Stunning Pink Dragon Fruit Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour, sifted
02 -
1 ½ teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
1 cup sugar
05 -
2 large eggs, at room temperature
06 -
½ cup unsalted butter, softened
07 -
1 teaspoon vanilla extract
08 -
¾ cup pink dragon fruit puree
09 -
½ cup milk
→ Frosting
10 -
1 cup unsalted butter, softened
11 -
3 cups powdered sugar
12 -
2 tablespoons pink dragon fruit puree
13 -
½ teaspoon vanilla extract
14 -
1–2 tablespoons heavy cream (optional)
→ Decorations
15 -
Fresh dragon fruit slices
16 -
Strawberries
17 -
Raspberries
18 -
Edible flowers
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
03 -
In a large bowl, beat the softened butter and sugar until light and fluffy for about 2–3 minutes.
04 -
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 -
Stir in the pink dragon fruit puree. Alternate adding the dry ingredients and milk to the batter, beginning and ending with the dry mixture. Mix until combined.
06 -
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
07 -
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing after each addition. Stir in dragon fruit puree, vanilla extract, and heavy cream (if needed) for a smooth, spreadable texture.
08 -
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Add the second layer and frost the top and sides evenly.
09 -
Garnish with fresh dragon fruit slices, strawberries, raspberries, edible flowers, and a sprinkle of dragon fruit seeds.
# Notes:
01 -
Use chilled bowls and beaters to whip butter and cream more easily for the frosting.
02 -
If your dragon fruit isn't vibrant enough, add a small drop of pink food coloring to enhance the color.
03 -
Thaw and pat dry frozen dragon fruit to prevent excess moisture in the batter.
04 -
For a variation, substitute dragon fruit puree with raspberry or strawberry puree.