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2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups white sugar
1/2 cup milk
4 eggs
1 teaspoon vanilla extract
2 tablespoons pink dragon fruit puree
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
3 tablespoons pink dragon fruit puree
Pink food coloring (optional)
Edible flowers for decoration (optional)
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and dragon fruit puree.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir until just incorporated.
5. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. While the cakes cool, make the frosting: In a large bowl, beat together butter, powdered sugar, vanilla extract, heavy cream, and dragon fruit puree until smooth. Add pink food coloring if a more vibrant color is desired.
8. Once the cakes are completely cooled, level them with a knife if necessary. Spread a layer of frosting on the first cake layer, then top with the second cake layer. Frost the top and sides of the cake.
9. Decorate with edible flowers if using.
10. Serve and enjoy!
Variations & Tips
For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend. If dragon fruit is not available, a similar effect can be achieved using beet juice for the color, although the flavor will differ slightly. For a dairy-free version, use plant-based milk and a vegan butter substitute in both the cake and frosting.
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