Pineapple Cake (Butterfly Cake)
Serves 16
60 mins prep
30 mins cook
120 mins Cooling Time
90 mins total
A dreamy pineapple cake layered with whipped cream and fruit. Soft airy sponge meets creamy pineapple filling in this beautiful Butterfly Cake. Popular across Europe and the Indian subcontinent, this version uses a classic whipped cream frosting, with an optional lightened-up twist using Greek yogurt.
Easy Sponge Cake
Whipped Cream Frosting
Filling & Decoration
Step 1: Make the Sponge Cake
Prep: Preheat oven to 350°F (175°C). Grease the bottom of a 9-inch springform pan and line it with parchment paper. Do not grease the sides.
Whip the eggs: Crack eggs into a mixing bowl and add hot water. Using the whisk attachment, beat at high speed for [timer minutes=1]1 minute[/timer] until foamy. Gradually add sugar and vanilla. Continue whisking at full speed for [timer minutes=8]8–12 minutes[/timer] until pale, thick, and at ribbon stage. (Tip: When batter falls in an “S” shape and holds for a few seconds, it’s ready.)
Fold in dry ingredients: Sift together the flour, cornstarch, and baking powder. Fold into the egg mixture in 3 additions, scraping the bowl bottom to avoid any dry spots. If using, fold in oil at the end. Make sure the batter is evenly combined, but do not overmix.
Bake: Pour the batter into the prepared pan. Swirl a wooden skewer through the batter to release air bubbles, then tap the pan twice on the counter. Bake for [timer minutes=25]25–30 minutes[/timer] or until the top springs back when lightly pressed.
Cool: Let cool for [timer minutes=5]5 minutes[/timer], run a spatula around the edges to loosen, and invert onto a wire rack. Remove the parchment and let cool completely. Tip: If frosting the cake the next day, then leave the parchment paper on.
Slice the Cake Layers: Using a long serrated knife, slice the cake horizontally into three even layers. For even thickness, first mark the layers by running a small sharp knife around the edges before slicing. To prevent breakage, carefully slide each layer onto parchment paper or use a cake lifter.
Step 2: Prepare the Whipped Cream
Soft Peaks: Chill the mixing bowl and whisk in the freezer for [timer minutes=15]15 minute[/timer]s. Add chilled cream and whip to soft peaks.
Stiff Peaks: Add powdered sugar and vanilla. Whip on low speed for [timer minutes=1]1 minute[/timer], then gradually increase speed and beat until stiff peaks form. Stop before the cream becomes grainy or turns into butter.
Refrigerate until ready to use. (Best made just before assembly.)
Step 3: Pineapple the Pineapple Filling
Drain and squeeze the crushed pineapple well. Reserve the juice.
Mix 3 cups of whipped cream with the crushed pineapple for the filling. Reserve the remaining cream for frosting.
Drain half the pineapple slices and squeeze out the juices. Purée them for extra fruit flavor (optional, or use the juice).
Step 4: Assemble the Cake
Place strips of parchment around the edges of the cake stand for a clean finish. Use a sturdy cake lifter to transfer the layers without tearing.
Choose the best-looking layer for the top, the sturdiest for the base, and the least perfect one for the middle.
Layer 1: Position the base layer on the stand. Brush with ½ cup pineapple juice or purée. Using a large spoon or ice cream scoop, dollop half the pineapple cream mixture over the layer. Use an offset spatula to gently and evenly spread it.
Layer 2: Add the second cake layer. Repeat with juice/puree and the remaining pineapple cream.
Top Layer: Top with the final cake layer. Spread the reserved whipped cream over the top and sides. Use an offset spatula to smooth the frosting. (Tip: Dip the spatula in water to clean between uses. Do a crumb coat first, chill, then apply a final smooth layer.)
Step 5: Decorate (Butterfly Cake Design)
Wings: Drain and pat dry the pineapple slices. Quarter each slice. Cut small notches into the rounded edge to create butterfly “wings.”
Body: Trim the green tops from the strawberries, then cut them in half. Slice each half into approximately three long strips to form the butterfly bodies.
Antennae: Using a sharp paring knife, shave thick, wide strips of lime peel. Cut them into thin, long strips to make the antennae.
Decorate: To decorate, place two quartered pineapple slices on either side of a strawberry strip to form butterfly wings. Add two lime peel strips for antennae.
Scatter mint leaves over the frosting and sprinkle with crushed pistachios. Alternatively, sprinkle the pistachios before placing the butterflies.
Serve: Before serving, carefully remove the parchment strips from under the cake. Refrigerate the cake overnight for best flavor and texture — this allows the juices and cream to meld beautifully.