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Heavenly White Chocolate Cake with Pineapple Filling

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  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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
  • 23 tbsp heavy cream (as needed)
  • 1 tsp vanilla extract

Instructions

  1. Make the Cake:
    • Preheat your oven to 350ยฐF (175ยฐC) 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.