Baking

Banana and white chocolate cake with vanilla seed cream cheese icing

Name: Banana and white chocolate cake with vanilla seed cream cheese icing
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 12
Ingredients: 300g unsalted butter, softened; 200g brown sugar; 200g caster sugar; 2 tsp vanilla extract; 5 eggs; 140g sour cream or yoghurt; 3 ripe bananas, mashed; 180g chopped white chocolate; 500g self-raising flour, sifted; 100g unsalted butter, chopped, softened; 2 cups (240g) pure icing sugar; 750g cream cheese, chopped, softened; 3 tsp vanilla bean paste

2 ratings

30m

1h 40m

Banana and white chocolate cake with vanilla seed cream cheese icing

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by delicious. team

delicious. team

Dec 03, 2015

A multi-layered banana and white chocolate cake is a sophisticated tilt on everyone's favourite cake.

300g unsalted butter, softened
200g brown sugar
200g caster sugar
2 tsp vanilla extract
5 eggs
140g sour cream or yoghurt
3 ripe bananas, mashed
180g chopped white chocolate
500g self-raising flour, sifted

Vanilla bean icing

100g unsalted butter, chopped, softened
2 cups (240g) pure icing sugar
750g cream cheese, chopped, softened
3 tsp vanilla bean paste

Method

1.

Preheat oven to 160°C. Grease and line the base and sides of two 15cm round cake pans. Beat butter and sugars together in an electric mixer until thick and fluffy. Add the vanilla extract, then the eggs, one at a time, beating well after each addition. Beat in the sour cream and bananas, then fold through the white chocolate and flour. Divide between pans and bake for 1 hour 40 minutes until a skewer inserted in the centre comes out clean. Cool completely in the pans then invert and slice horizontally in half.
2.

For the icing, place butter and icing sugar in an electric mixer and beat until pale. Add cream cheese and beat for 8 minutes until thick and fluffy. Place one cake layer on a cake stand and spread with 1/3 cup icing. Top with another cake and repeat with remaining two layers. Finish with a layer of cake then take 3/4 cup of icing and using a palette knife, spread over the outside of the cake, carefully scraping along the edges to remove any crumbs. This is your crumb layer, which will ensure no crumbs ends up in your final layer of icing. Chill for 30 minutes. Spread remaining icing over the cake and using a palette knife, drag from the bottom up to form shallow ridges. Chill for 30 minutes before serving.