Chocolate Chiffon Pitaya Cake
Ingredients
Cake Ingredients
- 3/4 cup all purpose flour or GF flour Bob's Red Mill for GF
- 1 cup fine sugar
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 10 tbsp oil
- pinch of salt
- 4 eggs
- 1 tsp vanilla extract
Icing Ingredients
- 1 1/2 cup heavy whipping cream
- 3 tbsp sugar
- 2 tsp Pitaya powder It is a pretty vibrant color so start with 1 tsp
- 1 tsp vanilla extract
- OR you can use one cool whip tub use as much as needed
Instructions
- Spray 2 round baking pans with baking spray
- In a large bowl, mix the oil and sugar using a hand mixer for a few minutes.
- Add flour, baking powder and salt one by one (making sure each one is mixed before adding the next one)
- Add the eggs one by one
- Add the vanilla extract
- Mix for about 5 minutes
- Divide batter equally between the two pans
- Bake at 300 degrees for 23 minutes or (a toothpick inserted in the center comes out clean)
Icing the Cakes
- Whip cream, sugar and vanilla extract at a high speed till thick and spreadable
- Spread some of the cream over the lower layer and then place the second layer on top ( upside down)
- Use the remaining cream to decorate the sides and top
Notes
You are the master artist for this cake, so color it pretty your way.
Single bundt cake pan - bake for 35 mins or (a toothpick inserted in the center comes out clean)