Description

This Bananas Foster Layer Cake is a delicious combination of the wonderful flavors of bananas foster. The soft cinnamon cake, the rum fosters icing and the bananas come together in one amazing cake!

Ingredients

CAKE LAYERS

1 1/2 cups salted butter
2 1/3 cups sugar
3 egg whites
2 tsp vanilla extract
3 cups cake flour
3/4 tsp baking soda
1 1/2 tsp baking powder
4 tsp ground cinnamon
1 1/2 cups buttermilk

FOSTERS SAUCE

1/2 cup salted butter
1 cup dark brown sugar, packed
1/4 tsp nutmeg
1 tsp cinnamon
2 tbsp heavy cream
1/4 cup dark rum

BANANAS

3 tbsp sugar
1 tsp ground cinnamon
2–3 large bananas, sliced

ICING

1 cup butter
1 cup shortening
8 cups powdered sugar
fosters sauce, from sauce made above
1/2 tsp ground cinnamon
4 tbsp water

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Instructions

TO MAKE CAKE LAYERS:

1. Grease the sides of three 9 inch round cake pans and line the bottoms with parchment circles. Preheat oven to 350 degrees.

2. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.

3. Add egg whites and vanilla and beat on medium speed for about 1 minute.

4. Combine flour, baking soda, baking powder and cinnamon in a medium bowl.

5. Add about 1/3 of the flour mixture to the egg mixture and mix until incorporated.

6. Add about half of the buttermilk and mix until incorporated.

7. Continue adding dry and wet ingredients alternatively and beating until incorporated after each addition. End with dry ingredients.

8. Divide batter evenly into cake pans.

9. Bake 25-35 minutes, or until a toothpick inserted comes out with a few crumbs.

10. Allow cakes to cool for 5-10 minutes, the remove to a cooling rack to finish cooling.

TO MAKE FOSTERS SAUCE:

1. Once cake is cool, melt butter in a large skillet over medium-high heat.

2. Add brown sugar, nutmeg, cinnamon and heavy cream and stir until sugar is dissolved.

3. Pour rum into pan, then use a lighter (or something similar) to light the rum. Be careful, the flame can get somewhat high. Once lit, allow it to cook, swirling the pan a few times to disperse the rum and flames. It should burn out within a minute or two, but if not, swirl a little more to help it burn out.

4. Continue cooking another 1-2 minutes to thicken sauce.

5. Remove from heat, whisk another minute, then pour into another bowl to cool for about 15 minutes. Set about a 1/2 cup plus 3 tbsp of sauce aside in another bowl. The larger amount of sauce will go into the icing. The smaller amount will be used in the cake and on top.

TO PREPARE BANANAS:

1. While fosters sauce cools, combine cinnamon and sugar in a small bowl.

2. Pour over sliced bananas and toss to coat.

TO MAKE ICING:

1. In a large bowl, beat butter and shortening until smooth.

2. Add 4 cups of powdered sugar and mix until smooth.

3. Add the fosters sauce made above and mix until combined. There should still be another 1/2 cup plus 3 tbsp set aside for the rest of the cake.

4. Add cinnamon and remaining powdered sugar and mix until smooth. Add water until you get a nice, smooth consistency.

TO PUT THE CAKE TOGETHER:

1. Remove the domes of the cake layers with a large serrated knife. The cakes should be fairly flat, but flatten them out as needed.

2. Place first layer of cake on your cake stand or plate.

3. Spread 1/4 cup of fosters sauce over the cake layer and let it soak into the cake.

4. Pipe an icing dam around the edge of the cake.

5. Add a layer of sliced bananas within the cake dam. Fill in the space between the bananas and spread a thin layer of icing over the bananas. The bananas can poke through the icing, but it should be an even layer, so that the cake is flat.

6. Repeat steps 2-5 with the second layer of cake.

7. Place remaining layer of cake on top.

8. Ice the outside of the cake. Start by filling in the spaces between the cake layers, then ice the full cake.

9. Top cake with banana slices (fresh or dried) and drizzle remaining 3 tbsp of fosters sauce around the edge.

Nutrition

Serving Size: 1 Slice
Calories: 1130
Sugar: 143.7 g
Sodium: 451.9 mg
Fat: 50.4 g
Carbohydrates: 170 g
Protein: 5.3 g
Cholesterol: 114.9 mg