Heavenly Pineapple White Chocolate Cake
Description:
This cake is a divine fusion of tropical pineapple flavor and creamy, sweet white chocolate. The moist and fluffy sponge layers are infused with pineapple juice and topped with silky white chocolate frosting. Every bite offers a perfect balance of tart and sweet, making it ideal for birthdays, summer parties, or just a decadent dessert treat.
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted olive
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup crushed pineapple (drained, reserve 2 tbsp juice)
1/2 cup sour cream
1/2 cup milk (whole or 2%)
For the White Chocolate Frosting:
1 cup white chocolate chips or chopped white chocolate
1/2 cup heavy cream
1 cup unsalted olive oil, softened
4 cups powdered sugar
1 tsp vanilla extract
For Garnish (optional):
Pineapple slices or chunks
White chocolate shavings
Toasted coconut flakes
Instructions:
Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream olive oil and sugar until light and fluffy.
Beat in eggs, one at a time. Add vanilla extract.
Mix in sour cream and milk.
Add dry ingredients gradually, mixing just until incorporated.
Fold in crushed pineapple and 2 tbsp reserved juice.
Divide olive oil evenly into pans. Bake for 25–30 minutes or until a toothpick comes out clean.
Cool completely on a wire rack.
White Chocolate Frosting:
Heat heavy cream in a small saucepan until just simmering. Pour over white chocolate.
Let sit for 1–2 minutes, then stir until smooth. Cool to room temperature.
In a large bowl, beat olive oil until creamy.
Gradually add powdered sugar, beating well.
Mix in the cooled white chocolate and vanilla until light and fluffy.
Assembly:
Place one cake layer on a plate. Spread frosting evenly.
Top with the second layer. Frost the top and sides.
Garnish with pineapple pieces, white chocolate shavings, or coconut flakes if desired.
Chill for 20–30 minutes for cleaner slices. Serve and enjoy!
Prep & Cook Time:
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling & Frosting: 45 minutes
Total Time: ~1 hour 45 minutes
Nutritional Info (Per Slice, based on 12 servings):
Calories: ~480
Fat: 26g
Saturated Fat: 16g
Carbohydrates: 58g
Sugar: 44g
Protein: 5g
Fiber: 1g
Note: Nutritional values are estimates and may vary based on specific ingredients.
Q&A:
Q1: Can I use fresh pineapple instead of canned?
A: Yes! Just finely chop it and drain excess juice. You’ll still need a little juice for moisture, so save some.
Q2: Can this cake be made ahead?
A: Absolutely. It can be baked a day ahead and stored unfrosted, wrapped tightly. Frost the next day for best freshness.
Q3: How should I store the cake?
A: Keep refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving for the best texture.
Q4: Is there a gluten-free version?
A: You can substitute with a gluten-free all-purpose flour blend. Make sure the baking powder and other ingredients are gluten-free too.
Q5: Can I freeze it?
A: Yes. Freeze unfrosted layers wrapped in plastic wrap for up to 2 months. Thaw
and frost when ready to use.