Detailed Directions and Instructions
Step 1: Prepare for Baking
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are well-prepared for easy release after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This typically takes about 3-5 minutes with an electric mixer.
Step 4: Add Eggs
Add the eggs, one at a time, to the creamed butter and sugar mixture, mixing well after each addition. Ensure both the eggs are fully incorporated before moving to the next step.
Step 5: Incorporate Dry Ingredients and Milk
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing gently until just combined. Do not overmix to keep the cake light and fluffy.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes
Once baked, allow the cakes to cool in the pans for about 10 minutes. Carefully remove them from the pans and transfer them to a wire rack to cool completely.
Step 8: Prepare Pineapple Filling
In a saucepan over medium heat, combine crushed pineapple (drained) with sugar and cornstarch. Cook while stirring until the mixture thickens and starts to bubble. Remove from heat and let it cool before using.
Step 9: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous portion of the pineapple filling on top, then place the second layer of cake over it.
Step 10: Frost the Cake
Frost the top and sides of the layered cake with white chocolate frosting, spreading evenly for a clean finish.
Notes
Note 1: Storage
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Note 2: Serving Suggestion
This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
Note 3: Substitutions
If you prefer, you can substitute the crushed pineapple with other fruit fillings such as strawberries or peaches for a different flavor profile.
Note 4: Frosting Tip
For a smoother frosting application, make sure the frosting is at room temperature before spreading on the cake.
