White Chocolate Cake with Pineapple Filling
Ingredients:
For the White Chocolate Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large egg whites, room temperature
- 100g white chocolate, melted and cooled
- 1 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
For the Pineapple Filling:
- 2 cups chopped fresh pineapple
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
For the Vanilla Buttercream Frosting:
- 1 1/2 cups unsalted butter, room temperature
- 4-5 cups powdered sugar, sifted
- 200g white chocolate, melted and cooled
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons heavy cream (adjust for desired consistency)
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour three 8-inch round cake pans.
- Whisk together the flour, baking powder, and salt.
- Set aside.
- Beat the butter and sugar until light and fluffy.
- Gradually add egg whites, mixing well.
- Stir in melted white chocolate and vanilla extract.
- Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
- Divide the batter evenly among the pans and bake for 25-30 minutes.
- Cool for 10 minutes, then turn out onto a wire rack.
- For the filling, combine pineapple, sugar, cornstarch, lemon zest, and lemon juice in a saucepan over medium heat.
- Cook until thickened.
- Cool completely.
- For the frosting, beat butter until creamy.
- Gradually add powdered sugar and melted white chocolate.
- Mix in vanilla and heavy cream until smooth.
- To assemble, place one cake layer on a plate, spread with pineapple filling, then add the next layer and repeat.
- Frost the entire cake with the vanilla buttercream.
- Decorate with white chocolate shavings or pieces of pineapple if desired.