Dragon Fruit Cake

1 . Stage

Place dragon fruit flesh in a blender or food processor and purée. Transfer purée to a bowl and set aside.

2 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch cake pans.

3 . Stage

Sift cake flour, all-purpose flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.

4 . Stage

Cream 1 1/2 cups sugar and 1 cup butter together in a large bowl until pale and fluffy. Add eggs one at a time; beat until yolks disappear.

5 . Stage

Combine milk, vanilla extract, and almond extract together in a cup and set aside.

6 . Stage

Add 1/2 flour mixture to creamed butter mixture, beating until just combined. Add 1/2 milk mixture. Add remaining flour mixture and beat until just combined. Add remaining milk mixture and stir until mixed thoroughly. Add 1/2 cup dragon fruit purée and very lightly swirl into cake batter.

7 . Stage

Divide batter evenly between the prepared cake pans.

8 . Stage

Bake in the preheated oven until a toothpick inserted in center of a cake comes out clean, about 35 minutes.

9 . Stage

Let cakes cool in the pans for 10 minutes; turn out onto wax-paper lined racks and cool 5 minutes more. Brush tops and sides of cakes with simple syrup.

10 . Stage

While cakes are cooling completely, beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar slowly and beat 3 minutes more. Add vanilla and 2 tablespoons dragon fruit purée, beating until combined and purée is completely incorporated.

11 . Stage

Place one cake layer top-side up on a serving plate; place strips of waxed paper under edges of cake to keep the plate clean. Spread approximately 1/2 vanilla buttercream frosting on top. Top with second layer, bottom-side up and lightly frost top and sides with remaining vanilla buttercream frosting.

12 . Stage

Apply dragon fruit cream cheese icing to top and sides of cake, leaving some of vanilla buttercream frosting showing through.