📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your two 9-inch round cake pans. This prevents sticking—trust me, you'll thank me later!
2. In a large bowl, sift together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Sifting is key for a light and airy cake, folks!
3. In a separate bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy. Use an electric mixer for best results. Don't rush this step!
4. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Scrape down the sides of the bowl as needed. Don't want any forgotten sugar or egg lurking!
5. In a small bowl, whisk together 1 cup of buttermilk and 1/2 cup of passion fruit pulp. Make sure the passion fruit pulp is strained to remove seeds if you like. Don't worry if you forget, I do it all the time!
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined—don't overmix!
7. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. My oven runs a little hot, so watch yours!
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is important; if you rush it, you'll ruin all the hard work!
9. While the cakes are cooling, make the cream cheese frosting. In a large bowl, beat together 1 cup (2 sticks) of softened unsalted butter and 16 ounces of cream cheese until smooth and creamy. This may take a few minutes and some elbow grease!
10. Gradually add 4 cups of powdered sugar, beating until light and fluffy. Add 1 teaspoon of vanilla extract and a pinch of salt. Taste-test it, it's always good to!
11. Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting. Carefully place the second cake layer on top and frost the entire cake.
12. Decorate the cake with fresh passion fruit segments. Add a little extra passion fruit pulp or some edible flowers. Get creative, have fun with it! I sometimes add a bit of edible glitter.