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Delicious Pineapple Mousse Cake Recipe

Pineapple Mousse Cake

A delightful tropical treat that captures the sweet taste of summer, perfect for picnics and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour The base of our fluffy cake.
  • 1 tsp baking powder Helps the cake rise beautifully.
  • 1/2 tsp salt Enhances the sweetness of the cake.
  • 1/4 cup unsalted butter softened, adds richness and moisture.
  • 1/2 cup granulated sugar Sweetens the cake perfectly.
  • 2 large eggs Binds everything together and adds structure.
  • 1/2 tsp vanilla extract A hint of flavor that complements the pineapple.
  • 1/4 cup milk Keeps the cake tender and moist.
For the Mousse
  • 1 cup heavy cream Essential for making the light and airy mousse.
  • 1/2 cup powdered sugar Sweetens the mousse without being too heavy.
  • 1 cup crushed pineapple drained, the star ingredient for that tropical flavor.
  • 1 tsp gelatin Helps the mousse set perfectly.
  • 2 tbsp cold water To dissolve the gelatin.
  • 1 tsp vanilla extract Adds a lovely aroma to the mousse.
For Garnishing
  • Fresh pineapple slices
  • Whipped cream (optional)

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
  2. Step 2: In a bowl, combine the flour, baking powder, and salt. Set this mixture aside for now.
  3. Step 3: In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until everything is smooth.
  6. Step 6: Pour the batter into your prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Step 7: Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Step 8: For the mousse, dissolve the gelatin in cold water and let it sit for 5 minutes. Gently heat until melted.
  9. Step 9: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
  10. Step 10: Fold in the crushed pineapple and melted gelatin, followed by the vanilla extract.
  11. Step 11: Once your cake is completely cooled, slice it in half horizontally. Place one layer on a serving plate and spread half of the pineapple mousse over it.
  12. Step 12: Top with the second layer and spread the remaining mousse on top. Chill the cake in the refrigerator for at least 2 hours before serving.
  13. Step 13: Garnish with fresh pineapple slices and whipped cream, if desired. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Wrap individual slices in plastic wrap for freezing.