Ingredients:
For the cake:
2 cups (250 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup (240 ml) dragon fruit puree (pink variety, fresh or thawed from frozen)
½ cup (120 ml) milk or buttermilk
For the frosting:
½ cup (115 g) unsalted butter, softened
4 oz (115 g) cream cheese, softened (optional for creamier texture)
3 cups (360 g) powdered sugar, sifted
2–3 tbsp dragon fruit puree (for color + flavor)
1 tsp vanilla extract
Instructions:
- Prepare the cake batter
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Stir in the dragon fruit puree. (The batter will turn beautifully pink.)
- Alternate adding the dry ingredients and milk, starting and ending with dry. Mix just until combined.
- Bake
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting
- Beat butter (and cream cheese if using) until smooth and creamy.
- Gradually add powdered sugar, one cup at a time.
- Add dragon fruit puree and vanilla, beating until fluffy. Adjust consistency with more sugar (thicker) or puree (softer).
- Assemble
- Place one cake layer on a serving plate, spread frosting evenly on top.
- Add second cake layer and cover the whole cake with a thin crumb coat. Chill 15 minutes.
- Apply final layer of frosting, smoothing or swirling as desired.
- Garnish with fresh dragon fruit slices or edible flowers.