Why Make This Recipe
Heavenly White Chocolate Pineapple Cake is a delightful treat that combines the tropical sweetness of pineapple with the creamy richness of white chocolate. This cake is perfect for celebrations, family gatherings, or simply enjoying a sweet moment at home. Its light and fluffy texture, along with the luscious frosting, makes it a sure crowd-pleaser. If you’re looking to impress your guests or treat yourself, this cake is an excellent choice.
How to Make Heavenly White Chocolate Pineapple Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup whole milk
- 1 cup white chocolate chips
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 1/2 cups white chocolate, melted (for frosting)
- 1/2 cup shredded coconut (optional, for garnish)
- White chocolate shavings (optional, for garnish)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
- Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture.
- Fold in the crushed pineapple and white chocolate chips.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- For the frosting, beat the heavy cream until soft peaks form. Add the powdered sugar and 1 tsp vanilla extract, continuing to beat until stiff peaks form.
- Gently fold in the melted white chocolate.
- Once the cakes are cool, spread frosting on top of one cake, place the second cake on top, and frost the top and sides.
- Garnish with coconut and white chocolate shavings if desired.
- Chill in the refrigerator for at least 1 hour before serving.
How to Serve Heavenly White Chocolate Pineapple Cake
Serve this cake chilled for the best taste. It pairs well with a cup of coffee or tea. You can also add a scoop of vanilla ice cream on the side for an extra treat. Whether you’re celebrating a special occasion or enjoying a simple dessert, this cake is sure to delight.
How to Store Heavenly White Chocolate Pineapple Cake
Store any leftover cake in an airtight container in the refrigerator. The cake will stay fresh for up to 3 days. If you’d like to keep it longer, you can freeze it for up to a month. Just make sure to wrap it well in plastic wrap before putting it in the freezer.
Tips to Make Heavenly White Chocolate Pineapple Cake
- Make sure all your ingredients are at room temperature before starting for better mixing.
- Be gentle when folding in the pineapple and chocolate chips to maintain a light texture.
- If you don’t have white chocolate chips, you can use chopped white chocolate instead.
Variation
You can add chopped nuts, like macadamia nuts or pecans, for added texture and flavor. For a tropical twist, consider adding shredded coconut to the batter along with the pineapple.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and drain it well.
2. How can I make the cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder is also gluten-free.
3. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap until ready to frost and serve.
Heavenly White Chocolate Pineapple Cake
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup whole milk
- 1 cup white chocolate chips
Frosting Ingredients
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 1/2 cups white chocolate, melted (for frosting)
- 1/2 cup shredded coconut (optional, for garnish)
- to taste White chocolate shavings (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
- Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture.
- Fold in the crushed pineapple and white chocolate chips.
- Divide the batter between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
Frosting
- For the frosting, beat the heavy cream until soft peaks form.
- Add the powdered sugar and 1 tsp vanilla extract, continuing to beat until stiff peaks form.
- Gently fold in the melted white chocolate.
Assembly
- Once the cakes are cool, spread frosting on top of one cake, place the second cake on top, and frost the top and sides.
- Garnish with coconut and white chocolate shavings if desired.
- Chill in the refrigerator for at least 1 hour before serving.
