Dragon fruit won't win any awards for what it looks like on the outside, but the inside is a beauty. The magenta flesh is dotted with tiny black seeds. Some varieties have white flesh with black seeds. It's not very sweet, but has a nice texture. Dragon fruit, also called pitaya, is a cactus species. I used the juice to make a puree to swirl into the cake batter. Then I used more of it to make icing for the cake.
Provided by Sandra Garth
Time 1h20m
Yield 10
Number Of Ingredients 18
Steps:
- Place dragon fruit flesh in a blender or food processor and puree. Transfer puree to a bowl and set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch cake pans.
- Sift cake flour, all-purpose flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
- Cream 1 1/2 cups sugar and 1 cup butter together in a large bowl until pale and fluffy. Add eggs 1 at a time; beat until yolks disappear.
- Combine milk, vanilla extract, and almond extract together in a cup and set aside.
- Add 1/2 the flour mixture to the creamed butter mixture, beating until just combined. Add 1/2 the milk mixture. Add remaining flour mixture and beat until just combined. Add remaining milk mixture and stir until mixed thoroughly. Add 1/2 cup dragon fruit puree and very lightly swirl into the cake batter.
- Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, about 35 minutes.
- Let cakes cool in the pans for 10 minutes; turn out onto wax-paper lined racks and cool 5 minutes more. Brush tops and sides of cakes with simple syrup.
- While cakes are cooling completely, beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar slowly and beat 3 minutes more. Add vanilla and 2 tablespoons dragon fruit puree, beating until combined and puree is completely incorporated.
- Place one cake layer top-side up on a serving plate; place strips of waxed paper under the edges of the cake to keep the plate clean. Spread approximately 1/2 the vanilla buttercream frosting on top. Top with the second layer, bottom-side up, and lightly frost the top and sides with remaining vanilla buttercream frosting.
- Apply dragon fruit cream cheese icing to the top and sides of the cake, leaving some of the vanilla buttercream frosting showing through.
Nutrition Facts : Calories 933.6 calories, Carbohydrate 150.2 g, Cholesterol 134.3 mg, Fat 34.8 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 17.9 g, Sodium 923 mg, Sugar 111.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Edmari Rose
[email protected]This cake was delicious! It was moist and flavorful, and the dragon fruit gave it a unique flavor.
Asim Ijaz
[email protected]This cake was a bit too dry for my taste. I think I would add more liquid next time.
Christina Johnson
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, and the dragon fruit gave it a beautiful pink color.
Destiny Ifeanyichukwu
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Bennet Mutai
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
Umar Rajio
[email protected]This cake was a bit denser than I expected, but it was still very good. The dragon fruit flavor was subtle but present.
Md Shahabuddin
[email protected]I've made this cake several times now and it's always a hit. It's moist, flavorful, and the dragon fruit gives it a beautiful color.
Ssali Nicholas
[email protected]I was surprised at how easy this cake was to make. It turned out beautifully and tasted even better. I will definitely be making this again.
Arham Jutt
[email protected]I thought this cake was just okay. It was a little dry and the flavor was not as strong as I expected.
Sadhna Khan
[email protected]This was the first time I've ever made a cake from scratch, and it turned out great! The dragon fruit cake was moist and flavorful, and the instructions were easy to follow.
Clodette Awoh Yuh
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Teresa Garcia (Teresa Amehana Garcia)
[email protected]I was looking for a unique cake recipe, and this dragon fruit cake fit the bill. It was a little more work than I expected, but it was worth it. The cake was moist and flavorful, and the dragon fruit gave it a beautiful color.
Akeem Kolawole Oyeyemi
[email protected]This cake was easy to make and turned out great! I used fresh dragon fruit, and the flavor was amazing.
Ali Hubaib
[email protected]I've never had dragon fruit before, but this cake was a great introduction. The flavor was subtle and sweet, and the cake was very moist.
Tyra Kalie
[email protected]This dragon fruit cake was a hit at my party! It was moist and flavorful, and the dragon fruit gave it a beautiful pink color.