Description
Indulge in the perfect slice of cake—moist white chocolate layers filled with tangy pineapple goodness and topped with a smooth vanilla buttercream frosting. Whether for a celebration or a simple treat, this cake is an irresistible showstopper.
Ingredients
For the White Chocolate Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 4 large egg whites (room temperature)
- 100g white chocolate (melted and cooled)
- 1 cup whole milk (room temperature)
- 1 teaspoon pure vanilla extract
For the Pineapple Filling
- 2 cups fresh pineapple (chopped)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
For the Vanilla Buttercream Frosting
- 1 ½ cups unsalted butter (room temperature)
- 4–5 cups powdered sugar (sifted)
- 200g white chocolate (melted and cooled)
- 2 teaspoons pure vanilla extract
2-3 tablespoons heavy cream (adjust for desired consistency)
Instructions
Step 1: Prepare the Cake Layers
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes).
- Add Egg Whites: Add the egg whites one at a time, mixing well after each addition.
- Incorporate Chocolate and Vanilla: Stir in the melted white chocolate and vanilla extract.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
- 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.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Make the Pineapple Filling
- Combine Ingredients: In a medium saucepan, mix the chopped pineapple, sugar, cornstarch, lemon zest, and lemon juice.
- Cook and Thicken: Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Cool the Filling: Remove from heat and allow the filling to cool completely before using.
Step 3: Prepare the Vanilla Buttercream Frosting
- Beat Butter: In a large bowl, beat the butter until smooth and creamy (about 2 minutes).
- Add Sugar and Chocolate: Gradually add the powdered sugar, then mix in the melted white chocolate. Beat until smooth.
- Incorporate Vanilla and Cream: Add the vanilla extract and heavy cream one tablespoon at a time, beating until the frosting reaches a fluffy, spreadable consistency.
Step 4: Assemble the Cake
- Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of pineapple filling over the top.
- Repeat the Layers: Add the second cake layer and spread more pineapple filling. Place the final cake layer on top.
- Frost the Cake: Cover the entire cake with the vanilla buttercream frosting, smoothing it with a spatula.
- Decorate: Garnish with white chocolate shavings, fresh pineapple slices, or toasted coconut for an elegant finish.
Notes
- Room-Temperature Ingredients: Ensure all ingredients (butter, eggs, milk) are at room temperature for a smooth batter.
- Don’t Overmix: Mix the batter just until combined to keep the cake light and fluffy.
- Cooling Is Key: Allow the cake layers and pineapple filling to cool completely before assembling to prevent melting or sliding.
Storage: Store leftover cake in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American