| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- 1 1/2 cups granulated sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus for greasing the pans
- 1 tablespoon pure vanilla extract
- 3 eggs
- 2 ripe bananas, mashed
- 2 1/4 cups all-purpose flour, plus for flouring the pans
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup sour cream
- Pinch kosher salt
- 1 pound confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup pasteurized egg whites
- 8 sticks (4 cups) unsalted butter, softened
- 1/2 cup fresh strawberries, chopped
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
- Cream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream–do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans.
- For the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners’ sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries.
- To assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 1045 |
| Total Fat | 77 g |
| Saturated Fat | 48 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 1 g |
| Sugar | 65 g |
| Protein | 6 g |
| Cholesterol | 241 mg |
| Sodium | 204 mg |
Reviews
I love that movie
This was so yummy! It looked and sounded so yummy on cake wars I had to make it tonight. This cake did not disappointed. Thank you Joyce for combining some yummy flavors.