Imagine slicing into a cloud of velvety sponge, soaked with fresh pineapple juice, layered with tangy pineapple compote and dreamy whipped cream, and crowned with golden pineapple slices that practically glow. This Juicy Pineapple Heaven Cake is a celebration of bright, tropical flavors and refreshing textures. It’s the kind of dessert that turns an ordinary afternoon into a festive escape. Whether you’re hosting a gathering or simply indulging in your love for pineapple-forward treats, this cake is sure to leave a lasting impression with its balance of tart, sweet, and creamy bliss.
Ingredients:
For the sponge cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
For the pineapple soak:
- 1 cup fresh pineapple juice
- 2 tbsp sugar (adjust depending on the sweetness of your juice)
- ½ tsp vanilla extract
For the pineapple compote:
- 1 ½ cups finely chopped fresh pineapple
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornflour mixed in 2 tbsp cold water
For the whipped cream layer:
- 2 cups heavy whipping cream
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
For garnish:
- Pineapple slices (fresh or caramelized)
- Mint leaves (optional)
- Toasted coconut flakes (optional)
Instructions:
1. Prepare the cake base:
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla. Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined. Divide the batter evenly between the pans and bake for 22–25 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
2. Make the pineapple soak:
In a small saucepan, combine pineapple juice, sugar, and vanilla. Heat gently just to dissolve the sugar. Allow it to cool.
3. Create the pineapple compote:
In another saucepan, combine chopped pineapple, sugar, and lemon juice. Cook over medium heat until the pineapple softens and releases its juices (about 5–7 minutes). Stir in the cornflour slurry and cook for another minute until the mixture thickens. Let it cool completely before use.
4. Whip up the cream:
In a chilled bowl, whisk the cream with powdered sugar and vanilla until stiff peaks form. Keep refrigerated until needed.
5. Assemble the cake:
Place one layer of sponge cake on a serving plate. Generously brush it with the pineapple soak—it should feel slightly saturated but not soggy. Spread a layer of pineapple compote, then a generous layer of whipped cream. Top with the second cake layer and repeat the soaking process. Frost the entire cake with whipped cream.
6. Garnish and chill:
Arrange pineapple slices on top. You can caramelize them slightly in a pan with a touch of butter and sugar for added flair. Sprinkle with coconut flakes and a few mint leaves if you like.
7. Let it rest:
Refrigerate the cake for at least 4 hours, preferably overnight. This allows the flavors to meld beautifully and gives the cake its signature tenderness.
This cake is a dreamy union of softness, fruitiness, and creamy elegance. If you’re feeling extra adventurous, you might even infuse the soak with a splash of coconut milk or rum for a bold tropical twist.
Would you like a version of this cake tailored for dietary preferences—like a gluten-free or no-sugar-added variant? Or maybe a visual idea for a layered jar trifle version? I’d be thrilled to help elevate your next masterpiece!