Pitahaya Purple Velvet Cake with White Chocolate Cream Cheese Frosting

1. Prepare the Pitahaya Purple Velvet Cake:

• Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate large bowl, whisk together the egg, vegetable oil, vanilla extract, and lemon juice.
• Puree the pitahaya (dragon fruit) in a blender until smooth. You should have about ½ cup of puree. Add the puree to the wet ingredients and mix well.
• Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and finish with the dry ingredients. Mix until just combined.
• If you want a deeper purple color, add a small amount of red food coloring to intensify the hue.
• Divide the batter evenly between the two prepared cake pans and smooth the tops.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the White Chocolate Cream Cheese Frosting:

• In a microwave-safe bowl, melt the white chocolate in short 20-30 second bursts, stirring after each burst until smooth. Let it cool slightly.
• In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, a little at a time, and continue beating until smooth.
• Add the cooled white chocolate, vanilla extract, and a pinch of salt, and mix until fully incorporated.

3. Assemble the Cake:

• Once the cakes are completely cool, place one layer on a serving plate.
• Spread a generous layer of white chocolate cream cheese frosting on top of the first cake layer.
• Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
• For a decorative touch, you can add extra pitahaya slices or edible flowers on top, or drizzle some additional melted white chocolate.

4. Serve:

• Refrigerate the cake for about 30 minutes to allow the frosting to set before slicing and serving.
• Enjoy this moist, tropical, and creamy Pitahaya Purple Velvet Cake!

This Pitahaya Purple Velvet Cake with White Chocolate Cream Cheese Frosting will surely be a showstopper at any occasion. The smooth, tangy cream cheese frosting pairs perfectly with the sweet and slightly exotic flavor of pitahaya, while the rich purple color makes it visually striking. 🌸🍰