Heavenly White Chocolate Cake with Pineapple Filling

Imagine a slice of moist white chocolate cake layered with bright, tangy pineapple filling and topped with a smooth vanilla buttercream frosting. This Heavenly White Chocolate Cake with Pineapple Filling is the perfect indulgence for any special occasion, or even when you just want to treat yourself. The combination of creamy white chocolate, refreshing pineapple, and luscious frosting creates a dessert that’s as impressive to serve as it is delightful to eat.

Why You’ll Love This Cake

1. Flavorful Layers: The richness of white chocolate pairs beautifully with the tropical sweetness of pineapple.
2. Soft and Moist: Made with egg whites and whole milk, the cake is light yet decadent.
3. Showstopper Dessert: This cake is a visual and culinary masterpiece for birthdays, weddings, or celebrations.
4. Customizable: You can tweak the recipe to accommodate dietary preferences or try different fruit fillings.

Ingredients for Heavenly White Chocolate Cake with Pineapple Filling

For the White Chocolate Cake

Ingredient	Quantity
All-purpose flour	2 ½ cups
Baking powder	2 teaspoons
Salt	½ teaspoon
Unsalted butter (room temp)	¾ cup
Granulated sugar	1 ½ cups
Egg whites (room temp)	4 large
White chocolate (melted)	100g
Whole milk (room temp)	1 cup
Pure vanilla extract	1 teaspoon

For the Pineapple Filling

Ingredient	Quantity
Fresh pineapple (chopped)	2 cups
Granulated sugar	½ cup
Cornstarch	2 tablespoons
Lemon zest	½ teaspoon
Lemon juice	1 tablespoon

For the Vanilla Buttercream Frosting

Ingredient	Quantity
Unsalted butter (room temp)	1 ½ cups
Powdered sugar (sifted)	4-5 cups
White chocolate (melted)	200g
Pure vanilla extract	2 teaspoons
Heavy cream	2-3 tablespoons

How to Make Heavenly White Chocolate Cake with Pineapple Filling

Step 1: Prepare the Cake Layers

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
4. Add Egg Whites: Gradually add the egg whites, one at a time, mixing well after each addition.
5. Incorporate White Chocolate and Vanilla: Stir in the melted white chocolate and vanilla extract until fully combined.
6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
7. Divide and Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Layers: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Pineapple Filling

1. Combine Ingredients: In a medium saucepan, add the chopped pineapple, sugar, cornstarch, lemon zest, and lemon juice.
2. Cook and Thicken: Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
3. Cool the Filling: Remove from heat and let the filling cool completely before using it in the cake.

Step 3: Prepare the Vanilla Buttercream Frosting

1. Cream the Butter: In a large mixing bowl, beat the butter until smooth and creamy (about 2 minutes).
2. Add Sugar and White Chocolate: Gradually add the powdered sugar, then stir in the melted white chocolate. Mix until fully incorporated.
3. Incorporate Vanilla and Cream: Add the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. The frosting should be fluffy and spreadable.

Step 4: Assemble the Cake

1. Start Layering: Place one cake layer on a serving plate. Spread a generous amount of pineapple filling evenly over the top.
2. Add More Layers: Place the second cake layer on top and spread more pineapple filling. Repeat with the third layer.
3. Frost the Cake: Spread the vanilla buttercream frosting over the top and sides of the cake, smoothing it with an offset spatula for a polished finish.
4. Decorate: Garnish with white chocolate shavings, fresh pineapple slices, or a sprinkle of toasted coconut for added elegance.

Tips for Success

1. Use Room-Temperature Ingredients

Softened butter, room-temperature eggs, and milk will blend more smoothly, creating a consistent batter.

2. Avoid Overmixing the Batter

Overmixing can make the cake dense. Mix just until the ingredients are combined.

3. Let Everything Cool

Allow the cake layers and pineapple filling to cool completely before assembling. Warm components can cause the frosting to melt.

4. Adjust Frosting Consistency

Add heavy cream a tablespoon at a time to achieve the perfect spreadable consistency for the frosting.

5. Refrigerate for Stability

If your kitchen is warm, refrigerate the cake for 20-30 minutes after frosting to ensure it holds its shape.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~450
Carbohydrates	55g
Protein	5g
Fat	24g
Saturated Fat	14g
Sugar	35g
Fiber	1g

Note: Nutritional values are approximate and may vary depending on the ingredients used.

Why This Cake Is Perfect for Any Occasion

1. Festive Celebrations: Perfect for birthdays, anniversaries, or holidays.
2. Elegant Presentation: A polished look and vibrant flavors make it the centerpiece of any dessert table.
3. Versatile Flavors: Customize with other fruit fillings or chocolate decorations to suit your taste.
4. Memorable Dessert: Its rich yet balanced flavors will leave a lasting impression on your guests.

FAQs About Heavenly White Chocolate Cake with Pineapple Filling

1. Can I Make This Cake Ahead of Time?

Yes! Bake the cake layers and make the pineapple filling the day before. Assemble and frost the cake on the day of serving.

2. How Do I Store Leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.

3. Can I Freeze This Cake?

Absolutely! Freeze the unfrosted cake layers wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before assembling.

4. Can I Use Canned Pineapple?

Yes, but make sure to drain it well and adjust the sugar in the filling if the pineapple is sweetened.

5. What Can I Use Instead of White Chocolate?

If you’re not a fan of white chocolate, substitute it with milk or dark chocolate for a different flavor profile.

6. How Can I Make This Cake Gluten-Free?

Substitute the all-purpose flour with a gluten-free flour blend. Ensure the other ingredients, like powdered sugar, are also gluten-free.

Your Turn to Bake!

Now that you have the step-by-step guide, it’s time to bring this Heavenly White Chocolate Cake with Pineapple Filling to life. Whether you’re baking for a celebration or simply indulging in a sweet treat, this cake will become an instant favorite. So, grab your ingredients, preheat the oven, and get ready to impress yourself and your loved ones with this unforgettable dessert.

Happy baking and enjoy every bite!

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