Banana Birthday Cake

(go back to blog)

Adapted generously from  smitten kitchen

Makes two 9-inch layers

3 1/2 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup packed golden brown sugar
4 large eggs
2 cups mashed or pureed very ripe bananas (5 to 6 large)
6 tablespoons sour cream
2 teaspoons vanilla extract

Preheat oven to 350°F. Line the bottoms of two 9-inch round cake pans with parchment paper, then coat the paper and sides of pans with butter and flour, or a nonstick spray.

Whisk cake flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs one at a time, then bananas, sour cream, and vanilla. Beat in dry ingredients in two additions just until combined. Divide batter among two pans.

Bake cake until tester inserted into center of each layer comes out clean, about 40 to 45 minutes. Cool each layer in its pan for 15 minutes before flipping out onto a rack to cool the rest of the way.

Quickest Fudge Buttercream Frosting

Adapted generously from here

Makes approximately 5 cups frosting
4 1/2 cups confectioners’ sugar (no need to sift)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 tablespoons half-and-half or whole milk
1 tablespoon vanilla extract
5 ounces unsweetened chocolate, melted and cooled

Whirl all of the frosting ingredients except the melted chocolate in a food processor until smooth. Add the chocolate and whirl it until light and smooth.

(go back to blog)

 bon appetit!