If you’re looking for a dessert that combines elegance with delightful flavors, the Heavenly White Chocolate Cake with Pineapple Filling is your answer. This cake is a marvelous creation that offers an exquisite balance of rich, creamy white chocolate and the bright, tangy notes of fresh pineapple. Ideal for special occasions like birthdays, anniversaries, or simply a well-deserved treat, this cake is bound to impress anyone who encounters its lush layers and decadent frosting.
This recipe is not just about taste; it brings together ingredients that create a texture and presentation worthy of any fine dining dessert. The soft white chocolate cake layers are perfect for soaking up the luscious pineapple filling, making each bite a pleasant burst of flavor. Topped with a silky vanilla buttercream, this cake is an experience for your senses. Baking this cake does not require professional skills—just a bit of patience and love, which is truly what elevates homemade desserts.
Why You’ll Love This Heavenly White Chocolate Cake with Pineapple Filling
- Unique Flavor Combination: The smoothness of white chocolate meets the zesty pineapple, creating a deliciously refreshing dessert.
- Decadent Layers: Soft, moist cake layers filled with pineapple filling and enveloped in rich buttercream frosting.
- Perfect for Any Occasion: This cake can be the centerpiece of your celebrations or a special treat for yourself!
- Visually Stunning: Decorate with fresh pineapple or white chocolate shavings for a cake that’s as beautiful as it is tasty.
- Customizable: Feel free to experiment with different fruits or fillings to personalize your cake!
Preparation Phase & Tools to Use
Before embarking on this baking adventure, it’s important to prepare your kitchen and gather your tools. Start by preheating your oven to 350°F (175°C) to ensure it’s hot enough for even baking. You will need three 8-inch round cake pans, so make sure to grease and flour them well to prevent sticking.
Use a medium-sized mixing bowl for sifting together the flour, baking powder, and salt, which are essential for the cake’s structure. A stand mixer or electric hand mixer will come in handy for creaming butter and sugar, as well as incorporating the egg whites and melted chocolate. Additionally, keep a whisk and spatula on hand for mixing and folding ingredients together. A saucepan will be crucial for creating the pineapple filling, so ensure it’s ready to use. This setup will streamline the baking process and make your experience more enjoyable!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 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
- 2 cups chopped fresh pineapple
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups unsalted butter (for frosting)
- 4–5 cups powdered sugar, sifted
- 200g white chocolate (for frosting)
- 2 teaspoons pure vanilla extract (for frosting)
- 2–3 tablespoons heavy cream (adjust for desired consistency)
Instructions
Step 1: Prepare the Cake Batter
Start by preheating your oven as mentioned above. With your prepared cake pans set aside, combine the all-purpose flour, baking powder, and salt in a mixing bowl. This helps to evenly distribute the leavening agents. In a separate large mixing bowl, cream the unsalted butter with granulated sugar until light and fluffy, which usually takes about 4-5 minutes using an electric mixer.
Next, add the room-temperature egg whites gradually, mixing well after each addition. Stir in the melted white chocolate along with the vanilla extract for added flavor. It’s important to combine these wet ingredients thoroughly to ensure a uniform batter.
Now, alternate between adding the dry flour mixture and the whole milk into the butter-sugar mixture. Start and end with the flour mixture, folding gently until just combined. This will help to maintain the cake’s light texture.
Step 2: Bake the Cake Layers
Divide the prepared batter evenly amongst the three cake pans. Spread it out into an even layer to ensure uniform baking. Place the pans in the preheated oven and bake for 25-30 minutes or until the cake layers spring back when lightly pressed and a toothpick inserted into the center comes out clean. This step is crucial—do not overbake to maintain moisture and tenderness!
Once baked, allow the cakes to cool in their pans for about 10 minutes before carefully transferring them onto a wire rack to cool completely. Patience is key at this stage as a hot cake could crumble apart.
Step 3: Make the Pineapple Filling
While waiting for the cake to cool, you can prepare the pineapple filling. In a medium saucepan, combine the chopped fresh pineapple, granulated sugar, cornstarch, lemon zest, and lemon juice. Stir these ingredients together over medium heat, constantly mixing until it thickens; this usually takes about 5-7 minutes. Removing it from heat and allowing it to cool will help in achieving the perfect delightful filling that complements the white chocolate layers.
Step 4: Prepare the Vanilla Buttercream Frosting
In a clean mixing bowl, beat the unsalted butter until creamy and pale in color. Gradually add the sifted powdered sugar while continuing to mix. Make sure to scrape down the sides of the bowl to incorporate all ingredients thoroughly. Mix in the cooled melted white chocolate, enhancing the flavor and creaminess of the frosting.
Add the vanilla extract and adjust the consistency using heavy cream, incorporating just enough for a spreadable texture. You want your frosting to be rich but not too thick, ensuring it spreads evenly on the cake.
Step 5: Assemble the Cake
Now for the fun part—assembling your cake! Start with one cooled cake layer, placing it on a designated serving plate. Generously spread the pineapple filling over the top, ensuring it reaches the edges. Layer the second cake on top and repeat the process, adding more pineapple filling before finally placing the third cake layer on top.
Cover the entire cake with the vanilla buttercream frosting in a smooth, even layer. You can use a spatula for this or even a piping bag for decorative touches. Optionally, finish your presentation by decorating with white chocolate shavings or small pieces of fresh pineapple on top, giving it an elegant touch.
Variations
- Protein: For added texture, consider adding shredded coconut into the cake batter or as a topping.
- Vegetables: Incorporate grated carrots into the batter for a tropical twist!
- Spices: Add a sprinkle of nutmeg or cinnamon to the batter for a warm, spiced undertone.
Cooking Notes
- Ensure all ingredients are at room temperature for the best mix and rise.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days; it also freezes well!
- Cover the cake with plastic wrap while cooling to prevent dryness.
- Make the pineapple filling a day in advance to allow the flavors to develop.
Serving Suggestions
- Serve with a dollop of whipped cream or a side of vanilla ice cream for extra indulgence.
- Pair it with a cup of coffee or chilled tea for a delightful afternoon treat.
Tips
- For a more intense pineapple flavor, use crushed pineapple drained of excess liquid.
- Add color with pastel edible flowers on top for a visually appealing presentation.
- To prevent the cake from doming, level the batter in the pans before baking.
- Use a serrated knife to level the cake layers if they have domed while baking.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: Approximately 550 per slice
- Protein: 6g
- Sodium: 150mg
FAQs
Can I use another type of chocolate for this cake?
Certainly! Dark chocolate can be used for a richer flavor, but it will change the overall taste of the cake.
How can I make this cake gluten-free?
Swap out the all-purpose flour for a gluten-free blend that performs well in cakes. Just ensure your baking powder is also gluten-free.
Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time and freeze them. Just wrap them tightly in plastic wrap to maintain freshness.
How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Conclusion
The Heavenly White Chocolate Cake with Pineapple Filling offers a remarkable blend of flavors and textures that will wow your guests and satisfy your sweet tooth. The cake’s moist layers and delicious filling, topped with creamy frosting, create a dessert experience that’s hard to forget. We hope this recipe inspires you to bake and share the joy of homemade desserts with your friends and family. Don’t forget to leave a comment below sharing your experience or any variations you’ve tried; we love hearing from our readers! Dive into this delicious adventure, and let each bite transport you to a tropical paradise!
Print
Heavenly White Chocolate Cake with Pineapple Filling
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Heavenly White Chocolate Cake with Pineapple Filling combines elegance with delightful flavors, offering a rich creaminess and refreshing pineapple.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 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
- 2 cups chopped fresh pineapple
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups unsalted butter (for frosting)
- 4–5 cups powdered sugar, sifted
- 200g white chocolate (for frosting)
- 2 teaspoons pure vanilla extract (for frosting)
- 2–3 tablespoons heavy cream (adjust for desired consistency)
Instructions
- Prepare the Cake Batter: Preheat the oven. Combine flour, baking powder, and salt. Cream butter and sugar. Add egg whites, white chocolate, and vanilla. Combine dry and wet ingredients alternately.
- Bake the Cake Layers: Divide batter into pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then on a rack.
- Make the Pineapple Filling: Cook pineapple, sugar, cornstarch, lemon zest, and juice until thick.
- Prepare the Vanilla Buttercream Frosting: Beat butter; add powdered sugar. Mix in cooled white chocolate and adjust with cream.
- Assemble the Cake: Layer cakes with pineapple filling and frost with buttercream.
Notes
Ensure all ingredients are at room temperature. Store cake in an airtight container for up to 3 days; freezes well!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 550 per slice
- Sodium: 150 mg
- Protein: 6 g