Persimmon Cake

Two slices of persimmon cake FI

This tender and moist cake uses two kinds of persimmons and is topped with cinnamon cream cheese frosting. 



Persimmon Cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 cup vegetable or canola oil
  • 2 teaspoons vanilla
  • 1 1/2 cups hachiya persimmon pulp (from about 2 - 3 very ripe hachiya persimmons, see notes)
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 2 teaspoons cinnamon
  • 2 cups peeled and chopped fuyu persimmons, about 1/2 inch pieces (from about 3 fuyu persimmons)

Cinnamon Cream Cheese Frosting:

  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla


1. Preheat the oven to 350 degrees.

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

3. Add the eggs, granulated sugar, brown sugar, oil, vanilla and hachiya persimmon pulp 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 chopped fuyu persimmon. 

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 3).


  1.   To make hachiya persimmon pulp, cut each ripe hachiya persimmon in half horizontally. Using a large spoon, scoop out the persimmon flesh onto a cutting board and chop up until pulpy. Alternatively, you can place the scooped persimmon into a tall container and pulse with a stick blender until pulpy.
  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 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!)

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