Soft Dragon Fruit Sheet Cakes Recipe

Prep oven and pans

Preheat oven to 350°F (175°C). Grease and line a 13x9-inch (sheet) pan with parchment leaving an overhang for easy removal. Alternatively use two 9-inch round pans (adjust baking time).

Dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp fine sea salt until evenly combined. Set aside.

Cream fats and sugar

In the bowl of a stand mixer fitted with the paddle (or with a hand mixer), beat 3/4 cup softened unsalted butter and 1.75 cups granulated sugar on medium speed for 2–3 minutes until light and slightly fluffy. Scrape down the bowl as needed. With the mixer running, add 1/2 cup vegetable oil and beat until incorporated.

Add eggs and flavor

Add the 4 large eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Mix in 2 tsp vanilla extract.

Combine wet and dry

With the mixer on low, add about one-third of the dry ingredients, then half of the milk (1 cup whole milk) and the 1/2 cup plain yogurt or sour cream, then another third of the dry, then the remaining milk/yogurt, finishing with the last third of the dry ingredients. Mix just until combined and no large streaks of flour remain — do not overmix.

Add dragon fruit purée

Fold in 1 cup dragon fruit purée (puree the flesh in a blender and strain if you want a smoother texture). If you prefer a brighter, more vivid color, add up to 1/2 tsp pink or red gel food coloring and briefly mix until color is even. Batter will be soft and slightly thickened.

Bake

Pour batter into prepared 13x9-inch pan and smooth the top. Bake at 350°F (175°C) for 25–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If using round pans, bake 25–30 minutes and rotate halfway through.

Cool

Remove cake from oven and let rest in pan for 10 minutes. Run a thin knife around edges and use parchment overhang to lift cake to a wire rack. Cool completely before applying syrup and frosting (about 1–2 hours).

While the cake bakes or cools, make the syrup: combine 1/2 cup water and 1/4 cup granulated sugar in a small saucepan. Warm over medium heat, stirring until sugar dissolves. Remove from heat and stir in 2 tbsp dragon fruit purée. Let cool slightly. Using a pastry brush, poke small holes in the cooled cake surface and brush or spoon the syrup evenly over the cake to add moisture. Allow syrup to absorb before frosting (10–15 minutes).

Reduce purée

Place 1/2 cup dragon fruit purée in a small saucepan and simmer over medium-low heat until reduced by about half and slightly thickened, about 8–12 minutes. Cool to room temperature; this concentrates flavor and reduces excess water that would thin the buttercream. You should end up with about 1/4 cup reduced purée.

Beat butter

In a clean mixing bowl, beat 1 cup softened unsalted butter on medium speed for 1–2 minutes until smooth and pale.

Add sugar and purée

With mixer on low, gradually add 4 cups confectioners' sugar, about 1 cup at a time, alternating with the cooled 1/4 cup dragon fruit purée. After sugar is incorporated, add 1 tsp vanilla extract, 2 tbsp heavy cream, and 1/4 tsp fine sea salt. Increase speed to medium-high and beat 2–3 minutes until light and fluffy. If frosting is too thin, add a little more powdered sugar; if too stiff, add 1 tsp heavy cream at a time. For stronger pink color, add up to 1/4 tsp pink gel coloring and mix until uniform.

Frost the cake

Once the cake has absorbed the syrup and is completely cool, spread a thin crumb coat of buttercream over the cake. Chill 15–20 minutes to set if desired, then apply a final even layer of buttercream. Smooth with an offset spatula for a clean finish.

Decorate the frosted cake with fresh dragon fruit slices/cubes, toasted coconut flakes, and crushed freeze-dried raspberries as desired. Chill the cake for 30 minutes to set the buttercream, then slice with a sharp knife dipped in hot water and wiped dry for clean cuts. Serve at room temperature. Store covered in refrigerator up to 4 days; bring to room temperature before serving for the softest texture.