WeeksHome Hardware

Banana Layer Cake with Cream Cheese Frosting

Naked" cakes have made a resurgence in popularity. The naked state reveals the delectable layers of cake and filling.

Makes an 8" layer cake.
Keep refrigerated up to 3 days

    Cake:
  • 2 1/2 cups cake & pastry flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, room temperature and cut into pieces
  • 2 cups mashed ripe banana (4-5 bananas)
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
    Frosting:
  • 3/4 pkg cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 2 cups icing sugar, sifted
  • 1 tsp vanilla extract
  • Preheat the oven to 350°F. Grease three 8" round cake pans, line the bottoms with parchment paper, and dust the sides with flour, tapping out any excess.
  • Sift together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment. Mix in the brown sugar.
  • Add the butter and mix in (using electric beaters on low speed or in the stand mixer) until butter pieces are no longer visible.
  • In a separate bowl, whisk the mashed bananas, buttermilk, eggs, and vanilla, and add to the flour mixture, blend on low speed until incorporated and then beat on medium speed for 4 minutes, until the mixture is smooth and lighter in colour. Divide the batter evenly between the prepared pans and bake for 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes on a cooling rack for 20 minutes, then turn them out of the pans to cool completely.

Frosting: Beat the cream cheese and butter until fluffy. Add the icing sugar and beat, first on low speed and then on high speed until smooth and light. Beat in the vanilla. Use the frosting while at room temperature.

Assembly: Remove the parchment paper from a cake layer and place cake on a platter. Spread the top with a third of the frosting. Top this with the second cake layer and another third of the frosting. Top with the last cake layer and spread the remaining frosting with a swirling motion to create a rustic, ruffled effect. This leaves the side of the cake exposed, showing off the layers. Chill the cake until ready to serve.

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