Billionaire Banana Pudding Cake is strictly what you’d anticipate
When you love Banana Pudding you’re going to love this one!
Fluffy caramel cake and vanilla pudding with recent bananas bursting in each chew
The billionaire addition is a layer of caramel in addition to within the cake sponge itself!
I really like me some caramel any likelihood I can get so for me this was a complete win!
An ideal mixture of flavors with the vanilla and banana of conventional Banana Pudding Cake and silky caramel buttercream icing seals the deal!
Nilla Wafers are the signature contact in each conventional banana pudding recipe
However sadly they’re positively not vegan so
I needed to create my very own recipe first!
It’s a very easy recipe with solely 4 components
However after all the cookies are merely added garnish and never utterly vital for this cake
CLICK HERE TO GO GRAB THE NILLA WAFERS RECIPE
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Notes for Success:
The caramel recipe will be made so far as per week forward of time!
Truthfully in case you are not a fan of caramel you’ll be able to completely depart it out of this recipe altogether!
Caramel Cake layers will be baked and refrigerated for a pair days so long as they’re wrapped properly to forestall drying
You can too freeze the cake layers for as much as a month!
A mixture of cake flour and all function flour is my selection within the cake recipe
However when you have bother getting cake flour it’s possible you’ll use all ~all function flour as a substitute, simply take out ¼ cup of the entire quantity of flour
My desire is to at all times put together the custard on the day I’m able to construct the cake so the custard is ready to set extra firmly INSIDE the cake
When measuring cornstarch for the custard I can’t stress sufficient that a kitchen scale is one of the simplest ways to go.
Cornstarch is a really tough ingredient to measure persistently with a quantity/spoons measure
So whereas I record each measures under I can’t stress sufficient how the grams measure with a scale goes to provide the finest outcomes.
I nearly at all times bake 3-7″ layers for my muffins versus 8″ muffins, it’s simply my desire
However in case you solely have 2-8″ pans that completely high-quality, simply divide the batter between 2 -8″ pans
WATCH HOW TO MAKE THE CARAMEL SPONGE CAKE RECIPE!
Billionaire Banana Pudding Cake
When you love Banana Pudding you’re going to love this one! Fluffy caramel cake and vanilla pudding with recent bananas bursting in each chew
Substances
For the Caramel Sponge Cake
- 1½ cup Plant Milk (355ml)
- 1 Tbs White Vinegar (15ml)
- ½ cup Vegan Butter (113g)
- ½ cup Vegetable oil (117ml)
- ¾ cup Granulated Sugar (150g)
- 1 cup Caramel Sauce *from recipe listed under (237ml)
- ½ teaspoon Salt
- 3 teaspoon Vanilla Extract (15ml)
- 2 cup All Function Flour (250g)
- 1 cup Cake Flour (120g)
- 2 teaspoon Baking Soda
For the Vanilla Custard
- 2¼ cup Plant Milk (533ml)
- ¾ cup Granulated Sugar (150g)
- 6 Tbs Cornstarch (48g)
- ¼ teaspoon Turmeric
- 1½ Tbs Vegan Butter (21g)
- 1 teaspoon Vanilla Extract (5ml)
For the Caramel
- 2 cup Granulated Sugar (400g)
- 6 Tbs Water (90ml)
- 1 teaspoon Lemon Juice or Vinegar (5ml)
- 1 cup Plant Milk (237ml)
- 2 Tbs Vegan Butter (28g)
- 1 teaspoon Sea Salt
- 2 Medium Bananas
Directions
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First put together the caramel sauce recipe by combining the sugar, vinegar & water in a medium heavy backside sauce pot stirring solely till is dissolved not after it begins to boil or you’re going to get crystals in your caramel! The acid helps to forestall this, however it may nonetheless occur in case you stir after it begins boiling
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Watch it fastidiously because it turns from a lightweight amber to medium amber, take it off the warmth when it’s medium amber as it’ll proceed to prepare dinner & get darker even after you take away it from the warmth
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Slowly & fastidiously pour within the room temperature plant milk & add the vegan butter & salt stirring slowly & fastidiously. As soon as the effervescent subsides stir it to a easy sauce
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Pour right into a warmth proof container and refrigerate till wanted *it’ll thicken because it sits!
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Divide the caramel sauce into 1 cup for the cake batter / ½ cup for the buttercream & ½ cup for in between the layers
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Subsequent preheat the oven to 350F & grease & parchment line your cake pans
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Put together the cake batter by combining the vegetable oil with the melted vegan butter, add the vanilla extract & put aside
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Mix the plant milk with the vinegar & let stand for five minutes to thicken.
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Sift all of the dry components collectively in a big mixing bowl, together with the sugar.
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Pour the moist components this would be the plant milk combination & the butter/oil combination together with the cooled caramel sauce into the dry components & whisk easy about 50 strokes to develop the batter
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Pour the batter into the greased and parchment lined pan(s) & bake instantly within the preheated 350°F oven for quarter-hour, then flip the open temperature right down to 325°F to bake the remainder of the way in which, roughly 20 minutes extra or once you gently press the facilities they’re springy to the contact. Or do the toothpick check for moist crumbs.
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Cool within the pan(s) till you’ll be able to safely contact with out burning your self then flip the cake(s) out onto a cooling rack to chill the remainder of the way in which.
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In the meantime put together the buttercream recipe of your selection and on the final stage of blending add in ¼ cup of that COLD COOLED caramel sauce. Reserve till wanted
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Subsequent put together the vanilla custard by combining all of the components aside from the vanilla extract & the vegan butter in a medium sauce pot over medium to excessive warmth & convey to a boil stirring continuously to keep away from scorching the underside .
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As soon as it begins to bubble let it boil on low warmth for about 20 seconds.
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Take away from the warmth & add the vegan butter & vanilla extract & stir till melted & easy.
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Let it cool earlier than making an attempt to construct this cake by layering with sponge cake ½ cup caramel 1 sliced banana then about ¾ cup custard.
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Repeat that very same layering with the remaining components then ice the cake with the caramel buttercream & garnish with the final of the caramel sauce & Nilla Wafers Cookies
Video
Notes
Storage Due to the custard filling this cake should keep refrigerated and can keep recent for as much as 6 days
