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.
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.
