Description
Experience a burst of tropical sunshine with this incredibly moist layered cake featuring crushed pineapple in the batter, a homemade fruit filling, and a silky mascarpone whipped cream frosting. It is a vibrant, easy-to-make dessert that balances tangy fruit notes with a rich, velvety finish.
Ingredients
- Crushed pineapple in its own juice
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Fresh lemon juice
- Mascarpone cheese
- Icing sugar
- Cold heavy cream
- Milk
- Butter
- Optional yellow food gel
Instructions
- Preheat your oven to 160°C (320°F) with the fan on, and grease and line two 8-inch cake tins with parchment paper.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- In a large bowl, whisk together the sugar, eggs, vegetable oil, crushed pineapple with its juice, vanilla, and lemon juice until smooth.
- Gently fold the dry ingredients into the wet mixture using a spatula just until combined, being careful not to overmix.
- Divide the batter evenly between the tins and bake for 30-33 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the tins for 20 minutes before transferring them to a wire rack to cool completely.
- To make the filling, cook crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan over medium heat until thickened; stir in butter and optional food gel, then cool.
- Whip the cold mascarpone, icing sugar, and vanilla until smooth, then slowly add heavy cream and whip to stiff peaks before folding in well-drained crushed pineapple.
- Assemble by layering the cake with frosting and a pineapple filling center, then frost the exterior and decorate with remaining filling.
Notes
For the most stable frosting, ensure your mixing bowl and whisk are chilled before whipping the mascarpone and heavy cream. Additionally, pressing the crushed pineapple through a fine-mesh sieve to remove as much liquid as possible will prevent the frosting from becoming too soft for piping or stacking.
- Prep Time: 30 mins
- Cook Time: 33 mins
- Category: Dessert
- Method: Baking
- Cuisine: American