Chilean torta de pina y crema is a layered vanilla sponge cake moistened with pineapple juice and filled with whipped cream and chopped pineapple, finished with coconut and chocolate shavings. It takes 50 minutes of preparation plus 30 minutes of baking and serves 10 people.
It is a classic of Chilean baking that has been part of birthdays, graduations, and year end parties for generations, loved for its creaminess and refreshing flavor.
How to Make Chilean Pineapple Cream Cake?
The cake is essentially a vanilla sponge, baked in separate tins or as one cake and then split, filled with whipped cream, chopped pineapple, and natural pineapple juice.
Nutritional Information
Each serving of pineapple cream cake contains approximately 350 kcal, 45 g of carbohydrates, 18 g of fat, 5 g of protein, 1 g of fiber, 20 g of sugars, 50 mg of cholesterol, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Torta de Pina y Crema Recipe
Preparation: 50 minutes
Cooking: 30 minutes
Servings: 10 people
Ingredients
For the vanilla sponge
- 300 g (1 1/2 cups) of sugar
- 250 ml (1 cup) of whole milk
- 200 g (1 2/3 cups) of all purpose flour
- 200 g (7 oz) of butter, softened
- 4 eggs
- 4 tablespoons of cornstarch
- 1 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
For the filling
- 750 ml (25 fl oz) of cream
- 500 g (1.1 lb) of pineapple, chopped
- Pineapple juice, for moistening
- 3 tablespoons of sugar
- Chocolate shavings
- Shredded coconut
Instructions
- Preheat the oven to 180 C (356 F) and line three 20 cm (8 in) round tins with parchment paper. In a large bowl, sift the flour, the cornstarch, and the baking powder, add the salt, mix lightly, and set aside. In a second bowl, beat the butter until creamy, add the sugar little by little, and keep beating for 5 minutes, then beat in the eggs one at a time.
- Add the flour mixture in 3 stages: after the first, add half of the milk and mix; after the second, add the rest of the milk and the vanilla; then add the rest of the flour. Mix for no more than 20 seconds at medium high speed. Divide the batter among the tins, ideally weighing it, smooth the tops, and bake for 25 minutes or until a wooden toothpick comes out dry.
- Let the sponges cool for about 30 minutes, unmold, and set aside. In a large bowl, whip the cream until it starts to thicken, add the sugar, and keep whipping for a couple of minutes until it holds its shape. Place the first sponge on a flat plate or cake board.
- Moisten it with pineapple juice, spread a medium layer of cream, and add half of the chopped pineapple. Set the second sponge on top, repeat, and finish with the third sponge, covering the whole cake with the remaining cream. Press shredded coconut onto the sides and decorate the top with cream, chocolate, and pineapple. Refrigerate and serve chilled.
Additional Tips
Use fresh pineapple
Fresh pineapple gives a fresher flavor with no added sugar compared to canned pineapple.
Chill before serving
Refrigerate the cake for at least a couple of hours so the sponge absorbs the juice and the flavors come together in every layer.
Do not overmix the batter
Once the flour is in, mix only briefly so the sponge stays light and tender.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh pineapple | Canned pineapple | 1:1 | Sweeter, softer |
| Pineapple juice | Syrup from the can | 1:1 | Sweeter |
| Cornstarch | Chuno (potato starch) | 1:1 | Same tender crumb |
| Shredded coconut | Toasted almonds | 1:1 | Crunchier |
Frequently Asked Questions (FAQs)
1. Can I use canned pineapple?
Yes. Drain it well and use its syrup to moisten the layers, keeping in mind the cake will be sweeter.
2. How far ahead can I make it?
Assemble it the day before or at least a few hours ahead so the sponge absorbs the juice and the cream sets.
3. How long does it keep?
Up to 3 days in the refrigerator, well covered. It is best in the first 48 hours.
4. Can I bake one large sponge instead of three?
Yes. Bake it in one deep tin for longer, about 35 to 40 minutes, and split it into three layers once cool.
What Is Torta de Pina y Crema?
Torta de pina y crema is one of Chile’s most classic celebration cakes, especially for children’s birthdays. Its light sponge, whipped cream, and juicy pineapple make it fresh and not too heavy.
Celebration Cakes in Chile
Chilean celebration cakes are usually built from sponge layers moistened with syrup or juice and filled with cream, manjar, or fruit. Pineapple and cream is among the most popular combinations.
Did You Know?
Pineapple (Ananas comosus), also called anana, is a plant native to South America with stiff, lance shaped leaves up to a meter long, and it bears fruit once a year.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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