Moist Banana Cake with Chocolate Frosting
This banana cake with chocolate frosting is a three layer banana cake with chocolate cream cheese frosting. It is a lighter texture than banana bread!
This banana cake with chocolate frosting is a delicious dessert version of a classic banana bread recipe. It is made to be light and fluffy rather than the more dense texture a lot of banana desserts can have. If you love chocolate and banana then you will love this cake recipe!
Reasons why this banana cake is so good
Banana bread is a classic breakfast option for a reason. I think that banana cake deserves a place among the best desserts for a lot of the same reasons.
- Moist cake: This cake has that soft and moist texture that makes banana bread so popular. Nobody wants a dry banana cake.
- Banana and chocolate: If you have ever had banana and chocolate fondue then you will understand why banana cake with chocolate frosting tastes so good.
- Easy to make: This banana cake doesn’t require any difficult tricks or very special ingredients. It is a simple cake batter topped with a simple cream cheese frosting that anyone can make.
This cake is perfect for being a memorable cake rather than the usual chocolate or vanilla cake, but still a classic flavor your guests are sure to love!
Tips for making banana cake with chocolate frosting
Here are my tips, so yours turns out like this recipe! See my chocolate cream cheese frosting post for more tips.
- Make sure to properly measure your flour. Scooping the flour into the measuring cup with a spoon rather than pressing the measuring cup into the flour and compressing it will help prevent putting in too much. Excess flour can cause a cake to be dry.
- When spraying your pan be very thorough with the nonstick baking spray. If you miss any spots the cake can stick and cause pieces to tear off of your cake. Also make sure you are using baking spray with flour and not a cooking spray.
- Mash the banana very well or else pieces of banana can show up in your final cake. It should have no chunks remaining when added to the batter.
- If baking at high altitudes add an extra 2 TBSP of flour to the cake batter compensate.
- When making the frosting make sure the cream cheese and butter are room temperature. If they are still cold then it can cause the frosting to split.
How to assemble the moist banana cake
When assembling this cake, make sure that you have a clean and clear workspace. If you have a cake turntable use that. You will need to be able to access all sides of the cake to decorate it.
Make sure all of your cake layers are flat, cutting off any domed tops if necessary.
After you place your first cake layer down you will spread 1 cup of frosting. Do not worry if the frosting hangs over the edges a bit as it will be smoothed when frosting the outside of the cake. Rather, make sure you frost all the way to the edges.
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When adding the last cake layer we place it upside down because that will give the flattest top possible. Make sure to set in on the frosting and press it down a little so it is level to avoid a tilted cake.
When frosting the entire cake you only need a very light layer of frosting at first because crumbs will be entering the frosting. When this layer is chilled and set it will allow you to add a final layer of frosting that has no crumbs!
Banana Cake FAQ’s
Can the cake layers be made ahead of time?
Yes you can make the cake ahead of time! Once the cake layers are done cooling, wrap tightly in plastic wrap. Then, freeze up to 30 days. Pull them out 1 hour before decorating.
Can I use another size cake pan?
Yes you can. You can use 9 inch cake pans, but it will be thinner. You can also use 6 inch cake pans for thicker layers.
Can this be made into cupcakes?
Yes it can! This recipe will make roughly 24 banana cupcakes with chocolate frosting. You can halve the recipe for 12 cupcakes.
How can I store the moist banana cake?
Store this cake in an airtight container like a cake carrier. Store in the fridge up to 5 days.
You can freeze the cake in individual slices. Place the cake slices in an airtight container and freeze up to 30 days.
For more banana recipes, check out my
- Banana Cinnamon Rolls
- Banana Pudding Cheesecake
- Peanut Butter Banana Muffins
- Banana Pudding Cookies
- Banana Blueberry Muffins
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Moist Banana Cake with Chocolate Frosting
Ingredients
Banana Cake
- 3 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tsp Ground cinnamon
- 1 tsp Salt
- 3/4 cup Unsalted butter, melted and cooled
- 1 cup Brown sugar , packed light or dark
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/2 cup Sour cream, room temperature
- 1/2 cup Milk, room temperature
- 3 Large eggs, room temperature
- 3 Bananas, mashed to 1 1/4 cup
Chocolate Cream Cheese Frosting
- 2 cups Unsalted butter, room temperature
- 12 oz Cream cheese, room temperature
- 3 cups Powdered sugar, sifted
- 3/4 cup Unsweetened cocoa powder, sifted
- 1 tsp Pure vanilla extract
Instructions
Banana Cake
- Preheat oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with a parchment paper circle and spray again.
- In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.3 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 2 tsp Ground cinnamon
- In a separate bowl, mix the melted butter, brown sugar, and sugar. Add in the vanilla, sour cream, milk, and eggs. Mix until combined.3/4 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 1/2 cup Sour cream, 1/2 cup Milk, 3 Large eggs
- Add in the mashed bananas (make sure they are mashed well!) and mix in. The bananas will make it look lumpy.3 Bananas
- Add in the dry ingredients and mix until combined.
- Pour the cake batter evenly between the two cake pans.
- Bake for 27-29 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Chocolate Cream Cheese Frosting
- In a large bowl, sift the powdered sugar and cocoa powder together. Set aside.3 cups Powdered sugar, 3/4 cup Unsweetened cocoa powder
- Using a mixer, beat the butter and cream cheese on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula.2 cups Unsalted butter, 12 oz Cream cheese
- Add in half of the powdered sugar and mix on low speed until combined. Add in the remaining powdered sugar and mix on low. Add in the vanilla, mix on high speed until creamy.1 tsp Pure vanilla extract
Assembly
- Use a serrated knife to cut off any uneven domes on the cakes. Pipe a small amount of frosting on the board you are decorating on.
- Place the 1st layer of cake down on the board. Frost 1 cup of frosting over the cake. Repeat with the second cake layer.
- Place the last cake layer upside down, so the bottom of the cake is facing up.
- Fill any of the cracks of the cake with frosting (on the sides). Then, frost the cake in a very light layer of frosting. Place in the freezer for 15 minutes. This will lock the crumbs into the cake.
- Frost the rest of the cake.