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Easy Persimmon Spice Cake Recipe

This easy persimmon spice cake recipe is a fun seasonal dessert that is filled with persimmons, delicious spices and is topped with a scrumptious salted caramel frosting. It’s the perfect fall cake and it will have you looking forward to persimmon season all year round.

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Persimmons come into season in the Fall and they are such an underrated fruit to bake with! They make any cake or bread so moist and tasty! They almost take on a pumpkin vibe to them when paired with spices and also kind of a carrot cake taste too. It fits nicely in the realm of spice cakes and yet it holds it’s own unique space.

This recipe is really simple to make, It’s a mix and bake kind of cake and I love how easy it is. The trickiest part is peeling and blending the persimmons in the blender or food processor. I use a vegetable peeler to quickly remove the outer peel, though you can totally keep the peel on if you want a little extra texture, it won’t hurt the cake at all. Just be sure to remove the stem part.

I like to use a salted caramel frosting on top to give it a little extra yum. The recipe for that frosting is included with this recipe below. However, this cake also tastes great with cream cheese frosting or vanilla buttercream frosting as well.

What you need to make this easy persimmon spice cake recipe: (Printable recipe card is below)

Makes 1 – 9 x 13 pan

  • 4 fuyu persimmons – peeled
  • 1 1/2 cups sugar
  • 2 tablespoons cinnamon
  • 1/4 teaspoon ground ginger
  • 2 teaspoons apple pie spice
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 cup salted butter – melted
  • 1 cup milk
  • 3 eggs

Salted Caramel Buttercream Frosting

  • 1/2 cup salted butter – room temperature
  • 2 1/2 cups powdered sugar
  • 1/8 teaspoon salt – more to taste
  • 1/3 cup caramel syrup (ice cream syrup)
  • 4 tablespoons milk

Optional Topping:

  • Caramel sauce for drizzling on top

Instructions

  1. Pre-heat oven to 350 F.
  2. Add peeled persimmons to a blender or food processor and blend until smooth then add to a mixing bowl.
  3. Add sugar to persimmon puree with cinnamon, ginger, apple pie spice, vanilla extract, salt, baking powder, baking soda, flour, melted butter, milk and eggs and blend until a smooth batter forms.
  4. Pour into a greased 9 x 13 cake pan and bake for roughly 40 minutes or until the center of the cake feels baked through and springs back slightly when pressed on.
  5. Allow cake to cool completely.
  6. To make the frosting, add all of the ingredients in a mixing bowl and blend until smooth and silky.
  7. Frost cake with frosting and if desired drizzle cake with more caramel.
  8. Slice and enjoy.

Here are a few other recipes you may also enjoy:

Lemon Raspberry Cream Pie
Persimmon Poppy Seed Bread
Starbucks Copycat Cookies And Cream Cake Pop Recipe

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5 from 1 vote

Easy Persimmon Spice Cake Recipe

Delicious persimmon spice cake that celebrates persimmon season.
Prep Time15 minutes
Cook Time40 minutes
Course: cake, Dessert
Cuisine: cake, Dessert
Keyword: Cake, Dessert, persimmon
Servings: 1 9 x 13 cake

Ingredients

  • 4 fuyu persimmons – peeled
  • 1 1/2 cups sugar
  • 2 tablespoons cinnamon
  • 1/4 teaspoon ground ginger
  • 2 teaspoons apple pie spice
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 cup salted butter – melted
  • 1 cup milk
  • 3 eggs
  • 1/2 cup salted butter – room temperature
  • 2 1/2 cups powdered sugar
  • 1/8 teaspoon salt – more to taste
  • 1/3 cup caramel syrup ice cream syrup
  • 4 tablespoons milk

Optional Topping:

  • Caramel sauce for drizzling on top

Instructions

  • Pre-heat oven to 350 F.
  • Add peeled persimmons to a blender or food processor and blend until smooth then add to a mixing bowl.
  • Add sugar to persimmon puree with cinnamon, ginger, apple pie spice, vanilla extract, salt, baking powder, baking soda, flour, melted butter, milk and eggs and blend until a smooth batter forms.
  • Pour into a greased 9 x 13 cake pan and bake for roughly 40 minutes or until the center of the cake feels baked through and springs back slightly when pressed on.
  • Allow cake to cool completely.
  • To make the frosting, add all of the ingredients in a mixing bowl and blend until smooth and silky.
  • Frost cake with frosting and if desired drizzle cake with more caramel.
  • Slice and enjoy.