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Black Sapote Cake: Pastel de Zapote Negro by Karen Hursh Graber © 2007

It is easy to see why black sapote is called "chocolate pudding fruit", with its dark, creamy consistency and sweet taste. This recipe makes a beautiful cake for a festive occasion. The frosting recipe is adapted from Tropical Fruit World, a promoter of exotic fruits.


For the cake:

  • ½ cup (one stick) butter
  • 1 cup sugar
  • 1 cup black sapote pulp, pureed
  • 2 eggs
  • 2 cups flour
  • 1 ½ teaspoons baking soda

For the frosting:

  • 1 ¼ sticks butter
  • 4 cups powdered sugar
  • ½ cup black sapote puree
  • 2 tablespoons Kahlua
  • ½ teaspoon vanilla


Cream the butter and sugar together until light and fluffy. Blend in the black sapote pulp. Beat in the eggs, one at a time. Beat in the flour and baking soda.

Spread batter in two 8" round pans, greased and floured. Bake at 350º for 25-30 minutes or until a toothpick inserted in the center of the pans comes out clean. Cool in pans for 5 minutes before cooling on racks.

For frosting:

Cream butter and sugar together until fluffy. Add the fruit puree, Kahlua and vanilla. Frost cooled cake between layers and on top and sides. Serves 8.

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Back to the Kitchen!

Published or Updated on: June 30, 2007 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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