Pecan Passioncake with Cream Cheese Frosting New Zealand
Indulge in the irresistible charm of a Pecan Passioncake with Cream Cheese Frosting, a decadent New Zealand-inspired dessert that’s perfect for any occasion. This moist, spiced two-layer cake is studded with finely chopped pecans, bringing a delightful nutty crunch to every bite. The creamy tang of the velvety cream cheese frosting perfectly complements the cake’s rich sweetness, while a sprinkle of toasted pecans adds a finishing touch of elegance. Made with buttermilk for extra tenderness and a hint of cinnamon for warmth, this cake strikes the perfect balance of flavors. Whether it’s a celebration or a cozy gathering, this show-stopping dessert is as beautiful as it is delicious. Treat your taste buds to a slice of homemade perfection with this pecan cake masterpiece!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 units Eggs, large
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1.5 cups Pecans, finely chopped
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened (for frosting)
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoon Milk (optional, for frosting consistency)
- 0.5 cup Pecans, toasted and chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the finely chopped pecans gently with a spatula until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low to incorporate. Add the vanilla extract and beat until combined. If necessary, add 1 tablespoon of milk to adjust the consistency.
Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Sprinkle the toasted and chopped pecans over the top of the cake for garnish.
Refrigerate the cake for 15-20 minutes to set the frosting before slicing and serving.
Nutrition Facts
Calories |
8316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.1 g | 649% | |
| Saturated Fat | 223.4 g | 1117% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 4620 mg | 201% | |
| Total Carbohydrate | 908.6 g | 330% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 680.9 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 977 mg | 75% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
