This cake...let me just tell you...is delicious.
This frosting...let me just warn you...is amazing.
It is my new favorite frosting.
I will be using it in place of any other vanilla frosting.
Even store bought, which I really love.
It has heavy cream in it.
Enough said.
P.S. Lance had two pieces. In a row. That's how awesome this cake is.
Cake Ingredients:
2/3 cup sugar
1/2 cup sour cream
1 egg
2 tablespoons unsalted butter, softened
2 mashed super ripe bananas (about 3/4 cup)
1 teaspoon pure vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
Frosting Ingredients:
2 tablespoons unsalted butter, softened
1/4 cup heavy cream
1/2 teaspoon vanilla bean paste* (see below)
1 1/4 cups confectioner's sugar
How You Do It
{Cake}
Preheat the oven to 375F (see note below). Cream together sugar, sour cream, egg, and 2 tablespoons softened butter. Add mashed bananas and 1 teaspoon vanilla extract. Add flour, salt, and baking soda; mix well. Pour into greased 8x8 pan. **Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
{Frosting}
Cream butter and confectioner's sugar together until smooth. Slowly add the heavy cream; stir until smooth. Stir in the vanilla bean paste until fully incorporated. Spread on cooled cake.
I will never use milk again to make frosting. Never Ever. Only heavy cream for this mama. I can't even describe the amazingly creamy difference.
**Note - Bake at 350F if using a glass pan.
Recipe doubles well to fit in a 9x13 pan.
Recipe doubles well to fit in a 9x13 pan.
*Here's the general rule for substituting vanilla:
1 vanilla bean =
1 tablespoon vanilla powder =
1 tablespoon vanilla bean paste =
1 tablespoon pure vanilla extract
1 vanilla bean =
1 tablespoon vanilla powder =
1 tablespoon vanilla bean paste =
1 tablespoon pure vanilla extract
:.