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–+ servings
Dragon Fruit Cake

Strawberry Dragon Fruit Cake~ purple batter

Be sure to read the Notes for Success section above the recipe!
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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 Freeze Dried Strawberry Fruit Powder
  • 2 Tbs Pink Pitaya Powder
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1½ cups Granulated Sugar 300g
  • ⅔ cup Vegetable Oil 160ml
  • 2 cups Plant Milk 480ml
  • 2 teaspoon Vanilla Extract 10ml

For the icing

Instructions
 

  • Preheat the oven to 350°F Grease and parchment paper 3-7" cake pans
  • In a large mixing bowl combine the oil, vanilla & plant milk together in a large & whisk smooth
  • Sift together the flours, sugar, strawberry fruit powder, 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 and bake for 25-30 minutes for the 7" layers (shorter for cupcakes~ check at 18minutes) 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 and then separate it in half.
  • Half will be white for the filling The other half of the buttercream for the icing will get the pink pitaya powder paste ~ simply mix the pitaya powder with the hot water, 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!