Description
This decadent white chocolate cake is a delightful dessert, layered with a tangy and sweet pineapple filling. Perfect for special occasions, this cake is moist, flavorful, and beautifully balanced between the richness of white chocolate and the tropical brightness of pineapple. A slice of heaven in every bite!
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 6 oz white chocolate, melted and cooled
For the Pineapple Filling:
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 cup pineapple juice (reserved from draining)
For the White Chocolate Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 4 oz white chocolate, melted and cooled
- 2–3 tbsp heavy cream (as needed)
- 1 tsp vanilla extract
Instructions
- Make the Cake:
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the melted white chocolate until evenly incorporated.
- Divide the batter evenly among the prepared pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Pineapple Filling:
- In a medium saucepan, combine the crushed pineapple, sugar, cornstarch, and reserved pineapple juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- Remove from heat and let it cool completely before using.
- Make the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing well after each addition.
- Beat in the melted white chocolate and vanilla extract. Add heavy cream as needed to achieve a smooth, spreadable consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of pineapple filling over the top.
- Add the second cake layer and spread more pineapple filling. Top with the final cake layer.
- Frost the top and sides of the cake with the white chocolate frosting.
- Decorate and Serve:
- Garnish with additional white chocolate shavings or pineapple chunks, if desired.
- Slice and enjoy!
Notes
- The cake layers can be made a day in advance. Wrap tightly and store at room temperature.
- For extra stability, chill the assembled cake for 30 minutes before frosting.