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Martha Stewart banana cake with cream-cheese frosting takes 2 hours and three ripe bananas to make a moist, tender layer cake with grated dark chocolate in the filling. This make-ahead easy dessert fits birthday parties, Sunday dinners and holiday tables, since the frosting chills while the cakes bake.
Make the frosting first and chill it for at least 3 hours, because cold frosting spreads thick and holds its shape on the cake. Spread it while it is still soft and it slides off the layers and smears the crumbs.
Martha stirs grated dark chocolate into a cup of the frosting for the filling, so every slice has a freckled, slightly bittersweet middle. Her batter also uses both melted butter and neutral oil, which keeps the crumb soft for days instead of drying out like plain butter cakes.
What you need for this recipe
KitchenAid Artisan 5-quart stand mixer
The paddle attachment beats the cream cheese and butter smooth without lumps.
Buy on AmazonFat Daddio's 9-inch round cake pans, set of 2
Two 9-inch pans bake the layers evenly so they stack neatly.
Buy on AmazonWilton 9-inch angled spatula
It spreads the chocolate filling and the final frosting in smooth, even strokes.
Buy on AmazonPantry pick Lindt Excellence 70% cocoa bars, 12 pack
A good bittersweet baking bar, in a pack big enough for several batches.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Banana Cake with Cream-Cheese Frosting
Course: DessertCuisine: AmericanDifficulty: Medium12
servings55
minutes40
minutes560
kcalTwo golden banana layers stay tender and moist, with a tangy, fluffy cream-cheese frosting spread thick on top. Chilling the frosting first and the filled cake before the final coat makes it easy to frost without a mess.
Ingredients
1 pound cream cheese, room temperature
1 stick unsalted butter, room temperature
1 pound confectioners' sugar (about 3 ½ cups)
Pinch kosher salt
6 tablespoons unsalted butter, melted, plus more, room temperature, for pans
2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup safflower or other neutral-flavored oil
1 1/2 cups granulated sugar
3 ripe bananas, mashed (1 ¼ cups)
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2 cup buttermilk, room temperature
1 ounce dark chocolate, grated on the large holes of a box grater (about ⅓ cup), plus more shaved with a vegetable peeler, for decorating
Directions
- Make the frosting: Beat 1 pound room-temperature cream cheese in a stand mixer with the paddle on medium-low until smooth, about 1 minute. Then beat in 1 stick butter for 2 minutes, followed by 1 pound confectioners' sugar and a pinch of salt on low.
- Whip and chill: Increase the speed to medium and beat for about 1 minute until the frosting is smooth and fluffy. Transfer it to an airtight container and refrigerate for at least 3 hours, or overnight.
- Prepare the pans: Preheat the oven to 350°F and lightly brush two 9-inch round cake pans with room-temperature butter. Then line the bottoms with parchment rounds and brush the parchment with butter too.
- Mix the dry ingredients: Whisk together 2 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon kosher salt in a medium bowl. Set it aside while you build the wet batter.
- Mix the wet ingredients: Whisk 6 tablespoons melted butter, 1/2 cup safflower oil, 1 1/2 cups granulated sugar and 3 mashed bananas in a large bowl. Then whisk in 2 eggs and 1 tablespoon vanilla until well combined.
- Combine the batter: Stir in the flour mixture in two additions, alternating with 1/2 cup room-temperature buttermilk. Begin and end with flour so the batter stays smooth and doesn't get overmixed.
- Bake the cakes: Divide the batter between the pans and bake for 35 to 40 minutes. The cakes are done when they turn golden and a tester inserted in the centers comes out clean.
- Cool the layers: Set the pans on a wire rack and let them cool for 15 minutes. Then turn the cakes out onto the rack, peel off the parchment and let them cool completely.
- Fill the cake: Place one layer bottom-side down on a cake stand. Stir 1 ounce grated dark chocolate into 1 cup of the frosting, then spread it evenly over the top with an offset spatula.
- Stack and chill: Top with the second layer, bottom-side up, and refrigerate for about 15 minutes until firm. That brief chill sets the filling so the layers don't slide when you frost the outside.
- Frost and decorate: Spread the remaining frosting over the top and sides of the cake. Then finish with chocolate shaved with a vegetable peeler.
Tools for this recipe
- KitchenAid Artisan 5-quart stand mixer, Fat Daddio's 9-inch round cake pans, set of 2, Wilton 9-inch angled spatula, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Martha's cookbook Cake Perfection.
FAQs
Can I make this banana cake ahead of time?
Yes, the assembled cake keeps in the refrigerator for up to 1 day. Bring it to room temperature before serving so the crumb softens and the frosting loses its chill.
Can I freeze the cake layers?
The unfrosted layers freeze well when wrapped tightly in plastic for up to 2 months. Thaw them at room temperature before you fill and frost the cake.
What if I don't have buttermilk?
Stir 1 1/2 teaspoons lemon juice or white vinegar into 1/2 cup of milk and let it sit for 5 minutes. It won't taste quite as tangy, but it still reacts with the baking soda to keep the cake tender.
How ripe should the bananas be?
Use bananas with plenty of brown speckles, since they are sweeter and mash into a smoother batter. Underripe bananas leave the cake bland and a little starchy.
Why does my cream-cheese frosting turn runny?
Warm cream cheese or butter is the usual culprit, though over-beating can thin it too. Chill the finished frosting for at least 3 hours before spreading, and stop mixing once it looks fluffy.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, Fat Daddio's 9-inch round cake pans, set of 2, Wilton 9-inch angled spatula.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
