Best 4 Monkey Cake Recipes

MONKEY TAIL BANANA CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease 3 (9-inch) round cake pans with cooking spray. In large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the eggs, mashed bananas, sour cream, and vanilla until smooth.
• In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt. Add the sifted ingredients to the batter.
• Stir in nuts, if using, and chocolate chips. Divide the batter evenly among the prepared pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely.
• For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
• To assemble the cake, place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting.
• Top with the final cake layer and frost or decorate with the remaining whipped frosting. Garnish, as desired.

MONKEY CAKE

Steps:

• Preheat oven to 350 degrees.
• In a plastic bag combine, 1 cup of sugar and 1 tbsp of cinnamon.
• Cut each biscuit into pieces and put into the bag and coat them with the cinnamon mixture.
• Place in an ungreased bundt pan.
• In a small saucepan, bring to boil, 3/4 cup of butter, 1 cup of sugar, 2 tbsp of white karo syrup and 2 tbsp of cinnamon, stir constantly.
• Pour over biscuits.
• Bake for 35 - 40 minutes.
• Remove from pan immediately, be careful of the cinnamon oozing all over the place. But that is the best part of the cake!

YUMMY CHUNKY MONKEY CAKE

Steps:

• Preheat oven to 375 degrees F.
• Grease 9 inch square cake pan.
• Stir together flours, salt, baking soda, cinnamon, and baking powder.
• Beat together oil, sugar, and eggs and vanilla until pale and fluffy.
• Beat in bananas, and yogurt (mixture will look curdled).
• With mixer at low spead add flour mixture until just mixed.
• Toss the chocolate chips and walnuts in a tablespoon of flour to coat and then add to bater and fold in gently, do not overmix.
• Spread batter evenly into pan and bakeuntil cake is golden and a wooden pick inserted into center of cake comes out clean, 40-45 minutes.
• Cool cake on rack for 30 minutes and then turn cake out onto rack and cool completely, right side up.
• Cake can be store for 2-3 days at room temperature.
• This cake goes great with a dark chocolate frosting!

MONKEY CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.
• Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.
• Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
• Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.
• Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.