Go Back
+ servings
Persimmon cake on a marble board

Persimmon Cake with Brown Butter Orange Frosting

Persimmon Cake with Brown Butter Orange Frosting is dense, moist and full of flavor! It's a delicious, versatile cake that's perfect for dessert, holidays and even breakfast and brunch!

Leave a Review »


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
  • ¾ cup granulated sugar
  • 1/2 cup olive oil or your favorite oil
  • 1 cup persimmon puree about 4-6 very soft, ripe hachiya persimmons (see notes)
  • ¾ cup milk or your choice of non-dairy
  • 1 tablespoon orange zest
  • 1 teaspoon pure vanilla extract

For the frosting:

  • 1 stick unsalted butter
  • 1 1/2 cups powdered sugar sifted
  • 1 teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • 3 tablespoons milk or cream
  • 1 teaspoon pure vanilla extract


Prepare the cake:

  • Preheat the oven to 350 degrees. Spray an 8x8” square baking pan with cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside
    1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
  • In a large bowl, whisk the eggs, sugar, and oil vigorously until frothy, about 30 seconds.
    2 large eggs, ¾ cup granulated sugar, 1/2 cup olive oil
  • Add the persimmon puree, milk, orange zest and vanilla extract and whisk until well combined.
    1 cup persimmon puree, ¾ cup milk, 1 tablespoon orange zest, 1 teaspoon pure vanilla extract
  • Add the dry ingredients to the wet ingredients and stir just until incorporated, then pour the batter into the prepared pan and spread evenly.
  • Bake for 30-35 minutes or until puffed in the center and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Prepare the frosting:

  • While the cake bakes, brown the butter. Place the butter in a small saucepan and cook over low heat until the butter melts. Increase the heat to medium, and cook until the butter has browned and has a nutty aroma, about 5-10 minutes. Pour the butter into a medium bowl and allow to solidify to the consistency of softened butter before preparing the frosting.
    1 stick unsalted butter
  • Add the powdered sugar, orange zest, juice, milk or cream, and vanilla to the browned butter and beat on medium speed with a hand mixer until smooth and creamy.
    1 1/2 cups powdered sugar, 1 teaspoon orange zest, 1 tablespoon fresh orange juice, 3 tablespoons milk or cream, 1 teaspoon pure vanilla extract
  • When the bars have cooled, spread the frosting evenly over the bars and top with the persimmon collars and toasted pecans, if desired.  Cut into 16 squares and enjoy!


  • To make persimmon puree, cut off the tops of the persimmons and scoop out the pulp.  Place the pulp into a food processor and process until smooth.
  • Pro tip: prepare the persimmon pulp and brown butter in advance to make the recipe go even faster. Allow the brown butter to soften at room temperature before use.
  • Persimmon puree may be frozen for up to 3 months. Simply thaw and it's ready to use!
  • Total time above includes 30 minutes for the bars to cool before frosting.
  • Store leftover cake in an air tight container and refrigerate.  For best results, serve at room temperature.


Calories: 372kcal, Carbohydrates: 49g, Protein: 4g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 53mg, Sodium: 152mg, Potassium: 117mg, Fiber: 1g, Sugar: 28g, Vitamin A: 311IU, Vitamin C: 14mg, Calcium: 58mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!