Description
This exceptional pineapple cake delivers a moist, tender crumb infused with tropical flavor and bright citrus notes. Layered with a thick, glossy pineapple filling and a rich mascarpone whipped cream frosting, it offers a sophisticated balance of sweetness and texture perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 3/4 cup vegetable oil
- 1 can (20 oz) crushed pineapple in juice (divided)
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 cup sugar (for filling)
- 1 tablespoon cornstarch (for filling)
- 1/4 cup milk
- 1 tablespoon unsalted butter
- 8 oz mascarpone cheese, cold
- 1 1/2 cups powdered sugar
- 1 1/2 cups heavy whipping cream, cold
Instructions
- Preheat your oven to 320°F (160°C) for fan-forced or 350°F (175°C) for standard; grease and line two 8-inch cake tins with parchment paper.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt to aerate.
- In a large bowl, whisk together the sugar, eggs, vegetable oil, crushed pineapple (including juice), vanilla, and lemon juice until well combined.
- Gently fold the dry ingredients into the wet pineapple mixture using a spatula just until no flour streaks remain.
- Divide the batter between the tins and bake for 30 to 33 minutes until a toothpick inserted into the center comes out clean.
- Cool in the tins for 20 minutes before transferring the layers to a wire rack to cool completely.
- To make the filling, simmer crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan until thickened, then stir in butter and cool.
- Whip cold mascarpone, powdered sugar, and vanilla until smooth; slowly add heavy cream and whip to stiff peaks, then fold in well-drained pineapple pieces.
- Assemble by spreading frosting and filling between cake layers, then frost the exterior and garnish as desired.
Notes
For the most stable frosting, ensure your mascarpone and heavy cream are very cold before whipping. When preparing the pineapple pieces for the frosting, use a fine-mesh sieve to press out as much liquid as possible to prevent the cream from thinning. If your cake layers have a slight dome after cooling, use a serrated knife to level them for easier assembly and a more professional look.
- Prep Time: 25 mins
- Cook Time: 33 mins
- Category: Dessert
- Method: Baking
- Cuisine: American