Pineapple Cake (Butterfly Cake) Recipe

If you are craving a dessert that feels like a celebration every time you take a bite, then this Pineapple Cake (Butterfly Cake) will steal your heart instantly. This cake is a beautiful harmony of soft, airy sponge layered with luscious whipped cream and fresh pineapple goodness. Known widely across Europe and the Indian subcontinent, the Pineapple Cake (Butterfly Cake) offers a delightful textural balance, where each forkful melts with freshness, fluffiness, and a subtle tropical zing. Whether you’re hosting a special gathering or simply want an indulgent treat, this showstopper will impress everyone with its elegant butterfly design and irresistibly creamy layers.

Ingredients You’ll Need

The charm of this Pineapple Cake (Butterfly Cake) lies in its simplicity—the ingredients are straightforward but each one is crucial in creating that perfect balance of flavor, texture, and color. From eggs that provide the sponge’s lift to the juicy pineapple that brightens every layer, these components come together beautifully.

• 4 large eggs (room temperature): Essential for a light and airy sponge that holds structure well.
• ¼ cup hot water: Helps activate the eggs for maximum fluffiness when whisked.
• ¾ cup sugar: Sweetens the sponge while ensuring moistness.
• 2 teaspoons vanilla extract or vanilla sugar: Adds a warm, fragrant backbone to the cake.
• 1 cup all-purpose flour: Provides the body and tender crumb for the sponge.
• ¼ cup cornstarch: Keeps the sponge soft by reducing gluten formation.
• 1 teaspoon baking powder: Gives the cake an extra lift and light texture.
• 2 tablespoons neutral oil (optional): Adds moistness and keeps the sponge tender longer.
• 3 cups heavy whipping cream (chilled): The creamy canvas that transforms this cake into a dreamy delight.
• ¼ cup powdered sugar (sifted): Sweetens the whipped cream without graininess.
• 3 teaspoons vanilla extract: Enhances the whipped cream’s smooth, delicate flavor.
• 8 oz crushed pineapple (well-drained): Infuses the filling with juicy tropical freshness.
• 20 oz canned pineapple slices: Used for piping and decoration, creating the cake’s signature butterfly wings.
• 4 strawberries: Form the butterfly’s body and add a pop of contrasting color.
• 1 lime: The peel is cut into thin strips to make elegant antennae and add zest.
• 2 tablespoons ground pistachios: Sprinkled for a subtle nutty crunch and beautiful green flecks.
• Fresh mint leaves: Provide a refreshing fragrance and vivid contrast atop the cake.

How to Make Pineapple Cake (Butterfly Cake)

Step 1: Preparing the Perfect Sponge Cake

Start by preheating your oven to a cozy 350°F (175°C) and prepare your 9-inch springform pan by greasing the bottom and lining it with parchment paper. The sides should remain ungreased to help the cake climb and rise beautifully. Next, break those eggs into a bowl, add the hot water, and whip them at high speed until they’re foam-like and lightened with good volume. Gradually add sugar and vanilla while continuing to beat, and watch as the mixture transforms into a thick, luscious ribbon stage batter — this is your magic moment signaling aeration.

Carefully sift together flour, cornstarch, and baking powder and fold them gently in three batches into your egg mixture. Add oil last if you want an extra moist bite. Pour the batter into your pan and swirl a skewer to release any trapped air bubbles before baking for 25-30 minutes. Once golden and springy to the touch, cool the cake first in the pan briefly then inverted on a rack to set perfectly. Using a long serrated knife, slice the cake horizontally into three neat layers, ready to carry the luscious pineapple cream filling.

Step 2: Crafting the Dreamy Whipped Cream Filling

Chill your bowl and whisk for 15 minutes to achieve the fluffiest whipped cream possible. Beat the chilled heavy cream to soft peaks, then add powdered sugar and vanilla extract, gradually whipping to stiff peaks that hold firm but remain silky. This whipped cream acts as the sumptuous base for your pineapple filling and the pristine outer frosting. Refrigerate it until assembly to keep everything fresh and stable.

Step 3: Preparing the Pineapple Filling

Drain the crushed pineapple well, pressing out excess juice but reserving it for later. Fold about 3 cups of the whipped cream into the crushed pineapple gently to spread sweetness and tropical flavors evenly throughout the cake layers. For an optional extra burst of fruitiness, the pineapple slices can be puréed or their juice spooned over cake layers during assembly to keep things moist and bursting with flavor.

Step 4: Assembling the Pineapple Cake (Butterfly Cake)

Begin assembly by placing the sturdiest cake layer on your cake stand. Brush it generously with pineapple juice or purée to lock in moisture. Spoon half the pineapple cream mixture evenly over this layer, smoothing it out with an offset spatula for an even spread. Add the second cake layer and repeat the process, finishing with the top cake layer. Frost the entire cake with the remaining whipped cream, first coating a crumb coat and chilling if you desire, then applying a smooth final layer that’s as pristine as fresh snow.

Step 5: Decorating the Butterfly Cake

This is the moment your Pineapple Cake (Butterfly Cake) truly comes to life. Carefully quarter the drained pineapple slices, then notch the rounded edges to resemble delicate butterfly wings. Use halved and sliced strawberries for the butterfly bodies, and the thin strips of lime peel become whimsical antennae. Arrange these artfully on the frosted cake along with the ground pistachios and fresh mint leaves for a natural, garden-fresh vibe. Refrigerate overnight to allow the flavors to meld, giving you a stunning, refreshing dessert ready for any occasion.

How to Serve Pineapple Cake (Butterfly Cake)

Garnishes

Fresh mint leaves and crushed pistachios not only add a beautiful burst of green but also lend refreshing earthy notes that perfectly complement the pineapple’s sweet tang. The intricate butterfly design created from pineapple, strawberry, and lime peel strips makes each slice a visual treat and heightens that joyful “wow” factor upon serving.

Side Dishes

This light and fruity cake pairs wonderfully with a cup of freshly brewed black tea or a vibrant passionfruit juice. For those who love pairing desserts with softness, a dollop of extra whipped cream or a scoop of vanilla bean ice cream can create an indulgent dessert experience that balances cool creaminess with pineapple’s brightness.

Creative Ways to Present

Try serving individual slices atop delicate dessert plates with a sprig of mint and a few pineapple or strawberry pieces on the side to echo the cake’s flavors. For parties, you can even assemble mini butterfly cakes in clear cups for a modern, mess-free twist sure to impress your guests visually and palate-wise.

Make Ahead and Storage

Storing Leftovers

Your Pineapple Cake (Butterfly Cake) will stay fresh and luscious when stored in the refrigerator, tightly covered, for up to 3 to 4 days. The cream keeps the cake moist and flavorful, so it truly shines even after a couple of days.

Freezing

If you want to freeze leftover portions, wrap each slice carefully in plastic wrap and place them in an airtight container or freezer bag. Frozen pineapple cake can keep well for about a month, but due to the moist cream and fruit, the best texture is enjoyed fresh or thawed overnight in the fridge before serving.

Reheating

Since this is a cream-filled cake, reheating isn’t recommended. Instead, let slices come to room temperature for 15 to 20 minutes before serving — this will ensure the cream softens slightly and the cake is at its most flavorful.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple can add even more vibrant flavor, but make sure to drain it well or lightly macerate to avoid excess moisture that might make the cake soggy.

What if I don’t have cornstarch?

You can substitute with an equal amount of extra flour, but the cake’s texture might be a little denser. Cornstarch helps keep the sponge tender and soft.

Is there a dairy-free alternative for the whipped cream?

Yes! Coconut cream whipped with a touch of vanilla and powdered sugar can mimic the fluffy texture and bring a delightful tropical note to complement the pineapple.

Can I make this cake vegan?

With some ingredient swaps like flax eggs, plant-based cream, and vegan butter alternatives, you can create a vegan version, though the texture and flavor will differ slightly from the classic.

What is the best way to slice the cake without it crumbling?

Use a long serrated knife, preferably warmed slightly in hot water and wiped dry between cuts, and slice gently with a steady sawing motion to keep the layers intact and neat.

Final Thoughts

Making this Pineapple Cake (Butterfly Cake) is not just baking; it’s a joyful celebration of fresh flavors, delicate textures, and beautiful presentation. Every step feels rewarding, from whipping the fluffy sponge to arranging the striking butterfly decorations. I wholeheartedly encourage you to try this recipe—it’s perfect for impressing loved ones or simply treating yourself to a slice of tropical heaven. Once you experience the perfect balance of tender cake, creamy filling, and tantalizing pineapple, this will quickly become one of your all-time favorites!