This is a sponsored review from BlogHer and Kraft.
Banana Split Surprise Cake ~ Get your eating pants on; this is a fork-to-mouth, plate-clearing addiction! This three-story cake has two layers of banana flavored cake with a surprise cheesecake-centered layer dressed up with a funfetti effect. Caught between those layers is a light banana cream frosting, and finishing it off (like a traditional banana split) is chocolate drizzling, sprinkles, and maraschino cherries.
As a self-taught baker sometimes concept to reality can be a complete bust; others times things come out as expected. And then there are the occasions when the results even exceed my expectation.
This Banana Split Cake fell somewhere between the latter two, depending on who in my group of friends you poll. Expectations for this cake were high since it’s a recipe I created for Kraft’s Philadelphia Cream Cheese in honor of the RWOP contest.
I wanted to create something worthy enough to be featured alongside the other recipes in the RWOP recipe community. You’ll find everything from fast and easy to show-stopping recipes that will pretty much leave you inspired to get baking and/or cooking. Hit the jump and take a look around and you’ll quickly see what I mean. When you’re done come back and share what you’ve bookmarked. And don’t forget to check out what these other participating bloggers created.
A few notes:
- Advance preparation: The frosting can be made up to five days in advance and refrigerated, then brought to room temperature for frosting. The cheesecake can be made up to one day in advance. The cake can be made fully assembled a day ahead of time.
- Keep cake layers cold for easy frosting.
- If you do not have a springform pan for the cheesecake, line a cake pan with foil and leave a one inch overhang for easy removal.
- To create the soft yellow frosting, I used Ateco’s yellow food coloring. The amount you add to create color may vary depending on the brand you use, so add only a few drops at time and check it.
Banana Split Surprise Cake
Banana Cake Preparation: Heat oven to 350 degrees F. Butter one 9×2-inch cake pan and then lightly dust with flour.
Banana Cheesecake Preparation: Heat oven to 350 degrees F. Butter one 9×2-inch springform pan and then lightly dust with flour.
- 14 tablespoons of unsalted butter, room temperature
- 1 ½ cup sugar
- ½ confectioner sugar
- 4 large eggs
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mashed bananas
- ½ cup sour cream
- 2 teaspoon vanilla extract
Banana Cream Frosting:
- 5 large egg whites
- 11/2 cup sugar
- 4 sticks unsalted butter, diced and softened
- 1/2 cup mashed bananas
- 1/4 teaspoon salt
- 1 1/2 tablespoon vanillas extract
- 5-8 drops of yellow food coloring (this amount may vary depending on the brand used)
- 1 lb Philadelphia Cream Cheese, softened
- ½ cup confectioner sugar
- ¼ cup granulated sugar
- 2 eggs
- 3/4 cup of mashed bananas
- 2 teaspoon vanilla extract
- 3 tablespoons non-pareils
- Add butter into a a stand mixer bowl, and with a paddle attachment beat the butter on medium speed until light and fluffy, about 2-3 minutes. Sift both sugars together and then gradually add to the butter, mixing until combined. Add eggs in one at a time and continue to mix to combine.
- In separate bowl, sift flour, baking soda, baking powder and salt; set aside. In another bowl add mashed bananas, sour cream, and vanilla mixing to combine.
- With the mixer on low, add the dry ingredients and alternating with the banana mixture into butter mixture in three parts. Mix well after each addition and scrape down bowl as needed.
- Pour finished cake mixture into cake pan and bake at 350 degrees F for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool cake on a wire rack.
- Add Philadelphia Cream Cheese in a stand mixer bowl, and with a paddle attachment beat cream cheese on medium speed until smooth – about 2 minutes. Add sugar and mix until combined. Add eggs in one at a time and mix until just combined, making sure to scrape down bowl between each addition. Add mashed bananas and mix to combine. Add vanilla extract and mix to combine. Pour 1/3 of the mixture into the pan and sprinkle non-pareils on top; repeat this two more times. Do not stir as the non-pareils will streak and melt.
- Bake at 500 degrees for ten minutes, then lower temperature to 250 degrees. To bring down the oven temperature quickly leave the door slightly ajar for 10 minutes. Close the oven door and bake for another 50 minutes. Remove cake from oven and rest on cooling rack.
Banana Cream Frosting:
- Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
- Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
- Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled-looking but this is normal. Keep mixing and it will become even and smooth again. Add bananas and mix to combine. Add salt and vanilla and mix to combine. Add 2-3 drops of food coloring at a time and mix to combine before adding in more drops. Continue until desired color is achieved.
- Cut cake evenly in half horizontally. Place bottom side of cake down and evenly spread a layer of frosting on top. Place cheesecake layer on top and press it down slightly into the frosting. Spread second layer of frosting on top of cheesecake. Place second cake layer on top and press it down slightly, then spread remaining frosting on top and all over sides. Finish frosting to preference.
*To finish like the picture, take a small icing spatula or butter knife and drag diagonally from bottom to top. Pipe rosettes on top, drizzle melted chocolate on top, and finish rosettes with a maraschino cherry on top. Sprinkle jimmies and nonpareils on top.