Persimmon spice cake with Greek yogurt frosting

by Diana Moutsopoulos May 8, 2026

Persimmon spice cake with Greek yogurt frosting 🍰🍰🍰 Still loving persimmon season over here! This cake uses super ripe hachiya persimmons. Called lotos (λωτός) in Greek, these are the only kind I’ve personally seen in Greece (vs the non-astringent fuyu persimmons). I used a recipe from @akis_petretzikis as my starting point for this cake, but made quite a few changes and added the yummy Greek yogurt frosting. The whole fam loved it and my son asked for it to be his birthday cake! So that’s something haha

____
#RECIPE

1 2/3 cups (210g) all purpose flour
1 cup (200g) granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
7 tbsp (100ml) sunflower oil
2 eggs
1/3 cup (75ml) brandy
1 cup (250g) persimmon pulp
1/2 cup (60g) crushed walnuts

Preheat the oven to 350 F (180 C). Grease two 9 inch (23cm) shallow cake pans and dust with flour.

In a stand mixer, combine the dry ingredients and mix till combined. Pour in the oil, eggs, and brandy; mix until just combined. Fold in persimmon pulp and walnuts, mixing gently until just combined. Divide between the prepared pans and level with a spatula.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks before frosting.

Greek Yogurt Buttercream:
1/2 cup (110g) unsalted butter, room temperature
1/4 cup (4 tbsp) 5% Greek yogurt
1 cup (120g) powdered sugar

Beat butter and yogurt together until light and fluffy. Mix in powdered sugar till smooth. If butter is too warm, place frosting in fridge to firm up slightly before frosting cake.