This year instead of his usual *Black Forest Cake*, Vince requested something different. Apparently it's the year of *different*. Different hair-do (click here to watch video), different birthday dinner, different cake... Anyway, I was happy to oblige. I quickly called my mom to get her advice since I'd never made a Banana Cream Cake. She, however, made them for me often as a child on my birthdays. Banana Cream and Cherry Chip were my faves, as I recall. So even though she didn't have a recipe for me, she gave me the basic concept and I ran with it. Here's what I came up with:Yellow Butter Cake
(Martha Stewart's Baking Book)
2 sticks butter, softened to room temp
1-3/4 cups sugar
4 large eggs
2 tsp. vanilla
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1 Tbls. baking powder
1/2 tsp. salt
1-1/4 cups milk
*****
With an electric mixer, beat the butter and sugar until light and fluffy, 3-4 minutes. Beat in eggs, one at a time, then beat in vanilla. In a separate bowl, combine flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk. Beat until well combined. Divide batter between two 9" (greased and floured) round cake pans. Smooth the batter in the pans. Bake at 350F for 30-35 minutes, or until a cake tester inserted in the middle comes out clean. Invert the cakes onto a cooling rack. For this cake, I let them cool for a little while then I cut the layers in half horizontally, making 4 layers. I let them cool completely before putting the cake together.
Whipped Cream Filling
1 pint of whipping cream
1/3 cup sugar
3 bananas
***
Beat cream with electric mixer until stiff peaks begin to form, add sugar and incorporate it entirely, then it's ready to go.
Cream Cheese Frosting
(Mennonite Country-Style Recipes)
1/2 cup butter, softened
8 oz. cream cheese, softened
1-1/2 cups powdered sugar
1 tsp. vanilla
*****
Beat together until smooth and spread on cooled cake.
(Martha Stewart's Baking Book)
2 sticks butter, softened to room temp
1-3/4 cups sugar
4 large eggs
2 tsp. vanilla
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1 Tbls. baking powder
1/2 tsp. salt
1-1/4 cups milk
*****
With an electric mixer, beat the butter and sugar until light and fluffy, 3-4 minutes. Beat in eggs, one at a time, then beat in vanilla. In a separate bowl, combine flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk. Beat until well combined. Divide batter between two 9" (greased and floured) round cake pans. Smooth the batter in the pans. Bake at 350F for 30-35 minutes, or until a cake tester inserted in the middle comes out clean. Invert the cakes onto a cooling rack. For this cake, I let them cool for a little while then I cut the layers in half horizontally, making 4 layers. I let them cool completely before putting the cake together.
Whipped Cream Filling
1 pint of whipping cream
1/3 cup sugar
3 bananas
***
Beat cream with electric mixer until stiff peaks begin to form, add sugar and incorporate it entirely, then it's ready to go.
Cream Cheese Frosting
(Mennonite Country-Style Recipes)
1/2 cup butter, softened
8 oz. cream cheese, softened
1-1/2 cups powdered sugar
1 tsp. vanilla
*****
Beat together until smooth and spread on cooled cake.
To assemble a Banana Cream Cake:
1. Place one layer onto your cake plate/stand.
2. Spread cake with 1/3 of the whipped cream and layer 1 sliced banana over the cream.
3. Repeat this two more times.
4. Put last layer of cake on top and frost entire cake with cream cheese frosting.
5. DIG IN & ENJOY!!
1. Place one layer onto your cake plate/stand.
2. Spread cake with 1/3 of the whipped cream and layer 1 sliced banana over the cream.
3. Repeat this two more times.
4. Put last layer of cake on top and frost entire cake with cream cheese frosting.
5. DIG IN & ENJOY!!
