This Pink Dragon Fruit Cake is light, moist, and naturally colored with vibrant pink pitaya. It’s perfect for celebrations, birthdays, or any time you want a stunning dessert that tastes as good as it looks. The smooth dragon fruit frosting adds a fresh, slightly tropical flavor that pairs beautifully with the soft vanilla cake.
INGREDIENTS
FOR THE CAKE
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240 ml) pink dragon fruit puree (fresh or thawed 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 extra creaminess)
3 cups (360 g) powdered sugar, sifted
2–3 tablespoons dragon fruit puree
1 teaspoon vanilla extract
INSTRUCTIONS
PREPARE THE CAKE BATTER
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dragon fruit puree and mix until the batter turns a bright pink color.
Alternate adding the dry ingredients and the milk, beginning and ending with the dry mixture. Mix just until combined.
BAKE THE CAKE
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
MAKE THE FROSTING
Beat the butter (and cream cheese if using) until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well.
Add the dragon fruit puree and vanilla extract, then beat until fluffy and smooth.
Adjust the consistency by adding more powdered sugar for a firmer frosting or more puree for a softer texture.
ASSEMBLE THE CAKE
Place one cake layer on a serving plate and spread an even layer of frosting on top.
Add the second cake layer and apply a thin crumb coat. Chill for 15 minutes.
Frost the entire cake with the remaining frosting, smoothing or swirling as desired.
Garnish with fresh dragon fruit slices or edible flowers for an elegant finish.
TIPS FOR BEST RESULTS
Use bright pink dragon fruit (not white) for the best natural color
Do not overmix the batter to keep the cake soft and fluffy
Chill the cake slightly before slicing for cleaner layers
TIME & SERVINGS
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: 1 hour
Servings: 10–12