Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt.

In a large bowl, use an electric mixer to beat the softened unsalted butter and sugar together until light and fluffy, about 3 to 5 minutes.

Add eggs one at a time, mixing well after each addition so the batter stays silky.

Stir in the pink dragon fruit purée, buttermilk, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined; don’t overmix.

Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the frosting, beat the softened butter until smooth, then gradually add powdered sugar on low speed.

Incorporate dragon fruit purée and vanilla extract until the frosting is creamy and vibrantly pink.

Once cake layers are cool, spread frosting between layers, then cover the entire cake. Decorate as desired.