Pitahaya Purple Velvet Cake with White Chocolate Cream Cheese Frosting

This Pitahaya Purple Velvet Cake is a unique twist on the classic red velvet cake, using pitahaya (dragon fruit) for a vibrant purple color and a subtle, exotic flavor. Paired with a luscious White Chocolate Cream Cheese Frosting, this cake is both stunning and delicious—perfect for any celebration or special occasion!

Ingredients

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup (120ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 1 tsp vanilla extract
• 1 cup (about 150g) fresh pitahaya (dragon fruit) puree (you can blend the fruit and strain out the seeds)
• 1 tbsp pitahaya powder or purple food coloring (optional, to intensify color)

For the White Chocolate Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• 1 tsp vanilla extract
• 4 oz (115g) white chocolate, melted and cooled
• 2 tbsp heavy cream (optional, to adjust consistency)

Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, and pitahaya puree (and purple food coloring, if using).
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and combined.
5. Divide the batter evenly between the two prepared cake pans. Tap the pans on the counter to remove any air bubbles.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 2: Make the White Chocolate Cream Cheese Frosting

1. In a medium mixing bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, beating until the frosting becomes light and fluffy.
3. Add the vanilla extract and melted, cooled white chocolate, mixing until fully incorporated.
4. If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency.

Step 3: Assemble the Cake

1. Once the cakes are completely cooled, place the first cake layer on a serving plate or cake stand.
2. Spread a generous amount of the white chocolate cream cheese frosting over the top of the first layer.
3. Place the second cake layer on top and frost the entire cake with the remaining frosting.
4. For a smooth finish, use an offset spatula to spread the frosting evenly around the sides and top of the cake.
5. Optional: Decorate with fresh pitahaya slices, edible flowers, or additional white chocolate shavings for a beautiful presentation.

Tips for Success:

• Pitahaya Puree: To make the puree, blend the flesh of the pitahaya (dragon fruit) and strain out the seeds to get a smooth consistency.
• Frosting Tip: Make sure the white chocolate is fully cooled before adding it to the frosting to prevent it from melting the cream cheese.
• Cake Consistency: If you prefer a denser cake, reduce the amount of oil and buttermilk slightly, but be careful not to dry it out.

This Pitahaya Purple Velvet Cake with White Chocolate Cream Cheese Frosting is not only a visual masterpiece but also a treat for your taste buds with its unique combination of flavors and creamy frosting!  Would you like additional suggestions for flavor variations or decoration ideas?