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Heavenly White Chocolate Cake with Pineapple Filling

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This Heavenly White Chocolate Cake with Pineapple Filling is a show-stopping dessert. The moist white chocolate cake layers are filled with a sweet and tangy pineapple filling and frosted with a creamy white chocolate frosting. Perfect for special occasions or when you want to impress!

Ingredients

Scale

For the white chocolate cake:

  • 2 1/2 cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (120 ml) vegetable oil
  • 1 1/2 cups (300 g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) whole milk
  • 4 oz (115 g) white chocolate, melted and slightly cooled

For the pineapple filling:

  • 1 can (20 oz / 567 g) crushed pineapple, drained with juice reserved
  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons reserved pineapple juice

For the white chocolate frosting:

  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 4 oz (115 g) white chocolate, melted and slightly cooled
  • 4 cups (500 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the cake layers

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans, or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Stir in the melted white chocolate until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the pineapple filling

  1. In a medium saucepan, combine the drained crushed pineapple, sugar, cornstarch, and reserved pineapple juice.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool completely.

Step 3: Make the white chocolate frosting

  1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Add the melted white chocolate and vanilla extract, mixing until fully incorporated.
  3. Gradually add the powdered sugar, 1 cup at a time, and beat until smooth and fluffy.

Step 4: Assemble the cake

  1. Place one cake layer on a serving plate or cake stand. Spread a layer of pineapple filling evenly over the top.
  2. Place the second cake layer on top and spread the frosting over the top and sides of the cake.
  3. Decorate with additional crushed pineapple or white chocolate shavings, if desired.

Step 5: Serve
Refrigerate the cake for at least 1 hour before serving for easier slicing.

 

Notes

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before assembling.
  • Variations: Add shredded coconut to the pineapple filling for a tropical twist.

Find it online: https://ukfinda.com/heavenly-white-chocolate-cake-with-pineapple-filling/