This White Chocolate Pineapple Cake is a luscious and delicate dessert that is perfect for celebrating the arrival of spring and the upcoming Easter holiday. Its light, refreshing texture, and delectable flavor make it a crowd favorite, with a subtle pineapple taste that adds to its appeal.
This delectable cake is consisting of a bottom layer of almond crispy biscuit, followed by three layers of fluffy vanilla sponge cake that are soaked in pineapple juice, then filled with heavenly white chocolate and cream cheese frosting and delectable pineapple jelly. The result is a cake that simply melts in your mouth, leaving a tantalizing taste that will leave you wanting more.
While the recipe may seem daunting with its many steps, each one is relatively easy to follow. If you stick to the directions, you will undoubtedly achieve satisfying results. I must say, I personally fell in love with this cake, and I believe you will too.
I highly recommend trying out this recipe and indulging in the sheer delight of the White Chocolate Pineapple Cake. It is a true masterpiece that will make any occasion even more special. So, gather your ingredients, follow the instructions, and enjoy! If you try it out make sure to tag me on Instagram as I love seeing how it worked out for you.
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Almond Biscuit Cake
- 1/4 cup (55g) butter , chilled
- 1/2 cup (50g) ground almonds
- 1 tbsp (15g) sugar
- 1/2 cup (60g) all-purpose flour
- 1/4 tsp (1g) salt
- 1 tbsp (15ml) ice cold water
Vanilla Sponge Cake
- 4 eggs , separated
- 2/3 cup (140g) sugar , divided
- 1 tsp (5g) vanilla extract
- 3 fl. oz (90ml) vegetable oil
- 3 fl. oz (90ml) sparkling water
- 1 ⅔ cup (200g) flour
- 2 tsp (8g) baking powder
- 1/4 tsp (1g) salt
For soaking the cake layers
- 3/4 cup (180ml) pineapple juice
- 9 oz (240g) canned pineapple pulp
- 1/4 cup (60ml) canned pineapple juice
- 1 tbsp (10g) gelatin powder
- 1/4 cup (60ml) pineapple juice , for dissolving gelatin
- Yellow food coloring , optional
White Chocolate Cream Cheese Frosting
- 6 oz (180g) white chocolate , small pieces
- 1/4 cup (60g) whipping cream
- 13 oz (360g) cream cheese , room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 2 cups (480g) whipping cream (35% fat) , chilled
First prepare the pineapple jelly.
- Line two 7 inch (18 cm) pans with plastic wrap.
- Dissolve gelatin in canned pineapple juice and let it soak for 5-10 minutes.
- Meanwhile, blend remaining juice and canned pineapple pulp until smooth.
- Dissolve gelatin over low heat, pour over pineapple puree and mix to combine.
- Divide pineapple puree evenly in the two pans and freeze for about 2 hours or overnight.
Prepare the almond biscuit.
- In a large bowl combine flour with sugar, almonds and salt. Incorporate chilled butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes.
- Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inch (21cm) in diameter.
- Use a 8 inch (20 cm) ring to cut a circle. Remove the excess dough. Refrigerate the dough for about 30 minutes before baking.
- Preheat the oven to 350F (180C).
- Prick the circle of dough with a fork and bake for 15 minutes. Allow to cool completely.
Prepare the vanilla sponge cake.
- Reduce oven temperature to 340F (170C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
- Separate whites from yolks.
- In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water.
- In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup sugar (70g).
- Continue mixing until stiff peaks form.
- Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
- Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.
Prepare the white chocolate cream cheese frosting.
- Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
- In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
Assemble the cake.
- Divide the sponge cake into 3 layers.
- Add a bit of frosting in the middle of a serving platter and place the almond biscuit on top. Spread a thin layer of frosting and add the first layer of cake.
- Soak the cake with about ¼ cup (60ml) canned pineapple juice. Spread evenly with up to 1/3 of white chocolate cream cheese frosting.
- Add one layer of pineapple jelly over the frosting.
- Add the second layer of cake. Soak with pineapple juice, spread up to 1/3 of the frosting and add the second pineapple jelly on top.
- Add the last layer of cake, soak with pineapple juice. Cover the top and sides with the remaining frosting.
- Refrigerate to set for several hours or overnight to allow pineapple jelly to thaw.
- Decorate the cake as desired, I used whipped cream, white chocolate curls and yellow flowers. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hi, Ella! Thank you for all the recipes! They are all delicious and a daily inspiration source, at least for me. For this cake, I have 2 questions:
1) Can I use wallnuts instead of almonds?
2) Can I use wallnuts also in the sponge cake?
I wish yoy wonderful days and full of smiles!
Yes.. you can definitely use walnuts instead of almonds.. and yes.. if you want to add ground walnuts to te sponge cake you can reduce the amount of flour used with the amount of walnuts. Wish you a great Easter 🙂
I love your blog and your channel. I always learn a lot from them.
Can I ask why you used sparkling water in the sponge cake? And is there a substitute for it?
Thank you 🙂
I made this cake with raspberry and it was a hit! I will make it again for next week celebration. My question is, can I freeze the sponge? I will make this cake in 2 versions, the original one and dark chocolate with strawberries. I was also wondering if the strawberries will have enough punch for the jelly or I should use them fresh in the cream. Thank you so much!! Your recipes are my go to!!
Sure.. you can definitely freeze the sponge. I would do the strawberry jelly as in the recipe for Strawberry Chocolate Mirror Cake for instance.
Love this cake!! I made it a few times already
I’m planning to make this recipe for my roommate’s birthday. Can I use store bought Pineapple jelly mix instead of making pineapple jelly from scratch?
I have ner tried it with pineapple jelly mix.. but I think it should be fine.
This cake was great! My daughter specifically requested a pineapple cake with white chocolate frosting for her birthday, and I stumbled upon this recipe. She LOVED it, as did everyone else! I followed it step by step and it turned out wonderfully!
I am so happy Kristen to hear that 🙂 Yes, this cake is delightful, one of our favorites as well.