Chocolate Banana Valentine’s Cake with Italian Buttercream

Posted by Divna on

A Romantic Vintage-Style Layer Cake

If you are looking for a show-stopping Valentine’s dessert that tastes just as incredible as it looks, this Chocolate Banana Cake is the perfect choice. Moist banana layers studded with chocolate chips are paired with a luscious chocolate cream cheese filling and wrapped in silky Italian meringue buttercream.

The vintage piping adds timeless charm and makes this cake feel straight out of a European pastry shop — yet it is completely achievable at home.

Perfect for Valentine’s Day, anniversaries, birthdays, or whenever love deserves cake.

Why You’ll Love This Cake

• Ultra moist from bananas and sour cream
• Not overly sweet — perfectly balanced
• Stable filling that slices beautifully
• Italian buttercream that is silky, not heavy
• Vintage design that looks bakery-level

Ingredients

Banana Cake (2 × 8-inch layers)

170 g softened butter
250 g sugar
3 eggs
1½ tsp vanilla
3 medium bananas, mashed
170 g sour cream
300 g cake flour
1 tsp baking soda
½ tsp salt
150 g chocolate chips

Ingredients for Chocolate Banana Cake: ripe bananas, sour cream, eggs, and sugar arranged on a wooden surface.

Chocolate Cream Filling

250 g cream cheese
75 g icing sugar
1 tsp vanilla
100 g melted chocolate

150 g heavy cream
1 tbsp icing sugar

Italian Meringue Buttercream

250 g sugar
80 ml water
4 egg whites
375 g softened butter
1 tsp vanilla

Instructions

Make the Cake

Preheat oven to 350°F (175°C). Line two 8-inch pans with parchment.

Beat butter and sugar until light and fluffy. Add vanilla and eggs one at a time.

Mix in sour cream and mashed bananas just until combined.

In another bowl, whisk flour, baking soda, salt, and chocolate chips. Fold into the batter without overmixing.

Divide evenly between pans and bake 35–40 minutes.

Cool completely.

Freshly baked banana cake layers cooling on a wire rack, showcasing a rich texture and chocolate chip studding.

Prepare the Filling

Beat cream cheese, powdered sugar, and vanilla until smooth. Add melted chocolate.

Whip heavy cream with icing sugar to stiff peaks, then gently fold into the chocolate mixture.

Refrigerate until ready to use.

Assemble

Slice each cake horizontally to create four layers.

Layer cake and filling evenly.

Apply a thin crumb coat and freeze 30 minutes.

A beautifully layered Chocolate Banana Cake with creamy filling, perfect for celebrations.

Make Italian Buttercream

Heat sugar and water to 243°F (117°C).

Whip egg whites to soft peaks.

Slowly pour hot syrup while mixing. Beat until completely cool.

Gradually add butter and whip until smooth and silky (about 10 minutes). Add vanilla.

How to make Italian buttercream, full video here: https://youtube.com/shorts/BI3PLbdFLks

Full recipe here: https://sugarartistri.com/2024/11/02/9-tips-for-perfecting-italian-buttercream-icing/

⭐ How to Decorate the Vintage Cake 

This style is easier than it looks — it’s all about repetition of simple borders.

Tools Recommended:

• Large star tip
• Medium star tip
• Ruffle/petal tip
• Small star tip

Step 1 — Final Coat

Frost the cake smoothly with white buttercream.

Colour about ⅓ of the buttercream soft pink.

Step 2 — Bottom Borders

Pipe large white shells around the base.

Pipe a second row of smaller pink shells directly above to create dimension.

Step 3 — Signature Vintage Drapes

Lightly mark 8 sections around the cake.

Using a ruffle tip, pipe U-shaped drapes between each mark.

Pipe tiny pink shells along the top of each drape.

👉 This creates the classic Lambeth/vintage look.

Step 4 — Top Border

Pipe medium white shells around the top edge.

Add pink ruffles just inside the shells.

Finish with a delicate white shell border.

Step 5 — Centerpiece

Place a fondant or chocolate heart in the center for a romantic finish.

Pro Tip: Chill the cake 15 minutes after decorating for ultra-clean slices.

A beautifully decorated vintage-style layered cake featuring pink and white buttercream, topped with a heart-shaped ‘love’ decoration, perfect for Valentine’s Day or special celebrations.

Storage

Refrigerate up to 3 days.
Bring to room temperature before serving for the creamiest texture.

Pro Tips

• Room temperature egg whites whip better.
• Make sure the meringue is fully cooled before adding butter.
• If buttercream looks curdled — keep whipping. It will turn silky.
• Avoid overboiling the syrup.
• A few drops of lemon juice stabilize the meringue.

Elegant, romantic, and irresistibly delicious — this Chocolate Banana Valentine’s Cake is guaranteed to impress. Whether you’re baking for someone special or simply celebrating love, this vintage beauty brings both flavor and charm to the table.

Čokoladna Banana Torta za Dan Zaljubljenih sa Italijanskim Buttercream-om (Vintage Stil)

Ako tražite tortu koja izgleda spektakularno, a pritom je neverovatno sočna i ukusna — ova torta je savršen izbor.

Mekane kore sa bananama i čokoladom, bogat fil od krem sira i čokolade, i svilenkasti italijanski buttercream čine je idealnom za posebne prilike.

Vintage dekoracija daje torti elegantan, gotovo poslastičarski izgled — a zapravo je mnogo lakša nego što izgleda.

Savršena za Dan zaljubljenih, rođendane ili bilo koju proslavu.

Zašto ćete voleti ovu tortu

• Izuzetno sočna
• Nije preslatka
• Stabilan fil — savršena za sečenje
• Buttercream lagan i svilenkast
• Izgleda kao iz poslastičarnice

A beautifully decorated vintage-style cake with pink and white buttercream, adorned with a heart-shaped ‘love’ sign, ideal for romantic occasions.

Sastojci

Ingredients

Kora  (2 × 20 cm)

170 g sobna temparatura putera
250 g secer
3 jaja
1½ kaskica vanil extrakta
3 srednje banane, zgnjecene
170 g pavlake
300 g brasna za torte
1 kaskica sode bikarbona
½ kaskice soli
150 g cokolade, isjecena na male komadice 

Chocolate Cream Filling

250 g krem sira
75 g secera u prahu
1 kaskica vanil extrakta
100 g topljene cokolade

150 ml slatke pavlake 

 1 velika kasika secera u prahu

Italian Meringue Buttercream

250 g secera
80 ml vode
4 belanca
375 g puttera
1 kascica vanilla

Priprema

Kore

Zagrejte rernu na 175°C.

Umutite puter i šećer dok ne postanu svetli i penasti. Dodajte jaja jedno po jedno, zatim vanilu.

Umešajte pavlaku i izgnječene banane.

Posebno sjedinite brašno, sodu, so i čokoladne kapljice pa lagano umešajte u smesu.

Pecite 35–40 minuta.

Ohladite potpuno.

Fil

Umutite krem sir, šećer u prahu i vanilu. Dodajte otopljenu čokoladu.

Posebno umutite slatku pavlaku pa je lagano umešajte u fil.

Sastavljanje

Presecite kore horizontalno. Dobicete 4 kore.

Ređajte kora–fil, kora-fil…

Citavu tortu premažite filom u tankom sloju i stavite u zamrzivač 30 minuta.

Italijanski Buttercream

Skuvajte šećer i vodu do 117°C.

Belanca umutite do mekih vrhova pa polako sipajte vruć sirup.

Mutite dok se potpuno ne ohladi.

Postepeno dodajte puter i mutite dok ne postane gladak.

Kako Napraviti Vintage Dekoraciju

Ovaj stil izgleda komplikovano, ali se zapravo sastoji od ponavljanja jednostavnih bordura.

Potrebni nastavci: zvezdasti veliki i mali, ruffle/petal nastavak.

1️⃣ Premažite tortu belim buttercream-om. Trećinu obojite u roze.

2️⃣ Donja ivica — veliki beli školjkasti rub, pa iznad manji roze.

3️⃣ Podelite tortu na 8 delova i napravite U naborane girlande.

4️⃣ Dodajte male roze školjkice preko girlandi.

5️⃣ Gornja ivica — bele školjke + roze nabori.

6️⃣ U sredinu stavite srce od fondana ili čokolade.

Profesionalni savet: ohladite tortu 15 minuta nakon dekoracije radi savršenog preseka.

Čuvanje

U frižideru do 3 dana. Pre služenja ostavite na sobnoj temperaturi.

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