Persimmon Cake That Will Surprise You–Soft, Sweet & Irresistible

Persimmon cake is a cozy dessert that highlights the sweet, honey-like flavor of ripe persimmons. Perfect for fall and winter, it’s easy to make and pairs beautifully with tea or coffee. This simple recipe brings warmth and deliciousness to any gathering!

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About This Recipe

I’ll admit, I was a bit skeptical the first time I baked with persimmons. I wasn’t sure how their unique, sweet flavor would translate into a cake. But after one bite, I was amazed at how incredibly soft, fluffy, and rich it turned out. The persimmons add a natural sweetness and moisture to the cake. Its slightly nutty taste makes it the perfect balance of light and indulgence.

This persimmon cake has quickly become one of my favorite treats for cozy afternoons. It’s not overly sweet, which makes it ideal as a tea-time snack or even as a simple dessert. A dusting of powdered sugar or a drizzle of glaze takes it to the next level, but honestly, it’s delicious just as it is. If you’ve never baked with persimmons before, this cake is the perfect introduction – easy, delicious, and sure to surprise you in the best way!

Unlike my Strawberry Vanilla Cake, this fruity persimmon cake comes together in minutes, it requires no fancy gadgets (but if you have an electric mixer you can use it to make the process even faster!), it’s made with only 6 pantry staple ingredients, and you also don’t need to make any icing, frosting, or glaze because the cake is delicious just on its own!

What You Need To Make This Recipe

Persimmon: The star ingredient! Persimmons add natural sweetness, moisture, and a subtle, honey-like flavor. Blending the peeled fruit creates a smooth puree that gives the cake its soft, fluffy texture. Make sure the persimmons are very ripe – they should feel soft and slightly squishy.

Granulated sugar: Sweetens the cake and helps give it a tender crumb. Sugar also caramelizes slightly during baking, adding a hint of richness.

Eggs: Eggs provide structure and stability to the cake, helping it rise and stay fluffy. They also add moisture and richness to the batter. It’s best to use room-temperature eggs when baking.

Vegetable oil: Oil keeps the cake incredibly moist and soft. Unlike butter, oil gives the cake a light, tender texture that stays fresh for days. You can use melted coconut oil or a neutral-flavored oil like canola or sunflower.

All-purpose flour: Flour gives the cake its structure and ensures the batter holds together. It balances the moisture from the persimmon puree, resulting in a soft but sturdy cake. I have not tried this recipe with any other type of flour.

Baking powder: The leavening agent that helps the cake rise and become fluffy. It reacts with the wet ingredients to create air pockets, giving the cake a light texture.

How To Make Persimmon Cake

Step 1: Beat eggs and granulated sugar until fluffy and pale.

Step 2: Mix in persimmon puree and vegetable oil.

Step 3: Sift in all-purpose flour and baking powder and fold until fully incorporated.

Step 4: Transfer the batter to a greased and lined cake pan and bake at 180 °C / 350 °F for 25-30 minutes. Once baked, cool completely, dust with powdered sugar (optional) and enjoy!

How To Store Persimmon Cake

Persimmon cake is moist and can spoil quickly due to the fruit content. To keep it fresh, store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. If you want to keep it even longer, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Let it thaw at room temperature before serving. Dust with powdered sugar right before eating for that freshly baked look!

Pro Tips

Choose the Right Persimmons – Use very ripe, soft persimmons (the Hachiya variety works best). If they aren’t fully ripe, the cake can taste a bit astringent.
Blend Until Smooth – Make sure to peel and blend the persimmons until completely smooth to avoid chunks in the batter. This ensures the cake has an even texture.
Don’t Overmix – Once you add the flour and baking powder, mix until just combined. Overmixing can make the cake dense instead of light and fluffy.
Grease Your Pan Well – The cake is moist and can stick to the pan, so generously grease or line the pan with parchment paper for easy removal.
Test for Doneness – Start checking for doneness at 25 minutes. The cake is ready when a toothpick inserted in the center comes out clean. If you have a convection oven, reduce the temperature by 20 degrees.

FAQ’s

Can I use unripe persimmons for the cake?

No, unripe persimmons can be bitter and astringent. Use soft, fully ripe persimmons for the best flavor and texture.

Can I substitute the vegetable oil?

Yes! You can use melted butter or a neutral oil like canola or sunflower oil. Coconut oil can also work, but it may slightly alter the flavor.

Can I add spices and nuts to the cake?

Absolutely! Chopped walnuts, pecans, or a pinch of cinnamon or nutmeg can enhance the flavor and give the cake a festive twist.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Persimmon Cake

Prep Time: 5 min

Cook Time: 30 min

Total Time: 35 min

Course: Dessert/Snack

Servings: 6 slices

Calories: 425kcal

Ingredients

2 ripe persimmons, peeled and blended
100g granulated sugar (1/2 cup)
3 eggs, room temperature
80g vegetable oil (1/3 cup)
250g all-purpose flour (2 cups + 1 tbsp)
2 tsp baking powder

Equipment/Utensils

A large bowl
Blender
Electric hand/stand mixer (or a whisk)
Spatula
8-inch cake pan (greased and lined)

Instructions

Preheat your oven to 180 °C / 350 °F and grease and line an 8-inch cake pan or loaf pan, set aside.
Peel and blend the persimmons into a smooth mixture.
In a large bowl beat eggs and granulated sugar until the mixture turns pale and creamy, about 3 minutes. This can be done using an electric hand/stand mixer or just a whisk.
Next, add in the persimmon puree and vegetable oil and beat to combine.
Sift in the all-purpose flour and baking powder, and use a spatula to fold the dry ingredients into the wet until everything is fully incorporated. Don’t overmix!
Pour the batter into the prepared pan and bake in the center of your preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Once baked let the cake cool in the pan for about 10 minutes, then flip it out onto a cooling rack to cool completely.
Optionally dust the cooled cake with powdered sugar, slice, and enjoy!

Nutrition

Calories: 424.84kcal

Total Fat: 16.02g

Carbs: 64.43g

Sugars: 16.83g

Protein: 7.43g

Sodium: 195.23mg

Fiber: 1.13g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **