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Heavenly White Chocolate Cake with Pineapple Filling

A delightful dessert combining the silky smoothness of white chocolate with the tangy flavor of fresh pineapple, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Adds structure and a tender crumb.
  • 2 teaspoons baking powder Ensures the cake rises beautifully.
  • 0.5 teaspoon salt Enhances overall flavor.
  • 0.75 cup unsalted butter, room temperature Provides richness.
  • 1.5 cups granulated sugar Sweetness that balances flavors.
  • 4 large egg whites, room temperature Contributes to a light texture.
  • 100 grams white chocolate, melted and cooled Imparts a creamy, sweet flavor.
  • 1 cup whole milk, room temperature Moisture for a tender cake.
  • 1 teaspoon pure vanilla extract Flavor enhancer.
For the Pineapple Filling
  • 2 cups chopped fresh pineapple Adds a burst of tropical flavor.
  • 0.5 cup granulated sugar Sweetens the pineapple filling.
  • 2 tablespoons cornstarch Thickens the filling.
  • 0.5 teaspoon lemon zest Brightens the pineapple.
  • 1 tablespoon lemon juice Enhances the fresh fruit flavor.
For the Vanilla Buttercream Frosting
  • 1.5 cups unsalted butter, room temperature Base for the frosting.
  • 4-5 cups powdered sugar, sifted Sweet and fluffy buttercream.
  • 200 grams white chocolate, melted and cooled Intensifies the frosting flavor.
  • 2 teaspoons pure vanilla extract Adds depth to the frosting.
  • 2-3 tablespoons heavy cream Creates a luxurious texture.

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
  4. Gradually add the egg whites, mixing well after each addition. Stir in the melted white chocolate and vanilla extract.
  5. Alternately add the flour mixture and milk, starting and ending with the flour. Mix until just combined.
  6. Pour the batter evenly into the prepared pans and bake for about 25-30 minutes. Check for doneness with a toothpick.
  7. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Pineapple Filling
  1. In a saucepan over medium heat, add the pineapple, sugar, cornstarch, lemon zest, and lemon juice.
  2. Stir constantly until thickened, about 5-7 minutes. Remove from heat and let cool completely.
Prepare the Vanilla Buttercream Frosting
  1. In a mixing bowl, beat the butter until creamy.
  2. Gradually incorporate the sifted powdered sugar until fully combined.
  3. Add the melted white chocolate, mixing until smooth.
  4. Mix in the vanilla extract and heavy cream, adjusting for desired consistency.
Assemble the Cake
  1. Place one cake layer on a serving plate. Spread a layer of the pineapple filling on top.
  2. Add the second cake layer and repeat the filling. Place the third layer on top.
  3. Cover the entire cake with the vanilla buttercream frosting.
  4. Decorate with white chocolate shavings or fresh pineapple pieces, if desired.

Notes

Ensure all ingredients are at room temperature for best results. For filling alternatives, use peaches or strawberries. Decorate with edible flowers for a pop of color.