Durian Cake Recipe
This might just be the best durian cake recipe because everyone who’s tried it has asked for more! It combines sweet durian chunks with simple baking ingredients for a firm yet tender texture. Easy to make and perfect for an afternoon treat or Asian-inspired dessert.
🤔 What is durian cake?
Durian cake is a baked dessert made with fresh durian, eggs, flour, and oil. The inside is soft and moist, with creamy durian flesh and a golden crust on top. The durian flavor can be strong or subtle depending on how much fruit is added.
🍚 Ingredient tips & substitutes
- Durian Sweeter durians create a mellow taste, while bitter-sweet varieties give a stronger, funkier edge. Use leftovers to make durian coffee or ice cream!
- All-purpose flour Provides structure to the cake; do not substitute with cake flour, as it may affect texture.
- Baking powder Helps the cake rise and gives a lighter crumb.
- Baking soda Works with the acid in durian to enhance lift and browning.
- Neutral oil Keeps the crumb moist without overpowering the durian flavor.
- Sugar You can slightly adjust the amount based on your fruit’s sweetness.
- Salt A small amount enhances the overall flavor and balances the sweetness.
- Egg Acts as a binder and adds richness to the custard-like interior.
😋 More Asian dessert recipes to try
This dairy-free durian cake recipe is perfect for anyone who loves baking from scratch: no special flours or complicated techniques, and made with pantry-friendly ingredients! Who will you share it with? Let me know in the comments and follow me on Facebook, Instagram, and Pinterest for more!
Durian Cake Recipe
Equipment
- Measuring spoons and cups
- Mixing bowls one large for wet ingredients and one medium for dry.
- Electric mixer
- Sifter or fine mesh strainer
- Spatula for folding the durian into the batter.
- Loaf pan lined with parchment paper for easy release.
- Oven
Ingredients
- 8 oz ripe durian flesh sliced into thin pieces
- 1½ cup all-purpose flour
- ½ tsp baking soda
- 1½ tsp baking powder
- ⅛ tsp salt
- ½ cup vegetable oil
- ½ cup sugar adjust based on your durian’s sweetness
- 2 eggs use room temperature eggs
Instructions
- Whisk eggs and sugar. In a mixing bowl, beat the eggs with sugar using an electric mixer until the mixture turns light and airy.
- Incorporate oil. Gradually add the vegetable oil, blending until smooth and well combined.
- Prepare dry mix. In another bowl, stir together the flour, baking soda, baking powder, and salt.
- Sift dry ingredients. Sift the dry mixture into a large bowl to ensure a fluffy texture and avoid lumps.
- Blend batter. Mix the sifted ingredients with the egg mixture on low speed until the batter is evenly combined and smooth.
- Add durian. Gently fold the sliced durian flesh into the batter.
- Fill the pan. Pour the batter into a loaf pan lined with parchment paper, topping with extra durian slices if you like.
- Bake. Bake in a preheated oven at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the middle comes out clean.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to bake durian cake
- Beat eggs and sugar. In a large mixing bowl, whisk eggs and sugar with an electric mixer until pale and fluffy.
- Add oil. Slowly pour in the vegetable oil and continue to beat until fully combined.
- Combine dry ingredients. In a separate bowl, mix all-purpose flour, baking soda, baking powder, and salt.
- Sift dry mixture. Sift the dry ingredients into a large bowl to keep the batter light and lump-free.
- Mix into batter. Use the mixer on low speed to blend the sifted ingredients into the wet until smooth.
- Fold in durian. Gently fold sliced durian flesh into the batter.
- Transfer to pan. Pour the batter into a parchment-lined loaf pan and arrange a few extra durian slices on top.
- Bake. Place the pan in a preheated oven at 350°F (175°C) and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
❓Frequently asked questions
How long does durian cake last? It lasts up to 3 days at room temperature in an airtight container. For longer freshness, refrigerate it for up to 5 days.
