Hello, dear readers! Today, I’m thrilled to share a recipe that perfectly combines the tangy zest of pineapple with the luxurious sweetness of white chocolate. Our Heavenly White Chocolate Cake with Pineapple Filling is more than just a dessert—it’s a celebration of flavors that promises to captivate your taste buds!
Introduction
Imagine a dessert where the smooth, rich taste of white chocolate meets the bright, tangy flavor of pineapple. This cake features soft white chocolate layers filled with a vibrant pineapple concoction, all wrapped up in a creamy vanilla buttercream. Whether you’re celebrating a special occasion or treating yourself to a delightful dessert, this cake is sure to impress!
Ingredients
To create this indulgent cake, gather the following ingredients:
For the White Chocolate Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large egg whites, room temperature
- 100g white chocolate, melted and cooled
- 1 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
Fo r the Pineapple Filling:
- 2 cups chopped fresh pineapple
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
For the Vanilla Buttercream Frosting:
- 1 1/2 cups unsalted butter, room temperature
- 4-5 cups powdered sugar, sifted
- 200g white chocolate, melted and cooled
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons heavy cream (adjust for desired consistency)
How to Make Heavenly White Chocolate Cake with Pineapple Filling
Follow these steps to create your own luxurious dessert:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Gradually add the egg whites, mixing well after each addition. Stir in the melted white chocolate and vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Pineapple Filling:
- Combine the pineapple, sugar, cornstarch, lemon zest, and lemon juice in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens. Remove from heat and allow to cool completely.
- Prepare the Vanilla Buttercream Frosting:
- Beat the butter in a bowl until creamy. Gradually add the powdered sugar, then the melted white chocolate, mixing until smooth. Incorporate the vanilla extract and heavy cream, adjusting the cream to achieve your desired consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of pineapple filling over the top. Add the next cake layer and repeat the process. Cover the entire cake with the vanilla buttercream frosting.
- Optionally, decorate with white chocolate shavings or pieces of fresh pineapple for an extra touch of elegance.
Helpful Tips
- Smooth Frosting: To ensure your frosting is smooth and easy to spread, make sure the white chocolate is completely cooled before adding it to the butter mixture.
- Layer Cooling: Allowing the cake layers to cool completely before assembling prevents the frosting from melting.
Substitutions/Variations
- Chocolate Variations: If white chocolate isn’t your preference, feel free to use milk or dark chocolate for a different twist on the frosting.
Frequently Asked Questions
Can I make this cake a day ahead? Yes, the cake layers can be baked in advance and stored at room temperature. Prepare the filling and frosting and refrigerate. Assemble before serving.
What is the best way to store leftover cake? Store the cake in an airtight container in the refrigerator. It will keep for 3-4 days.
Storage Instructions
Refrigerate: Keep the assembled cake refrigerated in an airtight container. It is best enjoyed within 3-4 days.
Freeze: The unfrosted cake layers can be frozen for up to 1 month. Wrap them tightly in plastic wrap and store in airtight containers. Thaw and frost before serving.
More Relevant Recipes
If you loved thisHeavenly White Chocolate Cake, explore more comforting noodle dishes:
Thank you for joining me in the kitchen today! Dive into the creation of this Heavenly White Chocolate Cake with Pineapple Filling and enjoy a slice of this luxurious treat straight from your own kitchen!
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Heavenly White Chocolate Cake with Pineapple Filling
Description
Imagine a dessert where the smooth, rich taste of white chocolate meets the bright, tangy flavor of pineapple. This cake features soft white chocolate layers filled with a vibrant pineapple concoction, all wrapped up in a creamy vanilla buttercream. Whether you’re celebrating a special occasion or treating yourself to a delightful dessert, this cake is sure to impress!
Ingredients
For the White Chocolate Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large egg whites, room temperature
- 100g white chocolate, melted and cooled
- 1 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
For the Pineapple Filling:
- 2 cups chopped fresh pineapple
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
For the Vanilla Buttercream Frosting:
- 1 1/2 cups unsalted butter, room temperature
- 4–5 cups powdered sugar, sifted
- 200g white chocolate, melted and cooled
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream (adjust for desired consistency)
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Gradually add the egg whites, mixing well after each addition. Stir in the melted white chocolate and vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Pineapple Filling:
- Combine the pineapple, sugar, cornstarch, lemon zest, and lemon juice in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens. Remove from heat and allow to cool completely.
- Prepare the Vanilla Buttercream Frosting:
- Beat the butter in a bowl until creamy. Gradually add the powdered sugar, then the melted white chocolate, mixing until smooth. Incorporate the vanilla extract and heavy cream, adjusting the cream to achieve your desired consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of pineapple filling over the top. Add the next cake layer and repeat the process. Cover the entire cake with the vanilla buttercream frosting.
- Optionally, decorate with white chocolate shavings or pieces of fresh pineapple for an extra touch of elegance.
Notes
- Smooth Frosting: To ensure your frosting is smooth and easy to spread, make sure the white chocolate is completely cooled before adding it to the butter mixture.
- Layer Cooling: Allowing the cake layers to cool completely before assembling prevents the frosting from melting.
