Sometimes I just deeply crave a slice of cake…
I mean, like a real, decadent slice of fluffy cake, layered with silky frosting… The kind of cake my mom used to bake for special occasions, like birthdays or other milestone celebrations…
The kind of cake you serve on a fancy plate and savour every bite slowly…
You know the kind of cake I mean?
Confession; I don’t make layer cakes often – for a couple of reasons – but mostly I think because I associate them with celebrations. I often think to myself I shouldn’t make a layer cake unless their is an appropriate occasion that calls for it.
Sometimes layer cakes feel to decadent and fancy to be enjoyed by just myself, but you know what… I say nuts to that logic.
I mean, why shouldn’t I bake myself a layer cake for no reason at all? I can’t think of a single reason.
So, this is a no occasion necessary kind of layer cake… The just because kind of layer cake. Beautiful and delicious just because… I want to eat it.
This banana cake is perfect. So soft and fluffy; Moist and flavourful; enrobed in silky dark chocolate cream cheese frosting… What more could you ask for?
And if you’re feeling like it’s more of a cupcake kind of day, well then you can totally use this recipe to make cupcakes and they are perfect. Dual purpose recipe, say whaaat?
You heard it all right. Get the recipe below, and happy cake baking lovelies.
-KP <3
Banana Layer Cake With Dark Chocolate Cream Cheese Frosting
Things you need…
1 cup salted butter, melted
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
1 1/2 tsp vanilla
3 ripe bananas, mashed
3 eggs
1 1/2 cups buttermilk
2 3/4 cups all purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Dark Chocolate Cream Cheese Frosting
1/4 cup butter, softened
1 pckg cream cheese, softened
3 cups powdered sugar + more if needed
2 tbsp cocoa powder
1 tsp vanilla
5 oz dark chocolate, melted
How to make…
Banana Cake
Preheat oven to 350 degrees and butter and flour 2 x 9inch round cake pans with butter and flour.
In a large mixing bowl using a stand or a hand mixer, beat together butter and sugars until light and fluffy, about 3-5 minutes. Add in one egg at a time, beating well and scraping down the sides of your bowl after each addition. Add in vanilla and mashed bananas and beat on high until combined.
In a medium mixing bowl, sift together flour, cinnamon baking soda, baking powder and salt. Next add in your buttermilk and flour alternating in 3 additions – Start by adding 1/3 of the the flour mixture to your wet ingredients, beat on low speed until just combined. Next add in half of your buttermilk and beat on low until just combined. Add in another 1/3 of your flour mixture and beat on low speed until just combined. Add in the rest of your buttermilk and beat on low until just combined. Scrape down the sides of your bowl and add in the final 1/3 of your flour mixture and beat on low speed just until the batter is smooth, taking care not to overmix.
Separate cake batter evenly into your prepared 9 inch round pans. Bake for 25-30 minutes or until a skewer comes out clean or the tops of the cakes spring back to your light touch.
Remove the cakes from the oven and allow them to cool in the pans for 20 minutes, before inverting onto a cooling rack and allowing the cakes to cool completely before you continue to assemble.
Dark Chocolate Cream Cheese Frosting
When your cakes are cool and you are ready to assemble, prepare your frosting.
Finely chop the dark chocolate and place in a medium sized heat proof bowl. Melt in your microwave in 30 second intervals. This usually takes about 1 minute 30 seconds for me. Stir gently with a spatula until smooth. Set aside to cool to room temperature – at least 20 minutes. If you do not allow your chocolate to cool sufficiently, it will melt your frosting.
Once your chocolate is cooled, continue with frosting. Start by beating the softened butter and cream cheese in a large bowl for 3 minutes until smooth and there are no lumps. Add powdered sugar 1 cup at a time until combined. Add in vanilla and cocoa powder. Beat on high until creamy – about 2 minutes. Scrape down the sides of your bowl, and add in melted chocolate and beat until smooth and combined.
Assembly
Once your cakes are completely cool and you have prepared your frosting, you are ready to assemble.
Place one of the cakes top down onto the plate you want to serve it on. Dollop about 1/2 cup of the dark chocolate cream cheese frosting on top and spread the frosting to the edges of the cake evenly.
Next, place the second cake on top (top down, so the flat bottom is facing up on your cake) and gently press the cake into the frosting to secure it. Cover the cake with a tea towel and set it in the fridge for 15 minutes before continuing. You could skip this step, but this will just ensure that your cake layers stay secure and straight.
Once your cake has chilled, frost the sides and top of your cake.
Serve and enjoy/
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