Pink Dragon Fruit Layer Cake
A visually striking cake adorned with vibrant hues of pink, featuring delicate layers of cake and luscious dragon fruit frosting.
Servings: 12 servings
Calories: 400kcal
Ingredients
For the Cake
- 2.5 cups all-purpose flour Light and fluffy, this flour forms the essential structure of your cake.
- 1.5 teaspoons baking powder This leavening agent helps your cake rise beautifully.
- 0.5 teaspoon baking soda Works in tandem with baking powder for that light texture.
- 0.5 teaspoon salt Enhances the other flavors in your cake.
- 1 cup unsalted butter, softened Adds creaminess and richness.
- 1.5 cups granulated sugar Sweetens and contributes to a tender texture.
- 4 large eggs Provide moisture and act as a binding agent.
- 1 cup buttermilk Makes the cake incredibly moist and adds a slight tanginess.
- 1 cup dragon fruit puree This vibrant fruit brings both flavor and color to the cake.
- 1 teaspoon vanilla extract Offers a warm, sweet undertone.
- to taste pink food coloring (optional) For those extra vibrant pink hues.
For the Frosting
- 1 cup unsalted butter, softened Creates a creamy and delectable frosting.
- 4 cups powdered sugar Sweetens the frosting and helps achieve a smooth consistency.
- 0.25 cup heavy cream Adds richness and aids in achieving a fluffy texture.
- 1 teaspoon vanilla extract (for frosting) Complements the flavors beautifully.
- 0.5 cup dragon fruit puree (for frosting) Infuses the frosting with a delightful tropical flavor.
- to taste pink food coloring (optional, for frosting) For that additional pop of color.
For Decoration
- as needed fresh dragon fruit slices Adds a beautiful and fresh touch.
- as needed edible flowers Provides elegance and visual appeal.
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 flour, baking powder, baking soda, and salt until combined.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk.
- Folding in the dragon fruit puree and pink food coloring, if desired, until combined.
- Divide the batter evenly between prepared pans and smooth the tops.
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 them to a wire rack to cool completely.
Frosting
- Beat the unsalted butter for the frosting until creamy.
- Gradually add the powdered sugar, mixing well.
- Add heavy cream, vanilla extract, and dragon fruit puree until the frosting is smooth and fluffy.
- Add pink food coloring if desired.
Assembly
- Spread a layer of frosting between the cooled cake layers and over the top and sides of the cake.
- Decorate with fresh dragon fruit slices and edible flowers.
Notes
For best results, spoon flour into measuring cup for accuracy. If frosting is too thick, add more heavy cream. For even cake layers, use a kitchen scale to measure batter per pan.