I am back with another cloud cake recipe! This time, I will share my pineapple cloud cake, which is SUPER DELICIOUS!
I used to have this cake at Starbucks, and I thought, why not make it at home? It's INCREDIBLY soft, fluffy and topped with creamy frosting and crushed pineapple.
Pineapple Cloud Cake
What really makes cloud cakes different from other cakes is that they are sooo light and soft.
To achieve this result, I highly recommend sifting the flour along with the other ingredients and whipping the eggs and sugar until light and fluffy. By following these steps, I assure you that your cake will have a wonderfully soft and fluffy texture.
The result? An absolutely amazing cake! I am obsessed with its fluffy texture and delightful pineapple flavor.
You'll Need
This is an overview of all the ingredients I used to make this incredibly easy cake. The quantities are in the recipe card.
For the dry ingredients: I used all-purpose flour, baking soda, baking powder and salt.
For the wet ingredients: I used eggs (room temperature), vanilla extract, sunflower oil and canned crushed pineapple.
Frosting: Heavy whipping cream, vanilla extract and powdered sugar.
Topping: I added more crushed pineapple!
How To Make It
One: Preheat the oven to 180 C / 350 F and line a 12-cup muffin tin with a muffin liner or grease them with oil.
Two: In a large bowl, sift flour, baking soda, baking powder and salt.
Three: In another bowl, mix eggs, vanilla extract and sugar until light and fluffy. Mix in oil until combined.
Four: Now, mix the dry ingredients with the wet ingredients until incorporated.
Five: Fold in the crushed pineapple.
Six: Scoop the batter into the muffin tin using a cookie scoop (the batter will fill 9 large cups of the muffin tin). Bake in the oven for 20-23 minutes. Let them cool completely.
Tip: Fill the muffin tin cups about three-quarters full to leave room for the batter to rise.
Seven: To make the frosting, combine heavy cream, vanilla extract, and powdered sugar in a bowl and whip until stiff peaks form.
Eight: Spread a teaspoon of the frosting on top of each muffin, then sprinkle the crushed pineapple on top and serve.
More Cake Recipes
- Pandan Cake
- Jam and Coconut Cake
- Naked Chocolate Cake Recipe
- Quick Microwave Chocolate Cake
- Raspberry Sponge Cake
- Lemon Victoria Sponge Cake
- Cherry Cake Recipe
- Orange Cake
- Hazelnut Cake Recipe
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Recipe
Pineapple Cloud Cake (Starbucks)
Equipment
- Muffin tin
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 3 eggs , room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup sunflower oil
- 1 cup crushed pineapple , canned
Frosting
- 300 mll heavy whipping cream , cold
- ½ teaspoon vanilla extract
- 2 tablespoon powdered sugar
- ¼ cup crushed pineapple , topping
Instructions
- Preheat the oven to 180 C / 350 F and line a 12-cup muffin tin with a muffin liner or grease them with oil.
- In a large bowl, sift flour, baking soda, baking powder and salt.
- In another bowl, mix eggs, vanilla extract and sugar until light and fluffy. Mix in oil until combined.
- Now, mix the dry ingredients with the wet ingredients until incorporated.
- Fold in the crushed pineapple.
- Scoop the batter into the muffin tin using a cookie scoop (the batter will fill 9 large cups of the muffin tin). Bake in the oven for 20-23 minutes. Let them cool completely.
- To make the frosting, combine heavy cream, vanilla extract, and powdered sugar in a bowl and whip until stiff peaks form.
- Spread a teaspoon of the frosting on top of each muffin, then sprinkle the crushed pineapple on top and serve.
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