Introduction

This Pink Dragon Fruit Layer Cake is a stunning and vibrant dessert perfect for any celebration. Its delicate pink hue comes from real dragon fruit purée, offering a light fruity flavor paired with a creamy frosting. Whether you’re new to baking or a seasoned pro, this cake will impress with its beautiful color and delicious taste.

This is a three-layer cake shown with a slice cut out, revealing vibrant pink layers with small black seeds throughout. Each pink cake layer is separated by a layer of white cream. The outside of the cake is covered in smooth white frosting dotted with tiny black seeds. On top of the cake, there are five dollops of white cream sprinkled with black seeds, and three pieces of bright pink dragon fruit with black seeds and yellow edges are placed around the dollops. The cake sits on a white plate with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

315 g all-purpose flour

2 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

226 g unsalted butter, softened (ensure room temperature)

300 g sugar

3 large eggs (room temperature)

240 ml pink dragon fruit purée (fresh or frozen)

120 ml buttermilk (or dairy-free alternative)

1 tsp vanilla extract

360 g powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 to 5 minutes.

Step 4: Add the eggs one at a time, mixing well after each addition.

Step 5: Stir in the pink dragon fruit purée, buttermilk, and vanilla extract until combined.

Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 7: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar while mixing on low speed, then mix in the pink dragon fruit purée and vanilla extract until well combined.

Step 10: Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the entire cake.

Step 11: Decorate with fresh fruits or edible flowers if desired.

Tips & Variations

Use almond milk mixed with a teaspoon of vinegar or lemon juice if you need a dairy-free buttermilk substitute.

For a more intense pink color, increase the amount of dragon fruit purée slightly in the batter and frosting.

Fresh dragon fruit works best but frozen purée can be used—just thaw completely and drain excess liquid before using.

Chilling the frosting briefly before spreading makes it easier to work with and gives a smoother finish.

FAQs

Can I use a different fruit purée instead of dragon fruit?

Yes, you can substitute with other brightly colored fruit purées like raspberry or strawberry. Keep in mind the flavor and color may change slightly.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 120 ml of milk or your preferred dairy-free milk. Let it sit for 5 minutes before using.