Bright & Beautiful Pink Dragon Fruit Layer Cake from Scratch

With its vivid pink hue and tropical flavor, this dragon fruit layer cake is as stunning as it is delicious. Naturally colored with pitaya (dragon fruit) and crafted with smart ingredient swaps, it’s the perfect centerpiece for birthdays, brunches, or anytime you want to impress—without the heaviness of a traditional layer cake.

Why You’ll Love This Recipe

Tropical Flavor & Color: Dragon fruit adds natural pink color and subtle sweetness.
Lighter Ingredients: Uses low-fat yogurt, egg whites, and reduced sugar for a balanced treat.
Visually Stunning: The layered pink ombré effect makes it ideal for celebrations.
Frosting You Can Feel Good About: Creamy, lower-fat frosting that doesn’t sacrifice texture or taste.

Ingredients

For the Cake Layers

• 1 1/2 cups all-purpose flour (or white whole wheat flour for added fiber)
• 1/2 cup almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup granulated monk fruit or erythritol sweetener
• 2 large egg whites
• 1 tsp vanilla extract
• 1/2 cup pink dragon fruit purée (pitaya)
• 1/4 cup unsweetened almond milk (plus more as needed)

For the Frosting

• 1 cup reduced-fat cream cheese
• 1/2 cup plain non-fat Greek yogurt
• 1/3 cup powdered sweetener
• 1 tsp vanilla extract
• 2 tbsp dragon fruit purée (for color and flavor)

Instructions

Make the Cake Batter

• Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly spray with oil.
• In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
• In another bowl, mix applesauce, yogurt, sweetener, egg whites, vanilla, and dragon fruit purée.
• Combine wet and dry ingredients. Add almond milk as needed until the batter is smooth and pourable.

Bake the Cakes

• Divide the batter evenly between the two pans.
• Bake for 22–25 minutes or until a toothpick comes out clean.
• Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

• Beat the cream cheese, yogurt, powdered sweetener, vanilla, and dragon fruit purée until smooth and fluffy.
• Chill for 15 minutes before frosting.

Assemble the Cake

• Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
• Add the second layer and frost the top and sides evenly.
• Optional: Decorate with sliced dragon fruit, edible flowers, or coconut flakes.

Nutritional Information (Per Slice, Approximate)

Calories: 180  |  Carbs: 21g  |  Protein: 6g  |  Fat: 7g  |  Fiber: 2g  |  Sugar: 6g

Tips for Success

• Use Ripe Pitaya: For the best color and sweetness, use ripe pink-fleshed dragon fruit.
• Chill Before Serving: Refrigerating the frosted cake for 30–60 minutes helps it slice cleanly.
• Make Ahead: Bake the layers the day before and frost just before serving.
• Go Bold with Color: Mix a small amount of beet powder or natural food dye for a deeper pink.

Why This Recipe Works

• Lighter Yet Moist: Greek yogurt and applesauce keep the cake soft and satisfying without the extra fat.
• Natural Beauty: Dragon fruit adds color and intrigue without artificial dyes.
• Festive but Simple: Easy enough for home bakers, yet beautiful enough for celebrations.

This Pink Dragon Fruit Layer Cake is a show-stopping dessert that’s lighter, colorful, and bursting with tropical charm. Whether you’re hosting a party or simply want to brighten your day, this cake delivers joy and flavor in every vibrant slice.