Today we're sharing an amazing spring or summer cake recipe! Try this Banana Caramel Whipped Cream Cake, recipe from Mimi Council!
Banana Caramel Whipped Cream Cake Makes 3-layer 6-inch cake Batter 1/2 cup (113 grams) organic salted butter, softened 170 grams (3/4 cup) organic cane sugar 1 teaspoon organic vanilla extract 2 organic large eggs 1/2 cup organic milk 57 grams (1/4 cup) organic sour cream 170 grams (1 cup plus 3 tablespoons) all natural cake flour 3/4 teaspoon baking powder 1/2 teaspoon fine sea salt Frosting 2 cups Organic Valley Heavy Whipping Cream 142 grams (1 cup) organic powdered sugar, sifted 1 teaspoon organic vanilla extract Topping 2 organic large bananas Caramel Sauce Method Make sure to make the Caramel Sauce ahead of time, so it has time to cool. I like to make it the day before I plan to make this cake. Preheat the oven to 350°F. Line 3 cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs, milk, and sour cream and mix on low until combined.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined.
Divide the batter evenly into each of the cake pans, about 227 grams each. Spread evenly and bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely. To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on low, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form. Slice the bananas. Place the first cake layer on a cake stand or cake spinner, add a generous amount of frosting, top with banana slices, and drizzles of caramel sauce. Top with the second cake layer, and repeat that process, and top with the third and repeat again. Store in an airtight container in the fridge for up to 3 days.
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.