Cake Assembly and Frosting



Cream Cheese Frosting


* 1 8 ounces package cream cheese, room temp * ½ cup vegetable shortening * 1 teaspoon vanilla extract * ¼ teaspoon salt * 3-4 cups confectioners powdered sugar

Cream Cheese Frosting


* Add the cream cheese and shortening to a mixing bowl and beat until smooth, about 2 minutes. Add the salt and vanilla and beat together for another minute. Add the powdered sugar, one cup at a time, until desired sweetness and consistency is achieved. Place the frosting in the refrigerator until ready to frost the cake.

Easy Banana Cake – Pudding – Cream Cheese Frosting – EmilyFabulous


This super moist Banana Cake has banana pudding filling, a little bit ofcinnamon and homemade cream cheese frosting is a banana lover’s dream! If youlike bananas or banana bread, you are going to LOVE this cake!Click on the image above to PIN to your Pinterest board!This blog post may contain affiliate links, which means I may receive acommission, at no cost to you, if you purchase through a link. Please see thefull disclosure for further information.I decided to make a Banana Cake because my 4-year old was asking for it. Hehad Banana Cake a few weeks ago and somehow remembered it and decided that wasthe treat he wanted. Of course, I could have told him there was no banana cakeand moved on. But, since I love to bake and had not made a banana cake in awhile, I thought “Why not?!”This recipe is inspired by the Banana Cake Recipe from my trusty Better Homesand Gardens cookbook. I made a few changes and added a banana pudding fillingand cream cheese frosting. Yum!

Banana Pudding


* While the cake is baking, add the banana pudding mix and cold milk into a bowl and mix with a hand mixer for 2 minutes on medium speed. Place in refrigerator until ready to use. Most instant puddings only take about 5 minutes to set but you want to keep the pudding cold until you are ready to use it.

Cake Assembly and Frosting


* This frosting needs to be cold in order for the frosting to go on well and I would recommend keeping the cake cold until ready to serve. * I used a 6″ cake pan and made 3 layers with the amount of batter that is made with this recipe. * If you are going to substitute butter for the shortening in the frosting, make sure it is room temp when mixing with the room temp cream cheese so that they cream together nicely. After achieving the consistency and sweetness you want, place the frosting in the fridge so it has a chance to firm up before frosting the cake. Any nutrition calculations are only estimates using online calculators. Pleaseverify using your own data.

Banana Zucchini Cake with Whipped Cream Cheese Frosting


There is something utterly refreshing about walking out to the garden andchoosing a vegetable that I can turn into a cake. So often when I think aboutcake and baking I think sugar, sweet, over-the-top decadence.Sometimes, however, it is nice to enjoy the beauty of a layer cake while stillusing wholesome and fresh ingredients. Covered in massive amounts of sugaryfrosting of course. More on that in a moment.As per most recipes that I get my hands on, I had to turn it into a cake.Because everything should be turned into a cake, right?Here is the dilemma. When I eat banana bread, I don’t want frosting! I know, Iknow, that is just crazy talk. The bread itself is so darn good, there is noneed for a frosting. But whoever heard of a layer cake without frosting?Somethings should just never be done.So I spent a good deal of time thinking about frostings and their consistencyand flavors and tried to develop and frosting that would not only complimentthe flavor of the banana zucchini cake, but also the texture.I think I have found a winner.Just look at that thick beautiful cream cheese whipped deliciousness. It islight enough that it works with the zucchini banana cake, is a complimentaryflavor, and delicious enough to make you lick your fingers. Speaking fromexperience.Our zucchini season is finally winding down and I will be sharing some fallfavorites soon. If you have special requests feel free to let me know!There is something utterly refreshing about walking out to the garden andchoosing a vegetable that I can turn into a cake. So often when I think aboutcake and baking I think sugar, sweet, over-the-top decadence.Course: DessertCuisine: AmericanKeyword: Zucchini Banana Layer Cake with Whipped Cream Cheese FrostingServings: 9 servingsAuthor: Amanda RettkeBanana Zuccchini Cake * 2 cups all purpose flour * 1/2 teaspoon baking soda * 1 teaspoon baking powder * 2 teaspoon ground cinnamon * ½ teaspoon salt * 1 cup sugar * 2 large eggs, room temperature * 1 cup vegetable oil * 2 teaspoons vanilla extract * 2 ripe bananas * 2 cups shredded zucchini drainedWhipped Cream Cheese * 8 ounces (1 package) cream cheese, room temperature * 1 cup white granulated sugar * 1/8 teaspoon table salt * 1 teaspoon vanilla extract * 1 1/2 cups cold heavy whipping creamFor the Cake 1. Heat oven to 350 and prepare three 8-inch round cake pans. 2. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt. 3. In a stand mixer on low speed add in the sugar, eggs, oil, vanilla, and banana. Mix on medium speed for about 1 minute, or until fully combined. 4. One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer. 5. Stir in the drained and shredded zucchini. 6. *I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating. 7. Bake for 22-26 minutes, or until inserted toothpick is removed mostly clean.Whipped Cream Cheese 1. In the bowl of a stand mixer, beat whipping cream on medium high until stiff peaks form; about 3 minutes. 2. Place whipped cream into a separate bowl and clean out stand mixer bowl. 3. In clean stand mixer bowl whip cream cheese with whisk attachment until light and smooth. Add in sugar, salt and vanilla and beat until fully incorporated. 4. Remove bowl from stand mixer and gently fold in whipped cream to cream cheese mixture. 5. Can be used immediately. You can store in refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.The Best Zucchini BreadZucchini BrowniesBlueberry Lemon Zucchini CakeChocolate Zucchini CakeZucchini Banana Cake developed from this recipe: Zucchini Banana Oat Bread andthe Craptastic Day.Amanda Rettke is the creator of I Am Baker, and the bestselling author ofSurprise Inside Cakes: Amazing Cakes for Every Occasion – With a LittleSomething Extra Inside.Over the course of her 15+ year blogging adventure, shehas been featured in and collaborated with the Food Network, New York Times,LA Times, Country Living Magazine, People Magazine, Epicurious, Brides,Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, StarTribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, andParade, to name a few.Amazingly Easy Banana Cake Recipe With Cake MixLoaded with flavor and simple to make, this easy banana cake recipe with cakemix is the perfect choice for dessert lovers. Besides providing a deliciousflavor, the banana also gives the cake a delectable texture. If you lovebananas, this cake is a great choice for you.This recipe requires no previous baking experience, saving you time andhassle. It takes only a few simple ingredients to turn out this decadent cake.You’ll find it surprising by how good the end result will taste.Jump to Recipe / Print Recipe

Step Two: Beat the Ingredients


In a large bowl, beat the cake mix, eggs, oil, sour cream, and mashed bananaswith an electric mixer until combined. Frequently stop to scrape the sides ofthe bowl. Beat the mix on medium speed for two minutes.”

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