The Best Pineapple Cake with Pineapple Buttercream & Pineapple Curd

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Heat the oven to 350°F. Line three 8-inch cake pans with parchment and grease the sides with baking spray.
2. Drain the crushed pineapple in a fine-mesh strainer, removing as much moisture as possible.
3. Beat the eggs, oil, buttermilk, sugar and pineapple extract for 2 to 3 minutes, until the eggs are well beaten.
4. Whisk the flour, baking soda, baking powder and salt together, sift them into the batter and mix for about 1 minute, just until combined.
5. Fold in the drained pineapple last and divide the batter between the prepared pans.
6. Bake at 350°F for about 24 minutes, until a toothpick inserted in the centre comes out clean. Let the layers cool 5 minutes in the pans, then cool completely on a wire rack.
7. For the pineapple curd, whisk the eggs, egg yolks and sugar in a stainless-steel pot for 3 to 4 minutes, until thick, pale and ribbon off the whisk.
8. Mix the cornstarch and water into a slurry in a small ramekin, then add it to the egg mixture.
9. Thaw the pineapple juice concentrate first, either overnight in the fridge or in the microwave, then add it to the pot.
10. Cook over low-medium heat, stirring constantly with a flat-bottomed spatula, for 10 to 12 minutes until the curd thickens and coats the back of the spatula. Do not let it boil; if it starts to boil, take it off the heat, whisk, lower the heat and continue.
11. Off the heat, whisk in the butter and pineapple extract until the butter has fully melted. Cool completely in the fridge before using.
12. For the buttercream, beat the softened butter on high for 7 to 8 minutes, until fluffy, creamy and pale. Beat in the confectioner's sugar, heavy cream and pineapple extract for 3 to 4 minutes until smooth.
13. To assemble, level each cake layer with a long serrated knife. Spread frosting on each layer, pipe a barrier ring of buttercream around the edge, spoon about 1/4 cup of the curd into the centre and spread it evenly. Stack the layers and repeat.
14. Apply a crumb coat, chill about 30 minutes, then add a final coat of buttercream and smooth it. Chill for a few hours before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamHeavy creamButtermilkPineapple