Celebration Cake
Submitted by shally
Four-layer Celebration Cake stacks chocolate and banana cake with rum-spiked pineapple cream filling and rich chocolate frosting. A showstopper for birthdays and holidays.
YIELD
1 recipePREP
25 minCOOK
40 minREADY
1 hrsWhen the occasion calls for something that makes the whole table gasp, this is the cake you pull out.
Four alternating layers of chocolate and banana cake get a splash of rum, then stacked with a luscious whipped cream and crushed pineapple filling. The whole thing gets wrapped in chocolate frosting for a finish that’s as dramatic as it is irresistible.
The tropical-meets-chocolate combo hits differently. Think banana bread meets Black Forest cake, with a pineapple twist that keeps every bite interesting.
Freezing the layers before assembly is the real secret here. It makes splitting and stacking so much easier, and the cake holds together like a dream.
Chef Tips
- Freeze the baked layers until firm before splitting so they cut cleanly without crumbling
- Drain the crushed pineapple thoroughly, pressing it in a fine mesh sieve, or the filling will weep
- Use dark rum for a deeper, more caramelized flavor that pairs beautifully with the chocolate
- Assemble the cake and refrigerate at least 2 hours before serving so the layers set and meld together
Ingredients
Directions
Prepare cake mixes as directed on packages for round cakes.
Cool cakes 5 to 7 minutes; remove from pans.
Cool completely.
Place on baking sheet and freeze uncovered until firm, about 2 hours.
Prepare pineapple filling.
Split cakes to make 4 layers.
Place 1 chocolate layer rounded side down on plate; drizzle with 2 teaspoons of the rum.
Spread ⅓ of the pineapple filling (about 1 cup) over rum.
Repeat with 1 banana layer and 1 chocolate layer. Top with 1 banana layer rounded side up.
Prepare frosting mix as directed on package; frost top and sides of cake.
Beat whipping cream and 2 teaspoons vanilla in chilled bowl until stiff.
Fold in crushed pineapple, well drained.
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