100% OF PROCEEDS FROM THIS EVENT WILL GO TOWARDS SUPPORTING COBBLE HILL HEALTH CENTER, A COMMUNITY ORGANIZATION PROVIDING CRITICAL SERVICES TO THE ELDERLY AND CHRONICALLY ILL.

Satisfy your sugar cravings with this Banana Bacon Cake with Toasted Coconut, brought to you by Greg Rales, co-owner and head baker of East Village favorite Red Gate Bakery.

Known for their twists on classic American sweets, Red Gate Bakery has quickly built a devoted following. This signature Banana Bacon layer cake, with banana sponge, tangy cream cheese frosting, toasted coconut and an extra punch of crunchy (you guessed it!) bacon, has been featured on The New York Times, Grubstreet and Eater.

Greg will be baking alongside you in real time, answering your questions, checking your batter and sharing his sugar-centric tricks of the trade. Don’t miss it!

💡CLASS TECHNIQUES

Making cake batter and how to bake to perfection
Assembling and frosting a layer cake

⚙️ WHAT YOU’LL NEED

Cake:

6 very ripe bananas (not to worry if you don’t have time to ripen them, Greg has a hack!)
1 cup granulated sugar
⅔ cup brown sugar
3 cups shredded sweetened coconut
4 cups all-purpose flour
1.5 tsp salt
2 tsp baking soda
2 sticks unsalted butter, melted and cooled
6 eggs
1 cup sour cream
2 tsp vanilla extract

Frosting:

8 oz bacon
16 oz cream cheese
8 oz unsalted butter
3.5 cups powdered sugar
2 tsp vanilla extract
1.5 tsp salt

Equipment:

Stand mixer with a bowl and paddle attachment or handheld mixer with whisk attachments
2 9” round cake pans
Small sheet tray or baking sheet
Mixing bowls of various sizes: small, medium and large
Measuring cups and spoons
Whisk
Rubber spatula or wooden spoon
Small saucepan or skillet
Parchment paper
Paper towels
Food scale for measuring ingredients (optional)

Kitchen Rodeo #30: Banana Bacon Cake with Red Gate Bakery

Wednesday, 6/3 | 7pm ET | via Zoom

Team Members