Perfect Pineapple Cloud Cake (Starbucks Copycat)
This Pineapple Cloud Cake is light, tropical, and irresistibly fluffy—just like Starbucks’ but made with love from Grandma’s old notebook. It’s the sunshine dessert you didn’t know you needed.
Print Pin Servings: 10 servings
Calories: 360kcal
Cost: $12
Equipment
- 2 8-inch round cake pans Line bottoms with parchment paper
- 1 Stand or hand mixer For whipping egg whites and frosting
- 1 Fine mesh sieve For draining pineapple thoroughly
- 1 Offset spatula For smooth, bakery-style frosting
- 1 Digital kitchen scale For accurate measurements
- 1 Serrated knife For clean, level cuts
Ingredients
Cake:
- 1 ½ cups cake flour Sifted for a lighter texture
- 1 cup granulated sugar Divided, half for meringue
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 eggs (separated) Whites and yolks used separately
- ¼ cup vegetable oil Canola or sunflower also work
- ½ cup milk Whole or 2% preferred
- 1 tsp vanilla extract Use real vanilla for best flavor
- ¼ tsp cream of tartar Helps stabilize whipped egg whites
- 1 cup crushed pineapple Drained and patted dry
Frosting:
- 8 oz cream cheese Softened to room temperature
- 1 cup powdered sugar Sifted
- 1 ½ cups heavy whipping cream Cold
- 1 tbsp cornstarch Helps stabilize whipped cream
- 3 tbsp pineapple juice concentrate Adds intense tropical flavor
Instructions
- Grandma always said, ‘A ready oven is a happy oven.’ Preheat yours to 325°F and prepare two 8-inch pans by lining them with parchment paper and greasing the sides.
- n a large bowl, whisk together the cake flour, half the sugar, baking powder, and salt. Grandma used to hum while whisking—it somehow made the batter fluffier, or so she claimed.
- In a second bowl, mix the egg yolks, oil, milk, and vanilla. It should look creamy and pale, like a golden sunrise, just how Grandma liked her mornings.
- In a clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add the remaining sugar and beat until stiff peaks form. Grandma always said, ‘If you can turn the bowl upside down and it doesn’t move, you’ve done it right
- Gently fold the fluffy whites into the yolk batter in thirds. Add the drained pineapple at the end. ‘Like dancing with clouds,’ Grandma used to whisper while folding.
- Pour the batter evenly into your pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to racks.
- Beat the cream cheese until smooth, then mix in powdered sugar. Separately, whip the cream and cornstarch until stiff. Fold whipped cream into the cheese mixture and stir in pineapple concentrate. Grandma said to always taste at this point—‘Frosting should make your toes curl in happiness.
- Place one cake layer on your stand. Spread frosting and a spoonful of pineapple. Top with second layer and frost the whole thing. Chill for at least 2 hours to let everything settle—just like Grandma used to do before guests came over.
Notes
- Make It Ahead: Cake layers can be made 2 days in advance. Wrap tightly and refrigerate.
- Pineapple Substitution: Use mango or peaches for a tropical twist.
- Storage: Store in refrigerator for up to 3 days. Let sit at room temp for 30 minutes before serving.
- Grandma’s Tip: Add a tiny pinch of salt to the frosting—just enough to “make the pineapple sing,” as she used to say.
Nutrition
Serving: 1slice | Calories: 360kcal | Carbohydrates: 38g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 160mg | Potassium: 170mg | Fiber: 1g | Sugar: 30g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg