filled cake

The best banana cake I&#x27;ve ever eaten, filled with banana pastry cream and covered in cream cheese buttercream. Just like Coconut Cream Cake, this cake is soft, buttery, tender, creamy and dreamy. 

Banana Cream Cake

recipe Favorite Pastry Cream

banana,

cake flour

tsp baking powder

tsp baking soda

tsp table salt (1 tsp kosher salt)

nutmeg

tsp ground ginger

butter,

vegetable oil

brown sugar

eggs egg

tsp pure vanilla extract

bananas (3-4 bananas)

buttermilk,

cream cheese,

unsalted butter,

tsp salt

sugar

vanilla wafer cookies,

Follow the instructions to make my all-time Favorite...

Follow the instructions to make my all-time Favorite Pastry Cream, following the instructions (step #9 in the recipe) to chill the cream for at least 3 hours, and up to 48 hours.

Heat the oven to 350 degrees. Grease the...

Heat the oven to 350 degrees. Grease the inside of a 10-inch (12 cup) bundt pan with vegetable shortening or butter. Sprinkle flour inside the pan and shake it around so that the entire inside of the pan is coated with flour.

Add the cake flour, baking powder, baking soda,...

Add the cake flour, baking powder, baking soda, salt, nutmeg, and ginger to a large bowl and stir with a wire whisk to combine.

Beat the butter, vegetable oil, and brown sugar...

Beat the butter, vegetable oil, and brown sugar with an electic mixer on medium-high speed until the mixture is light and fluffy, about 4 minutes. Beat the eggs and egg yolk in one at a time, beating on medium-high speed after each addition until fully incorporated.

Beat in the vanilla, then the mashed banana,...

Beat in the vanilla, then the mashed banana, beating until well combined.

Mix in the buttermilk and flour mixture in...

Mix in the buttermilk and flour mixture in alternating additions, starting and ending with the flour: Flour, buttermilk, flour, buttermilk, flour. Beat in each addtion on low speed, mixing just long enough to barely incorporate one addition before adding the next. Be careful to not over mix.

Pour the batter into the prepared pan, smothing...

Pour the batter into the prepared pan, smothing out the top with a rubber spatula or wooden spoon.

Baake the cake in the center of the...

Baake the cake in the center of the oven for 50 - 60 minutes. The cake is done when it's pulling away from the sides of the pan and a toothpick inserted in the center of the cake comes out without any raw batter on it.

Remove the cake from the oven and let...

Remove the cake from the oven and let it cool inside the pan for 5 minutes. Gently turn it out of the pan onto a wire rack and let it cool completely before filling and frosting.

Beat the cream cheese, butter, vanilla, salt, and...

Beat the cream cheese, butter, vanilla, salt, and 4 cups powdered sugar with an elecrtic mixer on low just until blended. Turn the mixer up to medium-high and beat for 2-3 minutes, until creamy and smooth. Add more powdered sugar if necissary to achieve a spreadable consistancy.

After beating the whipped cream into the pastry...

After beating the whipped cream into the pastry cream (steps 10 and 11 in the pastry cream recipe), beat in the mashed banana.

Fit a pastry bag with a large round...

Fit a pastry bag with a large round or star shaped decorator tip (see links below) and fill it with pastry cream. Set the cake upside down on a work surface.

Poke the decorator tip into the cake and...

Poke the decorator tip into the cake and squeeze some filling into it. The surface of the cake's bottom will split slightly as you do this and that's ok. Just be careful to not insert so much pastry cream that the sides and top of the cake begin to split. *See photos above.

Continue to move around the cake, filling the...

Continue to move around the cake, filling the entire center of the cake with pastry cream. Again, see photos above for reference.

Carefully turn the cake over onto a plate...

Carefully turn the cake over onto a plate or cake stand. Cover the cake with cream cheese buttercream then sprinkle crushed vanilla waffers over the buttercream.

Serve each slice of cake with an additional...

Serve each slice of cake with an additional dollop of banana pastry cream.

This bakery recipe makes an incredibly moist vanilla cake with strawberry filling.  It starts with soft, fluffy cake layers, easy fresh strawberry compote, and creamy vanilla buttercream.A 1x batch yields 1 6&quot; three-layer cake, and a 2x batch yields 1 8&quot; three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.

Moist Vanilla Cake with Strawberry Filling

(1 1/2 cups) All-Purpose Flour (I use Gold Medal)

Tablespoons Instant Clearjel

Baking Powder

Baking Soda

Salt

Buttermilk

Water

Vanilla Extract

Almond Extract Vanilla extact

Apple Cider Vinegar

(1 cup) Sugar

(4 oz) Salted Butter (at room temperature)

Vegetable Oil

Light Corn Syrup

Egg(s)

Egg Whites

Cream of Tartar

x batch prepared Strawberry Compote

x batch prepared Vanilla Bakery Buttercream Frosting

Preheat Oven to 325 degrees.  Line 1/4 Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray.

Sift Dry Ingredients in a bowl and then whisk until well blended.  Combine and stir Wet Ingredients in a separate bowl or pitcher.

With a stand mixer (preferred) or handheld mixer, cream sugar and salted butter together until creamy and fluffy.  Add oil and corn syrup and beat until incorporated.  Add 1 egg(s) and cream until well blended, scraping sides of the bowl as needed.

On low speed, alternate adding Dry ingredients and Wet ingredients to the Creamed Ingredients, a little at a time.  I do 1/3 Dry, 1/3 Wet, and so on, adding one-third at a time and blending on low after each addition.  Continue to mix just until the batter looks well blended and smooth (avoid overbeating).  Scrape sides of the bowl as needed.

Using a whip attachment and a clean bowl, whip the 2 egg whites and cream of tartar until stiff peaks form. (Make sure your bowl and beaters are clean and free from grease so that the whites will whip).

Carefully fold the Whipped Whites into the cake batter, one half of the whites at a time.  The batter is ready when no egg white streaks remain and it should look smooth and uniform.

Spread into prepared pan and make sure the batter is evenly distributed.  An offset spatula works well for this.

Bake on the middle or top rack (avoid bottom rack) of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees.  Set the timer for an additional 6-8 minutes.  Check the cake at this point.  If it is jiggly at all when lightly touching the top of the cake, continue baking for 1-6 more minutes.  The cake is done when a paring knife or toothpick comes out mostly clean when stuck quickly in the cake.  A couple moist crumbs on your knife are fine, but they shouldn&#39;t look wet.  Some ovens may require a longer baking time, and 2x batches usually take a few more minutes in the oven.   Allow to cool completely.

Make the Vanilla Cake

The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #2).

Freeze the cake layers

Make the 1x batch of strawberry compote cake filling and the 1x batch vanilla frosting according to the recipe instructions.  Allow the strawberry filling to fully cool.

Prepare the Strawberry Filling and Vanilla Buttercream

The easiest way to layer the vanilla cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.

When filling this cake with strawberry filling, you’ll want to pipe a ring of buttercream around the edge before spooning in your filling.  Pipe the buttercream 2-3 rings high to ensure no filling escapes. Some buttercream will push over the edge when topped with the cake layers, which is fine–just use your spatula to smooth it against the side of the cake to seal it in.  (To be extra cautious with filled cakes, I like to let them set up in the freezer for 10 minutes after filling them but before adding a crumb coat of icing.)

I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm.   An offset icing spatula (I use the small and medium-size on all my cakes) helps with this.  Then spread on the second layer of buttercream and decorate as desired.

You can let the cake set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature.  Top the cake with fresh strawberries, if desired.  This cake has the best texture at room temperature. Enjoy!

Frost the Cake

This recipe blew my taste buds away! The combination of flavors was absolutely divine. Can't wait to try more recipes from your website!

I ran out of all purpose flour can I use wheat or self rising instead?

Thank you for posting this recipe.  This is the best vanilla cake recipe I have ever tried!  My son was very happy with his birthday cake!  Looking forward to trying your Golden Chocolate cake for another birthday next week!

https://www.youtube.com/watch?v=FSU_ydkWgdo

Get the recipe: https://amycakesbakes.com/vanilla-cake-with-strawberry-filling/

🍓 Super moist, soft and fluffy vanilla cake filled with an easy strawberry cake filling and frosted with creamy vanilla buttercream frosting.

It tastes similar to a strawberry shortcake cake with the creamy layers and burst of fresh strawberry flavor.

The strawberry compote filling is made with frozen strawberries so you can make it any time of the year! 🍰

This king cake features a yeasted rich dough and swirled with cinnamon sugar. Perfect for celebrating Epiphany or Mardi Gras.

King Cake Recipe

unsalted butter

salt

sour cream

instant yeast

water

all-purpose flour

cinnamon

butter (melted)

milk

vanilla extract

Sanding sugar

Make the Dough: In a medium bowl, whisk together the melted butter and 4 tablespoons of the sugar until the sugar has dissolved, then whisk in the salt and sour cream until smooth. Set aside.

In a mixing bowl, add ¼ cup warm water, the yeast, and the remaining 1 tablespoon of the sugar; stir. Allow the yeast to sit for about five minutes until it bubbles.

Whisk the warm butter and sour cream mixture into the yeast mixture, along with the egg, and 1 cup of the flour. Whisk until smooth. Using an oiled wooden spoon, begin mixing in small amounts of the remaining flour until you form a soft dough. This will take about another 2 cups of flour. You want the dough to be tacky, but not sticky.

Turn the dough out onto a clean surface lightly dusted with flour. Knead the dough until smooth and elastic, about 5 to 10 minutes, adding more flour by the teaspoon if needed.

Place the ball of dough into a large, well-oiled bowl, then flip the dough so all of the surface area of the dough is oiled. Cover the bowl with oiled plastic wrap and a hand towel, then set the bowl in a warm, draft-free area and allow the dough to rise until it has doubled in size, about 1 hour.

Make the Filling: While the dough is rising, make the filling. Combine the melted butter, cinnamon, and sugar in a medium bowl and stir to fully combine.

Roll Out and Fill the Dough: Once the dough has doubled in size, turn it out onto a lightly floured surface. Lightly flour the dough and a rolling pin. Roll the dough into a rectangle about 18 inches long by 14 inches wide.

Spread the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border around the outside of the dough.

Roll the cake up jellyroll-style and pinch the seams shut.

Carefully move the roll to a parchment-lined baking sheet, seam-side down. Bring the ends together to form an oval and press the edges together to completely seal the cake into an oval.

Once again, cover the cake with oiled plastic wrap and a hand towel and allow it to rise for another 30 minutes.

Bake the Cake: While the cake is rising, preheat the oven to 375 degrees F.

Once 30 minutes have passed, remove the plastic wrap and hand towel from the cake and bake in the upper third of the oven until the cake is golden brown, about 25 minutes. Immediately transfer the cake (with the parchment paper underneath) to a cooling rack after removing it from the oven. Allow the cake to cool for at least 20 minutes before icing the cake.

Make the Icing: Once the cake has cooled for 15 minutes, make the icing. Whisk together the powdered sugar, milk, salt, and vanilla, until smooth. You want the icing to be able to drizzle easily but not just run right off the cake, so if the icing is too thin, whisk in more powdered sugar and if the icing is too thick, whisk in a touch more milk.

Decorate the Cake: Move the cake to whatever platter you wish to serve it on. (At this point, stick a dried bean or little plastic baby into the cake through the bottom. It&#39;s tradition in Louisiana that whoever gets the baby has to spring for the next cake! Elsewhere, it&#39;s a sign of good luck.) Slide pieces of wax paper under the cake so that it can catch any icing or sugar drips.

Drizzle the icing evenly over the cake and allow it ooze down the sides. Before the icing has a chance to set, sprinkle on rotating strips of colored sugar. Slide the wax paper pieces out from under the cake and discard. King cake can be served warm or at room temperature. Leftover cake should be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 3 days.

Awesome King cake.  I made this before.    I am going to make 2 smaller ones to give to my brother sister-in-law when they come out this month.  They live in Monroeville PA.   Thanks for all your great recipes.

I let mine rise 30 mins longer the first rise, added a little flower to it as needed while mixing the initial dough, and added some powdered sugar to the glaze to thicken it up, but it came out great! Thank you. Used for a 5th grade Louisiana state project!!!

I made this yesterday and it turned out great. My husband and I moved to Texas from New Orleans so each year when carnival season begins I make King Cakes…this is my new recipe.  Thanks for a great recipe and for the detailed instructions.  Very easy to make and the result was just what I was looking for :) I won’t be changing a thing.

I am so glad I found this recipe! After buying a terrible king cake at the grocery store, I was resolved to bake one. Tried a different recipe last year, and that didn't work at all, so I was hesitant to try again. I used your recipe for the dough and icing, storebought colored sugars, and since our favorite filling is cream cheese, grabbed that filling recipe from another bloggers' website. The result was heaven! I was surprised at how easy this was to bake, and I will do it again  next year.

This was the best King Cake ever! Just so amazing! We ate it a little bit warm and it tasted so good! You got the texture perfect! Thank you so much for this great recipe!

So good! Made this for my french class and they loved it. Do this to a t it is worth it. 

I've made this twice and it's delicious! The second time I filled it with a praline cream cheese filling from a Southern Living recipe (no offense Brown Eyed Baker!), and that was pretty tasty too. Both times I didn't make my ring big enough (although, I measured my rollout to the specifications) and during baking it expanded so much there was no center opening any more... Not that it affected the flavor, but I'd like to get that part right. A couple of notes/hacks: 1. I used my oven for rising the dough, so I didn't preheat right away, I turned on the light when I started getting ready to make the dough; that seemed to create the warmth the dough needed to rise. And 2. I have small containers I used to make the colored sugar - shaking vigourously with the lid on worked great to distribute color, next time though, I'd mix the red/blue prior to adding to the sugar. I found that 3 tablespoons of sugar + 6 drops of dye for each color was plenty (I still threw some away).

Made this king cake recipe for the Super Bowl this weekend and it turned out so well! Your instructions were spot on. Thanks for the recipe!

Top 3 filled cake recipes from across the web

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Banana Cream Cake

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Top 3 filled cake recipes from across the web

The most viewed filled cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Banana Cream Cake

Moist Vanilla Cake with Strawberry ...

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The most viewed filled cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine