This cake started out as a figment of my imagination. It started out as a hot buttered rum pineapple cake. I started it with a pineapple cake with a hot buttered rum soak and brown butter buttercream, but there was no pineapple to be found! It was delicious, but heavy AF. The brown butter and hot buttered rum was too much richness without the tart of the pineapple. I tried the cake again. Still not what I wanted. THIS TIME I think I have it where I want it! I scrapped the hot buttered rum sauce because that brown butter is doing kind of the same thing for this cake. Now we have a pineapple-y cake with a pineapple soak that breaks through some of that richness of the brown butter. This recipe makes three 8-inch round cakes and tons of buttercream. I warned you. You're gonna need a lot of butter. And a gym membership. Sorry, not sorry.
For the Cake:
1/2 c vegetable oil
1/2 c (1 stick) unsalted butter, room temperature
3 eggs
2 c granulated sugar
2 c all purpose flour
1 1/2 c cake flour
1 tsp salt
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla
1 c buttermilk
7 oz by weight of crushed pineapple *you're going to buy a 20 oz can of crushed pineapple drain it and save the juice!*
Juice of 1/2 a lemon *we will use the other half later*
1/2 c *ish* pineapple juice *see, the juice, and you'll use the juice in other places as well* **What I did was put the juice of half a lemon in a measuring cup, and then filled up the rest of the way to a half cup with pineapple juice
1. Preheat oven to 350F and prepare three 8-inch round cake pans with goop.
2. Combine vegetable oil and butter in the bowl of stand mixer fitted with paddle attachment.
3. Gradually add in the granulated sugar and whip until light and fluffy.
4. Add in eggs and vanilla to the sugar mixture.
5. In a separate bowl combine dry ingredients: flour, salt, baking soda, and baking powder.
6. Pour 1/3 of the dry ingredients into the sugar mixture and mix to combine.
7. Pour the buttermilk into sugar mixture and combine.
8. Pour another 1/3 of dry.
9. Pour the lemon and pineapple juice in and mix to combine.
10. Pour in the last 1/3 of the dry ingredients.
11. Add the crushed pineapple and stir to incorporate.
12. Divide the batter between the three cake pans. Bake for 22 - 27 minutes or until a toothpick inserted comes out clean.
13. Allow to cool slightly before turning out on a cooling rack to cool completely before assembly.
For the Soak:
1/2 c pineapple soda *I used Fanta*
1/2 c pineapple juice
Juice of that other 1/2 a lemon
1. Combine all of the ingredients in a small saucepan. Bring to a boil and reduce it by half.
For the Buttercream:
4 sticks unsalted butter, room temp
5 1/2 (ish) c powdered sugar, sifted
Pinch of salt
1 tsp vanilla
1 tbsp pineapple juice
1. Start by browning 2 sticks of the butter. *You will want to do this a bit in advance so that it can come back up to room temp before making the buttercream. Really it's easiest if you do this the day before.* Put 2 sticks of butter into a medium saucepan on medium heat. Bring to a boil and stir constantly. At first it will look really foamy, but then it will calm down a bit so that you can see it start to change color. Pull off the heat when it gets to an amber color- this took me about 5 minutes. Make sure you get all those brown bits! Those are the best. Allow to cool before using. Here are two videos from the first time that I browned butter. I think they help if you're browning butter for the first time and are freaking out a bit.
2. Combine the cooled (hopefully back to room temperature) browned butter with the other 2 sticks of butter in a stand mixer fixed with paddle attachment. Stir to combine.
3. Slowly add in powdered sugar, incorporating after each addition.
4. Add pinch of salt, vanilla, and pineapple juice and incorporate. Scrape down the sides, and allow to mix for a minute or so to incorporate some air. Then it's ready to use!
Assembly:
1. Put a dollop of buttercream on a cake stand and add first layer of cake.
2. With a pastry brush, brush the cake with the pineapple soak.
3. Put a layer of buttercream on top.
4. Rinse and repeat with the other two layers. Cover the cake completely once done.
5. Pour yourself a cup of coffee or a rum drink and enjoy yourself! You've earned it!
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla
1 c buttermilk
7 oz by weight of crushed pineapple *you're going to buy a 20 oz can of crushed pineapple drain it and save the juice!*
Juice of 1/2 a lemon *we will use the other half later*
1/2 c *ish* pineapple juice *see, the juice, and you'll use the juice in other places as well* **What I did was put the juice of half a lemon in a measuring cup, and then filled up the rest of the way to a half cup with pineapple juice
1. Preheat oven to 350F and prepare three 8-inch round cake pans with goop.
2. Combine vegetable oil and butter in the bowl of stand mixer fitted with paddle attachment.
3. Gradually add in the granulated sugar and whip until light and fluffy.
4. Add in eggs and vanilla to the sugar mixture.
5. In a separate bowl combine dry ingredients: flour, salt, baking soda, and baking powder.
6. Pour 1/3 of the dry ingredients into the sugar mixture and mix to combine.
7. Pour the buttermilk into sugar mixture and combine.
8. Pour another 1/3 of dry.
9. Pour the lemon and pineapple juice in and mix to combine.
10. Pour in the last 1/3 of the dry ingredients.
11. Add the crushed pineapple and stir to incorporate.
12. Divide the batter between the three cake pans. Bake for 22 - 27 minutes or until a toothpick inserted comes out clean.
13. Allow to cool slightly before turning out on a cooling rack to cool completely before assembly.
For the Soak:
1/2 c pineapple soda *I used Fanta*
1/2 c pineapple juice
Juice of that other 1/2 a lemon
1. Combine all of the ingredients in a small saucepan. Bring to a boil and reduce it by half.
4 sticks unsalted butter, room temp
5 1/2 (ish) c powdered sugar, sifted
Pinch of salt
1 tsp vanilla
1 tbsp pineapple juice
1. Start by browning 2 sticks of the butter. *You will want to do this a bit in advance so that it can come back up to room temp before making the buttercream. Really it's easiest if you do this the day before.* Put 2 sticks of butter into a medium saucepan on medium heat. Bring to a boil and stir constantly. At first it will look really foamy, but then it will calm down a bit so that you can see it start to change color. Pull off the heat when it gets to an amber color- this took me about 5 minutes. Make sure you get all those brown bits! Those are the best. Allow to cool before using. Here are two videos from the first time that I browned butter. I think they help if you're browning butter for the first time and are freaking out a bit.
2. Combine the cooled (hopefully back to room temperature) browned butter with the other 2 sticks of butter in a stand mixer fixed with paddle attachment. Stir to combine.
4. Add pinch of salt, vanilla, and pineapple juice and incorporate. Scrape down the sides, and allow to mix for a minute or so to incorporate some air. Then it's ready to use!
Assembly:
1. Put a dollop of buttercream on a cake stand and add first layer of cake.
2. With a pastry brush, brush the cake with the pineapple soak.
3. Put a layer of buttercream on top.
4. Rinse and repeat with the other two layers. Cover the cake completely once done.
5. Pour yourself a cup of coffee or a rum drink and enjoy yourself! You've earned it!
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