Description
Pineapple Layer Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup crushed pineapple, drained
1/2 cup pineapple juice
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup pineapple juice
1 tsp vanilla extract
For Decoration:
Pineapple slices
Whipped cream
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Instructions:
1. Prepare the Cake Layers:
Preheat oven to 180°C (350°F). Grease and line three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
Add the dry ingredients alternately with pineapple juice, mixing until just combined. Fold in crushed pineapple.
Divide batter evenly among prepared pans. Bake for 25–30 minutes. Cool completely.
2. Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, pineapple juice, and vanilla, mixing until smooth and fluffy.
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting. Repeat with remaining layers.
Frost the top and sides of the cake lightly for a “naked” cake effect.
4. Decorate:
Arrange pineapple slices on top. Add swirls of whipped cream for an elegant touch.
Perfect for tropical dessert lovers!
Step-by-Step Guide
Follow these detailed instructions for a flawless cake. Begin by preheating your oven and preparing your pans with parchment paper and grease. When creaming the butter and sugar, beat for a full 3-5 minutes until very pale and fluffy; this incorporates air for a light crumb. Add eggs one at a time, allowing each to fully incorporate to prevent the batter from breaking. When adding dry and wet ingredients, start and end with the dry mixture, mixing on low speed until just combined. Gently fold in the drained crushed pineapple with a spatula. Use a kitchen scale to divide the batter evenly for uniform layers. Cool cakes in pans for 10 minutes before transferring to a wire rack.
Serving Suggestions
This cake is versatile for many occasions. For a brunch, serve modest slices alongside fresh fruit salad. To elevate a dinner party, plate individual slices with a drizzle of caramel sauce and a sprinkle of toasted coconut. For a casual summer treat, pair a slice with a scoop of coconut or vanilla bean ice cream. Garnish with fresh mint or edible flowers for a pop of color.
How-to Summary
To summarize: Prepare three cake layers by creaming butter and sugar, incorporating eggs and vanilla, then alternating dry ingredients with pineapple juice before folding in crushed pineapple. Bake and cool completely. For the frosting, beat butter and gradually add powdered sugar, pineapple juice, and vanilla. Assemble the cake by stacking layers with frosting, then apply a light “naked” coat on the exterior. Top with pineapple slices and whipped cream swirls.
Frequently Asked Questions
Can I use canned pineapple in syrup? Yes, but you must drain it thoroughly and use the juice from the can. The syrup may make the cake overly sweet.
How do I store this cake? Store in an airtight container in the refrigerator for up to 5 days due to the fresh fruit and whipped cream. Let it sit at room temperature for 20 minutes before serving.
Can I make the layers ahead of time? Absolutely. Wrap the completely cooled cake layers tightly in plastic wrap and freeze for up to a month. Thaw before frosting.
Why is my cake dense? This is often due to overmixing the batter after adding the flour, which develops gluten. Mix until ingredients are just combined.
Can I use a different frosting? Yes. A cream cheese frosting pairs wonderfully. Simply beat 8 oz of softened cream cheese with the butter, then add the powdered sugar and flavorings.
Common Mistakes to Avoid
- Not draining the crushed pineapple well enough, which can make the batter too wet and cause dense, gummy layers.
- Using cold butter for the frosting, which will not cream properly and will result in a lumpy texture.
- Frosting a warm cake layer, as this will cause the frosting to melt and slide off.
- Overbaking the cakes, which dries them out. Check for doneness a few minutes early with a toothpick.
Conclusion
This Pineapple Layer Cake is a stunning and delicious centerpiece that captures the essence of the tropics. By following the detailed steps and avoiding common pitfalls, you can create a moist, flavorful cake with a perfect balance of sweetness and tang. Its beautiful presentation and make-ahead flexibility make it ideal for celebrations or simply bringing a taste of sunshine to any day. Enjoy the process and the delightful result!