Pineapple Cake (Butterfly Cake)

Soft sponge, fluffy whipped cream, and tropical pineapple come together in this dreamy Pineapple Butterfly Cake. Light, festive, and visually stunning, it's popular across Europe and the Indian subcontinent, perfect for birthdays and special occasions. Alongside the classic fresh cream version, I also share a lighter, yogurt-based variation.

Why You'll Love This Pineapple Cake

• Light and creamy: Airy sponge layers and fluffy whipped cream make it feel indulgent without being heavy.
• Bright tropical flavor: Juicy crushed pineapple and purée soak the layers and balance the richness.
• Eye-catching design: Unique pineapple butterfly decoration makes it a showstopper.
• Customizable: Includes a healthier Greek yogurt version and options for dietary needs.

Fresh Cream Pineapple Cake

Pineapple cake with whipped cream frosting is a much-loved dessert around the world. I first learned to make it with my German mother-in-law. 

German cuisine has a variety of fresh cream based cakes and this happens to be one of my favorites. I also used this idea in my viral Mango Cake with Whipped Cream, and the results were a big hit.

Over the years, I've made it many times in different forms:

• A traditional layered cake
• A wedding cake
• Individual pineapple cupcakes
• And a lighter option using greek yogurt

Key Prep Notes

• Eggs: Room temperature eggs whip better and yield more volume. Egg size matters, so adjust water accordingly.
• Vanilla: A light-colored vanilla extract or vanilla sugar is better to keep the whipped cream frosting white.
• Corn Starch: This is the secret for a lighter sponge with a delicate crumb.
• Using hot water: Work with it quickly. Start whipping the eggs immediately after adding hot water to maximize volume of the sponge.
• Neutral Oil: Keeps the cake moist without changing the sponge structure. Use odorless oil like avocado oil.

• Pineapple: Use canned pineapple in juice, not syrup. Fresh pineapple contains bromelain, an enzyme that can cause whipped cream to break down and separate. 
• Cream: Use heavy whipping cream (36% fat or more) for structure and stability. You may try coconut cream for a dairy-free version. 
• Mint Leaves: These add a lovely garden-like touch to the pineapple butterfly design, but it can subtly infuse the frosting with minty flavor over time. To avoid this and prevent wilting, decorate with mint leaves just before serving. Don't leave them on the cake overnight. For a more dessert-friendly aroma, try lemon mint (lemon balm) or chocolate mint.
• Greek Yogurt (for lighter version): Choose greek yogurt that is not too tart, as that may not pair too well with the flavors of this cake.

Step-by-Step Overview

A quick visual guide - the full printable recipe is at the end of this post.

• Whip the Eggs: Beat eggs with hot water, then add sugar and vanilla. Whip until pale and fluffy.

• Fold in Dry Ingredients: Add sifted flour, cornstarch, and baking powder. Add oil if using.
• Bake the Sponge: Pour into a lined pan. Tap to release air bubbles. Bake until golden and springy.

• Slice into Layers: Cool, then slice horizontally into 3 even layers.

• Whip the Cream: Beat cream, powdered sugar, and vanilla until stiff peaks form.
• Make the Filling: Mix crushed pineapple with cream. Purée pineapple slices.

• Assemble: Brush cake layers with juice or puree. Spread pineapple cream between each.

• Frost the Cake: Cover top and sides with remaining whipped cream.
• Decorate: Make butterflies using pineapple (wings), strawberry (body), and lime peel (antennae). Scatter crushed pistachios and mint leaves.

• Chill & Serve: Refrigerate overnight for best texture and flavor.

Top Tips

• Drain the Pineapple Well: Be sure to squeeze out as much juice as possible from the crushed pineapple. This helps prevent the cake from becoming soggy later.
• Sponge Stability: Bake the sponge a day in advance for easier slicing. Keep the parchment paper at the base and wrap it well to prevent drying out.
• Decorate Just Before Serving: If using fresh mint or fresh pineapple, add them just before serving to avoid wilting, flavor transfer or cream breakdown.
• Stabilizing the Cream: I didn't use a stabilizer, and the cake stayed perfect for 3-4 days in the fridge. If you'd like extra stability, you can fold in mascarpone or cream cheese (up to ⅓ of the cream volume), or use Dr. Oetker's whipped cream stabilizer.
• To Thicken Fruit Purée: If you'd like a thicker purée, gently warm 1 cup in a heatproof bowl set over a saucepan of simmering water. Sprinkle in ½ teaspoon of gelatin granules and stir until dissolved. Let it cool before using.

Troubleshooting Common Issues

• Dense sponge - Not reaching ribbon stage, over-mixing, or incorrect measurements
• Whipped cream collapse - Over-whipping, not chilling properly
• Decoration fails - Fruit pieces slipping off the cake if cream isn't firm
• Cake crumb too dry - Over-baking or inaccurate measuring
• Flavor too bland or too sweet - if pineapple isn't flavorful or sugar proportions are not right

Can I Use Fresh Pineapple Instead of Canned?

• Yes, but only if you cook it first when adding to cream or gelatin. Fresh pineapple contains bromelain, an enzyme that breaks down proteins and it can cause whipped cream to collapse or gelatin not to set.
• How to use it in fillings: Lightly cook (sauté, roast, or poach) the pineapple to deactivate bromelain. Cool before mixing into cream.
• How to use it as decoration: Use raw for maximum flavor and nutrients Just add it right before serving to avoid breaking down the cream.

How to Freeze the Cake

• Freezing with whipped cream: Chill the fully assembled cake first. Then wrap tightly in plastic wrap and next with aluminum foil. Freeze up to 1-2 weeks. Thaw overnight in the fridge, still wrapped. Note: Whipped cream may lose some volume or smoothness after thawing.
• Freezing just the sponge layers: Wrap cooled sponge layers well and freeze for up to 2 months. Thaw at room temperature, still wrapped, before assembling.

More German Cake Recipes

• Lemon Poppy Seed Cake (Mohnkuchen)
• German Apple Cake (Apfelkuchen)
• Bee Sting Cake (Bienenstich)

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

5 from 4 votes

Pineapple Cake (Butterfly Cake)

A dreamy pineapple cake layered with whipped cream and fruit. Soft airy sponge meets creamy pineapple filling in this beautiful Butterfly Cake. Popular across Europe and the Indian subcontinent, this version uses a classic whipped cream frosting, with an optional lightened-up twist using Greek yogurt.

Prep Time1 hour hr

Cook Time30 minutes mins

Cooling Time2 hours hrs

Total Time1 hour hr 30 minutes mins

1x2x3x

Print SaveSaved!

Course :Dessert

Cuisine :German

Servings: 16 Slices

Calories: 271kcal

Author: Roxana Begum

Ingredients

Easy Sponge Cake

• ▢ 4 large eggs room temperature
• ▢ ¼ cup hot water
• ▢ ¾ cup sugar
• ▢ 2 teaspoons vanilla extract or vanilla sugar
• ▢ 1 cup all-purpose flour
• ▢ ¼ cup cornstarch
• ▢ 1 teaspoon baking powder
• ▢ 2 tablespoons neutral oil optional, improves moisture

Whipped Cream Frosting

• ▢ 3 cups heavy whipping cream chilled; some will be leftover, depending on piping
• ▢ ¼ cup powdered sugar or to taste, sifted
• ▢ 3 teaspoons vanilla extract or vanilla sugar, use light-colored vanilla for white cream

Filling & Decoration

• ▢ 8 oz crushed pineapple canned in juice, drained well (~225 g)
• ▢ 20 oz pineapple slices canned in juice (about 10 slices)
• ▢ 4 strawberries
• ▢ 1 lime
• ▢ 2 tablespoons ground pistachios
• ▢ Fresh mint leaves preferably lemon mint

US Customary - Metric

Equipment

• ▢
  9-inch springform pan
• ▢
  Cake lifter Pineapple Whipped Cream Cake
• ▢
  Long serrated knife
• ▢
  Stand Mixer or hand mixer, with whisk attachment
• ▢
  Offset spatula

Cook ModePrevent your screen from going dark

Instructions

Step 1: Make the Sponge Cake

• Prep: Preheat oven to 350°F (175°C). Grease the bottom of a 9-inch springform pan and line it with parchment paper. Do not grease the sides.
• Whip the eggs: Crack eggs into a mixing bowl and add hot water. Using the whisk attachment, beat at high speed for 1 minute until foamy. Gradually add sugar and vanilla. Continue whisking at full speed for 8-12 minutes until pale, thick, and at ribbon stage. (Tip: When batter falls in an "S" shape and holds for a few seconds, it's ready.)
• Fold in dry ingredients: Sift together the flour, cornstarch, and baking powder. Fold into the egg mixture in 3 additions, scraping the bowl bottom to avoid any dry spots. If using, fold in oil at the end. Make sure the batter is evenly combined, but do not overmix.
• Bake: Pour the batter into the prepared pan. Swirl a wooden skewer through the batter to release air bubbles, then tap the pan twice on the counter. Bake for 25-30 minutes or until the top springs back when lightly pressed.
• Cool: Let cool for 5 minutes, run a spatula around the edges to loosen, and invert onto a wire rack. Remove the parchment and let cool completely. Tip: If frosting the cake the next day, then leave the parchment paper on.
• Slice the Cake Layers: Using a long serrated knife, slice the cake horizontally into three even layers. For even thickness, first mark the layers by running a small sharp knife around the edges before slicing. To prevent breakage, carefully slide each layer onto parchment paper or use a cake lifter.

Step 2: Prepare the Whipped Cream

• Soft Peaks: Chill the mixing bowl and whisk in the freezer for 15 minutes. Add chilled cream and whip to soft peaks.
• Stiff Peaks: Add powdered sugar and vanilla. Whip on low speed for 1 minute, then gradually increase speed and beat until stiff peaks form. Stop before the cream becomes grainy or turns into butter.

  Refrigerate until ready to use. (Best made just before assembly.)

Step 3: Pineapple the Pineapple Filling

• Drain and squeeze the crushed pineapple well. Reserve the juice.

  Mix 3 cups of whipped cream with the crushed pineapple for the filling. Reserve the remaining cream for frosting.

  Drain half the pineapple slices and squeeze out the juices. Purée them for extra fruit flavor (optional, or use the juice).

Step 4: Assemble the Cake

• Place strips of parchment around the edges of the cake stand for a clean finish. Use a sturdy cake lifter to transfer the layers without tearing.

  Choose the best-looking layer for the top, the sturdiest for the base, and the least perfect one for the middle.
• Layer 1: Position the base layer on the stand. Brush with ½ cup pineapple juice or purée. Using a large spoon or ice cream scoop, dollop half the pineapple cream mixture over the layer. Use an offset spatula to gently and evenly spread it.
• Layer 2: Add the second cake layer. Repeat with juice/puree and the remaining pineapple cream.
• Top Layer: Top with the final cake layer. Spread the reserved whipped cream over the top and sides. Use an offset spatula to smooth the frosting. (Tip: Dip the spatula in water to clean between uses. Do a crumb coat first, chill, then apply a final smooth layer.)

Step 5: Decorate (Butterfly Cake Design)

• Wings: Drain and pat dry the pineapple slices. Quarter each slice. Cut small notches into the rounded edge to create butterfly "wings."

  Body: Trim the green tops from the strawberries, then cut them in half. Slice each half into approximately three long strips to form the butterfly bodies.

  Antennae: Using a sharp paring knife, shave thick, wide strips of lime peel. Cut them into thin, long strips to make the antennae.
• Decorate: To decorate, place two quartered pineapple slices on either side of a strawberry strip to form butterfly wings. Add two lime peel strips for antennae.

  Scatter mint leaves over the frosting and sprinkle with crushed pistachios. Alternatively, sprinkle the pistachios before placing the butterflies.
• Serve: Before serving, carefully remove the parchment strips from under the cake. Refrigerate the cake overnight for best flavor and texture - this allows the juices and cream to meld beautifully.

Notes

1. Measurement: Always measure ingredients by weight for accuracy. Click "Metric" in the recipe for conversions.
2. Fixing over-whipped cream: Fold in extra liquid cream and whip gently. Separated cream can often be re-whipped.
3. Extra whipped cream: Can be used for touch-ups or piping decorations.
4. Storage: Keeps well in the fridge for 3-4 days.
5. Make ahead: Bake sponge a day ahead. Leave parchment on and cover well to prevent drying out. Decorate the day of or night before serving.
6. Yield: Slices into 12-16 portions.
7. Hot water adjustment: Use less for jumbo eggs, more for small ones. If less water is used, the batter will be too thick and cake will be dry.
8. Optional Healthier Version: Substitute the filling and frosting with 1½ cups heavy cream + 1½ cups full-fat Greek yogurt. Use 3-4 tablespoons honey instead of powdered sugar, adjusting to taste. Under Step 2, whip the cream to stiff peaks. Gently fold in chilled Greek yogurt and honey. Adjust sweetness to preference. Proceed with the rest of the recipe as written.
9. Nutrition facts adjusted for whipped cream and decoration used.

Nutrition

Serving: 1Slice | Calories: 271kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 83mg | Sodium: 27mg | Potassium: 153mg | Fiber: 1g | Sugar: 17g | Vitamin A: 629IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

This recipe was first published in November 2017 as a pineapple cupcake. It has since been revised and updated to include both the original healthier and cupcake adaptations.

Dietary Notes and Variations

• Optional Healthier Version: Swap half the cream with Greek yogurt, and use honey instead of powdered sugar (see recipe card notes). The Greek yogurt substitution works very well. The overall texture, flavor and taste were fantastic. Just avoid replacing all the cream to preserve the cake's classic taste.
• Other Variations (adjust quantities as needed)
  • Vegan: Use a vegan sponge and whipped coconut cream
  • Gluten-Free: Use a tested gluten-free sponge
  • Dairy-Free: Use coconut-based whipped cream
  • Egg-Free: Try vegan sponge linked above
  • Cupcakes: Makes 12; slice each cupcake horizontally, fill with pineapple cream, top with frosting, and decorate with pineapple butterflies.

Nutrition Insight

This fresh cream pineapple cake is best enjoyed in moderation as part of a balanced diet. The Greek yogurt version adds protein and probiotics, reduces saturated fats, and lowers calories slightly, offering a healthier twist.

Each serving includes about ½ cup of canned pineapple, which retains some fiber and manganese, though vitamin C and bromelain are mostly lost during canning. To increase fresh fruit content, use fresh pineapple butterflies added just before serving.

Also, compared to richer cakes, whipped cream frosting is lighter than buttercream, and the sponge contains no butter.