Banana Cake Recipe That's Better Than Sara Lee's - Glen And Friends Cooking
Banana Cake Recipe That's Better Than Sara Lee's - Glen And Friends Cooking
A childhood favourite of Glen's was the Sara Lee Banana Cake... Then they stopped selling it in Canada, and that set him off on a lifelong journey to replicate the Sara Lee Banana Cake Recipe from scratch. Trying to come up with a copycat Sara Lee Banana Cake recipe took some time, but the real secret is in the banana cream cheese frosting. Get ready for one of the best banana cake with cream cheese frosting recipes you've ever made.
Ingredients
625 mL (2 ½ cups) flour
10 mL (2 tsp) baking soda
1 mL (¼ tsp) coarse salt
125 mL (½ cup) butter
250 mL (1 cup) sugar
175 mL (¾ cup) packed brown sugar
2 large eggs
5 mL (1 tsp) vanilla extract
150 mL (⅔ cup) buttermilk
4 medium-size ripe bananas, peeled and mashed
Fresh juice from ½ lemon
Frosting
60 mL (¼ cup) butter, softened
60 mL (¼ cup) cream cheese, softened
1 mashed banana
45 mL (3 Tbsp) banana saccharum
Fresh juice from ½ lemon
2 mL (½ tsp) vanilla extract
875 mL (3 ½ cups) +/- icing sugar
Method
Preheat oven to 180ºC (350°F.)
Line a 13x9” baking pan with a parchment sling
Using an electric mixer on medium speed, cream butter, sugar, flour, baking soda and salt.
Beat together eggs, brown sugar, vanilla extract, buttermilk, and bananas.
Stir this mixture into the flour mixture along with the lemon juice.
Transfer into a prepared baking pan and bake 35-40, minutes.
Allow to cool in pan for 10 minutes, before removing to a wire rack to cool completely.
Frosting:
In an electric mixer, whip butter, cream cheese, banana, banana saccharum and lemon juice on medium speed until well combined.
Slowly add icing sugar until a smooth consistency is reached.
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Devil's Cake with Amazing Choco Frosting - Nigella Lawson
Banana Pudding Poke Cake | An Easy Recipe using Box Cake Mix
Banana Pudding Poke Cake. The best of both worlds. A delicious banana pudding put into a poke cake. Gotta love poke cakes made easy using boxed cake mix. Also see how I turn a regular box cake mix into a bakery style cake, so fluffy and perfect for the banana pudding filling.
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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Melt in Mouth - CHOCOLATE DEVILS FOOD POUND CAKE
Ingredients:
soft butter 80 gram unsalted
sugar 1/2 cup (100 gram)
eggs 2
salt 1/4 tsp
vanilla essence 1 tsp
plain flour 1 cup (120 gram)
baking powder 1 tsp
cocoa powder 3 tbs (20 gram)
milk 3/4 cup (185 ml)
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How To Make a Cake with Betty Crocker Cake Mix
This is how to make a cake using Betty Crocker cake mix.
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