Pink Dragon Fruit Layer Cake
A visually stunning dessert featuring layers infused with pink dragon fruit, creamy frosting, and optional edible flowers for decoration.
Ingredients
For the cake
- 2 cups all-purpose flour Perfectly soft and light, this flour will give your cake its structure.
- 1 tablespoon baking powder A crucial element that helps your cake rise to fluffy perfection.
- 1/2 teaspoon salt Enhances the overall flavor of your cake.
- 1/2 cup unsalted butter, softened Adds moisture and flavor to the cake.
- 1 1/4 cups white sugar Key for sweetness.
- 1/2 cup milk Adds moisture while balancing the sweetness.
- 1 teaspoon vanilla extract Elevates the cake's flavor.
- 2 tablespoons pink dragon fruit puree Delivers a unique tropical flavor and gorgeous color.
For the frosting
- 1 cup unsalted butter, softened Creates a luscious frosting.
- 4 cups powdered sugar Essential for the sweet frosting consistency.
- 1 teaspoon vanilla extract Adds flavor to the frosting.
- 2 tablespoons heavy cream Enhances the creaminess of the frosting.
- 3 tablespoons pink dragon fruit puree Pulls together the dragon fruit flavor in the icing.
- pink food coloring (optional) To enhance the pink hue.
- edible flowers for decoration (optional) Adds elegance to the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and white sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and two tablespoons of pink dragon fruit puree.
- Gradually add the dry mixture to the wet mixture, alternating with the milk, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract, heavy cream, and pink dragon fruit puree. Add pink food coloring as desired.
Assembly
- Spread a layer of frosting on the top of one cake layer, then gently place the second layer on top.
- Frost the entire cake with the remaining frosting and decorate with edible flowers if desired.
- Slice, serve, and enjoy!
Notes
Ensure your butter is at room temperature for easier creaming. You can substitute the all-purpose flour with gluten-free mix. For egg-free version, use unsweetened applesauce or flaxseed egg.