This showstopping pink dragon fruit layer cake is as stunning as it is delicious. With a soft, fluffy crumb, vibrant natural color, and creamy dragon fruit frosting, it’s a perfect centerpiece for birthdays, bridal showers, or any festive occasion.
Why You’ll Love This Recipe
The Pink Dragon Fruit Layer Cake is a celebration of flavor, texture, and visual appeal. It combines the tropical freshness of dragon fruit with a light, tender cake and silky whipped cream frosting. Naturally colored by the vivid pink pulp of dragon fruit, this cake is free of artificial dyes and offers a modern, elegant twist on classic layer cakes. It’s easy to decorate and versatile for any celebration.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup dragon fruit puree (pink variety)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 1/2 tsp baking powder
- Pinch of salt
For the Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup dragon fruit puree (for the frosting color)
- 1 tsp vanilla extract
For Decoration:
- Fresh dragon fruit slices
- Edible flowers (optional)
- Black sesame seeds (for a pop of contrast)
Directions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a mixing bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and dragon fruit puree. Mix until smooth.
- Divide the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting:
- In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold in the dragon fruit puree and vanilla extract until fully combined and naturally colored.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting evenly on top.
- Repeat with the remaining layers, then frost the sides and top of the cake.
- Decorate:
- Garnish with dragon fruit slices, edible flowers, and a light sprinkle of black sesame seeds.
- Chill the cake for at least 30 minutes before slicing to allow the frosting to set.
Servings and timing
Servings: 12 servings
Prep Time: 30 minutes
Baking Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories per serving: Approximately 350 kcal
Variations
- Coconut Twist: Add 1/2 cup shredded coconut to the batter for extra tropical flavor.
- Citrus Accent: Mix in 1 tsp lime or lemon zest to the frosting for a tangy brightness.
- Buttercream Option: Use cream cheese or buttercream frosting instead of whipped cream.
- Mini Cakes: Divide the batter into smaller pans for individual cakes or cupcakes.
- Extra Fruity: Layer with sliced dragon fruit or raspberries between the tiers.
Storage/Reheating
Store the assembled cake in the refrigerator for up to 3 days.
Cover with a cake dome or loosely with plastic wrap to prevent drying.
For best texture, allow slices to come to room temperature for 15–20 minutes before serving.
The frosting is not suitable for freezing, but the unfrosted cake layers can be frozen for up to 2 months when tightly wrapped.
FAQs
Can I use frozen dragon fruit puree?
Yes, just thaw it fully and drain any excess liquid before using.
Is the pink color natural?
Yes, the vivid pink hue comes entirely from the dragon fruit puree—no artificial coloring needed.
Can I substitute the heavy cream in the frosting?
You may use whipped topping or stabilized cream alternatives, though texture and flavor may vary.
How do I make the cake layers flat?
Level the tops with a serrated knife after baking if needed, or use cake strips to prevent doming.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour substitute suitable for baking.
Will the frosting hold up at room temperature?
It’s best served chilled. At room temperature for extended periods, the whipped cream may soften.
What type of dragon fruit should I use?
Use the pink-fleshed variety for the vibrant color and mild sweetness.
Can I bake this as a sheet cake?
Yes, pour the batter into a greased 9×13-inch pan and adjust the baking time to 35–40 minutes.
What’s the best way to puree dragon fruit?
Peel and chop fresh dragon fruit, then blend until smooth using a food processor or blender.
Can I add food coloring to enhance the pink?
Yes, but it’s usually not necessary with ripe pink dragon fruit. Use only a small amount if desired.
Conclusion
Pink Dragon Fruit Layer Cake is a truly eye-catching dessert that tastes as good as it looks. With its airy texture, fresh fruit flavor, and naturally colorful presentation, it brings a festive elegance to any event. Whether for birthdays, spring celebrations, or a unique weekend bake, this cake delivers both style and substance.
Pink Dragon Fruit Layer Cake
A show-stopping pink layer cake made with dragon fruit puree, featuring soft and fluffy cake layers and a whipped dragon fruit cream frosting. Beautifully decorated with fresh fruit and flowers, it’s perfect for birthdays or celebrations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup dragon fruit puree (pink variety)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 1/2 tsp baking powder
- Pinch of salt
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup dragon fruit puree (for the frosting)
- 1 tsp vanilla extract
- Fresh dragon fruit slices (for decoration)
- Edible flowers (optional)
- Black sesame seeds (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, mix flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk and dragon fruit puree. Mix until well combined.
- Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, whip heavy cream and powdered sugar until stiff peaks form. Fold in dragon fruit puree and vanilla extract gently.
- Place one cake layer on a serving plate. Spread frosting on top. Repeat with remaining layers. Frost the top and sides of the cake evenly.
- Decorate with fresh dragon fruit slices, edible flowers, and black sesame seeds.
- Chill the cake for at least 30 minutes before serving to set the frosting.
Notes
- Use ripe pink dragon fruit for the most vibrant color and flavor.
- Chill mixing bowl and beaters before whipping cream for best results.
- Make the cake a day ahead for deeper flavor and easier assembly.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 26g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg