LAYERED STRAWBERRY BANANA CAKE
Layered Strawberry Banana Cake Recipe is a vanilla cake with a homemade whipped strawberry banana cream frosting. The perfect Easter or Summer cake idea to make for serving up a crowd. Give this strawberry cake a try today.
Provided by Kelsey Apley
Categories Desserts
Time 55m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°.Grease and flour 2-9" round cake pans. Placing a piece of parchment paper, cut to fit bottom of pan before greasing will help removal of cake after baking.
- Using the paddle attachment on the stand mixer, beat butter and sugar atmedium speed until mixture is light and fluffy. This should take 3-4 minutes. Stop to scrape sides of bowl frequently.
- Add eggs and egg yolks, one at a time, mixing after each until combined.
- Mix in vanilla extract.
- In separate bowl, combine flour, baking powder and salt.
- In a separate large mixing bowl, with your mixer on low, gradually alternate, adding flour mixture and egg/butter mixture along with buttermilk, starting and ending with dry mixture until all is combined.
- Divide batter between the two prepared pans.
- Bake on center rack of the preheated oven for approx. 25-35 minutes, until a toothpick inserted in center comes out clean. Cool on wire rack, then remove from pans.
- Beat whipping cream in a small bowl until stiff peaks form. Set aside.
- Using a separate large bowl, mix cream cheese, sugar and extract untilmixture is smooth and creamy.
- Gently fold in the whipped cream mixture, then fold in the banana and 1-cupof the strawberries. Reserve the remaining strawberries for tops of cakes.
- Using an extra-large piping tip, pipe icing on top of one of the cakes. Sprinkle half of the remaining 1 cup strawberries across the layer.
- Place second layer on top and ice that one, then top with remaining strawberries. Best to chill before serving. Store any leftovers in the refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 585 kcal, Carbohydrate 74 g, Protein 7 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 153 mg, Sodium 352 mg, Fiber 1 g, Sugar 49 g, UnsaturatedFat 10 g
COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING
Make mocha magic with layers of pound cake, chocolate and coffee ice creams and espresso frosting.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
COFFEE WHIPPED CREAM
Calling all mocha lovers! You can now get your caffeine fix through this coffee whipped cream. This tasty topper is a perfect addition to chocolaty desserts, cozy hot cocoa and more. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 58 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
VANILLA-CHOCOLATE ICE CREAM CAKE WITH RASPBERRIES AND ESPRESSO WHIPPED CREAM FROSTING
Raspberries ? first soaked in coffee liqueur ? top a layer of ladyfinger cookies and then are covered with chocolate and vanilla ice creams to make this ice cream cake. The espresso whipped cream frosting seals the deal.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Toss the berries with the granulated sugar and Kahlua in a medium bowl, and then layer them on top of the cookies.
- Scoop the chocolate and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
STRAWBERRY WHIPPED CREAM
Provided by Food Network Kitchen
Time 10m
Yield 1 cup of whipped cream
Number Of Ingredients 0
Steps:
- Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.
SUMMERY STRAWBERRY ICE CREAM CAKE WITH STRAWBERRY WHIPPED CREAM FROSTING
Summertime's favorite fruit ? the strawberry ? appears in the vanilla ice cream cake and the whipped cream frosting.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired.
- Toss the strawberries with the granulated sugar and rum in a medium bowl, and then layer them on top of the pound cake. Scoop the ice cream onto the berry layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- For the strawberry whipped cream frosting: Add the heavy cream, confectioners' sugar, strawberry jelly and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with the amaretti cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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- 2. In a bowl, mix the cookie crumbs with the butter. Press the cookie crumbs into the bottom of the prepared pan.
- 3. Line some sliced strawberries around the edge of the pan, add the vanilla ice cream, even out the top, add the strawberry ice cream, level that out and finish with the whipped cream. Cover and freeze for a few hours.
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