Pitahaya Purple Velvet Cake with White Chocolate Cream Cheese Frosting

A Pitahaya Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a stunning, vibrant twist on the classic red velvet cake. The addition of pitahaya (dragon fruit) gives it a bold purple hue and a slight tropical flavor. Paired with a rich, creamy white chocolate cream cheese frosting, it’s a showstopper cake that’s as delicious as it is beautiful. Here’s how to make it:

Ingredients:

For the Pitahaya Purple Velvet Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup pitahaya (dragon fruit) puree (about 1 medium-sized pitahaya)
• 1 tablespoon lemon juice
• ½ cup buttermilk
• 1 teaspoon red food coloring (optional, to deepen the purple hue)

For the White Chocolate Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar, sifted
• 4 oz white chocolate, melted and cooled
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

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