PINEAPPLE CAKE WITH CREAMY FILLING & CHANTININHO FROSTING 😍
If you’re looking for the ultimate crowd-pleasing dessert, this is it! The sponge is super fluffy, the creamy pineapple filling is to die for, and the chantininho (sweetened milk whipped frosting) takes it to the next level.
Perfect for birthdays, family gatherings, or even starting a sweet side hustle! 👩🍳💰
📝 INGREDIENTS
🍰 For the Fluffy Sponge:
* 3 eggs
* 1 cup sugar
* ½ cup oil
* 1 cup milk (room temp or slightly warm)
* 2 tsp pineapple-flavored gelatin powder (secret ingredient!) 🍍
* 2 cups sifted wheat flour
* 1 pinch of salt
* 1 tbsp baking powder
🍍 For the Cooked Pineapple:
* 1 large pineapple, chopped
* 150 g sugar
* 500 ml water
🟡 For the Creamy Filling:
* 1 can/carton condensed milk (395 g)
* 2 cartons heavy cream / table cream (200 g each)
* 2 egg yolks (sifted)
* 2 heaping tbsp cornstarch
* Whole milk (measure 1 full condensed milk container)
🥣 For the Cake Syrup:
* 300 ml liquid (mix the reserved pineapple cooking syrup with filtered water)
☁️ For the Chantininho Frosting:
* 400 ml heavy whipping cream mix (very well-chilled!)
* 4 tbsp powdered milk
* 3 tbsp condensed milk
👩🍳 STEP-BY-STEP INSTRUCTIONS
1️⃣ Bake the Cake:
Beat eggs and sugar until light and fluffy. Add oil, milk, and pineapple gelatin, mixing well. Fold in the sifted flour and salt until smooth, then gently mix in the baking powder. Pour into a greased 22 cm (9-inch) round pan and bake at 180°C (350°F) for 35–40 minutes. Let cool.
2️⃣ Cook the Pineapple:
Combine chopped pineapple, sugar, and water in a saucepan over medium heat. Simmer for ~40 minutes until tender. Strain, reserving both the fruit pieces and syrup separately to cool.
3️⃣ Make the Cream:
In a pan, dissolve cornstarch in milk, then stir in condensed milk, sifted yolks, and heavy cream. Cook over medium heat, stirring constantly until thick and smooth. Cover with plastic wrap directly on the surface and let cool completely!
4️⃣ Whip the Chantininho:
Beat cold whipping cream in a stand mixer until it starts to thicken. Add powdered milk and condensed milk, then beat until firm and piping-ready! 🧁
5️⃣ Layer & Chill:
Slice the sponge into 2 or 3 layers. In your pan (lined with plastic wrap), place the first layer, soak with syrup, spread the cream filling, and top with cooked pineapple. Repeat layers and finish with cake on top. Refrigerate for at least 4 hours to set firmly.
6️⃣ Decorate & Serve:
Unmold the chilled cake, cover with Chantininho, decorate with piped rosettes and reserved pineapple chunks. Keep refrigerated!
PRO TIP
> For the moistest cake: Be generous with the syrup, but don't over-soak! Always ensure the pineapple and cream are 100% cool before assembling so your cake stays structured and firm.
📍 Yields: 12 to 15 delicious slices!
(Standard cup measurement: 240 ml)
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