Description
A moist white chocolate cake layered with sweet pineapple filling and topped with creamy frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup white chocolate, melted
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in melted white chocolate and vanilla.
- Alternately add flour and buttermilk, mixing until just combined. Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks.
- For the filling, mix drained crushed pineapple with 1 tbsp powdered sugar. Spread evenly over one cooled cake layer, then top with the second layer.
- Whip heavy cream with remaining powdered sugar until stiff peaks form. Frost the cake and refrigerate for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.