BANANA CAKE WITH CREAM-CHEESE FROSTING
Tangy cream-cheese frosting freckled with grated dark chocolate is sandwiched between layers of moist banana cake in this truly celebration-worthy dessert--everyday banana bread just can't compete! Make the frosting first so it can chill while you prepare the cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes one 9-inch layer cake
Number Of Ingredients 16
Steps:
- Frosting:In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Beat in butter until smooth, 2 minutes. Reduce speed to low and beat in confectioners' sugar and salt until well combined.
- Increase speed to medium and beat until frosting is smooth and fluffy, about 1 minute. Transfer to an airtight container and refrigerate until firm, at least 3 hours and up to overnight.
- Cake:Preheat oven to 350 degrees. Lightly brush two 9-inch round cake pans with room-temperature butter. Line bottoms of pans with parchment rounds; lightly brush parchment with butter.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, whisk together melted butter, oil, granulated sugar, and bananas. Whisk in eggs and vanilla until well combined. Stir in flour mixture in two additions, alternating with buttermilk and beginning and ending with flour.
- Divide batter between prepared pans and bake until cakes are golden and a tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 15 minutes. Turn cakes out onto rack, remove parchment, and let cool completely. Cakes can be frozen, tightly wrapped in plastic, up to 2 months.
- Place a cake layer, bottom-side down, on a cake stand. In a small bowl, stir grated chocolate into 1 cup frosting. Using an offset spatula, spread frosting evenly over top of cake. Top with remaining cake layer, bottom-side up. Refrigerate until firm, about 15 minutes. Spread remaining frosting evenly over top and sides of cake. Top with shaved chocolate. Cake can be assembled and refrigerated up to 1 day in advance; bring to room temperature before serving.
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nilvia chibas
[email protected]I can't wait to try this recipe!
Oyibo Prince
[email protected]This cake is sure to be a crowd-pleaser.
Sojib420
[email protected]I love how easy this recipe is to follow.
Ajayi Odunayo
[email protected]This cake is perfect for any occasion.
Jayunol Jayunol
[email protected]I made this cake for my birthday and it was a huge hit! Everyone loved it.
Arshad Rajput
[email protected]This cake is so moist and flavorful. I love the cream cheese frosting.
Gaming Gazi
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for banana cake.
Robert Johnson
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing, so I can always have some on hand.
Temesgen Melese
[email protected]I love this recipe because it's so easy to make. I always have the ingredients on hand, so I can whip up a batch of these muffins whenever I'm craving something sweet.
oluwakemi oluyori
[email protected]This is the best banana cake recipe I've ever tried. The cake is so moist and flavorful, and the frosting is to die for.
vincent nkansah
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Jannat Aktar
[email protected]This banana cake was a hit with my family! The cake was moist and flavorful, and the cream cheese frosting was the perfect topping. I'll definitely be making this again.