SweetsDevon LangstoncakeComment

banana sprinkle cake

SweetsDevon LangstoncakeComment
banana sprinkle cake

This cake remains the forever birthday cake of the bistrō creator. From the crispy caramelized edges to the peanut butter cream cheese frosting, what is not to love. It makes one day in March extra, extra special.

Happy Barking!

Recipe

Banana Sprinkle Cake

Cake:

  • 1 1/4 sticks butter, softened, plus more for pan

  • 1 3/4 cup + 2 tablespoons sugar

  • 1/2 tablespoons baking soda

  • 1/2 teaspoon salt

  • 1/2 tablespoon vanilla bean paste (or extract)

  • 2 1/4 cups cake flour, plus more for pan

  • 6 tablespoons sour cream

  • 1.5 cups of mashed bananas (ripe)

  • 2 1/2 cups rainbow sprinkles

Peanut Butter Cream Cheese Frosting:

  • 6 oz cream cheese

  • 1/3 cup confectioners' sugar

  • 1/2 teaspoon salt

  • 1 cup creamy peanut butter

  • 1/2 teaspoon vanilla bean paste

  • 1/2 cup heavy cream

Isomalt Sail:

  • 150 - 300 grams isomalt

  • 1 - 2 drops of gel food coloring of your choice (optional)

Directions

  1. Preheat oven to 350 degrees.

  2. Grease and flour three 6-inch round baking pans, lined with parchment.

  3. In the bowl of a stand mixer with the paddle attachment, cream sugar and butter for 4 minutes.

  4. Add vanilla bean paste (or extract), salt, and baking soda.

  5. Add eggs, allowing 1 minute between each addition to make sure complete mixing.

  6. Add the flour and sour cream, in 3 parts, alternating between the two — make sure to start and end with the flour. Also sift that flour in with each addition.

  7. Divide the mixture between the three 6-inch round pans, bake for 25 - 30 minutes.

  8. Allow to cool completely before using.

  9. Make the frosting: combine cream cheese and confectioners' sugar in a mixer with the paddle attachment. Add salt, peanut butter, and finally vanilla. In a separate bowl, whisk cream to soft peaks and fold into peanut butter mixture.

  10. Frost the cake use about 6 tablespoons of frosting between layers. Once frosted, place the sprinkles in a bowl and using your hands, coat the sides of the cake by running a hand-full of sprinkles up the sides while rotating the cake.

  11. Make the isomalt sail: place a siltpat or piece of parchment paper onto the counter, which will be used to hold the isomalt for molding. Place a tubular object next to the solpat/parchment to make the shape of the sail (for example, I use a tall candlestick). You will need 2 or 3 chip-clips to help with molding as well. Next, melt the isomalt in a small saucepan over medium heat. Once melted, add the gel food coloring if you are planning to use it. Working quickly, pour the melted isomalt on the silpat/parchment, let cool for just a few seconds to desired liquidity (more liquid = bigger sail, but higher chance of breaking) place over the tubular object, and use the clips to mold/hold it in the desired shape. Allow to dry and set for 5 minutes. Carefully unmold and it is ready to use to top the cake!