Baking a cake can be super simple. It may seem intimidating at first but really, it’s just like a giant cupcake…with a layer of frosting in the middle and on the sides. It’s also one of those dishes that when you have the final product just standing in front of you, it is soooo rewarding.
I recently ran a contest last month for Dolce Delights in which participants create a flavour that they’d like to see on the new seasonal menu and in return, I would be bake them a 6″ layer cake…for free! This contest was aimed to create interaction on the DD social media platforms and also a chance for my employee to play around with cakes. Unfortunately (but fortunately), I had to make the cake as it was the contest winner’s wedding anniversary and I wanted to make it extra special. And also an extra 2″ larger. What was the end product? A banana nutella layer cake that I not-so-secretly wished were mine.
Banana nutella is one of my all-time favourite snacks. Ever since I realized that I was no longer allergic to hazelnuts (and almonds and cashews), the first thing I had to try was nutella. And how addicted I was (still am). SO GOOD! It would be like a 2:1 ratio of nutella to banana. I’m serious. So good. So of course, I dreamt of one day making this in cake form…
Everything was simple. Again, baking a cake is just like baking a very large cupcake. I baked a banana cake (recipe different from my cupcakes, obviously) with a nutella cream cheese frosting. To fucking die for. Seriously. And to add some extra pizzazz (since I seriously need to brush up on my decorating skills)? I added some eggnog cake crumbs which I had on-hand (recipe for cake crumbs in a future post) and some a freshly sliced banana.
Wow your guests with this cake recipe. It will surely bring back childhood memories and bring on a few pounds but it is so, sooooo worth it.
Banana nutella layer cake
What you’ll need:
– 1/2 cup salted butter, room temperatre
– 1 cup granulated sugar
– 2 large eggs
– 2 tsps madagascar bourbon vanilla extract
– 1 1/2 cups all purpose flour
– 1/2 tsp baking soda
– 1 tsp baking powder
– 3/4 cups buttermilk
– 2 overripe bananas, mashed
– 3/4 cup salted butter, room temperature
– 1/4 cup cream cheese
– 1/4 cup nutella
– 1 tbsp almond milk
– 2 1/2 cups icing
– 1/2 cup eggnog cake crumbs (optional)
– 1 banana, sliced and placed into a bowl of water with a squeeze of lemon juice (optional)
What you’ll need to do:
1. Preheat oven to 350F and set the rack to the centre. Line an 8″ round springform pan with parchment paper. Set aside.
2. Cream your butter and sugar together.
3. Add your eggs, one at a time, and then add the vanilla extract.
4. Alternate between mixing in the flour and buttermilk.
5. Finally, add your bananas into the batter.
6. Pour into lined cake pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes (ovens may vary, mine is really, really old). A cake tester should come out clean and the centre should not jiggle.
7. In the meantime, prepare your frosting. Cream all the ingredients for the frosting together except the icing sugar.
8. Gradually add the icing sugar in until the icing becomes nice and thick. Feel free to add more or less — taste it as you go.
9. Once the cake is out of the oven, place directly into your freezer for an hour or let cool on its own and refrigerate overnight.
10. Once the cake is cool, cut the cake in half or use a cake leveler.
11. Add a large dollop of icing on the bottom half and frost with a butter knife.
12. Place the second layer on top and frost the top with icing. Keep adding frosting to the top and then gradually start icing the sides. Smooth out with knife.
13. Now, you can keep the cake as is or you can dust the sides with cake crumbs (if you don’t have any, add graham cracker crumbs, Oreo crumbs, etc.) I also piped the bottom of the cake with a 4B Wilton icing tip. Finally, pat dry your banana slices and add on top, overlapping one another.
14. Serve as is. Makes 1 8″ cake.