Eddie V’s Bananas Foster Butter Cake Copycat Recipe

June 17, 2019Van
Blog post

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 4 Cakes

A few years back my husband and I were visiting some close friends in Austin, Tx. It so happened to be my husbands birthday and our friends had a great idea—Eddie V’s in downtown Austin.

If you’ve ever been to this location, you know how magical it is. From the prim and proper waiter uniforms, to the absence of light. It’s SO romantic.

We finished our delicious steaks and crab fried rice (yes! At a steakhouse amazing!)…but there was something more.

The lights dimmed even further and a rectangular plate appeared from thin air. On it was a circular butter cake, a scoop of butter pecan ice cream, and a dollop of fresh whipped cream topped with a mint leaf. As we glared at this concoction from heaven—the server lit a crystal gravy boat full of rum and poured the flaming liquor over the cake! It was like dancing blue flames celebrating his birthday with us!

The trifecta of that buttery cake, rich whipped cream and cooling butter pecan remains etched in my brain to this day!

Although nobody wants more birthdays after 30, everybody can agree they want this celebration as often as possible

Eddie V’s Bananas Foster Butter Cake Recipe

Eddie V’s Bananas Foster Butter Cake Recipe

Eddie V’s Bananas Foster Butter Cake Recipe

Print Recipe

Eddie V’s Bananas Foster Butter Cake Copycat Recipe

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Serves: 4 Cakes

www.foodisafourletterword.com

Ingredients

BUTTER CAKE

  • ½ Cup Unsalted Butter, room temperature
  • ½ Cup Cream Cheese, room temperature
  • 1 Cup Cake Flour, sifted
  • 1¼ Cup Granulated Sugar
  • 1 Teaspoon Vanilla Paste or Extract
  • 1 Large Egg
  • ¼ Teaspoon Salt
  • 4 - 4 inch Springform Pans

BANANAS FOSTER

  • 1 Cup Brown Sugar
  • ½ Cup Water
  • ¼ Cup Salted Butter
  • ¼ Teaspoon Cinnamon Powder
  • ⅛ Teaspoon Banana Extract, optional
  • 4 Bananas, sliced
  • 6 Teaspoons Spiced Rum, 80 Proof and above

Method

  • 1)

    Pre-heat the oven to 350°F. Place ½ Cup Unsalted Butter and ½ Cup Cream Cheese into a mixing bowl. Use the paddle attachment on your stand mixer & mix on high for 3 minutes until it looks smooth and fluffy.

  • 2)

    Add 1¼ Cup Granulated Sugar, 1 Teaspoon Vanilla Extract and ¼ Teaspoon Salt, mix on high for another 3 minutes. Add 1 Large Egg and mix on high speed until it looks combined. Add 1 Cup of sifted Cake Flour – mix on med high until the batter looks smooth and the flour is completely combined (about 1-2 minutes)

  • 3)

    Grease the 4 springform pans well with butter. Divide the batter evenly between the 4 pans, it should be about 70% filled. Bake for 40-45 minutes. Let cool for 5 minutes and carefully and release the springform pan – let it continue to cool for another 15 minutes then remove from the base.

  • 4)

    Make the Bananas Foster, by adding 1 Cup of Brown Sugar, ¼ Teaspoon Cinnamon Powder and ½ Cup of Water to a sauté pan (*** if you do not feel comfortable lighting the Rum on fire before serving, add the 6 Teaspoons of Spiced Rum into the sauté pan at this point). Turn the heat to high and bring it to a boil, once it starts boiling, turn down the heat to med-low and let it simmer for 4 minutes. Turn off the heat and add ¼ Cup of Butter and ⅛ Teaspoon of Banana Extract – stir well until the butter is completely melted. Add the banana slices and gently toss in the sauce. Plate the Butter Cakes with whipped cream and a large scoop of Butter Pecan Ice Cream and spoon the banana slices on top of the cake and drizzle some more sauce on top.

  • 5)

    Pour 1½ Teaspoons of Spiced Rum into a heat safe gravy boat and use a candle lighter to light it on fire – you can only see the flame if the room is slightly dark. Carefully pour the lit rum over the cake (repeat for each serving). Impress the heck out of your guests & Enjoy!

↓ Supplies to make this recipe ↓

2 Comments

  • ALISON

    September 4, 2019 at 2:49 pm

    Came out perfectly!

    1. Van

      September 4, 2019 at 4:50 pm

      Glad you enjoyed it Alison 😀

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