Description
A vibrant Pink Dragon Fruit Cake with layers of moist cake infused with fresh dragon fruit puree, topped with a creamy dragon fruit cream cheese frosting and decorated with fresh fruit.
Ingredients
Scale
- 3 cups all-purpose flour, sifted
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1½ cups fresh pink dragon fruit puree
- 1 tablespoon pure vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup buttermilk
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 3 tablespoons dragon fruit puree
- Pinch of salt
- Fresh dragon fruit slices
- Edible flowers (optional)
- Fresh berries
- Mint leaves
Instructions
- Slice dragon fruits, scoop out the flesh, and blend until smooth. Strain if desired, reserving 3 tablespoons for the frosting.
- Whisk together flour, baking powder, and salt in a large bowl.
- Cream butter and sugar in a stand mixer on medium-high speed until light and fluffy.
- Add eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
- Alternate adding dry ingredients and dragon fruit puree to the butter mixture, beginning and ending with dry ingredients. Fold in buttermilk.
- Divide batter between prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick comes out clean.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, salt, and dragon fruit puree. Refrigerate if needed.
- Once cakes are cool, level if needed. Place one layer on a cake stand and spread with frosting. Add layers and frost the entire cake. Decorate.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter.
- Adjust sweetness to your liking.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg