Moist Persimmon Cake with Brown Butter Orange Frosting Recipe

Persimmons bring a sweet, honeyed fruit note that bakes beautifully. I often eat fuyu persimmons raw or add them to salads, but for baking I prefer the soft, pulpy hachiya variety — when fully ripe their texture purees smoothly and adds rich, fruity moisture to cakes and quick breads. This recipe uses persimmon puree in the batter and pairs it with browned butter and orange in the frosting for a bright, nutty finish.

The persimmon puree and brown butter can be prepared a day or two ahead, which makes assembly quick when you’re ready to bake. The cake itself is similar in texture to carrot cake — tender but substantial — and you can easily customize it with nuts, dried fruit or fresh cranberries if you like.

Why you’ll love this recipe:

• Dense, moist crumb with deep persimmon flavor, perfect on its own or topped with a brown-butter orange frosting.
• Versatile enough for dessert, breakfast, brunch, or a holiday table.
• Simple to make with pantry staples; persimmon pulp and brown butter can be prepared in advance.
• Easily customizable—add nuts, dried fruit, or cranberries for texture and contrast.

Recipe ingredients

Aside from ripe persimmons, the cake uses common pantry ingredients.

• Persimmon puree — about 1 cup. Use very soft, ripe hachiya persimmons (roughly 4–6) for the best yield and sweetness. Scoop the pulp and puree until smooth.
• Olive oil or another neutral oil — contributes moisture and a tender crumb.
• All-purpose flour, baking powder, baking soda, ground cinnamon and salt — the dry base for structure and flavor.
• Eggs, granulated sugar, milk (or non-dairy alternative), orange zest and vanilla extract — to balance and lift the batter.
• For the frosting: unsalted butter (to brown), sifted powdered sugar, fresh orange juice and zest, milk or cream, and vanilla.

See the recipe card below for exact measurements and full ingredient list.

How to make this recipe

This persimmon cake is straightforward. A food processor or blender makes quick work of the persimmon pulp so the batter is smooth and evenly flavored. Make the brown butter while the cake bakes and allow it to cool to a softened-but-spreadable consistency before whipping it into the frosting.

Pro tip: Prepare the persimmon puree and brown butter ahead of time to speed up assembly.

1. Make the persimmon puree. Cut off the tops of very ripe persimmons, scoop out the pulp and process until smooth in a food processor.
2. Prepare dry ingredients. Whisk flour, baking powder, baking soda, cinnamon and salt in a medium bowl; set aside.
3. Combine wet ingredients. In a large bowl, whisk eggs, sugar and oil until frothy. Add milk, persimmon puree, orange zest and vanilla; mix until combined.
4. Mix batter & bake. Fold the dry ingredients into the wet just until incorporated. Pour into a greased 8×8″ pan and bake at 350°F for 30–35 minutes, until the center is set and a toothpick comes out clean. Cool completely on a wire rack.
5. Brown the butter. In a small saucepan, melt butter over low heat, then increase to medium and cook until the solids turn golden brown and smell nutty. Transfer to a bowl and let cool until spreadable.
6. Make the frosting. Beat the cooled brown butter with sifted powdered sugar, orange zest and juice, milk or cream, vanilla and a pinch of salt until smooth and creamy. Adjust consistency with a little more milk or powdered sugar if needed.
7. Finish and serve. Remove the cooled cake from the pan, spread the frosting evenly, and garnish with thin persimmon slices or toasted pecans if desired. Slice and enjoy.

Recipe FAQs

Recipe notes

• Make-ahead: Prepare persimmon puree and brown butter in advance. Let browned butter cool to softened room temperature before making the frosting.
• Allow the cake to cool about 30 minutes before frosting to prevent melting the frosting.
• Store leftover cake in an airtight container in the refrigerator; bring to room temperature before serving for best texture.
• Persimmon puree freezes well for up to 3 months—thaw and use as needed.