Luscious Pink Dragon Fruit Layer Cake
A stunning dessert that combines the mild sweetness of dragon fruit with a light and fluffy cake texture, perfect for any celebration.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Provides structure for moist and fluffy cake.
- 1.5 teaspoons baking powder Essential for cake rise.
- 0.5 teaspoon baking soda Adds extra lift.
- 0.5 teaspoon salt Enhances flavors.
- 1 cup unsalted butter, softened Adds buttery richness.
- 1.5 cups granulated sugar For sweetness.
- 4 large eggs Binds ingredients and adds moisture.
- 1 cup buttermilk Adds tanginess and keeps cake tender.
- 1 cup dragon fruit puree (fresh or frozen, thawed) Infuses cake with flavor and color.
- 1 teaspoon vanilla extract Flavor enhancer.
- 1 teaspoon pink food coloring (optional) Enhances visual appeal.
Frosting Ingredients
- 1 cup unsalted butter, softened Creates creamy frosting.
- 4 cups powdered sugar Sweetens and thickens frosting.
- 0.25 cup heavy cream Adds creaminess.
- 1 teaspoon vanilla extract Elevates sweetness.
- 0.5 cup dragon fruit puree (for frosting) Mirrors cake's flavor.
- 1 teaspoon pink food coloring (optional) To match vibrant layers.
Decoration
- to taste fresh dragon fruit slices For garnish.
- to taste edible flowers Add a touch of elegance.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour. Fold in the dragon fruit puree, and add optional pink food coloring.
- Divide the batter evenly among the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- In a bowl, beat the softened butter until creamy. Gradually mix in the powdered sugar until smooth. Add the heavy cream, vanilla extract, and dragon fruit puree until light and fluffy, incorporating optional food coloring.
Assembly
- After the cakes have cooled, layer and frost them, spreading frosting between each layer and generously covering the top and sides.
- Decorate with fresh dragon fruit slices and edible flowers.
Notes
For extra moist cake, avoid overmixing. Use room temperature ingredients for better emulsification. Prepare dragon fruit puree ahead and refrigerate. Swirl extra puree into frosting for more flavor.