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Chilean Pineapple Cake – Pilar’s Chilean Food & Garden


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Chilean Pineapple CakeThis Chilean Pineapple Cake brings back many memories because it is my cousin’s favorite cake, and he asks for it every year. It was perfect because his birthday is mid-summer, and this cake is fresh and quick to bake.

Chilean pineapple cake, or “Torta de Piña,” is a delightful dessert in Chile. It’s a sweet and moist cake that features a tropical twist with the addition of pineapple slices and coconut.

The Chilean pineapple cake typically includes 3-4 layers of a light, moist vanilla cake filled with sweetened whipped cream and pineapple slices.
Torta de piña is a classic children’s birthday cake because of its simple and mildly flavored. Also very popular for summer birthdays.
Chilean Pineapple Cake

Some of my friends always enjoyed this traditional cake and still request it yearly for their parties. Celebrating birthdays in Chile is a special occasion filled with traditions and food.

Like many cultures, celebrating a birthday in Chile often involves gathering with close family and friends. It’s a time for loved ones to come together and celebrate the person’s life.

The birthday cake is an essential part of the celebration. The cake is typically decorated with candles, and the number of candles corresponds to the person’s age. In recent years, themed and customized cakes have become more popular.

Chilean Pineapple Cake

Like in many other Spanish-speaking countries, the traditional birthday song in Chile is “Cumpleaños Feliz.” The birthday person makes a wish and blows out the candles as everyone sings.

Torta de Piña is still made at home in Chile but is also easily found in bakeries. Its combination of sweet, fruity flavors and moist cake makes it a favorite among those with a sweet tooth.

You may also like the recipe: Chilean Mil Hojas Cake.

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Torta de Piña

Chilean Pineapple Cake


  • Total Time:
    3 hours

  • Yield:
    16

Ingredients


Units

For the vanilla sponge cake,

For the filling,

Instructions

For the vanilla sponge cake,

Preheat the oven to 180C or 350F.
Prepare 3 round cake pans 9″, cover the bottom with parchment paper.
Sift the flour, potato starch or cornstarch, baking powder, and salt together and set aside.
In a large bowl, beat the butter until creamy. Add the sugar and beat for 3-5 minutes. It should be creamy.
Butter and sugar batten
Add the eggs one by one, beating until incorporated.
Eggs and butter
Add 1/3 of the sifted flour mixture (you can eyeball it), beat a little, add half of the milk, beat. Add another 1/3 of the flour mixture, beat the rest of the milk with the vanilla. Finally, the rest of the flour mix well but without overbeating. Beat at medium-high speed for 20 seconds.
Batter for cake
Distribute the mixture into the prepared pans; I weigh them to be sure they are the same. Spread with a spatula and bake 25-28 minutes until they are golden brown, and when you bury a stick, come out dry.
Raw cake batter
Allow cooling on a rack in the pans for half an hour. Then, release the edges with a knife and unmold, remove the parchment paper, wrap in cooking plastic and refrigerate for up to 5 days. This helps to make it easier to cut them. They can also freeze for up to 2 months.
Baked cake

For the filling,

Strain the pineapple and save the juice. Chop the pineapples with a knife so they are smaller.
In a large bowl, beat the cream when it thickens, add the sugar and continue beating until it holds stiff peaks.
Filling for pineapple cake

To assemble the cake,

Reserve the most beautiful and even sponge cake for the top layer.
On the tray where they will assemble the cake, put the first layer of sponge cake, soak with 1/3 of the pineapple juice reserved. Spread a layer of whipped cream, place 1/2 of the pineapple, continue with another layer of cake, repeat, finish with a layer of sponge cake, soak in the juice. Cover with the remaining cream all around.
Cream and pineapple on a cake filled cake
Decorate, cover the side of the cake with coconut flakes—the center on top with chocolate.
Covered with cream ready pineapple cake Chilean Pineapple Cake

Notes

Recipe for the sponge adapted from “Cake love” by Warren Brown.

  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 1 hours
  • Category: Cakes
  • Method: Oven-baked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 418
  • Sugar: 25.9 g
  • Sodium: 185.1 mg
  • Fat: 28.2 g
  • Saturated Fat: 17.5 g
  • Carbohydrates: 39.8 g
  • Fiber: 0.8 g
  • Protein: 4.9 g
  • Cholesterol: 121.3 mg

Keywords: Chilean Pineapple Cake

Chilean Pineapple Cake Torta de Piña


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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