Hawaiian Birthday Cake
Hawaiian Birthday Cake is a stunning, tropical dessert that’s perfect for any celebration. This vibrant birthday cake, with its passionfruit cream and ombré frosting, brings island flair to your table.
Ingredients
Cake Layers:
- 2½ cups 310g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup 230g unsalted butter, softened
- 1½ cups 300g granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ¾ cup 180ml whole milk
- ½ cup 120g sour cream
Passionfruit Cream Filling:
- 1 cup 240ml heavy cream
- ½ cup 60g powdered sugar
- 1 tsp vanilla extract
- ⅓ cup 80g passionfruit jam (or mango/guava jam)
Ombré Buttercream:
- 1½ cups 345g unsalted butter, softened
- 5 cups 600g powdered sugar
- ¼ cup 60ml heavy cream
- 2 tsp vanilla extract
- Coral orange, and yellow gel food coloring
Decorations:
- ½ cup sliced mango
- ½ cup sliced kiwi
- ¼ cup pineapple chunks
- Edible flowers e.g., orchids or marigolds
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and grease three 8-inch cake pans, lining with parchment for easy release of this festive tropical dessert.
Make Cake Batter
- In a bowl, I whisk 2½ cups flour, 2 tsp baking powder, and ½ tsp salt. In a stand mixer, I beat 1 cup butter and 1½ cups sugar until fluffy. I add 4 eggs and 2 tsp vanilla, mixing well. I alternate adding dry ingredients with ¾ cup milk and ½ cup sour cream, creating a smooth batter for this flavorful island treat.
Bake Cakes
- I divide the batter evenly among the pans and bake for 25–30 minutes until a toothpick comes out clean. I cool the cakes in pans for 10 minutes, then transfer to racks for this vibrant birthday cake.
Prepare Filling
- I whip 1 cup heavy cream with ½ cup powdered sugar and 1 tsp vanilla to stiff peaks. I fold in ⅓ cup passionfruit jam for a zesty festive tropical dessert filling.
Make Buttercream
- I beat 1½ cups butter until pale, then add 5 cups powdered sugar in stages with ¼ cup heavy cream and 2 tsp vanilla. I divide into three portions, tinting with coral, orange, and yellow gel coloring for this vibrant birthday cake’s ombré effect.
Assemble and Decorate
- I spread jam and cream filling between cooled cake layers, apply a white buttercream crumb coat, and chill for 20 minutes. I frost with coral at the base, orange in the middle, and yellow on top, blending with a cake scraper. I top with mango, kiwi, pineapple, and edible flowers for a festive tropical dessert.
Notes
- For the filling, you can substitute passionfruit jam with mango, guava, or pineapple jam depending on availability.
- If fresh plumeria is not available, use another edible flower such as orchids or marigolds, or omit the flowers and add extra fruit for decoration.
- Bake the cake layers a day ahead to save time. Wrap cooled layers tightly in plastic wrap and store at room temperature until ready to frost.
- If you prefer a lighter buttercream, replace half of the butter with shortening to help the frosting hold better in warm weather.
- For the ombré effect, use gel food coloring rather than liquid coloring to achieve rich, vibrant shades without thinning the buttercream.
- Store the finished cake in the refrigerator for up to 2 days. Bring to room temperature before serving for the best flavor and texture.
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