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Torta de Piña

Chilean Pineapple Cake

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A delicious summer cake.

  • Total Time: 3 hours
  • Yield: 16



For the vanilla sponge cake,

  • 170 grams of butter at room temperature
  • 1 1/2 cup of granulated sugar
  • 4 eggs at room temperature
  • 200 grams of all-purpose flour
  • 60 grams of potato starch or cornstarch
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla

For the filling,

  • 1 large can of pineapples in cubes
  • 3 cups of very cold heavy whipping cream
  • 3 tablespoons of granulated sugar
  • chocolate sprinkles to decorate
  • roasted coconut flakes to decorate


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


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


  • 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