Pineapple Vanilla Cake
Description
This soft vanilla cake is light, moist, and gently sweet, making it the perfect base for a fresh pineapple finish. Brushed with pineapple juice and layered with creamy frosting, the cake stays tender while the fruit adds a bright, tropical contrast. Finished with juicy pineapple pieces on top, this dessert feels refreshing, classic, and celebratory, ideal for birthdays, gatherings, or any time you want something simple yet special.
Ingredients
- 1½ cups whole wheat flour, sifted
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup warm milk + 1 tbsp lemon juice (let sit 10 minutes)
- ¾ cup brown sugar
- ½ cup oil
- 1 tsp vanilla powder
- 2 cups heavy whipping cream
- 4 tbsp powdered sugar
- ½ tsp vanilla powder
- 1 can of pineapple chunks
Directions
- Preheat the oven to 350° F and grease a baking pan.
- Sift and mix all dry ingredients in a bowl.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Add the wet mixture to the dry ingredients and mix just until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- For the frosting, in a large mixing bowl, beat the cream with a mixer until soft peaks begin to form.
- Add the powdered sugar and vanilla.
- Continue beating until more prominent peaks form. Not too much; it needs to be on the thicker side.
- Drain the canned pineapple chunks, reserving the juice.
- Slice the cake horizontally and gently brush or drizzle the pineapple juice over both layers to keep the cake moist.
- Place the layers back together, frost as desired, and decorate the top with pineapple pieces.