Heavenly White Chocolate Cake with Pineapple Filling

This Heavenly White Chocolate Cake with Pineapple Filling is a delightful dessert that combines the creamy richness of white chocolate with the tropical sweetness of pineapple. Perfect for celebrations or an indulgent treat, this cake is moist, flavorful, and guaranteed to impress.

Why You’ll Love This Recipe

• The combination of white chocolate and pineapple creates a unique and irresistible flavor profile.
• Moist and tender cake layers paired with a luscious filling make each bite heavenly.
• It’s versatile and perfect for birthdays, weddings, or any special occasion.
• The recipe offers opportunities for variations to suit different tastes and preferences.
• Great make-ahead dessert that stores beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White chocolate
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk
• Pineapple filling (crushed pineapple, sugar, cornstarch, lemon juice)
• White chocolate frosting (cream cheese, powdered sugar, white chocolate, heavy cream)

Directions

1. Prepare the Cake Batter:
   • Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
   • Melt the white chocolate and set it aside to cool slightly.
   • In a bowl, whisk together flour, baking powder, baking soda, and salt.
   • Cream the butter and sugar until light and fluffy, then add eggs one at a time. Mix in the melted white chocolate and vanilla.
   • Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
2. Bake the Cakes:
   • Divide the batter evenly between the prepared pans.
   • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
   • Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Pineapple Filling:
   • Combine crushed pineapple, sugar, cornstarch, and lemon juice in a saucepan over medium heat.
   • Cook, stirring constantly, until thickened. Remove from heat and let it cool completely.
4. Prepare the Frosting:
   • Beat cream cheese and powdered sugar until smooth. Fold in melted white chocolate and beat again until fluffy. Gradually add heavy cream, whipping until stiff peaks form.
5. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a layer of pineapple filling on top.
   • Add the second cake layer and frost the entire cake with the white chocolate frosting.
   • Decorate as desired, then refrigerate for at least 1 hour before serving.

Servings and Timing

• Servings: 12
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Chill Time: 1 hour

Variations

• Coconut Twist: Add shredded coconut to the pineapple filling or sprinkle it on top for extra tropical flavor.
• Nutty Delight: Fold in chopped pecans or macadamia nuts into the cake batter.
• Berry Option: Swap pineapple filling with a mixed berry compote for a different fruity twist.
• Dark Chocolate Version: Use dark chocolate instead of white chocolate for a more intense flavor.
• Gluten-Free: Substitute all-purpose flour with a gluten-free baking mix.

Storage/Reheating

• Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Serve chilled or bring to room temperature before serving. Avoid microwaving to preserve texture and taste.

FAQs

1. Can I use canned pineapple for the filling?

Yes, canned crushed pineapple works well, but ensure it’s well-drained before use.

2. What’s the best way to melt white chocolate?

Melt it gently in a microwave or over a double boiler to prevent burning.

3. Can I make the cake layers ahead of time?

Absolutely! Wrap the cooled cake layers in plastic wrap and store them at room temperature for up to 2 days or freeze for longer storage.

4. Can I use a different frosting?

Yes, whipped cream or buttercream frosting can be used as alternatives.

5. Is there a substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.

6. Can I use dark chocolate instead of white chocolate?

Yes, but the flavor profile will change significantly.

7. How do I prevent the cake from sticking to the pans?

Grease the pans well and line the bottoms with parchment paper for easy removal.

8. Can I double the recipe for a larger cake?

Yes, this recipe can be doubled for a tiered cake or larger gathering.

9. What’s the best way to decorate this cake?

Top with pineapple slices, white chocolate shavings, or even edible flowers for a beautiful presentation.

10. Can I make this cake dairy-free?

Yes, use dairy-free butter, cream cheese, and a plant-based milk alternative with vinegar for buttermilk.

Conclusion

This Heavenly White Chocolate Cake with Pineapple Filling is a show-stopping dessert that’s as delicious as it is stunning. Whether you’re celebrating a special occasion or simply treating yourself, this cake is guaranteed to delight. With its moist layers, tangy filling, and creamy frosting, it’s a recipe worth making again and again.

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