Persimmon Cake

square of persimmon cake on white plate.

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This tender and moist persimmon cake uses hachiya persimmon pulp and chunks of fuyu persimmons (optional), and is topped with a delicious cinnamon cream cheese frosting!


Units Scale

Persimmon Cake:

  • 1 1/2 cups hachiya persimmon pulp (from about 2 - 3 very ripe hachiya persimmons, see notes 1 - 2)
  • 3 large eggs
  • 1 cup (200 g) granulated sugar
  • 1 cup (225 g) packed dark brown sugar
  • 1 cup (237 ml) vegetable or canola oil, plus more to oil the pan
  • 2 teaspoons vanilla
  • 3 cups (390 g) all-purpose flour (spooned and leveled, or use weight measurement)
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon fine salt
  • 2 cups peeled fuyu persimmons, cut into small chunks (from about 3 fuyu persimmons) (optional, see note 3)

Cinnamon Cream Cheese Frosting:

  • 4 ounces (113 g) cream cheese, at room temperature
  • 3 tablespoons (42 g) unsalted butter, at room temperature
  • 2 cups (227 g) powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla


1. Preheat the oven to 350 degrees F (177 degrees C).

2. Grease a 9 x 13 inch pan, set aside.

3. Add the hachiya persimmon pulp, eggs, granulated sugar, brown sugar, oil, and vanilla into a large bowl. Whisk to combine.

4. In a separate medium bowl, add the all-purpose flour, baking powder, salt and cinnamon. Whisk or stir with a fork to combine.

5. Slowly add the dry ingredients into the wet ingredients and whisk until evenly combined. Stir in the (optional) fuyu persimmon chunks (or other mix-ins, see notes).

6. Pour the batter into the greased pan and bake for 45 - 50 minutes, or until the top of the cake is firm and a toothpick inserted into the center comes out clean. 

7. While the cake is baking, make the cinnamon cream cheese frosting: Add the butter and cream cheese into a large bowl or the bowl of a stand mixer. Using hand beaters or the stand mixer, beat until smooth. Add in the powdered sugar, cinnamon and vanilla in small amounts, beating in between each addition, until the frosting is smooth and creamy.

8. Once the cake is completely cooled, frost the top with the cinnamon cream cheese frosting and serve. Store any leftovers in the fridge, covered, for up to 4 days (see note 4).


(1) To make hachiya persimmon pulp, cut each ripe hachiya persimmon in half. Using a large spoon, scoop out the persimmon flesh onto a cutting board and chop it up until pulpy. Alternatively, you can place the scooped persimmon flesh into a tall container and pulse with a stick blender until pulpy (not completely smooth).

(2) You need very ripe hachiya persimmons for the best flavor. Hachiya persimmons are ready to use when they are incredibly soft to the touch, almost like a water balloon!

(3) The fuyu persimmon chunks are optional. Feel free to leave them out, or, substitute with an equal amount of chopped apples or drained pineapple chunks. Or, add 1 - 1 1/2 cup(s) of raisins, chopped nuts, or chocolate chips in addition to or instead of the chopped fruit.

(4) The cake tastes best the day it's made. However, you can store it in the fridge, covered, for up to four days. Or, you can freeze the unfrosted cake to enjoy later. To freeze the cake, allow the cake to cool completely, then wrap in a double layer of plastic wrap. Freeze for up to 3 months. After cake has thawed completely, frost as directed in recipe. (You will need to make the frosting fresh!)

The nutrition information below is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.


Keywords: persimmon cake, persimmon cake recipes