A Hawaiian Birthday Cake brings more than flavor to the table. It carries the spirit of a celebration, the kind that lingers in memory long after the last slice is gone. This cake shines with soft vanilla sponge, a passionfruit cream filling, and a sunset ombré frosting that makes the dessert as beautiful as it is delicious.
What you will learn here is more than how to bake a cake. You will see how to bring a sense of the tropics into your kitchen, creating a centerpiece that feels both festive and personal. By the end, you will know how to assemble the layers, achieve a smooth ombré finish, and decorate with fresh tropical fruit that captures the look of a Hawaiian party cake.
Ingredients for a Hawaiian Birthday Cake
The foundation of this cake lies in its soft sponge layers. Flour, baking powder, and a pinch of salt form the base, while butter and sugar create a light and fluffy texture. Eggs and vanilla add richness, with milk and sour cream keeping the crumb moist and tender.
For the filling, passionfruit jam blends beautifully with whipped cream, giving the cake a bright, tropical flavor. Other fruit jams, such as mango or guava, also work well and allow for a small change in taste depending on what you prefer.
The frosting completes the presentation. Butter whipped with powdered sugar, heavy cream, and vanilla becomes a smooth buttercream ready for coloring. Gel food coloring in coral, orange, and yellow allows you to create the sunset ombré effect.
Baking the Sponge Layers
Begin with three 8-inch round pans, greased and lined with parchment. The batter mixes easily when the dry and wet ingredients are added alternately. A pale, fluffy texture after beating the butter and sugar gives you the assurance that the crumb will bake tender. The cakes need only 25 to 30 minutes to bake, and the toothpick test confirms doneness. Cooling the cakes completely before frosting is essential for neat assembly.
I have compared cakes made with sour cream to those made without, and the difference is clear. Sour cream adds a delicate richness and prevents the sponge from drying, especially if you plan to bake the layers a day ahead. Without it, the cake risks turning slightly crumbly.
Preparing the Buttercream
Creaming the butter until pale sets the stage for a smooth frosting. Adding powdered sugar in stages keeps the texture even. A few tablespoons of cream make the frosting light enough to spread easily while still holding shape. Dividing the frosting allows you to tint each portion with the colors of a Hawaiian sunset. Gel colors create strong shades without thinning the buttercream.
For a lighter option in warm weather, I sometimes substitute half the butter with shortening. This helps the frosting hold firm if the cake will sit out during a party.
Assembling the Cake
The first cake layer receives a thin spread of jam followed by whipped cream. Repeating the process with the second layer ensures that every slice carries tropical flavor. The top layer presses down lightly, and a crumb coat of white buttercream locks in loose crumbs before chilling.
The ombré frosting begins at the base with coral, followed by orange, and then yellow toward the top. Blending with a cake scraper creates the gradient effect. A smooth top with white buttercream finishes the look, reminding me of sunsets I once admired while visiting the coast.
Decorating with Tropical Fruit
Fresh mango, kiwi, and pineapple slices arranged in a fan add natural beauty. A few strawberries or papaya slices introduce extra color, while a plumeria flower or edible bloom crowns the decoration. If plumeria is not available, orchids or marigolds create a similar effect.
For more ideas on tropical themes, you may like this Tropical Cake Recipe. The designs share the same festive spirit and make wonderful additions to summer gatherings.
Serving and Storage Tips
The cake tastes best when served at room temperature, though refrigeration keeps it fresh for up to two days. I recommend baking the layers a day in advance, wrapping them tightly in plastic, and frosting them the next day. The flavors settle beautifully overnight, making the cake even more enjoyable.
If you plan a Hawaiian theme for your event, pairing this cake with ideas from this Mango Cake Recipe adds variety to the dessert table while keeping the same tropical feel.
Final Thoughts
This Hawaiian Birthday Cake is more than dessert. It is a centerpiece that gathers attention before the first slice is cut. The passionfruit cream, the ombré frosting, and the tropical fruit decoration all work together to create a cake worthy of celebration.
Save this recipe to your Pinterest board for later, and share in the comments how it turned out for you. I always enjoy hearing your stories and answering any questions you may have.
Hawaiian Birthday Cake Recipe
Hawaiian Birthday Cake brings tropical flavors and bright colors to your celebration table. Soft vanilla sponge layers are filled with a fruity passionfruit cream, frosted in a sunset ombré buttercream, and decorated with fresh tropical fruit for a showstopping centerpiece.
Ingredients
- FOR THE CAKE LAYERS (3 layers)
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 1 cup whole milk, room temperature
- ½ cup sour cream
- FOR THE FILLING
- ½ cup passionfruit jam (or mango, guava, or pineapple jam)
- 1 cup whipped cream
- FOR THE BUTTERCREAM FROSTING
- 1 ½ cups unsalted butter, softened
- 5 cups powdered sugar, sifted
- 5–6 tbsp heavy cream
- 2 tsp vanilla extract
- Gel food coloring: yellow, orange, and coral
- FOR DECORATION
- Fresh mango slices
- Kiwi slices
- Pineapple wedges
- Fresh plumeria (or edible flowers)
- Optional: strawberries or papaya slices for added color
Instructions
BAKE THE CAKE LAYERS: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla. Add dry ingredients in three parts, alternating with milk and sour cream, mixing until just combined. Divide batter evenly among the pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely on wire racks.
PREPARE THE BUTTERCREAM: Beat the butter until creamy and pale. Gradually add powdered sugar, one cup at a time, mixing until smooth. Add heavy cream and vanilla, beating until light and fluffy. Adjust consistency with more cream if needed. Divide frosting into three bowls: leave one white, tint the second yellow, and tint the third with orange or coral.
ASSEMBLE THE CAKE: Place one cake layer on a cake board or serving stand. Spread a thin layer of jam, then a layer of whipped cream. Repeat with the second cake layer. Place the final cake layer on top, pressing gently to level. Apply a thin crumb coat of white buttercream and chill the cake for 20 minutes.
CREATE THE SUNSET OMBRÉ FROSTING: Starting at the bottom of the cake, spread coral frosting around the base. Above that, spread the orange frosting, slightly overlapping the coral. Finish with yellow frosting at the top, blending gently into white near the top edge. Use a cake scraper to smooth the sides and blend colors, creating a sunset ombré effect. Smooth the top with white buttercream.
DECORATE WITH TROPICAL FRUITS: Arrange kiwi, mango, and pineapple slices in a fan shape on one side of the cake. Add papaya or strawberry slices for extra color. Place a fresh plumeria flower or edible bloom for a tropical finish.
Notes
For the filling, you can substitute passionfruit jam with mango, guava, or pineapple jam depending on availability.
If fresh plumeria is not available, use another edible flower such as orchids or marigolds, or omit the flowers and add extra fruit for decoration.
Bake the cake layers a day ahead to save time. Wrap cooled layers tightly in plastic wrap and store at room temperature until ready to frost.
If you prefer a lighter buttercream, replace half of the butter with shortening to help the frosting hold better in warm weather.
For the ombré effect, use gel food coloring rather than liquid coloring to achieve rich, vibrant shades without thinning the buttercream.
Store the finished cake in the refrigerator for up to 2 days. Bring to room temperature before serving for the best flavor and texture.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 1102Total Fat 67gSaturated Fat 41gTrans Fat 1gUnsaturated Fat 22gCholesterol 250mgSodium 280mgCarbohydrates 121gFiber 3gSugar 95gProtein 9g
