- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Fold in Pineapple and White Chocolate: Gently fold in the crushed pineapple and melted white chocolate until evenly distributed throughout the batter.
Baking the Cake
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting and Assembly
For the frosting, you can choose a white chocolate buttercream or a simple vanilla frosting to complement the flavors of the cake.
Ingredients for White Chocolate Buttercream
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup white chocolate chips, melted and slightly cooled
Instructions
- Cream Butter: In a large mixing bowl, beat the butter until creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add Vanilla and Cream: Mix in the vanilla extract and heavy cream, beating until smooth.
- Add White Chocolate: Finally, add the melted white chocolate and beat until fully combined and smooth.
See also Creamy vanilla happiness – a delicious dessert recipe
