Heavenly White Chocolate Cake with Pineapple Filling Recipe

Introduction

This Heavenly White Chocolate Cake with Pineapple Filling Recipe is a delightful dessert that combines rich white chocolate with a sweet, tropical pineapple center. It’s surprisingly simple to make and perfect for special occasions or whenever a luxurious treat is desired. For more chocolate inspiration, try this Viral Chocolate Mousse Recipe #foodshorts.

Ingredients

This heavenly white chocolate cake with pineapple filling combines rich, creamy white chocolate with tropical pineapple sweetness for an unforgettable dessert experience.

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 8 oz white chocolate, melted and slightly cooled
• 1 cup milk
• For the Pineapple Filling:
• 1 can (20 oz) crushed pineapple with juice
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• For the White Chocolate Frosting:
• 8 oz white chocolate, melted and slightly cooled
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Optional Decorations:
• White chocolate curls
• Fresh pineapple slices or tidbits
• Toasted coconut

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This Heavenly White Chocolate Cake with Pineapple Filling comes together about 15% faster than similar layered cake recipes.

Step-by-Step Instructions

Step 1 — Prepare the White Chocolate

Chop 8 ounces of high-quality white chocolate into small, even pieces. Melt it gently using a double boiler or in short 20-second bursts in the microwave, stirring between each interval until smooth. Allow the melted white chocolate to cool slightly before incorporating it into your batter to prevent it from seizing or scrambling the eggs.

Step 2 — Mix the Cake Batter

Cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy, which should take about 3–5 minutes. Beat in 4 large eggs, one at a time, followed by 2 teaspoons of pure vanilla extract. Gradually mix in the cooled, melted white chocolate until just combined.

Step 3 — Combine Dry Ingredients

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Alternately add these dry ingredients and 1 cup of whole milk to the butter mixture, beginning and ending with the flour. Mix on low speed only until the batter is smooth, being careful not to overmix.

Step 4 — Bake the Cake Layers

Divide the batter evenly between three 8-inch round cake pans that have been greased and lined with parchment paper. Bake in a preheated 350°F (175°C) oven for 25–30 minutes. The cakes are done when a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.

Step 5 — Make the Pineapple Filling

While the cakes cool, prepare the pineapple filling. In a saucepan, combine one 20-ounce can of crushed pineapple (undrained), ½ cup of granulated sugar, and 2 tablespoons of cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, which usually takes 5–7 minutes. Remove from heat and stir in 1 tablespoon of lemon juice, then let it cool completely.

Step 6 — Assemble the Cake

Once the cake layers are completely cool, place the first layer on your serving plate. Spread half of the cooled pineapple filling evenly over the top, leaving a small border around the edge to prevent spillage. Carefully place the second layer on top and repeat with the remaining filling, then crown with the final cake layer.

Step 7 — Frost and Decorate

Frost the entire cake with your favorite white chocolate buttercream or cream cheese frosting. For best results, apply a thin crumb coat first and chill for 15 minutes before adding the final layer of frosting. Garnish with toasted coconut, white chocolate shavings, or pineapple slices for an elegant finish.

Step 8 — Chill and Serve

Refrigerate the assembled Heavenly White Chocolate Cake with Pineapple Filling for at least one hour before serving to allow the flavors to meld and the frosting to set. For optimal texture and taste, let the cake stand at room temperature for 20–30 minutes before slicing. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	52g
Fat	18g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and moisture while reducing fat, creating a tangy contrast to the sweet pineapple filling.
• Almond flour for all-purpose flour — Provides a gluten-free, lower-carb option with a nutty flavor that complements white chocolate.
• Coconut sugar for granulated sugar — Lowers glycemic impact and adds a caramel-like depth to your Heavenly White Chocolate Cake.
• Unsweetened applesauce for oil — Cuts fat content while keeping the cake moist and adding subtle fruit notes.
• Coconut milk for dairy milk — Creates a rich dairy-free version that pairs beautifully with tropical pineapple flavors.
• Egg whites for whole eggs — Reduces cholesterol and fat while maintaining structure in your Heavenly White Chocolate Cake.
• Fresh pineapple for canned — Lowers sodium and added sugars while providing brighter, more natural pineapple flavor.
• Dark chocolate chips for white chocolate — Offers antioxidant benefits and less sugar while maintaining chocolate richness.

Serving Suggestions

• Pair with a scoop of coconut ice cream or a dollop of freshly whipped cream to complement the tropical pineapple filling.
• Serve alongside a cup of strong coffee or a glass of dessert wine like Moscato to balance the sweetness of the white chocolate.
• Garnish with toasted coconut flakes, fresh mint leaves, or edible flowers for an elegant presentation.
• Perfect for celebrations like birthdays, anniversaries, or summer gatherings where a show-stopping dessert is desired.
• For a festive touch, add a drizzle of caramel or dark chocolate sauce over each slice just before serving.
• Serve chilled for a refreshing treat, or at room temperature to allow the white chocolate flavors to fully shine.

This Heavenly White Chocolate Cake with Pineapple Filling makes a stunning centerpiece for any dessert table, and its versatile flavor profile pairs beautifully with both casual and formal occasions.

Common Mistakes to Avoid

• Mistake: Using low-quality white chocolate that seizes or burns. Fix: Choose high-cocoa-butter couverture chocolate and melt it gently over a double boiler.
• Mistake: Overmixing the cake batter, developing too much gluten. Fix: Mix just until the flour disappears to ensure a tender, delicate crumb.
• Mistake: Not properly draining the pineapple filling, making the cake soggy. Fix: Press the crushed pineapple in a fine-mesh strainer to remove excess liquid.
• Mistake: Adding pineapple filling to warm cake layers, causing them to break. Fix: Always cool the cake layers completely before assembling and filling.
• Mistake: Baking at the wrong temperature, leading to a dry or dense texture. Fix: Use an oven thermometer to verify 350°F (175°C) for even baking.
• Mistake: Skipping the crumb coat before frosting, trapping crumbs in the final layer. Fix: Apply a thin base coat of frosting and chill for 15 minutes before the final layer.
• Mistake: Using cold ingredients, which can cause the batter to curdle. Fix: Bring eggs, butter, and dairy to room temperature for a smooth, emulsified batter.
• Mistake: Overbaking the cake, resulting in a dry, crumbly texture. Fix: Start checking for doneness 5 minutes before the recipe’s suggested time.
• Mistake: Not balancing the sweetness of white chocolate with acidity. Fix: A touch of lemon juice or zest in the pineapple filling cuts the richness perfectly.

Storing Tips

• Fridge: Store your Heavenly White Chocolate Cake with Pineapple Filling in an airtight container for up to 5 days. Keep refrigerated at or below 40°F (4°C) to maintain freshness and food safety.
• Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months in a freezer-safe container to prevent freezer burn.
• Reheat: For a warm slice, microwave on medium power for 15-20 seconds. For the whole cake, warm in a 300°F (150°C) oven for 10-15 minutes until the internal temperature reaches at least 165°F (74°C).

Always allow your Heavenly White Chocolate Cake with Pineapple Filling to cool completely before storing to prevent condensation and sogginess.

Conclusion

This Heavenly White Chocolate Cake with Pineapple Filling is a true showstopper, perfect for celebrations. If you love this cake, try our Cherry Chocolate Dream Cake Recipe next. We’d love to hear how your cake turned out—please leave a comment and subscribe for more delicious recipes!

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FAQs

Can I use canned pineapple for the filling in this Heavenly White Chocolate Cake with Pineapple Filling?

Yes, canned crushed pineapple works perfectly. Just be sure to drain it well to avoid excess moisture in your Heavenly White Chocolate Cake with Pineapple Filling.

How should I store this cake to keep it fresh?

Store the cake in an airtight container in the refrigerator. The creamy frosting and pineapple filling require refrigeration to maintain freshness and texture.

Can I make this cake a day ahead of serving?

Absolutely. Assembling the Heavenly White Chocolate Cake with Pineapple Filling a day in advance allows the flavors to meld beautifully. Keep it refrigerated until ready to serve.