Hello! I made you a cake: a dark chocolate dragon fruit cake.
This chocolate dragon fruit cake is as delicious as it is beautiful. The contrast between rich dark chocolate and the neon-pink dragon fruit glaze is unexpected and striking.
We can make a neon-glazed cake and eat it too!
I have so many ideas for serving this—brunch, a spring gathering, or any occasion that needs a show-stopping dessert. The bundt pan used here has lovely details that make the glaze pop.
I walked past a red carpet event recently, which felt like a fun coincidence given the dramatic look of this cake.
That photo shows pink pitaya powder—one of my favorite new ingredients. Its color is electric and it brightens everything from smoothies to yogurt and chia pudding.
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The bundt pan I used gives the cake an elegant shape. It’s a magnolia-style pan with pronounced petals that look especially pretty when glazed. While a lighter cake would be stunning in this pan, the deep chocolate works beautifully with the vivid glaze.
That pitaya powder really sold me. I love making pitaya bowls for the color and flavor, and it’s just as fun stirred into frostings or glazes. The pink hue is irresistible and photographs gorgeously—there’s a little blue light coming through my kitchen window in these shots, but I kept the images natural so you can see how vibrant the color is.
I typically use pitaya powder in smoothies and breakfasts, but it translates beautifully into a glaze. I paired it with a dark chocolate cake because the deep, rich chocolate balances the sweetness and color of the glaze.
This cake is not overly sweet; the dark chocolate has depth and complexity. The pitaya glaze is subtle in flavor but makes a dramatic visual statement. I sprinkled a few crushed edible rose petals on top for an extra seasonal touch.
I’m ready for sunshine and all the spring gatherings this cake would be perfect for.
I’m also tempted to cover the cake in a glossy dark chocolate ganache for another version—imagine the shiny ganache over that magnolia shape. That might be my next weekend project.
Or yours—please try it and tell me how it turns out!
Dark Chocolate Dragon Fruit Cake
Dark Chocolate Dragonfruit Cake
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Ingredients
Dark chocolate cake
- 1 cup brewed coffee
- 3/4 cup Dutch-process cocoa powder
- 2 tablespoons espresso powder
- 2 1/4 cups sugar
- 1 teaspoon salt
- 2 1/2 teaspoons baking soda
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups buttermilk
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour, sifted
- dried culinary rose petals, optional
Dragonfruit Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon pink pitaya powder
- 3 to 4 ounces milk
Instructions
Dark chocolate cake
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Preheat the oven to 350°F. Butter and flour a 10-cup bundt pan.
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Combine the coffee, cocoa and espresso powder in a saucepan. Heat over medium until it comes to a boil, whisking often. Remove from heat and let cool to room temperature.
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In a stand mixer bowl, whisk together the sugar, salt, baking soda and eggs until combined. Add the buttermilk and oil and mix 1–2 minutes, scraping the bowl as needed.
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Add the flour and beat on medium for 2 minutes. Mix in the cooled coffee-cocoa mixture and beat another 3 minutes. Pour the batter into the prepared bundt pan and bake 60 minutes, or until a toothpick comes out clean. Cool completely, turn out onto a plate, and drizzle with the dragonfruit glaze. Sprinkle crushed culinary rose petals if desired.
Dragonfruit Glaze
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Whisk the powdered sugar, pitaya powder and 3–4 ounces of milk until smooth. Adjust milk for desired glaze consistency. Pour over the cooled cake.
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I appreciate you so much!
If I had to pick a signature cake, this would be it.