If you’ve never baked with persimmons before, you’re in for a treat. This Persimmon Cake is dense, moist and full of autumn flavor, finished with a brown butter orange frosting that elevates each bite. It’s an easy seasonal dessert that works for weeknight gatherings, brunch, or holiday celebrations.
Persimmons are a lovely fall fruit with a sweet, honeyed flavor that works beautifully in baking. I often slice fuyu persimmons to eat raw or add them to salads, while hachiya persimmons—when very soft and ripe—make a silky puree that’s perfect for cakes, cookies and more. This persimmon cake uses that puree to create a texture similar to carrot cake: moist, slightly dense and richly flavored.
The cake pairs wonderfully with a brown butter orange frosting. The nuttiness of browned butter plus bright orange zest and juice provides an ideal contrast to the mellow persimmon sweetness. You can prepare the persimmon puree and brown butter ahead of time, which makes assembling the cake quick and convenient.
Why you’ll love this recipe:
- Dense, moist cake with a pronounced persimmon flavor that holds up well to frosting.
- Very versatile—serve it as dessert, at brunch, or boxed for gifting during the holidays.
- Easy to prepare; key elements like persimmon puree and brown butter can be made ahead.
- Simple to customize: fold in chopped nuts, dried fruit, or fresh cranberries for added texture and flavor.
Recipe ingredients
Beyond ripe persimmons, the recipe relies on pantry staples and minimal special equipment. Use hachiya persimmons for the puree if possible—when they’re soft they yield the best texture and flavor.
- Persimmons — about 4–6 very soft, ripe hachiya persimmons to yield 1 cup persimmon puree.
- Olive oil — 1/2 cup (or your favorite neutral oil).
- Other pantry items listed below in the recipe card.
See the recipe card below for the full ingredient list and quantities.
How to make this recipe
This persimmon cake is straightforward: make a smooth persimmon puree, combine the wet and dry ingredients, bake in an 8×8″ pan, then top with brown butter orange frosting once cooled. A food processor makes quick work of the persimmon pulp.
Pro tip: Prepare the persimmon puree and brown butter in advance and let the brown butter cool to a softened consistency before making the frosting.
- Make the puree: Cut off the tops of very ripe persimmons, scoop out the pulp, and process until smooth in a food processor. Measure 1 cup for the recipe.
- Prep dry ingredients: Whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt in a medium bowl.
- Mix wet ingredients: In a large bowl, whisk 2 large eggs, 3/4 cup granulated sugar and 1/2 cup olive oil vigorously until frothy (about 30 seconds). Add 1 cup persimmon puree, 3/4 cup milk, 1 tablespoon orange zest and 1 teaspoon vanilla; whisk to combine.
- Fold the dry ingredients into the wet ingredients until just combined. Pour the batter into a greased 8×8″ baking pan and smooth the top.
- Bake at 350°F (175°C) for 30–35 minutes, or until the center is puffed and a toothpick comes out clean. Cool completely on a wire rack before frosting.
- Brown the butter: Melt 1 stick unsalted butter in a small saucepan over low heat, then increase to medium and cook until the solids turn golden brown and the butter smells nutty (5–10 minutes). Pour into a bowl to cool and firm to a softened consistency.
- Make the frosting by beating the browned butter with 1 1/2 cups sifted powdered sugar, 1 teaspoon orange zest, 1 tablespoon fresh orange juice, 3 tablespoons milk or cream and 1 teaspoon vanilla until smooth and creamy.
- Spread the frosting over the cooled cake. Garnish with thin persimmon slices (collars) and toasted chopped pecans if desired. Cut into squares and serve.
Recipe FAQs
Fuyu persimmons are great raw and work well in salads. Hachiya persimmons should be very soft before eating; once ripe, their puree is excellent in smoothies, cakes, cookies and puddings.
Persimmons are sweet with notes that remind many people of mango and orange, often with honeyed and floral undertones.
Scoop the pulp from very ripe persimmons and process it in a food processor until smooth.
Both fuyu and hachiya can be used, but hachiya are larger and typically yield more pulp for baking when fully ripe.
Keep persimmon puree in an airtight container in the refrigerator for 5–7 days, or freeze it for up to 3 months.
Recipe notes
- Make ahead: Prepare persimmon puree and brown butter a day or two ahead to streamline baking day. Allow brown butter to soften to room temperature before whipping into frosting.
- Cooling time: allow the cake to cool about 30 minutes before frosting to avoid melting the frosting.
- Storage: Store leftover cake in an airtight container in the refrigerator. For best flavor and texture, bring to room temperature before serving.
- Freezing: Persimmon puree freezes well for up to three months—thaw before using.
More cake recipes you’ll love:
- Almond flour cake
- Cherry almond cake
- French apple cake
- Rhubarb cake
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your creation.
Persimmon Cake with Brown Butter Orange Frosting
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup olive oil (or other oil)
- 1 cup persimmon puree (about 4–6 very soft hachiya persimmons)
- 3/4 cup milk (or non-dairy alternative)
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
For the frosting:
- 1 stick unsalted butter (for browning)
- 1 1/2 cups sifted powdered sugar
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 3 tablespoons milk or cream
- 1 teaspoon pure vanilla extract
Instructions
Prepare the cake:
- Preheat oven to 350°F. Spray an 8×8″ square baking pan with cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk eggs, sugar and oil vigorously until frothy, about 30 seconds.
- Add persimmon puree, milk, orange zest and vanilla. Whisk until combined.
- Fold dry ingredients into wet ingredients until just incorporated. Pour batter into prepared pan and spread evenly.
- Bake 30–35 minutes or until the center is puffed and a toothpick comes out clean. Cool completely on a wire rack.
Prepare the frosting:
- While the cake bakes, brown the butter. Melt butter in a small saucepan over low heat, then increase to medium and cook until browned and aromatic, about 5–10 minutes. Pour into a bowl and allow to solidify to the consistency of softened butter.
- Beat the browned butter with powdered sugar, orange zest, orange juice, milk or cream and vanilla on medium speed until smooth and creamy.
- When the cake is cooled, spread the frosting evenly. Top with persimmon collars and toasted pecans if desired. Cut into 12–16 squares and enjoy.
Notes
- To make persimmon puree: cut off the tops, scoop out the pulp and process until smooth.
- Browned butter should be allowed to cool and soften before using in the frosting.
- Persimmon puree can be frozen for up to 3 months; thaw before using.
- Total time includes about 30 minutes of cooling before frosting.
- Store leftover cake in an airtight container in the refrigerator. For best flavor, bring to room temperature before serving.
Nutrition
Carbohydrates: 49 g,
Protein: 4 g,
Fat: 18 g,
Saturated Fat: 7 g,
Cholesterol: 53 mg,
Sodium: 152 mg,
Potassium: 117 mg,
Fiber: 1 g,
Sugar: 28 g
Nutrition is estimated using a food database and is provided as a guideline only.