VV’s First Birthday Cake

Ingredients

• ½ cup (68 g) all-purpose flour
• 3 tablespoons malted milk powder
• ¾ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• ⅓ cup (80 ml) whole milk
• 1 tablespoon unsalted butter
• 1 large egg, at room temperature
• ½ cup (100 g) packed brown sugar
• 1 teaspoon pure vanilla extract
• 4 ounces (113 g) cream cheese, at room temperature
• 8 tablespoons (113 g) unsalted butter, at room temperature
• 1½ teaspoons pure vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 2 cups (240 g) confectioners’ sugar, sifted if lumpy
• 1 medium banana, for the filling
• ½ lemon
• Chocolate shavings or curls, for the top (optional)

Instructions

1. Center a rack in the oven and preheat to 325°F (165°C). Butter and flour a 6-inch round cake pan with sides at least 2 inches high, or coat it thoroughly with baker’s spray. Line the bottom with parchment for easy release.
2. Whisk the flour, malted milk powder, baking powder, salt, and cinnamon together in a medium bowl.
3. Combine the milk and 1 tablespoon butter in a small saucepan. Heat just until the butter melts and the milk is steaming; do not let it boil. Keep warm.
4. In the bowl of a stand mixer fitted with the whisk, or in a large bowl with a hand mixer, beat the egg and brown sugar on medium-high speed for 4 to 5 minutes, until thick, pale, and ribbon-like. Beat in the vanilla.
5. Fold the dry ingredients into the egg mixture in two additions. Slowly pour in the hot milk-butter mixture while folding gently, just until the batter is smooth and evenly blended.
6. Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until the cake is well risen, golden, springy in the center, and a tester comes out clean. Cool in the pan for 10 minutes, then turn onto a rack, remove the parchment, and cool completely.
7. For the frosting, beat the cream cheese and 8 tablespoons butter together until completely smooth. Beat in the vanilla, cinnamon, and salt. Add the confectioners’ sugar gradually and beat on low until incorporated, then on medium until light and creamy.
8. When the cake is cool, slice it horizontally into two even layers. Cut the banana into thin rounds and toss gently with a small squeeze of lemon juice to slow browning.
9. Set the bottom cake layer on a serving plate. Spread with a layer of frosting, arrange the banana slices over it in a single layer, and add a very thin swipe of frosting to help anchor the top layer. Place the second cake layer on top.
10. Swoop the remaining frosting over the top of the cake, leaving the sides mostly bare so the banana filling can peek through. Finish with chocolate shavings or curls, if using. Chill for 20 minutes to set, then serve at cool room temperature.