Creamy Durian Cake with Mascarpone Whipped Cream

Credit: Gerald Lee

Good news Durian lovers! Durians are now back in season and it is selling at an affordable price. You know what this means? More Musang King and D24 for you to enjoy!

However, you will get ‘muak’ or bored at some point. So, this begs the question, what can we make with durians that still gives the same satisfaction as eating the fruit itself?

Turn it into a delicious dessert!

Sweet Memories From Long Ago

Coming from a huge family, my childhood inevitably included gatherings at my grandpa’s house where we would all indulge in a durian feast.  There were newspapers spread out all over the floor so we could place the durians on it. We would sit together or rather, squat, and enjoy it the spread together. 

To commemorate this beautiful memory, I would like to share this delicious durian cake recipe with a light mascarpone whipped cream. While it is not the same as a durian feast, I hope we all can make new fond memories eating this cake with our family and loved ones.


a) Sponge Cake Mix A

  • 90 ml of fresh milk
  • 5 pieces of durian, remove seeds and cut to small chunky bite size with scissors
  • 140g of cake flour, sifted
  • 1 1/4 cups of castor sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 60g salted butter, melted at room temperature
  • 4 egg yolks
  • 2 teaspoons of pure vanilla extract

b) Sponge Cake Mix B

  • 4 egg whites
  • 55g of fine castor sugar
  • 1 teaspoon of cream of tartar

c) Durian Filling

  • 10 pieces of durian, seed removed

d) Mascarpone Whipped Cream

  • 230g mascarpone cheese, refrigerated
  • 296 ml heavy whipping cream,refrigerated
  • 70g icing sugar
  • 1 tablespoon vanilla extract


a) Sponge Cake Mix A

  1. Line the bottom of 3 x 8 inch cake round pan with a layer of parchment paper. Do not grease the cake pan.
  2. Preheat the oven to 175 degrees Celsius.
  3. Whisk the castor sugar and egg yolks till well combined. Add in the melted butter. Add in the durian bits. Whisk thoroughly.
  4. Add in the milk and vanilla extract. Add in the sifted cake flour and baking powder into the mixture. Add in the salt. Whisk till all ingredients are well combined and no lumps in the batter.

b) Sponge Cake Mix B

  1. With an electric mixer, whisk the egg whites till frothy. Add in cream of tartar. Whisk till thick foam forms. Gradually, add in the castor sugar. Continue to whisk till firm peaks are formed.

c)Combining Sponge Cake Mix A & B

  1. Gently fold in the egg white mixture to the yolk mixture in 4 batches. Mix till well combined.
  2. Gently pour the batter into the cake pan. Shake the cake pan, side to side till the batter is level, tapping it against the tabletop to remove air bubbles.
  3. Place the cake pan on the medium rack of oven and bake for 20 minutes till the top of the cake turns golden brown or till toothpick comes out clean.
  4. Remove cake from the oven. Leave it to cool. Using a butter knife, gently slice through the side of the cake pan to loosen it. Unmould the cake and place it on a cake board and remove the parchment paper.
  5. Peel off the cake skin on top of the sponge cake. Repeat this twice so you get 3 sponge layers.

d) Durian Filling

  1. Roughly cut the durian flesh into chunky pieces.

e) Mascarpone Whipping Cream

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. Spoon the cold mascarpone whipped cream, cold heavy cream, icing sugar and vanilla extract into your bowl and beat at a medium-low speed. I use speed 3 on my stand mixer.
  3. Then increase the mixing speed to high and beat it until stiff peaks are formed. Do not over-beat the mixture as it will separate.

f) Assembling the Cake

  1. Spread a layer of mascarpone whipped cream on top of the cake and add a layer of durian filling.
  2. Then, stake the second cake on top. Repeat step 1. Repeat step 1 with the third layer as well.
  3. Coat the entire top of the cake with cream. Coat lightly the sides of the cake, semi-naked style or if you prefer to fully coat the entire cake, please do so.


  1. Keep your mascarpone whipped cream refrigerated. However, if kept in the fridge for too long, you may need to re-whip it and add in some icing sugar to re-thicken the cream.

Feel Like a King with this Durian Cake

I hope you would fine this cake as satisfying as I did. Nothing feels as good as the first bite you take and all you can taste is creamy durian flesh with the subtle buttery sweetness of the sponge cake. Yum!

It’s so good that you may end up consuming too much cake! Just note that because it is durian, eating too much of it may make you feel heaty. To reduce heatiness, try pouring some salt water into the shell of the durian and drink from it. This may help regulate your body temperature after eating durians.

You must be thinking, ‘Can salt water reduce heatiness after consuming durians?’ Well, salt water is believed to help reduce toxins and heatiness. It can moderate the undesirable effects of eating durians. For more interesting durian facts, click here.

Share the Love

If you love this recipe, you will like Butterkicap’s durian tarts recipe as well!

For more feel good recipes such as this one, check out some of my recipes that I have shared on Butterkicap. Make sure you have a translator handy because some of my recipes are in Malay. If you have any questions, don’t be shy to ask them via my Instagram account @justinescakesandkueh or at @butterkicap.

Justine Lim

With love for the freshest and natural ingredients, Justine Lim aspires to recreate heritage Malaysian recipes into modern, elegant-looking delicacies. Catch more of her delicious creations on her Instagram profile, @justinescakesnkueh

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