Luscious Pink Dragon Fruit Layer Cake
A vibrant and visually stunning dessert bursting with tropical flavors, perfect for any celebration.
Servings: 12 slices
Calories: 350kcal
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Soft and fluffy, forming the perfect base of your cake.
- 1.5 teaspoons baking powder This will give your cake that beautiful lift.
- 0.5 teaspoon baking soda Enhances the texture and tenderness.
- 0.5 teaspoon salt Balances the sweetness of the cake.
- 1 cup unsalted butter, softened Rich and creamy, providing the ideal buttery height.
- 1.5 cups granulated sugar Sweetness for a light and airy cake.
- 4 large eggs These will help bind your cake beautifully.
- 1 cup buttermilk Adds moisture and a subtle tang.
- 1 cup dragon fruit puree (fresh or frozen, thawed) Juicy and colorful, giving the cake its vibrant hue.
- 1 teaspoon vanilla extract Aromatic and comforting.
- pink food coloring (optional) For a more pronounced pink hue.
Frosting Ingredients
- 1 cup unsalted butter, softened Creamy and decadent—perfect for spreading.
- 4 cups powdered sugar Sweet and fluffy, creating a luscious frosting.
- 0.25 cup heavy cream Adds richness to the frosting.
- 1 teaspoon vanilla extract (for frosting) Enhancing the flavor profile.
- 0.5 cup dragon fruit puree (for frosting) Infuses the frosting with exciting fruity notes.
- pink food coloring (optional, for frosting) Allowing customization.
Decoration Ingredients
- fresh dragon fruit slices Beautiful and tropical.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Gently fold in the dragon fruit puree and pink food coloring if desired.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
Frosting
- Beat the softened butter until creamy. Gradually add the powdered sugar, mixing until incorporated. Add the heavy cream, vanilla extract, and dragon fruit puree, mixing until smooth.
- Adjust the consistency with more heavy cream if necessary, and incorporate pink food coloring if desired.
Assembly
- Once the cakes are completely cooled, spread frosting between the layers, then frost the top and sides.
- Decorate with fresh dragon fruit slices and edible flowers.
Notes
Ensure your butter is at room temperature for a lighter batter. For extra moistness, add a splash of coconut milk to the batter. You can also freeze unfrosted cake layers for up to three months.