Banana Whipped Cream Dome Cake Recipe for Stunning Desserts

This dome cake recipe yields an easy, moist, banana-filled dome-shaped cake topped with whipped cream. Its distinctive dome shape makes it an attractive dessert for celebrations, holidays, or any special occasion.

Dome Cake

I enjoy baking desserts and experimenting with simple, family-friendly recipes. This banana dome cake was created because I wanted a showy yet straightforward cake — and a sneaky way to get my daughter to enjoy bananas. The result is a tasty, no-fuss dessert that looks impressive with minimal effort.

Need more cake ideas?

Pumpkin cake with lemon cream cheese frosting
Classic Panettone cake
Plum cake with meringue
Vanilla tiramisu cake
Chocolate tiramisu cake

Banana and Whipped Cream Dome Cake

Author:
Petro Neagu

Ingredients

For the cake
3 eggs
5 oz = 150 g cake flour
4 oz = 125 g caster sugar
2 teaspoons baking powder
1 tablespoon cocoa powder
6 medium-large bananas
2 sachets vanilla sugar
For the whipped cream:
2 tablespoons sugar
1 cup heavy whipping cream
1 cup chocolate chips

Instructions

For the cake:
Heat the oven to 375°F (190°C). Line a 9″ (24 cm) cake pan with a removable bottom with baking paper.
Sift the flour. In a large bowl, whisk together the cake flour, baking powder, and cocoa powder.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form.
Gradually add the sugar and vanilla sugar to the whites, whisking until the mixture is dense and glossy, like meringue.
Fold in the yolks one at a time using a spatula, then gradually fold in the flour and cocoa mixture until you have an airy batter.
Pour the batter into the prepared pan, level it, and bake for 20–25 minutes or until a toothpick comes out clean. Remove from the oven and let cool completely in the pan.
For the whipped cream:
You can whisk the cream by hand or use a hand mixer (avoid a stand mixer for best results). Put the sugar in a bowl, add the heavy cream, and whisk until stiff peaks form.
Gently fold in the chocolate chips. Any unused whipped cream can be stored in an airtight container for up to 10 hours; rewhisk briefly before using.
To assemble the cake:
When the cake has cooled, trim the top so the base height is about 2″ (5 cm).
Scoop a hollow into the center, leaving a 1″ (2.5 cm) rim around the edge. Reserve the scraped cake crumbs and crumble them finely (a food processor works well).
Slice the bananas and arrange them in the hollow. Mound the whipped cream over the bananas into a dome shape.
Sprinkle the fine cake crumbs evenly over the dome to cover the whipped cream.
Chill the assembled cake in the refrigerator for at least 2 hours to set and become moist. Slice and serve like a regular cake.

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Don’t be intimidated by the elegant look — this banana whipped cream dome cake is simple to prepare with basic ingredients and easy techniques. It’s ideal for home bakers who want a pretty cake without advanced decorating skills. After a few hours in the fridge the cake becomes extra moist, so allow time for chilling before serving; the wait is worth it.

Make the recipe

Dome Cake Recipe

Ingredients:

For the cake

3 eggs
5 oz (150 g) cake flour
4 oz (125 g) caster sugar
2 teaspoons baking powder
1 tablespoon cocoa powder
6 medium-large bananas
2 sachets vanilla sugar

For the whipped cream:

2 tablespoons sugar
1 cup heavy whipping cream
1 cup chocolate chips

Directions:

For the cake:

Preheat oven to 375°F (190°C).
Line a 9″ (24 cm) cake pan with a removable bottom with baking paper.
Sift the flour. In a large bowl, mix the flour with baking powder and cocoa powder.
Separate egg whites and yolks from the 3 eggs. Beat egg whites until stiff peaks form.
Gradually add sugar and vanilla sugar while whisking until the mixture is glossy.
Fold in yolks one at a time, then fold in the dry mixture gradually to keep batter airy.
Pour batter into the pan, level the surface, and bake 20–25 minutes or until a toothpick comes out clean. Let cool completely in the pan.

For the whipped cream:

Whisk sugar and heavy cream by hand or with a hand mixer until stiff peaks form.
Gently fold in chocolate chips. Store any leftover whipped cream in an airtight container for up to 10 hours; rewhisk briefly before using.

To assemble the cake:

Trim the top of the cooled cake so the base height is about 2″ (5 cm).
Scoop a hollow inside the cake, leaving a 1″ (2.5 cm) rim around the edge. Reserve the removed crumbs and crumble them finely.
Fill the hollow with sliced bananas, then shape the whipped cream over them into a dome.
Sprinkle the fine crumbs over the dome to cover it completely.
Chill in the refrigerator for at least 2 hours to set, then slice and serve.