Pitahaya Purple Velvet Cake with White Chocolate Cream Cheese Frosting – Page 2

Equipment You’ll Need

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, pitahaya puree, eggs, vanilla extract, and vinegar. If you want a deeper purple color, add a few drops of purple food coloring to the wet ingredients.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Melt the White Chocolate: In a small saucepan over low heat, melt the white chocolate chips, stirring constantly until smooth. Remove from heat and let it cool slightly.
Beat Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
Add White Chocolate: Gradually mix in the melted white chocolate until fully incorporated.
Incorporate Sugar and Flavor: Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt. Adjust the sweetness by adding more powdered sugar if desired.

Level the Cakes: If necessary, level the tops of the cooled cakes with a knife to ensure they stack evenly.
Frost: Place one layer of the cake on a serving plate or cake stand. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Decorate: Garnish with fresh fruit, edible flowers, or white chocolate shavings for an extra touch.

Slice and serve the cake at room temperature. Enjoy the delightful combination of flavors and the beautiful presentation!

Choose Ripe Pitahaya: Make sure your pitahaya is ripe for the best flavor and sweetness. It should give slightly when pressed.
Temperature Matters: Ensure that all ingredients are at room temperature for better mixing and a smoother batter.
Don’t Overmix: Mix the batter just until combined to keep the cake tender.

Fridge: Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Freeze the Cake: You can freeze the unfrosted cake layers wrapped in plastic wrap and then foil for up to 2 months. Thaw in the fridge before frosting.

Chocolate Version: Add cocoa powder to the cake batter for a chocolatey twist on this recipe.
Fruit Variations: Replace pitahaya with other fruit purees like raspberry or strawberry for different flavors and colors.

This stunning cake pairs well with various accompaniments:

Coffee or Tea: A cup of coffee or herbal tea complements the cake beautifully.
Fresh Fruit: Serve with a side of mixed berries or tropical fruit for a refreshing contrast.
Ice Cream: A scoop of vanilla or coconut ice cream adds creaminess to the dessert experience.