Double Chocolate Banana Layer Cake
A moist double chocolate layer cake made with ripe bananas and finished with fudgy chocolate buttercream.
Equipment
- Two 9 inch round cake pans
- Parchment paper
- Hand mixer
- Wire rack
- Offset spatula
Ingredients
Main Ingredients
- 3 very ripe bananas mashed, about 1 1/2 cups
- 2 cup all purpose flour spooned and leveled
- 1 ½ cup natural unsweetened cocoa powder 3/4 cup for the cake and 3/4 cup for the frosting
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt plus a pinch for the frosting
- 2 large eggs
- 1 cup buttermilk or 1 tablespoon vinegar stirred into 1 cup milk
- ½ cup vegetable oil
- 3 tsp vanilla extract 1 teaspoon for the cake and 2 teaspoons for the frosting
- 1 ½ cup granulated sugar
- 1 cup unsalted butter softened, for the frosting
- 3 ½ cup powdered sugar
- ½ cup heavy cream add a splash more if the frosting is stiff
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line two greased 9 inch pans with parchment.
- Mix the batter. Whisk the flour, 3/4 cup cocoa, baking soda, baking powder, and salt, then beat the eggs, sugar, buttermilk, oil, and 1 teaspoon vanilla, stir in the bananas, and mix in the dry ingredients.
- Bake. Divide between the pans and bake for 30 to 35 minutes until a toothpick comes out clean or with a few moist crumbs.
- Cool. Cool in the pans for 10 minutes, then on a rack for about 1 hour.
- Frost. Beat the butter, powdered sugar, remaining cocoa, cream, 2 teaspoons vanilla, and a pinch of salt until creamy, then stack and frost the layers.
- Rest. Let the cake sit for 30 minutes before slicing and add banana slices just before serving.
Notes
Substitutions: Use milk with vinegar in place of buttermilk. Up to half of the flour can be whole wheat flour.
Tips: Use natural cocoa since the cake rises with baking soda. Add banana slices right before serving.
Storage: Keep frosted cake at cool room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unfrosted layers for up to 3 months.