I am back with another cloud cake recipe! This time, I will share my pineapple cloud cake, which is SUPER DELICIOUS!
It's INCREDIBLY soft, fluffy and topped with creamy frosting and crushed pineapple. Perfect as a snack or dessert.
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
- Single Layer Chocolate Cake
- Raspberry Sponge Cake
- Lemon Victoria Sponge Cake
- Cherry Cake Recipe
- Moist Orange Cake
- Hazelnut Cake Recipe
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Recipe
Pineapple Cloud Cake
Equipment
- Muffin tin
- Mixing bowl
- Measuring spoons
- Measuring cups
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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