Description
Pineapple Cream Cake
Ingredients
For the Cake
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup pineapple chunks (drained, from a can or fresh)
For the Frosting
2 cups heavy cream, whipped
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Garnish
Fresh pineapple slices or chunks
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Instructions
1. Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, mix flour, baking powder, and salt.
In another large bowl, beat the butter and sugar until creamy. Add eggs one at a time, then mix in vanilla.
Gradually alternate adding the flour mixture and buttermilk, mixing until smooth. Fold in pineapple chunks.
2. Bake the Cake:
Divide the batter evenly between the pans.
Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.
3. Prepare the Frosting:
Whip heavy cream until soft peaks form.
In a separate bowl, beat the cream cheese and powdered sugar until smooth, then fold in the whipped cream and vanilla.
4. Assemble the Cake:
Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the entire cake.
5. Garnish:
Decorate with fresh pineapple slices or chunks on top.
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for proper emulsification. When creaming the butter and sugar, beat for a full 3-5 minutes until very light and fluffy. Add eggs one at a time, beating well after each. When alternating dry ingredients and buttermilk, begin and end with the flour mixture to prevent curdling. Fold in drained pineapple chunks gently. For the frosting, chill your bowl and beaters beforehand. Whip the heavy cream to soft peaks first, then in a separate bowl, beat the cream cheese and powdered sugar until completely lump-free. Gently fold the whipped cream into the cream cheese base to maintain volume.
Serving Suggestions
This cake is versatile for any occasion. For a tropical brunch, serve slices alongside fresh mango and coconut flakes. For an elegant dessert, drizzle individual plates with a caramel or rum sauce. Pairing it with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream balances the richness. For presentation, toast thin pineapple slices with a kitchen torch for a caramelized garnish, or add a sprinkle of toasted coconut and a fresh mint leaf.
How-to Summary
In summary: Prepare two 8-inch cake pans. Mix dry ingredients. Cream butter and sugar, then incorporate eggs and vanilla. Alternately add dry mix and buttermilk. Fold in pineapple. Bake at 350°F for 25-30 minutes. Cool completely. For frosting, whip cream, then blend cream cheese with sugar. Fold together with vanilla. Frost the cooled layers and garnish with fresh pineapple.
Frequently Asked Questions
Can I use canned crushed pineapple instead of chunks? Yes, but you must drain it extremely well and press out excess juice to avoid a soggy cake batter.
How do I store this cake? Due to the whipped cream frosting, it must be refrigerated in an airtight container. It’s best consumed within 2-3 days.
Can I make the cake layers ahead of time? Absolutely. Wrap the cooled cake layers tightly in plastic wrap and freeze for up to a month. Thaw before frosting.
What can I substitute for buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Why did my frosting turn out runny? This happens if the cream cheese was too warm or the heavy cream was over-whipped into butter. Ensure everything is cold and stop whipping the cream at soft peaks.
Common Mistakes to Avoid
- Not properly draining the pineapple, which adds too much moisture and can cause the cake to collapse.
- Overmixing the batter after adding the flour, which develops gluten and leads to a tough, dense crumb.
- Attempting to frost a warm cake layer, which will melt the frosting and create a messy slide.
- Over-whipping the heavy cream for the frosting, which can turn it grainy and separate.
- Using cold cream cheese straight from the fridge, resulting in a lumpy frosting that won’t blend smoothly.
Conclusion
This Pineapple Cream Cake is a delightful fusion of tender, fruity cake and luxuriously light frosting. By following the detailed steps and avoiding common pitfalls, you can create a stunning dessert that impresses with both its flavor and presentation. Its perfect balance of sweet and tangy makes it a guaranteed crowd-pleaser for any gathering. Remember the key lies in preparation, patience during cooling, and gentle folding for that perfect, cloud-like frosting. Enjoy your baking success!