Go Back
–+ servings
Dragon Fruit Cake

Dragon Fruit Cake~ Ombre Effect

Be sure to read the Notes for Success section above the recipe!
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 10

Ingredients
  

For the Cake:

  • 2 cups All Purpose Flour 250g
  • 1 cup Cake Flour 120g
  • 4 Tbs Pink Pitaya Powder
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1¾ cups Granulated Sugar 350g
  • ⅔ cup Vegetable Oil 160ml
  • 4 Tbs Apple Sauce 56g
  • 2 cups Plant Milk 480ml
  • 2 teaspoons Vanilla Extract 10ml

For the Icing

Instructions
 

  • Preheat the oven to 350°F Grease & parchment paper 3-7" cake pans
  • In a large mixing bowl combine the oil, vanilla, plant milk & applesauce together & whisk smooth
  • Sift together the flours, sugar, pink pitaya powder, salt & baking powder then add to the liquids in the bowl. Whisk vigorously until smooth, about 30 strokes
  • Pour into the prepared pans & bake for 25-30 minutes for the 7" layers (longer for Bundt cakes & shorter for cupcakes) or until a toothpick inserted in the center comes out clean.
  • Cool in the cake pans, then flip onto a cooling rack to cool to cold
  • Prepare your favorite buttercream recipe then separate it in half. Half will be white for the filling The other half for the icing will get the pink pitaya powder paste ~ simply mix pitaya powder with the hot water, then add to the buttercream when completely cold

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Dragon fruit cream cake can be kept at room temperature for up to 3 days. For longer storage keep refrigerated for up to 1 week.
Tried this recipe?Let us know how it was!