Persimmon Cake

This persimmon cake recipe is so moist and rich, and uses both hachiya persimmon pulp and chunks of fuyu persimmon (optional) for added texture. The persimmon flavor is complemented with lots of brown sugar and cinnamon. A luxurious blanket of cinnamon cream cheese frosting adds the perfect finishing touch!

Note: this post was originally published in 2019 and updated in 2020 and 2023 with improved photos and instructions.

Have you started seeing these beautiful orange fruits appear in the grocery store yet? Available from around October through February (at least here in the US), persimmons are a delicious fall and winter treat that you should definitely try if you haven't yet!

My favorite way to enjoy persimmons is baked up into this delectably moist persimmon cake with cinnamon cream cheese frosting. This persimmon cake recipe is moist and rich, with almost a banana bread vibe to it. And, it's a little unusual because it uses two kinds of persimmons, fuyu and hachiya.

Usually, only the softer, more jelly-like flesh of the hachiya is used in baking. But, I like to add chunks of the firmer fuyu persimmon to add some texture to the soft cake. (That being said, the fuyu is optional, I give substitution ideas down below!)

And, the cinnamon cream cheese frosting really takes this persimmon cake to new heights! The creaminess and slight savory flavor of the cream cheese adds such a nice complement to the sweet fruit and brown sugar notes in the cake.

Jump to:

• Recipe ingredients
• Step by step photos
• Persimmon tips and tricks
• Other tips and tricks
• Storage instructions
• Additions and substitutions
• Recipe FAQs
• Related recipes
• 📖 Recipe

Recipe ingredients

Ingredient notes

• Hachiya persimmons: these are the persimmons that are teardrop shaped. They need to be very ripe before using in the cake. I give a couple more persimmon tips in the Persimmon tips and tricks section below!

• Fuyu persimmons: these are the persimmons that are flatter in shape. If you can't find fuyu persimmons, you can still make the cake; check the additions and substitutions section below for some substitution ideas.

• Brown sugar: the recipe calls for dark brown sugar because the extra bit of caramel flavor goes so well with the other flavors in the cake. But, if you only have light brown sugar, that will work too!

• Cream cheese: make sure you use block cream cheese, not the spreadable kind in the tub.

Looking for more fall and winter cake recipes? Try my recipes for cannoli cake, gingerbread mug cake, and cranberry upside down cake!

Step by step photos

Here's how to make this persimmon cake recipe with cream cheese frosting. For a brief slideshow of these steps, check out my persimmon cake web story here!

1. The first step is to make the hachiya persimmon pulp. Scoop out the very ripe hachiya persimmon flesh with a spoon, and chop it up until it's pulpy.

Or, you can place the scooped persimmon into a tall-sided container and use a stick blender to break it down. With either method, I prefer to leave a little texture, so not completely smooth!

2. While you have the cutting board out, prep the fuyu persimmons too. Use a vegetable peeler to cut the skin off, and cut the fuyus into chunks. Set aside.

3. Mix up the wet ingredients for the persimmon cake in a large bowl using a whisk.

4. Next, mix up the dry ingredients in a separate bowl. Gradually add the dry ingredients into the wet, and whisk until evenly combined.

5. Stir in the fuyu persimmon chunks (if using), then pour the batter into a greased 9 x 13 inch pan and bake!

6. While the cake is baking, make the cinnamon cream cheese frosting. First, whip the softened butter and cream cheese together. Then add the vanilla and powdered sugar in gradually, beat until fluffy.

7. When the persimmon cake is done baking, it will be firm in the middle and a toothpick inserted in the middle will come out clean.

8. Then, when the cake is cool go ahead and frost with the prepared frosting and enjoy!

Persimmon tips and tricks

Difference between fuyu and hachiya persimmons

As I mentioned earlier, in the US there are two commonly available types of persimmons - fuyu and hachiya. Fuyu persimmons remind me a little bit of a small beefsteak tomato - a bit round and flattened in shape. The hachiya persimmon is usually larger and has a more elongated teardrop shape.

In my experience, I've had an easier time finding the hachiya persimmon in a regular grocery store (when it's in season of course!). The fuyu is a little bit more rare, at least where I live. I have been able to find it at my local Costco and in Asian grocery stores.

For more info, check out this article on different types of persimmon varieties!

How to tell when a persimmon is ripe

There is a huge difference between the fuyu and hachiya in terms of ripeness. The fuyu is delicious when still firm, but will be a bit sweeter when the flesh has a slight amount of give. Any softer than that and it's heading towards being a little overripe.

The hachiya, on the other hand, is a whole different animal. This persimmon must be completely soft before you can eat it. I'm talking so squishy it feels like a water balloon filled with jelly when you poke it! It should offer no resistance when you cut into it, and the flesh inside should look almost translucent.

If you try to eat a hachiya before then, the fruit is so astringent it will feel like all the moisture on your tongue has been sucked out. So, make sure your hachiyas are nice and ripe before making this cake!

Other tips and tricks

• As I mentioned above, for the best taste it's very important to make sure the hachiya persimmons are very ripe before making the pulp for the persimmon cake.

• When measuring the flour for the persimmon cake, use the spoon and level method (I talk more about this in my cinnamon muffins recipe!). Or, use the weight measurement given in the recipe card.

• Because this cake uses oil and not butter, there is no risk of the butter curdling from adding cold ingredients. So, you don't have to bring the eggs to room temperature before making the cake.

• However, the cream cheese and butter for the frosting need to be at room temperature before making the frosting. I just pull them both out of the fridge first thing to sit on the counter while I make the cake batter.

• If the butter and cream cheese are still too firm when you go to make the frosting, you can unwrap them and microwave them in a microwave-safe bowl at 30% power in 15 second increments, until soft.

Storage instructions

• In my opinion, this cake tastes the best on the day it's made. But, you can keep the leftovers covered, for up to 4 days in the fridge. (The cake needs to be refrigerated due to the cream cheese frosting.)

• If you want to enjoy the cake after it's been stored in the fridge, I recommend letting it come to room temperature before eating, it will enhance the taste and texture.

• If you would like, you can freeze the cake BUT you must freeze it before adding the cream cheese frosting (cream cheese does not freeze very well!).

• To freeze the unfrosted cake, wait for it to cool completely and double-wrap it in plastic wrap and freeze for up to 3 months. It may be easier to cut it into smaller sections before wrapping.

• When you're ready to eat the frozen persimmon cake, allow it to thaw completely before frosting with freshly-made cream cheese frosting.

Additions and substitutions

• If you don't have fuyu persimmons, you can still make this persimmon cake! Feel free to leave them out, or substitute them with an equal amount of apple chunks or drained pineapple chunks.

• In addition to or instead of the chunks of fruit, you can also add 1 - 1 ½ cup(s) of other mix-ins. Try mixing in a handful of white or milk chocolate chips, chopped nuts, or raisins (golden raisins would be great here!).

• This persimmon cake is flavored with cinnamon and vanilla. You can also experiment with adding a small amount of other warm spices you enjoy, such as cloves, ground ginger, and/or nutmeg.

Recipe FAQs

Related recipes

Need some more delicious fall baking recipes? Here are some of my favorites!

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