Dragon Fruit Cake

Prepare the Dragon Fruit Puree: In a blender or food processor, puree the dragon fruit flesh until smooth. Transfer to a bowl and set aside. (5 minutes)

Preheat and Prepare: Preheat your oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch cake pans to prevent sticking. (5 minutes)

Combine Dry Ingredients: In a large bowl, sift together the cake flour, all-purpose flour, granulated sugar, baking powder, and salt. This ensures a light and airy texture. (5 minutes)

Cream Butter and Sugar: In a separate large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter. (7 minutes)

Incorporate Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition until the yolks disappear and the mixture is homogenous. (3 minutes)

Combine Wet Ingredients: In a separate cup, combine the milk, vanilla extract, and almond extract. (2 minutes)

Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the wet ingredients. Begin and end with the dry ingredients, mixing until just combined after each addition. Avoid overmixing. (8 minutes)

Swirl in Dragon Fruit Puree: Gently fold in 1/2 cup of the dragon fruit puree into the cake batter, creating delicate swirls. Be careful not to overmix, as this can toughen the cake. (3 minutes)

Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 35 minutes. (35 minutes)

Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks lined with wax paper. Allow them to cool completely for at least another 5 minutes. (15 minutes)

Simple Syrup Soak: Brush the tops and sides of the cooled cakes with simple syrup to add moisture and enhance the flavor. (5 minutes)

Prepare Cream Cheese Icing: While the cakes are cooling, beat together the cream cheese and unsalted butter until smooth. Gradually add the confectioners' sugar, beating for 3 minutes until light and fluffy. Stir in the vanilla extract and the remaining 2 tablespoons of dragon fruit puree until fully incorporated. (10 minutes)

Assemble the Cake: Place one cake layer top-side up on a serving plate, using strips of wax paper underneath to protect the plate. Spread approximately half of the vanilla buttercream frosting evenly over the top. (5 minutes)

Final Touches: Top with the second cake layer, bottom-side up. Lightly frost the top and sides with the remaining vanilla buttercream frosting. Apply the dragon fruit cream cheese icing to the top and sides, leaving some of the vanilla buttercream frosting peeking through for a beautiful, rustic effect. (10 minutes)