Monday, December 1, 2008

Homemade Butter Cake with Pineapple Filling and Buttercream Cream Cheese Frosting

A basic scratch butter cake recipe that produces a light, fluffy and moist cake.
A basic scratch butter cake recipe that produces a light, fluffy and moist cake.

Homemade Butter Cake

I'd be the first to tell you that I'm not much of a cake maker. Just have not made near enough of them to get very good with it I suppose, unlike my Mama who turned out perfect cakes. So, when I decide I want a cake, most often I'll just pull out a 9 x 13 inch pan, whip up some icing and be done with it. But when I went to make this cake, I changed my mind and decided that I wanted to do a layer cake, despite the fact that I have never been very good at layer cakes and never mind that I can't even recall the last time that I actually did make a layer cake.

Course then I decide that if I'm gonna bother with a layer cake I just had to have my Mama's pineapple filling. Mama used to decorate birthday cakes and the occasional wedding cakes for people and she used this pineapple filling a lot. I just loved that filling.

Since I had a block of cream cheese in the fridge, I decided to finish the cake with a cream cheese butter cream frosting. It was already late and I was pretty tired, so I didn't take the time to do a proper crumb coat and I wish I had because I got some of that overflowing pineapple filling in my frosting, and though that didn't bother me so much, it didn't provide for a very pretty picture. Oh who am I kidding? I never bother with a "Proper Crumb Coating," even though I know I should. Still, overall I'd have to say that for my first layer cake in a very long time, it sure was good.

This is a basic scratch recipe that produces a light, fluffy, moist cake with the filling giving a nice, slightly tart bite and well, that frosting is just downright creamy and decadent. While my late night attempt at baking may not have been picture perfect, this cake sure is delicious. I used the lesser amount of powdered sugar but I think I'll increase that to a full pound next time.

Click here for some cake tips before you get started.

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Recipe: Homemade Butter Cake with Pineapple Filling and Buttercream Cream Cheese Frosting

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 35 min | Yield: About 10 to 12 servings

  • 3/4 cup (1-1/2 sticks) of unsalted butter
  • 1-1/2 cups of granulated sugar
  • 3 large eggs
  • 2 teaspoons of pure vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3 cups all purpose flour
  • 1-1/4 cups of whole milk
  • Mama's Pineapple Filling
  • Butter Cream Cheese Frosting

Preheat oven to 350 degrees F. Line two 9-inch round baking pans with parchment paper. Set aside.

Cream together the butter and sugar until light and fluffy. Add eggs, one at a time and continue beating, adding in the vanilla and salt. When well incorporated, add the baking powder, and then the flour and milk a little at a time, alternating the flour and milk and ending with the flour. Turn mixer to a medium high speed and beat about 2 minutes or until thick and creamy. Pour the batter evenly between two 9” cake pans and bake for about 30 to 35 minutes at 350 degrees F or until a toothpick inserted in the middle comes out clean.

Make the filling while cake is baking and set it aside to cool. When the cakes are ready, cool them in the pans on a cooling rack for 10 minutes, then turn out onto the cooling rack and allow to full cool.

Prepare the frosting. Place one cake on the plate and place that on a turntable if you have one. Spread about 1/2 a cup or so of the filling on the bottom layer of the cake, spreading it to within about 1/2 inch from the edge. Carefully place the top layer on and frost the top and sides.

Cook's Notes: I use Land O’ Lakes butter and White Lily flour.

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©Deep South Dish
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Posted by on December 1, 2008
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  1. Preeeeety sure this just turned out FANTASTIC. The smell was outrageously blissful. I also made your pineapple filling which turned out PERFECT.

    1. Thanks so much! I know my Mama must be smiling about right now!!

  2. You mention a "Proper Crumb Coating," what is this? Can you give the recipe for that too? BTW the Pineapple filling is perfect!!! thank you. At first I thought the juice of a whole lemon would be too much but it helps offset the sweetness of the sugar and pineapple. Very nice.

    1. Hi Wendy! A crumb coating is just a thin layer of icing/frosting that you put on the cake, then let it set. That keeps the cake crumbs in that bottom layer and then they don't get into your second layer of icing/frosting. It's the same recipe of icing for both.

  3. So I'm back again this year for this recipe!! I asked my sister what cake she wanted for her birthday and she said "I just can't stop thinking about the one you made last year" ... which was this one. This year I am going to use this as a base recipe, but try some twists... I will add some almond extract and rainbow sprinkles to the batter for a confetti cake, and make a strawberry cream cheese icing!!

    1. Yum, I love it!! P.S. You are a SWEET sister too! :)

  4. Mary your butter cake recipe sounds great. Would like to know if I can add pineapple extract instead of vanilla?

  5. Hi Mary. I really want to make cakes that look like the picture above. However I'm scared of mixing the batter on medium high for 2 minutes after adding flour. I always hear that too much beating of flour cause gluten formation and result in a dense cake. I fold in and I still get a dense cake. So my question is
    Did u really beat your batter for that long and at that speed after adding the flour?

    1. As I've noted before here, I'm not much of a "baker," I'm more of a cook, but yes, I wrote the recipe the way that I made it. I can't attest to the science of gluten formation so it sounds like you know a whole lot more about baking than me so I would just follow your usual method for mixing cake batter.

    2. Thanks Mary. Even when I fold in my flour I get a heavy cake. Guess I will give your way a try and see how it goes :D

    3. One thing to be sure about is the way that you measure. A lot of folks still do the measuring cup scoop into the canister or bag but along the way I learned that doing that actually compacts the flour and you actually end up using quite a bit more flour than you think! Now I aerate the canister and then spoon into my measuring cup to overflowing and level it off with a flat edge. It really makes a difference.

  6. I made this today, but made it a gluten free dairy free cake. I used a combination of millet, potato starch and sweet white rice flour (40:30:30), 1 tsp of psyllium husk as a binder, full fat coconut milk and earth balance buttery sticks. It is fantastic. I made the pineapple filling too since my Aunt used to make me a yellow cake, pineapple filling, pudding cake for my birthday every year.

    Thanks for the great memory!

    1. You're welcome Tracy and thanks so much for sharing your GF adaptations!

  7. I added 1/4 c brown sugar to the pineapple filling and also used lime juice in the filling and icing. In the future I will probably incorporate coconut into the icing as well. Delicious recipe!


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