Salty Sailor Cake
 
 
If you want more rum flavor, once the cakes come out of the oven, soak each warm cake layer with a tablespoon of rum.
Serves: 1 3-layer 8-inch cake
Ingredients
For the Banana Butter Rum Cake:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 4 medium bananas, very ripe
  • 3 large eggs, room temperature
  • ½ cup (1 stick, 4 ounces) unsalted butter, browned and cooled
  • ½ cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon butter extract
  • ½ teaspoon rum extract
  • 1 cup whole milk, room temperature
For the Salted “Caramel” Frosting:
  • 24 ounces (3 8-ounce packages) cream cheese, room temperature
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, browned and cooled
  • ¼ cup dark brown corn syrup
  • 1 tablespoon vanilla
  • 1 ½ pounds powdered sugar
  • ½ teaspoon fine salt
To Decorate the Salty Sailor Cake:
  • 1 cup blue frosting
  • Maldon sea salt
  • Chocolate Sea Shells
Instructions
To make the Banana Butter Rum Cake:
  1. Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray, set aside.
  2. In a large bowl, sift together flour, sugar, cinnamon, baking soda, and salt, set aside. Put bananas the bowl of a stand mixer fitted with a paddle attachment, and beat the bananas until they are completely smooth and liquid-like, about 30 seconds. Beat in eggs, browned butter, oil, extracts, and milk, mixing until combined, about 1 minute.
  3. Pour wet into dry and whisk by hand until combined and mostly lump free. Scrape the bottom of the bowl to ensure everything is combined.
  4. Divide batter evenly among pans, tap against counter, and bake for 18 to 22 minutes, rotating halfway. A toothpick inserted should come out mostly clean with a few moist, not wet, crumbs. Invert onto a wire rack to cool completely. Wrap in plastic and refrigerate for 4 hours, this will retain moisture.
To make the Salted “Caramel” Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and browned butter on medium-high speed until smooth and lump free, about 3 minutes. Scrape the sides and bottom of the bowl. Add dark corn syrup, vanilla, powdered sugar, and salt. Raise speed to high and beat for 2 minutes. Refrigerate until ready to use.
To Assemble the Salty Sailor Cake:
  1. Level off the cake layers with a serrated knife. Dollop a bit of frosting onto a cake board and secure the first layer. Apply an even layer of Salt Caramel Frosting, Repeat with the second layer and top with the third layer. Do a thin crumb coat, refrigerate for 15 minutes. Apply a thicker, final layer of frosting, smoothing with a bench scraper and refrigerating for another 15 minutes. Pipe small waves with the blue frosting. Garnish the Maldon sea salt and chocolate sea shells.
Notes
Cake recipe inspired by American Cakes, frosting by Layer Cake Parade
Recipe by Layer Cake Parade at http://layercakeparade.com/salty-sailor-cake/