Cream Cake with Walnut and Banana Layers
Ingredients
For the Cake (Basic Vanilla Sponge):
1¾ cups (220g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
3 large eggs
2 tsp baking powder
½ cup (120ml) milk
1 tsp vanilla extract
Pinch of salt
For the Cream:
2 cups (480ml) heavy whipping cream
3 tbsp powdered sugar (adjust to taste)
1 tsp vanilla extract
For the Filling and Topping:
2–3 ripe bananas, sliced
Instructions
1. Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Add vanilla.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the dry mixture and milk to the wet mixture, alternating between them.
Divide the batter evenly into the pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely.
Make the Whipped Cream
In a chilled mixing bowl, whip the cream until it starts to thicken.
Add powdered sugar and vanilla.
Continue whipping until stiff peaks form. Keep refrigerated.
3. Assemble the Cake
Slice each cake in half horizontally (optional for more layers).
Place the bottom layer on a serving plate.
Spread a layer of whipped cream on top.
Add a layer of banana slices.
Add the next cake layer and repeat cream and banana layers.
Once all layers are stacked, cover the entire outside of the cake with whipped cream.
4. Decorate
Place banana slices decoratively on top of the cake.
Optionally, sprinkle with crushed nuts, drizzle of honey, or a dusting of cocoa or cinnamon.
🍌 Tips
To keep banana slices from browning, dip them in lemon juice before placing them on the cake.
For extra flavor, you can add a layer of banana-flavored pudding or caramel between the cake layers.
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