time
for that Butter/Flour nonsense. Also, for Level tops, wrap the pans with Level Baking Belts.
Bake at 350 F until a toothpick inserted into the middle of the cake comes out clean (35-40 minutes).

Cool cakes in pans on wire racks for 10 minutes, then, turn out and cool completely.

Meanwhile, prepare fillings and frosting.

Bavarian Cream:

Combine Pastry Cream Mix, milk, and Passion Flavor Paste and whip on low until powder is dissolved. Mix on high until the mixture has thickened, and becomes shiny.  Refrigerate until ready to use.

Combine Mousse Powder, cream, and Vanilla Bean Paste and whip on low with a whisk attachment
1 minute until powder is dissolved. Scrape down the bowl and whip on medium until peaks form
(2-3 minutes). DO NOT OVER WHIP Refrigerate until ready to fill the cake

With a flat beater, whip butter and flavoring on medium low for 1 minute. Reduce speed to low, add
sugar (sifted together with Wickedly White Powder) until combined. TIP: Fill a pastry bag with a #804 Tip with the buttercream before adding any of
the milk. Use this extra stiff buttercream to make the dam around the cake to hold the filling to avoid
any bulges of filling on the finished frosted cake. Increase speed to Medium low and add milk until
buttercream is desired consistency.

Assembling the cake:
Level the cooled cakes, and split the tiers horizontally to create 4 layers. Pipe a hard buttercream dam
around the outer edge of the bottom layer. Fill the cake with Passion Filling, then top with the
second layer of cake. Pipe another dam, and fill that layer with Vanilla Bean Mousse. Top with the third
cake layer, and repeat the filling process with another layer of Passion Filling. Chill the cake
thoroughly before frosting.


Use this recipe as a base to create your own signature cake flavors.  You can change the flavor of the Bavarian Cream, Mousse, or Cake by substituting any of our Gourmet Flavor Pastes in the recipe.

If you don't want to use the EGC Wickedly White Cake Mix:

  1. You're seriously missing out
  2. Simply weigh your cake batter, and multiply if by .02 (for mild coconut flavor) or .05 (for COCONUT flavor) to calculate how much Coconut Flavor Paste to add to the batter.

You can use 2-8" round pans, but it will produce shorter cake layers.

Now check out how easy and fast it was to decorate this cake, using some of our favorite giant buttercream tips. 

Shop all the good stuff:

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