- Layer Cake:
- Place one banana cake layer on a serving plate. Spread half of the banana cream filling over the cake. Place the cheesecake layer on top, followed by the remaining banana cream filling. Top with the second banana cake layer.
5. Make the Whipped Cream Topping:
- Whip Cream:
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top Cake:
- Spread the whipped cream over the top and sides of the assembled cake.
6. Garnish and Serve:
- Garnish:
- Garnish with sliced bananas and Nilla wafers, if desired.
- Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the layers to set.
Nutrition Information (per serving):
- Calories: 540
- Total Fat: 30g
- Saturated Fat: 18g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 320mg
- Total Carbohydrates: 66g
- Dietary Fiber: 2g
- Sugars: 42g
- Protein: 7g
Tips for Perfect Banana Cream Cheesecake Cake:
- Room Temperature Ingredients: Ensure that all dairy ingredients are at room temperature for a smoother batter.
- Chill Time: Allow adequate chilling time for the cheesecake and filling to set properly.
- Assembly: Be gentle when assembling to maintain distinct layers and prevent the cake from collapsing.
Enjoy this decadent Banana Cream Cheesecake Cake, a delightful combination of creamy cheesecake and moist banana cake layers!
