Butter Cake with Pineapple Whipped Cream Frosting
Indulge in the tropical sweetness of this Butter Cake with Pineapple Whipped Cream Frosting—a dessert that’s as light and fluffy as it is decadent and delicious. The buttery, tender cake layers are infused with a hint of pineapple juice, adding a subtle tropical twist that perfectly complements the airy homemade whipped cream frosting. Folded with crushed pineapple, the frosting is irresistibly creamy and refreshing, making this cake a show-stopping centerpiece for summer gatherings, birthdays, or any special occasion. With a prep time of just 30 minutes and simple pantry ingredients, this luscious dessert is easy to make yet guaranteed to impress. Serve chilled for a cool, delightful treat your guests will rave about! Perfect for pineapple lovers and fans of moist butter cakes, this recipe is a must-try.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 tablespoons Pineapple juice
- 2 cups Heavy whipping cream
- 0.5 cup Powdered sugar
- 0.75 cup Crushed pineapple, drained
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk and pineapple juice. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, whip the heavy cream in a large, chilled bowl using a hand or stand mixer on medium-high speed until soft peaks form.
Add the powdered sugar and continue whipping until stiff peaks form. Gently fold in the crushed pineapple until evenly distributed.
Once the cakes are completely cooled, place one cake layer on a serving plate and spread a generous layer of the pineapple whipped cream frosting on top.
Place the second cake layer on top, then spread the remaining frosting evenly over the top and sides of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 42.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
