Pineapple Cake Recipe – Learn with Experts:- The recipe for this extremely moist pineapple cake is without a doubt the best I’ve ever consumed (and I don’t take the word “best” lightly)! This dish is made up of layers of soft pineapple cake, which are then filled with a pineapple cake filling and topped with pineapple whipped cream that has been stabilised.
Pineapple Cake Recipe – Learn with Experts
The layers are then stacked on top of one another. Believe me when I say that every component of this cake is quite simple to prepare, despite the fact that it could appear to be complicated and tough to produce.
Ingredients
Pineapple Cake
- 2¼ cups (270 g) flour – plain, all purpose flour
- ¼ cup (25 g) cornstarch – also known as cornflour in some countries
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups (250 g) white granulated sugar
- 3 large eggs – room temperature. I use size 7 eggs
- ¾ cup (160 g) unflavoured vegetable oil – I use canola oil
- 2½ cups (566 g) canned crushed pineapple – in pineapple juice (not syrup – see note 5). 20 oz can in the US.
- 1 tsp vanilla essence/extract
- 1½ tbsp (20 g) fresh lemon juice
Pineapple Cake Filling
- ¾ cup(170 g) canned crushed pineapple – in pineapple juice (not syrup – see note 5).
- ¼ cup (50 g) white granulated sugar
- ¼ cup (25 g) cornstarch
- ¾ cup (175 g) milk – full fat
- 1 tbsp (15 g) fresh lemon juice
- ¼ cup (56 g) unsalted butter – cold and cut into cubes.
- 1 drop yellow gel food colour – OPTIONAL (see note 4).
Pineapple Whipped Cream Frosting
- 1 cup(225 g) mascarpone – cold. See note 1 if you don’t want to use mascarpone.
- ½ cup(55 g) icing sugar – also known as powdered sugar or confectioners sugar
- 1 tspvanilla essence/extract
- 1½ cups(335 g) whipping cream – cold, minimum fat percentage of 34%
- ½ cup(112 g) canned crushed pineapple – with the excess pineapple juice removed (see note 2).
Also see : Testy Air Fryer Pork Chops Recipe – Learn like a Pro
Instructions
Pineapple Cake
Prepare two 8-inch cake tins by greasing them with my homemade cake release and preheating the oven to 160 degrees Celsius (320 degrees Fahrenheit) with the fan switched on (see note 3 if you do not have a fan function). Additionally, line the bottom of the cake tin because this cake has a tendency to adhere to the bottom of the cake maker.
The flour, cornflour, baking powder, baking soda, and salt should be mixed together using a sifter. Combine the ingredients thoroughly by whisking or using a fork. Save for the time being. White sugar, eggs, vegetable oil, crushed pineapple, vanilla extract, and lemon juice should be mixed together in a big basin.
Mix with a whisk until everything is thoroughly incorporated and there are no lumps left. When you have finished adding the dry ingredients to the wet components, use a spatula to gently mix them together until they are just incorporated. Take care not to overmix. Make sure that the batter is distributed evenly between the two cake tins.
Once you have removed any large air bubbles from the cake tins by lightly dropping them on the counter, bake the cakes for thirty to thirty-three minutes, or until a toothpick comes out clean. The cakes should be allowed to cool for around twenty minutes in the cake tins after they have been baked. After that, they should be turned out onto a wire rack to thoroughly cool before being frosted.
Prepare two 8-inch cake tins by greasing them with my homemade cake release and preheating the oven to 160 degrees Celsius (320 degrees Fahrenheit) with the fan switched on (see note 3 if you do not have a fan function). Additionally, line the bottom of the cake tin because this cake has a tendency to adhere to the bottom of the cake maker.
The flour, cornflour, baking powder, baking soda, and salt should be mixed together using a sifter. Combine the ingredients thoroughly by whisking or using a fork. Save for the time being. White sugar, eggs, vegetable oil, crushed pineapple, vanilla extract, and lemon juice should be mixed together in a big basin.
Mix with a whisk until everything is thoroughly incorporated and there are no lumps left. When you have finished adding the dry ingredients to the wet components, use a spatula to gently mix them together until they are just incorporated. Take care not to overmix. Make sure that the batter is distributed evenly between the two cake tins.
Once you have removed any large air bubbles from the cake tins by lightly dropping them on the counter, bake the cakes for thirty to thirty-three minutes, or until a toothpick comes out clean. The cakes should be allowed to cool for around twenty minutes in the cake tins after they have been baked. After that, they should be turned out onto a wire rack to thoroughly cool before being frosted.
Pineapple Cake Filling
Prepare the pineapple filling while the cake is baking. Crushed pineapple, white sugar, cornflour, milk, and lemon juice should all be combined in a pot. After thoroughly combining all the ingredients, cook over medium heat, stirring constantly, until the mixture thickens. While the filling heats up, it could appear to be curdling, but don’t worry—once the cornflour is activated, it will come together.
When it gets thick, turn off the heat right away and stir in the butter and gel colouring (if using). Stir until all of the butter has melted and been combined. Move to a bowl and allow to cool.
Pineapple Whipped Cream Frosting
After everything has cooled down and the cake is ready to be assembled, you should start preparing the whipped cream. You should make sure that both your mascarpone and your whipped cream are chilled before you start. The mascarpone, icing sugar, and vanilla extract should be mixed together in a large bowl.
After mixing on a low speed for approximately ten seconds, increase the speed to a medium high and continue mixing until everything is thoroughly incorporated. When using a stand mixer, the whisk attachment should be utilised. The whipping cream should be added and the mixture should be mixed on a low speed for approximately ten seconds (this will let everything to blend without the cream splattering).
After that, the pace should be increased to a medium high and the whipping should continue until the peaks become stiff. It is important to keep a close eye on the mixture because you do not want to stir the cream too much.
As a final step, incorporate the crushed pineapple into the mixture by gently folding it in with a spatula until it is entirely incorporated. After this, the frosting is ready to be used.
Nutrition
- Calories: 650 kcal
- Carbohydrates: 71 g
- Protein: 7 g
- Fat: 41 g
- Saturated Fat: 18 g
- Polyunsaturated Fat: 9 g
- Monounsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Cholesterol: 115 mg
- Sodium: 262 mg
- Potassium: 201 mg
- Fiber: 2 g
- Sugar: 39 g
- Vitamin A: 997 IU
- Vitamin C: 9 mg
- Calcium: 133 mg
- Iron: 2 mg
