Ingredients:
For the Cake Layers:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup pink dragon fruit puree (from about 2-3 dragon fruits)
1/2 cup whole milk
Pink food coloring (optional, for a more vibrant color)
For the Whipped Cream Frosting:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Pink food coloring (optional, for color contrast)
For Garnish:
Fresh slices of dragon fruit
Edible flowers (optional)
Shredded coconut (optional)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the pink dragon fruit puree. If you want a more vibrant color, add a few drops of pink food coloring.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
Bake the Cake:
Divide the batter evenly between the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Whipped Cream Frosting:
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. If you want, divide the frosting and tint half with pink food coloring for a two-toned effect.
Assemble the Cake:
Prep Time: 30 minutes | Baking Time: 25 minutes | Total Time: 1 hour (plus cooling time)
Kcal: 400 kcal per slice | Servings: 12 slices
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