Black Sapote Cake: Pastel de Zapote Negro

articles Food & Cuisine Recipes

Karen Hursh Graber

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.

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