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Pink Dragon Fruit Layer Cake Recipe

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★★★★★

4.8 from 102 reviews

This vibrant Pink Dragon Fruit Layer Cake combines the exotic flavor and natural color of dragon fruit with a moist, tender crumb. Featuring two layers of tender cake infused with pink dragon fruit purée and a luscious dragon fruit buttercream frosting, this cake is perfect for celebrations or a striking dessert centerpiece. The recipe uses simple baking techniques and ingredients accessible to most home bakers, creating a visually stunning and delicious treat.

Ingredients

Scale

Cake Ingredients

  • 315 g all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 226 g unsalted butter, softened (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 such as almond milk mixed with vinegar or lemon juice)
  • 1 tsp vanilla extract

Frosting Ingredients

  • 226 g unsalted butter, softened (room temperature)
  • 360 g powdered sugar
  • 120 ml pink dragon fruit purée
  • 1 tsp vanilla extract

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Beat Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 3 to 5 minutes.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Add Wet Ingredients: Stir in the pink dragon fruit purée, buttermilk, and vanilla extract until the mixture is smooth and well combined.
  6. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
  7. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, remove the cakes from the pans and transfer to a wire rack to cool completely before frosting.
  9. Make Frosting: Beat the softened butter in a bowl until smooth. Gradually add the powdered sugar while mixing on low speed to avoid a sugar cloud. Mix in the pink dragon fruit purée and vanilla extract until the frosting is smooth and evenly colored.
  10. Assemble the Cake: Place one cake layer on a serving plate, spread a layer of frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting.
  11. Decorate: Optionally, decorate the cake with fresh fruits or edible flowers to enhance its appearance and flavor.

Notes

  • Use room temperature eggs and butter for better mixing and texture.
  • If fresh dragon fruit is unavailable, frozen purée works just as well; thaw before use.
  • For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of vinegar or lemon juice.
  • Gradually add powdered sugar to frosting to prevent excess dust and ensure smooth texture.
  • This cake can be stored in an airtight container in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for the best taste.

Keywords: Pink Dragon Fruit Cake, Layer Cake, Dragon Fruit Dessert, Fruit Cake, Buttercream Frosting, Vibrant Cake

Find it online: https://topreci.com/pink-dragon-fruit-layer-cake-recipe/