Also, if you have a yellow cake recipe of your own it is fine to use that for your 9 inch pans, then using the filling and frosting from Melissa’s recipe. This is the easiest and most delicious cake to make!!! just curious. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted. Thanks in advance! Scaled for a crowd, this recipe bakes beautifully in a rimmed baking sheet and is perfect for all sorts of get-togethers. It will take longer to bake, about 35 to 40 minutes for a Bundt pan. The cake batter really can be made in a bowl without the use of a heavy duty mixer. https://www.foodfromportugal.com/recipes/chocolate-pineapple-cake Might have a search around to see if you have a pineapple cake, or, create one myself. 3 teaspoons baking powder Pour dough into prepared pan. All that you need is a small box of instant vanilla pudding, crushed pineapple, and whipping cream. With two layers of pineapple filling in this cake– plus the additional that we spread on top, every slice is bursting with luscious pineapple flavor! I can’t say for sure how the outcome would be to replace all of the butter with oil. Do you think using an additional 2 sticks of butter instead of the two 8oz cream cheese packs? I’m sorry, Anne, but I haven’t tried Canadian cake flour with this recipe. @MsGF & Jennifer- Thanks!! Hi if I substitute oil for butter would it make it a bit more moist? Thank you!! Our top picks include classic pineapple upside-down cake and more. There was a little too much batter and the pans overflowed. Freeze the cake layers for up to one month. But I did just put pineapple on top of the cc icing. Since we don’t actually use any pineapple or flavoring in the yellow cake batter, it’s the Pineapple & Cream Filling that is the true star of this recipe. (Oh and delicious cake layers, of course! Comment document.getElementById("comment").setAttribute( "id", "ada996c036497bd86668d047720e438d" );document.getElementById("b12622451e").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. This is a bit before my time, but I have vague nursery memories of a friend of my grandmother's making a version of this, which she would serve with a warm sauce made of Below I will list amounts for 1 1/2 times the recipe – this will give you 12 cups of batter. I love this version! I did use parchment paper to line the bottoms before I greased and floured the pans. And I’m sure it would have turned out perfectly, too. I am wanting to bake this cake today to give it a try! We hope that you enjoy this scratch Pineapple Cake Recipe! I’m happy everyone, including the kids, loved the cake. Add all the other ingredients, and process again to make a … I’m from Canada and I read in one of your earlier post that the cake flour might be a bit too soft for the cake. Don't over-mix or it will turn into a large dough-like ball. In this recipe, the cake layers are coconut. Beat on low to medium speed until the butter is softened and smooth. In a separate bowl, combine the pineapples, melted coconut oil, vanilla and almond milk and vinegar mixture when ready. Wesley, I use natural unsweetened cocoa powder when I make this cake. I love it so much that it ultimately wound … The recipe already has 2 Tablespoons oil, just add that to the 1/4 cup. Cupcakes took about 20min at 350F, cake took closer to 40mib, but they all came out beautifully. https://www.olivemagazine.com/guides/best-ever/best-chocolate-cake-recipes This cake turned out Awesome and tasted amazing, even though I used a half more of butter in cake batter. I think you can get 24 to 36 cupcakes depending on size of cupcake and how full you fill the cupcake liners. White Chocolate Dark Chocolate Baking Chocolate Unsweetened Chocolate Any Type of Chocolate. https://www.mycakeschool.com/recipes/pineapple-coconut-cake/. Maple Pecan Cake with Maple Buttercream {A Scratch Recipe}, Classic Chocolate Cupcake Recipe from Scratch, click here to Subscribe without commenting, 2 sticks (226g) unsalted butter, softened, 1 cup (239g) buttermilk — **if you do not have buttermilk see note below, 2 cups heavy cream or whipping cream (not a whipped topping such as Cool Whip), 1 (15.25 oz.) The bag will be firm and you can push it into the cupcake center to add the filling. To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Hi, The cake will need refrigeration due to the pineapple filling. You may not need the entire 1/2 cup milk. Hope you will enjoy the cake. I normally use whole milk in this recipe, Kyle, but you can use coconut milk if you prefer. If the cake is kept in an airtight container it should be fine in the refrigerator for 5 days. Do you know how to make this in sheet cake form? 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster, 6 to 6 1/2 cups (690g to 747g) powdered sugar. I usually fill 3/4 full when using a scratch recipe. Hi Urvashi, I don’t know of a substitute for the instant pudding. Moist yellow cake layers with a luscious Pineapple & Cream Filling! There are so many ways to enjoy this delicious cake. http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php. Natural or dutch? The options are endless! Batter will be fluffy and smooth. Mix in the pineapple juice, sifted flour, baking powder and the pieces of sweetened canned pineapple. I’ve made it as a layer cake for adults and as a sheet cake for kids and it comes out perfect every time. It’s a miracle that we had enough to spread onto the cake after all of the sampling that we did! What a sweet thing to do, Lise. Yes, I will be using your yellow cake recipe instead of the pineapple coconut cake. Lemme know if it makes you dance too! We think most cakes are best eaten by the third day. Pour into 10-inch ungreased cake pan. ? Pour the mixture in the prepared pan and arrange the pineapple slices. Best chocolate cake recipe! It’s eggy like a pound cake, but with a softer texture similar to yellow cake . It should feel very cool to the touch. Comment document.getElementById("comment").setAttribute( "id", "ae1aadd0eaf813ce31d5262fed7b3cfb" );document.getElementById("bf2c2a821c").setAttribute( "id", "comment" ); Privacy Policy Disclosure Policy Cookie Policy, Copyright © 2020 Add a Pinch. I’m sorry this was confusing. Just make sure it is wrapped airtight or in an airtight container so the cake doesn’t dry out. I loved this cake and the frosting. You could use a dark cocoa powder in this cake, Pam, if you wish. But, damn I was hoping for a pineapple cake, not yellow cake with pineapple filling. Preheat the oven to 180C/170C Fan/Gas 4. Mix on low speed for at least 30 seconds to combine. To make the cake a dairy-free chocolate cake recipe, I’ve used almond milk as well as coconut milk in place of the dairy. Bake in the 350 degree oven for 50 … Hi Libni, Great! This pineapple cake recipe is fast, easy and has a perfect level of sweetness. Oops! The only issue I wanted to make cupcakes and I saw that you said it was the perfect size to make 12 cupcakes, but I had enough after that to make a whole layer of regular cake. Don't over beat. Hope all goes well. I’ve always loved your recipes and have tried some of your recipes which were great. Fill the cup with milk, stir and let sit for 5 minutes. I made the chocolate buttercream icing that is recommended, and it was so rich and decadent. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. My goodness I had nothing but compliments on this cake it was absolutely delicious.I was worried it might not having the pineapple taste I was looking for but it was perfect.I willing be making this again for all my pineapple loving friends and family. You will note that you may have to bake the cake just a few minutes more. You can click here to Subscribe without commenting. Hello Melissa & BeBe! Hello, sounds yummy, a must try recipe. Beat for about 2 minutes. The cake turned out PERFECT. If you are not familiar with this method, you should watch Melissa’s video. If you click on the blue link in the post titled Chocolate Cupcakes or the blue link best chocolate cupcakes with vanilla buttercream frosting, it will take you to the cupcakes recipe. But, if I’ve missed one, be sure to let me know and I’ll work on it for you! The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet. Process the drained pineapple (reserving the juice just in case) and cream cheese until smooth and amalgamated. I haven’t made chocolate whiskey cake so I’m sorry, I can’t help you, Irene. If they’ve had a bad day this is certainly something that will brighten it for them. If so what adjustments do I need to make? You will note that you may have to bake the cake just a few minutes more. Our 3 layers were only 1 1/4 inches high Make sure your butter is not too warm. I have finally made this cake! I baked for 40 minutes. Banana and Pineapple Cake 42 reviews . DULCE DE LECHE WAFERS Unilever UK. This cake is wonderful and could have been beautiful if I hadn’t missed the part about the filling. Thank you for the great recipe. I highly recommend this recipe. Put the soft brown sugar … Ariana, the cake should last about 4 to 5 days in the refrigerator. Moist, delicious chocolate cake for any celebration. It is definitely a keeper. I’ve started making my own homemade espresso powder and since I have I’m not looking back! Start looking for the sides of the cake to start releasing from the pans 5-10 minutes earlier than the recipe for the 9-inch pans. Hi! The only recipe where I haven’t had to tweak something in order for the cake to cook properly. There are plenty of claims for the best chocolate cake recipe. I was thinking about injecting the filling in the middle of the cupcake and when you mentioned it…Great mind think alike!! Hope this helps. You could make a 9×12 sheet cake. Only differences were that I used demerera sugar instead of white because it was what I had on hand (and used a little less than what the recipe called for). Practically one for whatever need you might have. (The filling is thick enough that there’s really no worry of oozing, although you’ll want to leave a bit of space around the edge of the cake layer to allow for the filling to spread a bit when the layers are assembled. They will be good longer but just at their best the first 3 days. Does one do better than the other? Then place in an airtight container or wrap completely so it is airtight and refrigerate. It is good to do a test cupcake to see how many seconds to fill the cupcake (probably 3 or 4 seconds) to get the amount you want into the cupcake. Dinner I hosted last week and all 5 guests raved about it are beautiful, I found! Cream filling- but we now have a pineapple cake recipe, thank you so much for posting picture. Flavor in the freezer for a one bowl chocolate cake said he really enjoyed this!!!. Someone else here has and can tell you how their cake turned out wonderful the “ original ” call! 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