Pineapple Cream Cake
Moist vanilla genoise cake soaked in pineapple syrup, layered with fresh pineapple pieces, and topped with a pineapple-flavored whipped cream. It’s a pineapple treat, for sure!
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Growing up in India, whipped cream frosted cakes were more popular than buttercream cakes. I haven’t enjoyed buttercream cakes as much as whipped cream cakes. They are a lot lighter and fluffier.
Given the airy texture, this cake soaks up the syrup to give a moist cake. I have adapted the cake from Mary Berry’s sponge cake recipe.
Make ahead/ in advance.
When I have guests coming over or I’m hosting parties, I always like to prepare in advance and have everything ready. All courses on the menu can be designed in advance or at least partially prepared in advance. When it comes to cakes, the cakes can be scheduled at least a week in advance and tightly sealed with plastic wrap and aluminum foil. Please place it in the freezer. The day before the party, thaw the frozen cake in the refrigerator. The whipped cream and pineapple slices can be prepped, sealed, and refrigerated for at least a day.
Let’s talk about the main ingredient-Pineapple.
I’ve used fresh pineapple in the cake, but if you can’t get your hands on a fresh one, you can even use canned pineapple rings. Drain the syrup and chop the pineapple into small pieces. Other variations of fruits that can be tried for this cake;
- Strawberries: A prevalent fruit choice for cream cakes. Slice them and layer them between the moist cake layers and cream.
- Peaches: These babies are an excellent choice for cream cakes in season. Yum, juicy peaches are just a delight to cut into in cakes!
- Mangos: A great summer chilled cake for those hot days! Mangoes are in season during summer and great to use in these cakes too.
- Lychees: Try this Summer Lychee Cake for a summer afternoon party! Impress your guests.
Check these other dessert recipes:
- New York Times Plum Torte
- Cream cheese and Strawberry Cannolis
- 3 ingredient Mango Mousse
- Summer Lychee Cake
- Strawberry and Angel Cake Pudding Trifle
Pineapple Cream Cake
Equipment
- oven
- stand mixer
Ingredients
For the cake
- 4 eggs
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 tsp baking powder
sugar syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/2 tsp pineapple extract
Whipped Cream Frosting
- 1 1/2 cup Heavy Whipping Cream
- 1 tsp Pineapple Extract
- 1/2 cup granulated sugar
Instructions
To make the cake
- Grease three 6-inch pans or two 8-inch pans with baking spray and line with parchment. Preheat the oven to 400 degrees.
- In a stand mixer(with a whisk attachment) or a hand mixer, beat the eggs at slow speed first, then increase speed slowly.
- Add 1 tbsp of sugar at a time till sugar is done. Beat the eggs till frothy and doubled or even tripled in volume.
- Measure flour and baking powder and mix them together. Sift 1/3 cup of flour at a time into the egg mix from a height, and fold it. Make sure to do it slowly, without breaking air bubbles in the egg mix.
- Evenly pour batter into the prepared tin pans, and bake for 10 minutes. It's done when golden. Let the cakes cool on a rack.
Sugar syrup
- Boil together water and sugar on medium heat. Until sugar had dissolved. Add the pineapple extract, and mix. Keep aside.Meanwhile, chop pineapple into small pieces and keep it aside.
Whipped Cream Layer & Frosting
- In a mixer, beat the whipped cream on medium speed. Add the sugar 1 tbsp at a time.
- Do not overbeat the cream, as it will have a curdled consistency.
- Stir in the pineapple extract with the whipped cream and sugar mix.
Assemble the cake:
- Trim the top brown crumbs of the cooled cake . Place the layer down on the cake board. Using a spatula, layer a scoop of the whipped cream mix. Layer chopped pineapple pieces on top.
- Place the second layer of cake and repeat. Finally, place the third layer and cover the cake with the rest of the whipped cream mix. Top with pineapple pieces for decoration—pipe rosettes with leftover cream mix.
Notes
