Indulge in a slice of paradise with our Heavenly White Chocolate Pineapple Cake. This decadent dessert combines the tropical sweetness of pineapple with the creamy richness of white chocolate, creating a cake that’s perfect for any special occasion or simply to satisfy your sweet cravings.
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 ¼ cups unsalted butter, room temperature
1 tsp vanilla extract
2 cups granulated sugar
1 cup crushed pineapple, drained
4 large eggs, room temperature
1 cup whole milk
1 cup white chocolate chips
For the Frosting:
1 cup heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
1 ½ cups white chocolate, melted
Optional Garnish:
½ cup shredded coconut
White chocolate shavings
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out perfectly.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure an even distribution of the leavening agents throughout your batter.
Cream Butter and Sugar: In a large bowl, cream the unsalted butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract for added flavor.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing until just combined to avoid overworking the batter.
Add Pineapple and White Chocolate Chips: Gently fold in the crushed pineapple and white chocolate chips, ensuring they are evenly distributed throughout the batter.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the melted white chocolate until the mixture is smooth and well combined.
Frost the Cake: Once the cakes are completely cooled, spread a generous layer of the white chocolate frosting between the cake layers and on top and sides of the cake. For an extra touch of elegance, garnish with shredded coconut and white chocolate shavings if desired.
Serving Tips:
Cool Completely: Ensure that the cake is completely cooled before frosting. This helps prevent the frosting from melting and ensures a smoother application.
Serving Temperature: Serve the cake at room temperature for the best flavor and texture. If it has been refrigerated, allow it to sit out for about 30 minutes before serving to bring it to room temperature.
Slice with Warm Knife: For clean cuts and a neat presentation, use a warm knife. Simply dip the knife in hot water, wipe it dry, and slice through the cake.
Garnish Just Before Serving: If using shredded coconut and white chocolate shavings as a garnish, add them just before serving to keep them fresh and prevent them from becoming soggy.
Storage Tips:
Refrigeration: Store the cake in an airtight container in the refrigerator to keep the frosting fresh. It will stay good for up to 5 days. If you need to stack layers, place parchment paper between them to prevent sticking.
Freezing: To freeze, wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be frozen for up to 3 months. For best results, freeze the cake without the frosting and add it when you’re ready to serve.
Thawing: When ready to enjoy, thaw the frozen cake in the refrigerator overnight. If the frosting has separated or become uneven, you can reapply a fresh layer of frosting to smooth it out.
Leftovers: If you have leftover cake, keep it covered in the refrigerator to prevent it from drying out. Consume the leftovers within 5 days for the best taste and texture.
Related Recipes:
- Heavenly Raspberry Cheesecake Cupcakes
- White German Chocolate Cake
- White Chocolate Peanut Butter Cheesecake
FAQs:
Can I use a different type of chocolate in this cake?
Yes, you can substitute the white chocolate chips and melted white chocolate with milk or dark chocolate if you prefer. However, keep in mind that this will alter the flavor and sweetness of the cake. For a similar creamy texture, make sure to use high-quality chocolate and adjust the sweetness if necessary.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that all other ingredients, including the baking powder and white chocolate, are gluten-free. Also, double-check for any potential gluten in the white chocolate, as some brands may use gluten-containing additives.
Can I add other fruits to this cake?
Yes, you can add other fruits to this cake, such as chopped mango or shredded coconut, for additional flavor. If using fresh fruit, ensure it is well-drained to avoid excess moisture in the batter. Keep in mind that adding too much fruit may affect the cake’s texture and baking time.
How do I prevent the Heavenly White Chocolate Pineapple Cake from sticking to the pan?
To prevent sticking, make sure to grease and flour the cake pans thoroughly. You can also line the bottom of the pans with parchment paper for extra assurance. If you’re using non-stick spray, apply a generous coating to ensure the cake releases easily after baking.
Conclusion:
This Heavenly White Chocolate Pineapple Cake offers a delightful blend of tropical flavors and creamy textures, making it a standout choice for celebrations or a sweet indulgence. Enjoy the perfect balance of pineapple and white chocolate in every bite!
📖 Recipe:
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Heavenly White Chocolate Pineapple Cake
- Total Time: 45-50 minutes
- Yield: 12 servings
Description
Experience a slice of paradise with our Heavenly White Chocolate Pineapple Cake. This luscious and moist cake combines the tropical sweetness of pineapple with the creamy richness of white chocolate. Topped with a decadent white chocolate frosting, it’s perfect for special occasions or simply indulging your sweet tooth. Each bite offers a delightful blend of flavors and textures, making this cake a standout dessert for any celebration.
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 ¼ 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
For the Frosting:
1 cup heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
1 ½ cups white chocolate, melted
Optional Garnish:
½ cup shredded coconut
White chocolate shavings
Instructions
- Preheat the 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.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the crushed pineapple and white chocolate chips.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the melted white chocolate.
- Frost the cooled cakes with the white chocolate frosting. Garnish with shredded coconut and white chocolate shavings if desired.
Notes
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
For best results, use high-quality white chocolate for both the chips and melted chocolate in the frosting.
If freezing, wrap the cake tightly in plastic wrap and foil, and store for up to 3 months. Thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 480 kcal
Keywords: White Chocolate Pineapple Cake, Pineapple Cake Recipe, White Chocolate Cake, Moist Pineapple Cake, Tropical Cake Recipe
