Persimmon Cake (with cinnamon cream cheese frosting!)

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Persimmon cake with cinnamon cream cheese frosting


16 servings




1 hr. 10 min.




Cake ingredients: 1. hachiya persimmon 2. eggs 3. brown & granulated sugar 4. oil 5. vanilla 6. flour 7. baking powder 8. salt 9. cinnamon 10. fuyu persimmons (optional)

Cinnamon cream cheese frosting ingredients: 1. cream cheese 2. unsalted butter 3. powdered sugar 4. cinnamon 5. vanilla

Step 1. Scoop out and chop the hachiya persimmons to make the persimmon pulp.

Here's how to make the persimmon cake!

Step 2: Add the hachiya pulp, along with the rest of the wet ingredients, to a bowl. Whisk them to combine.

Step 3: In a separate bowl, whisk together the dry ingredients. Then gradually whisk them into the wet ingredients.

Step 4: Add in the chopped fuyu persimmons. (These are optional, feel free to sub chopped apples or pineapple chunks!)

Step 5: Scoop the persimmon cake batter into a greased 9 x 13 inch baking pan. Bake the cake in a 350 degree F preheated oven.

Step 6: While the persimmon cake is baking, make the frosting! Whip the cream cheese and butter, then slowly mix in the other ingredients.

Step 7: After 45 - 50 min in the oven, the cake should be done! Test with a toothpick. When fully cool, you can frost the cake and enjoy! 

-the hachiya persimmons must be very soft before using. - try adding raisins, chocolate chips, or nuts. - you can freeze the unfrosted cake for 3 months.

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