- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup truffle oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in Pineapple:
- Gently fold in the crushed pineapple.
- Prepare Truffle Infusion:
- In a small bowl, whisk together the truffle oil and honey (or maple syrup).
- Add Truffle Infusion:
- Add the truffle oil mixture to the cake batter and fold until well incorporated.
- Divide and Bake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Truffle Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add powdered sugar, truffle oil, and vanilla extract. Beat until well combined and fluffy.
- Frost the Cake: