Cake Recipe
Deliciously Moist Banana Cream Cake: A Perfect Layered Delight
Jul
This layer cake with homemade pastry cream within is moist and delicious. The combination of flavors and textures is flawless. It’s one of my all-time favorite Banana Cream Cake! Continue reading to learn the Banana Cream Cake recipe from Cakepluss.com.
Tips for Making the Banana Cream Cake
1. Create the cake’s layers.
The creation of the cake layers is the first stage in assembling it. You should properly cream the butter and sugar together before continuing because it is produced using the creaming method. The air that is added by the creaming to the batter gives the cake its rise and fluffy texture. Don’t cut corners.
2. The pastry cream filling is prepared
It’s time to make the pastry cream filling while the cake bakes and cools. I could definitely eat this cream by itself with a spoon, you guys. Additionally, it’s simple to produce. The egg yolks should first be added and lightly beaten in a separate medium-sized basin. Tempering the eggs is a critical step in the creation of pastry cream. To achieve it, warm the milk mixture and gradually pour it over the egg yolks. Otherwise, the eggs will cook and turn into scrambled eggs because of the progressive heating procedure. Even though I enjoy scrambled eggs, they are not welcome in my cake.
You’ll find cornstarch, milk, and sugar in the milk combination itself. The milk that makes up the majority of the pastry cream is thickened with cornstarch and egg yolks. The sweetener is sugar. The cream is flavor-added with a little butter and vanilla at the very end, and then left to cool. If it seems a little thin after cooking, it will thicken as it cools down as well.
3. Create a cake frosting.
Frosting is the next step. I used some imitation banana essence in mine to boost the banana flavor. Although it isn’t a true natural Banana Cream Cake and somewhat reminds me of banana runt sweets, I really liked it with this cake. You could easily simply substitute vanilla extract if it’s not your thing. Making the frosting is a fairly simple process.
As with the most of my frostings, you are welcome to increase the amount of butter and decrease the amount of powdered sugar. I prepare mine in this manner because I prefer a particular frosting consistency, which you can learn more about in my earlier post on how to get it. You are welcome to modify to your taste if you are not as concerned about it.
4. Build Your Banana Cream Cake
Building the cake is the last stage! Take off the cake’s top domes, sandwich some cream between the layers with some frosting dams to keep it in place, top it over with icing, and serve! I wouldn’t blame you in the least if you didn’t want to share! This layer cake with homemade pastry cream within is moist and delicious. The combination of flavors and textures is superb! I dare argue that this is the best Banana Cream Cake recipe there is!
The Step-by-step Guide For Making the Perfect Banana Cream Cake
1. Ingredients
Layers of Banana Cream Cake
- A half cup (310g) of sugar
- 3/4 cup (168g) room temperature unsalted butter
- Vanilla extract, 1/2 tsp.
- 3/4 cup (173g) soured milk
- 45 ml/3 tbsp oil from plants
- Three big eggs
- Large egg white, one
- 2 1/2 cups (325g) whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (240 ml) equals half a teaspoon of salt 2 to 3 medium-sized bananas, mashed
Pastry Cream Filling
- 3 egg yolks
- 104g (1/2 cup) of sugar
- 2 tbsp plus 1 tsp of cornstarch
- Milk, 1 1/2 cups (360 ml)
- 2 tbsp (28g) butter with salt
- 3/4 teaspoon of vanilla extract
Frosting
- Salted butter, 1 1/4 cups (280 grams), at room temperature
- 1 1/4 cups (237g) shortening
- 10 cups (1150g) granulated sugar
- 2 teaspoons of fake banana essence
- 5-6 tbsp (75-90 ml) of milk or water
- 8–10 graham cracker sheets, broken 8–10 banana chips.
2. Instructions of making the Banana Cream Cake
1. Prepare three 8-inch cake pans with grease, and preheat the oven to 350°F (176°C).
2. Beat the butter and sugar for 3 to 4 minutes, or until they are light and fluffy. Do not slack off on this action. For the full 3–4 minutes, cream the butter.
3. Include the vanilla essence, sour cream, and vegetable oil. Combine thoroughly.
4. After adding the egg yolk in one batch, add the egg white in the next.
5. In another bowl, mix the dry ingredients. Mix well after adding half of the dry ingredients to the batter.
6. Include the mashed bananas and blend thoroughly.
7. Add the remaining dry ingredients and blend thoroughly.
8. Distribute the batter equally among the prepared cake pans, and bake for 24-26 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Take the cakes out of the oven and let them cool for three to four minutes before moving them to a cooling rack to finish cooling.
The Pastry Cream is made by:
10. Prepare the pastry cream while the cakes cool. In a medium bowl, combine the egg yolks by gently beating them. Place aside.
11. Pour the milk into a big pot and stir in the cornstarch, sugar, and milk.
12. Continue cooking while stirring constantly over medium-high heat until the liquid thickens and bubbles.
13. Lower the heat to medium-low, then simmer for two minutes. Get rid of the heat.
14. Stir together the egg yolks and a small amount of the milk mixture, then combine the two. By following this procedure, you may avoid overcooking the egg yolks and producing scrambled eggs.
15. Restart the burner and bring the pan to a gentle boil. Stirring constantly, boil for two minutes.
16. Turn off the heat and stir in the butter and vanilla. Stirring until smooth, place in refrigerator to totally chill.
Make Frosting:
17. Prepare the icing after everything has cooled. In a big mixing basin, blend the butter and shortening until completely smooth.
18. Add around half of the powdered sugar and blend thoroughly.
19. Stir in 3–4 teaspoons of water or milk mixture, the vanilla extract, and the banana essence until thoroughly blended and smooth.
20. Add the final tablespoon of powdered sugar and stir to incorporate.
21. Mix ingredients until smooth and well-combined, adding more milk or water as necessary to achieve the ideal frosting consistency.
