Friend or Foe? This luxurious yet simple Durian Cake will be satisfy all durian lovers’ cravings! It is a must make and must eat for all durian lovers out there!
Before starting on the explanation, I would like to give an acknowledgement of gratitude. Durian has always been too expensive for me to explore especially since experimentation can fail easily.
If any one would like to know more, you can either ask me, them, or I can write a separate post for my experience!
Now, I will proceed as per my usual style of the Taste and Texture, Ingredients and Method of Preparation.
For the Taste and Texture, this Durian Cake is nicely moist and definitely dense. It is luxurious yet not overbearing. The sweetness and amount of butter used for this recipe is also toned down in order to ensure that the Durian flavour is able to shine through, which is especially critical if you are using premium Durian!
Next up, the Ingredients.
There’s not much to be mentioned except the star of the entire recipe, the Durian. Regarding the quality, any durian will work. Definitely, the better the quality of the durian, the better the taste. Basically, this durian cake will taste almost just like the durian you used!
Also, the Method of Preparation.
Do note that it is normal to have small regularly sized holes that occur occasionally throughout your cake but you should still strive to minimize having big holes at all. For a read up, here’s the link.
How to Solve “Too Many Holes” In Cakes
Otherwise, this is a pretty straightforward recipe! Without further ado, let’s get to the much awaited recipe!
Durian Cake Recipe
by Javier Tan August-12-2018
Delicious yet fuss free, this Durian cake is a must make and must eat for all Durian lovers out there!
Ingredients
- 3/4 Cup or 175g Unsalted Butter, softened at room temperature
- 3/4 Cup or 150g Granulated White Sugar
- 1 and 1/4 Cups or 150g All Purpose/Plain Flour, Sifted
- 3/4 Teaspoon or 3g Baking Powder, Sifted
- 1/4 Teaspoon or 1.4g Table Salt
- 1/4 Cup or 60ml Full Cream Milk, Room Temperature
- 2 Large Eggs, 55g each, Room Temperature
- 1/4 Teaspoon or 1.25ml Vanilla Extract or 2.5ml of Vanilla Essence
- 150g Durian, mashed or pureed, Room Temperature
- Extra Durian flesh, for spreading if desired
- Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
- Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
- Add in the sugar to the butter and cream both together until light and fluffy.
- Add in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
- Add in the Durian, vanilla extract and salt and mix well.
- Mix in the milk and mix well.
- In a separate bowl, combine the flour and baking powder and mix well.
- Sift in the flour and baking powder mixture into the batter and use a spoon to fold it in to prevent over mixing.
- Transfer the batter to your lined baking tray and hit it against the counter a few times to dislodge excessive air bubbles. I did it in two separate times.
- Bake the cake for about 44-48 minutes or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
- Cool at room temperature for an hour before serving. Serve by spreading durian flesh over the top of the cake!
- Prep time:
- Cook time:
- Total time:
- Yield: 1 8 x 8 Inches Cake
Notes:
- Store at room temperature for up to 3 days. Tastes better overnight!
- If you would like to be updated for more recipes which I strive to create to perfection for sharing, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Feel free to ask me any questions through any platforms that I use!
- If you have ugly holes in your cake ( common problem ), check out how to troubleshoot here in future bakes!
Enjoy!
– Bakeomaniac, Javier Tan
Hi Javier,
Thanks for the recipe! The cake tasted really good but was a bit moist for me. Is there a way to lessen the moisture ?
Hi Ivy, thanks for trying your hand out at my recipe and certainly!
You can choose to remove one egg to reduce the moisture. That won’t affect the overall cake much too since there is at least still an egg used for structure 🙂
Hi, I found your recipe when googling a durian cake recipe. The only change is, I turned it into 12 cupcakes (baked at 350F for 18 minutes) and used a whipped cream frosting to frost! It turned out fabulous and was a big hit for the friends I made it for. I am not a durian fan but your durian cake recipe made me want to try it! Next time, I will make a durian custard to pipe inside the cupcake or add durian meat to the cake before frosting. I found the durian just enough but those who love durian said, it never hurts to add more durian LOL Thanks so much for the recipe, as my daughter said to me “Better than a Chinese bakery!” Yay!!!
Hi Trish, so sorry that I miss this message and I am so so glad that this recipe worked out well for you! My first time hearing it made into cupcakes and it sounds phenomonal, especially with the whipped cream frosting. The durian custard / puree in the centre of the frosting is such an excellent idea and can never agree more that the more durian, the merrier!
Also, the best compliment will certainly come from family!!
Hi Javier. How do i adjust the recipe to 1 x 6 inch round cake?
Hi Valerie! Good question. This recipe can make 2 x 6 inch round cakes. You can either make a two-layered cake with the original amount for this recipe, or to make a single layer after halving the recipe.
Make sure to keep a close lookout for the baking time 5 – 8 minutes before it finish!
I just tried it today. So good and such smooth texture. Wonderful cake. Thank you!
Thank you Sookyee, makes my day to hear that 🙂
If I use self raising flour, does it mean that there is no need to add baking powder and salt? I’m baking this durian cake using your recipe now
Hey Katy, that is right 🙂 And thank you for dropping by, hopefully i haven’t replied too late!!
How much ingredient do I need to make 2 – 8” rounds or 3 -6” rounds ? Thank you
Hey Joanne! For 2 x 8″, I would recommend doubling this recipe! Or making the recipe twice. One recipe ingredients for one 8″ round 🙂 Hope that helps!
The link to durian meat gives a 404. Do you have some search terms we could try?
Hey Al, thank you for pointing that out. I have since removed the link. I realized that the shop has taken down their website and are now selling on other platforms!
Thanks for the recipe to be able bake durian cake
Awww no problem at all 🙂 I am glad to be of help! Feel free to give recommendations if you would like me to give my take on what you like!