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!
Servings: 16 slices
Calories: 566kcal
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.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 566kcal | Carbohydrates: 71g | Protein: 6g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 314mg | Potassium: 244mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1333IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg