French Vanilla Cake with Banana Cream Cheese Frosting
Since this was the first time I used my scalloped pans I used a boxed mix in case something went awry. We all know that scratch ingredients aren’t the cheapest items in the store. I bought these pans back in May and I’m just now taking them on their maiden voyage. The scalloped pans are part of Nordic’s Color Bakeware and they’re made of aluminum. The size is 9x9x.75, and they come with a 10-year warranty.
I used two boxes of Betty Crocker French Vanilla cake mix and doctored them a bit. I took away one tablespoon of the measured water and replaced it with 1 ½ teaspoons of vanilla and 1 ½ tsp of banana liqueur. This was my first-time baking in pans of this shape and shallow depth, and for accuracy, I used my kitchen scale to make sure there were equal amounts in each pan.
After preparing the pans I placed them on the scale and then zeroed it out. I baked six layers and each pan received 7 ¾ ounces of batter. After filling six layers I had about 1 1/2 cups of batter leftover. I baked two pans at a time for 22 minutes and repeated this twice more. After cooling, each cake was covered in plastic wrap and placed in the fridge overnight. The next morning, I made the Banana Cream Cheese Frosting. I had cream cheese flavoring that I hadn’t used in a while, so I used it in place of actual cream cheese and used more banana liqueur. The recipe is listed below.
With the frosting made it was time to layer the cakes. This is a naked cake and due to the shallow depth of the pans, I was afraid that they might dry out. To prevent this I brushed each layer with simple syrup. Next, I added frosting to each layer. Once the top layer was frosted I sprinkled it with toasted coconut. The coconut added crunch and a little décor to the top. It also complimented the other flavors.
As I was about to slice the cake for the obligatory photo, I realized that the plates I chose were too small for the slice so I switched them. I usually eat the whole slice after the photos but this time I barely made it through half of it. Even though I have a sweet tooth as big as Texas as my friend Alycia Nichols said, there was no way I could eat the whole slice. The cake offered a hint of banana flavoring enhanced by the vanilla. The flavors of the frosting weren’t overpowering and the crunch of the toasted coconut was perfect.
I also baked a cake for our granddaughter’s Halloween party and it was a doozy. Overload cakes are fun to put together because there isn’t a right or wrong way to decorate them. I didn’t get a picture of a slice because the cake was cut after I left. As much fun as these cakes are to make, slicing them is no easy feat. With so much on top, it’s much easier to set some of the toppings aside and then slice it.
Once it’s sliced you can replace the goodies on the top of the slice or serve them on the side. It was a chocolate cake with chocolate frosting. With so much on the top of the cake, I didn’t doctor the mix at all. I used my favorite Chocolate Buttercream Frosting for the filling, top, and sides. And if that wasn’t enough, I poured Chocolate Ganache on top and let it drip down the sides. I’m sure the kid’s parents weren’t too happy about the sugar rush.
I have lots of sweet treats on my baking wish list this season and I feel like I’m already behind. Have you decided what you’re going to bake or are you leaving that task to someone else?
Banana Cream Cheese Frosting
4 cups of powdered sugar, sifted
1 cup butter, softened
4 TBS heavy cream
1 tsp of vanilla
1 tsp of banana liqueur
In a large bowl beat the butter on high speed until smooth, approximately 3 minutes.
Next add the sifted powdered sugar 1 cup at a time, making sure it’s well combined.
Add the heavy cream and flavoring and continue beating on high speed for another 4 -5 minutes.
If the frosting is too thick add a TBS more of the heavy cream until it’s smooth and creamy.
Store in the fridge if not using right away and store any leftovers the same way.
Makes 4 cups.
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