This is my 200th Bakerita post!!!!
I literally didn’t realize it until just now when I noticed “199” under published. It’s so crazy to think that I’ve been doing this so long, and that I’ve baked, written, photographed, and posted 200 different things on here! It sort of seems like a ton and not even that many all at the same time, but I know I’m going to keep on posting for a while :)
So to celebrate 200, I just so happen to be sharing a cake! My uncle’s birthday cake, actually, which is a delicious, chocolatey, amazing banana cake. I know…I sort of just shared a healthy banana cake that’s gluten free and Paleo, but this one is full of gluten (though you could totally use an AP GF flour) and I wouldn’t exactly call it healthy. But I would call it delicious. This flavor combination was requested by the birthday boy, and it was a darn delicious one!
My family is always trusted to tell me whether something is good or not, but they so aren’t trusted to tell me what the best thing I ever made is, because according to them…it always is. Dad and Grammy, it’s nice when you tell me that’s this REALLY is the best thing I’ve ever made, but it really can’t always be the best. But guys, this cake did get many “Rachel this is the best yet!” exclamations, so take that as you will.
The cake itself is fluffy and moist, and it pairs perfectly with the rich, chocolatey, and slightly tangy chocolate cream cheese frosting. For fun and flavor I also added a layer of sliced bananas in between the layers of cake, but that’s totally optional. This cake is perfect for the banana lover in your life or just as a fun alternative to always making banana bread (although it’s pretty hard to get sick of banana bread)! It uses a bit of a unique baking method (low temperature for a long time, then straight into the freezer to retain the moisture) but it helps the cake’s flavor stay super flavorful and the texture is on point.
It hits all the right tastebuds, doesn’t need a fancy frosting job (who has time for that?), and is sure to satisfy a sweet tooth! Enjoy :) xoxo
- 1 1/2 cups (12 oz.) bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups (12 3/4 oz.) flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (6 oz.) butter, softened
- 1 1/2 cups (10 1/2 oz.) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups (12 oz.) buttermilk
- 8 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/2 cup (40g) cocoa powder
- 2 cups sifted powdered sugar (You can increase this amount if you would like it to be thicker, for piping)
- One banana, sliced (optional)
- Preheat oven to 275°. Grease and flour two 9" round pans.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in the vanilla extract.
- Beat in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Fold in banana mixture until just incorporated. Be careful not to overmix.
- Pour batter evenly into prepared pans and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes*. This will make the cake very moist.
- In an electric mixer, mix cream cheese and butter until smooth and creamy. Add in cocoa powder and mix until there are no lumps and the color is completely combined.
- One cup at a time, mix in the powdered sugar until completely smooth. Use immediately, or keep in the refrigerator tightly wrapped for up to 24 hours.
- Remove cake layers from the freezer. Place one cake layer on a cake or serving plate. Spread about 1/2 cup of frosting onto the cake in an even layer with an offset spatula. If using, lay out the banana slices so that they cover the surface of the cake. Place second cake layer on top.
- Frost the entire cake with a thin layer of icing (a crumb coat) using an offset spatula. Put into the refrigerator for 1/2 hour, and then frost as desired with the remaining frosting.
*Only put the cakes in the freezer for 45 minutes if using immediately, you don't want frozen cakes, just for them to cool quickly. If saving for another day, you can keep them in the freezer for up to 30 days unfrosted, but transfer them to plastic wrap first.
Cake recipe adapted from Food.com