Cake Ingredients
3 Cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1 1/2 sticks (3/4 cups) unsalted butter, at room temperature
2 cups of sugar
3 eggs
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
2 very ripe bananas, mashed
Make the cake
- Preheat the oven to 350 degrees and have ready three 8-inch round nonstick cake pans.
- In a medium bowl, whisk the dry ingredients together.
- In a large bowl, use a mixer to cream the butter and sugar until light and fluffy. One at a time, add the eggs and mix until well blended. With the mixer set to low, add a little bit of the flour mixture at a time, alternating with the buttermilk and vanilla, mixing just until smooth. Use a spatula to gently fold in the mashed bananas.
- Pour the batter evenly into the three cake pans, and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Set the layers aside to cool completely in the pans before frosting the cake.
Cream Cheese Frosting
1 Stick (1/2 cup) butter, at room temperature
1 1/2 cups cream cheese, at room temperature
3 cups confectioners’ sugar
To make the frosting, use a mixer to cream the butter and cream cheese in a large bowl until fully combined and smooth. With the mixer set on the lowest speed, slowly add the confectioners’ sugar, mixing until it is completely incorporated and the frosting is smooth.
Filling and Decoration
2 Cups Nutella (you’ll need two 13-ounce jars).
Frost each layer with Nutella (you won’t use it all) and stack them. Spread the cream cheese frosting over the top and sides. Using a piping bag with a 12 – or 14- mm tip, pipe five concentric circles of Nutella around the top of the cake, starting with a small one in the center and increasing the size of the circles as you work your way out. Run a butter knife from the center outward, across the top of the frosting, alternating with scores in teh opposite direction (outer circle to the center) until you have gone around the cake.
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