If you’re looking for a delicious and impressive dessert to serve at your next gathering or special occasion, look no further than this Moist Layered Banana Cake with Raspberries and Lemon Frosting. This cake is packed with flavor, from the moist and tender banana cake layers to the tart, juicy raspberries nestled in the middle. The creamy, tangy lemon frosting adds a bright and refreshing finish to this decadent treat.

(Photo by Rick Souders)
Table of Contents
  1. Why you’ll love this Moist Banana Cake with Raspberries
  2. What you will need for this Layered Banana Cake
  3. Moist Banana Cake Recipe Variations and Substitutions
  4. How to make Banana Cake from Scratch
  5. Make Ahead Instructions
  6. How to serve this Homemade Banana Cake with Raspberries
  7. How to store this Moist Banana Cake Recipe
  8. Recipe for Banana Cake FAQs
  9. Homemade Banana Cake with Lemon Frosting

Why you’ll love this Moist Banana Cake with Raspberries

This beautiful, delicious Banana Raspberry Cake with Lemon Frosting recipe comes from my cousin Barb’s daughter Mindy Newlin. Surprisingly easy to prepare, the buttermilk and bananas in the batter keep the cake super moist, and the lemon-cream cheese frosting is simply divine. And the fresh raspberries stuffed between the cake layers provide brightness and color (yes, they’re also inside, not just on top!).

What you will need for this Layered Banana Cake

Here are the ingredients you’ll need for the cake, surprise raspberry filling, and frosting. Chances are you have most, if not all, of these items in your refrigerator and pantry (except maybe the buttermilk):

Banana Raspberry Cake

  • Sugar
  • Butter
  • Large eggs
  • All-purpose flour
  • Baking powder
  • Table salt
  • Buttermilk – see substitution below
  • Banana
  • Vanilla extract

Lemon Frosting

  • Cream cheese
  • Butter
  • Lemons
  • Vanilla extract
  • Dash salt
  • Powdered (confectioners) sugar
  • Fresh raspberries

Moist Banana Cake Recipe Variations and Substitutions

This recipe is so moist and delicious, I don’t recommend deviating too much from the original. Here are a few substitutions for ingredients that you may not have on hand or that aren’t in season:

  1. Buttermilk. I’m a big fan of powdered buttermilk. It’s available at most grocery stores (usually in the baking aisle) and lasts for months in your refrigerator. For this recipe, add 1/4 cup powdered buttermilk to the dry ingredients, and add 1 cup milk or water when the recipe calls for adding the 1 cup buttermilk.
  2. Fresh raspberries. If you can’t find good quality fresh raspberries, then substitute the same amount of blackberries or blueberries.
close up of Moist Banana Cake decorated with raspberries
(Photo by Rick Souders)

How to make Banana Cake from Scratch

This cake does take a bit of time to make, but trust me – it’s worth it! Here are the steps:

Banana Raspberry Cake

  1. Prep oven and cake pans.
    Preheat oven to 350 degrees. Coat 2 (8-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment or wax paper. Spray paper with cooking spray and dust each pan with flour.
  2. Beat sugar and butter; add eggs.
    In a mixing bowl of an electric mixer, beat the sugar and butter at medium speed for 2 to 3 minutes, or until well blended. Add eggs, one at a time, beating well after each addition.
  3. Combine dry ingredients.
    In a medium mixing bowl, whisk together the flour, baking powder and salt.
  4. Combine remaining wet ingredients.
    In a small mixing bowl, stir together the buttermilk, banana and vanilla.
  5. Add remaining wet and dry ingredients to butter mixture.
    With mixer running, add the flour mixture and banana mixture alternately with the sugar mixture, beginning and ending with the flour mixture. Beat just until combined (do not overmix).
  6. Fill cake pans; bake.
    Divide batter equally between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
  7. Remove from oven and cool.
    Cool in pans placed on a wire rack for 12 minutes. Run a knife around the edges of the cakes. Gently turn pans over onto a wire rack, remove pans, leaving cakes on rack. Peel paper off of cakes, and cool completely.

Lemon Frosting

  1. Combine cheese, butter, lemon, vanilla, and salt.
    In the bowl of an electric mixer, beat the cream cheese, butter, lemon zest, vanilla and salt at high speed until light and smooth.
  2. Add powdered sugar.
    With mixer on low speed, gradually add the powdered sugar, beating until well blended.

Cake assembly

  1. Place one cake layer on a serving plate and spread 1/3 cup frosting over the top.
  2. Arrange 1 1/4 cups of the raspberries in a single layer over the frosting, placing the raspberries on their side.
  3. Place the second cake layer on top of the raspberries. Spread remaining frosting on the top and sides of the cake.
  4. Decorate the top with remaining raspberries. I like to put a single row of raspberries along the outside edge, tips up.
  5. Store in the refrigerator until around 15 minutes before serving.

Make Ahead Instructions

Cake layers and frosting can be made up to 24 hours ahead and stored separately in the refrigerator. Wrap the cake layers in plastic wrap and place the frosting in an airtight container. Both can also be frozen for up to 2 months. Bring to room temperature to assemble and frost the day of serving.

How to serve this Homemade Banana Cake with Raspberries

Serve with your favorite ice cream — I like it with Butter Pecan, Sea Salt Caramel or French Vanilla.

How to store this Moist Banana Cake Recipe

To store assembled cake, place in a tall covered cake pan, or wrap loosely with plastic wrap (I stick toothpicks in the top and sides of the cake to keep the plastic from sticking to the frosting). Refrigerate for up to 2 days.

photo of Moist Banana Cake on a yellow cake stand, formatted for sharing on social media

Recipe for Banana Cake FAQs

What is the secret to super moist cake?

Here are a few tips for making a super moist cake:
1. Don’t overmix the batter. Overmixing the batter can lead to gluten formation, which can make the cake tough and dry. Mix the ingredients until just combined.
2. Use the right amount and type of sugar. Sugar not only adds sweetness but also helps to retain moisture. Be sure to use the amount of sugar called for in the recipe and don’t substitute other sweeteners.
3. Don’t overcook the cake. Remove cake layers from oven when a toothpick inserted in the middle comes out clean.
4. Store the cake properly. After the cake has cooled, place it in a tall sealed covered cake pan or wrap it in plastic wrap and store it in the refrigerator. This can help keep the cake moist for 2 to 3 days.

Why is my banana cake not moist?

There are a few possible reasons why your banana cake isn’t moist:
1. You used too much flour.
2. You didn’t use enough sugar – or the right kind.
3. Your butter wasn’t at room temperature.
4. You overmixed the batter.

How many bananas make 1 cup of mashed banana?

I find 2 medium-to-large, very ripe bananas, well mashed, equal 1 cup.

Does milk or water make cake more moist?

Milk contains fat and protein which add richness, flavor, and moisture to a cake. Water, on the other hand, is more neutral and will make a cake lighter and fluffier – but not as flavorful or moist.

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
close up of Moist Banana Cake decorated with raspberries

Homemade Banana Cake with Lemon Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re looking for a delicious and impressive dessert to serve at your next gathering or special occasion, look no further than this Moist Layered Banana Cake with Raspberries and Lemon Frosting. This cake is packed with flavor, from the moist and tender banana cake layers to the tart, juicy raspberries nestled in the middle. The creamy, tangy lemon frosting adds a bright and refreshing finish to this decadent treat.

  • Prep Time: 20 mins
  • Frosting + Assembly Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 14 servings 1x

Ingredients

Scale

Banana Raspberry Cake

  • 1 1/2 cups granulated sugar
  • 1/4 cup salted butter, softened and at room temperature
  • 3 large eggs, at room temperature
  • 1 3/4 cups all-purpose flour, preferably unbleached
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup buttermilk
  • 1 cup mashed banana (2 medium or large)
  • 1 teaspoon vanilla extract

Lemon Frosting

  • 6 ounces regular or low-fat cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 1/2 to 3 teaspoons lemon zest (from about 2 lemons)
  • 1/2 teaspoon vanilla extract
  • Dash salt
  • 2 1/2 cups powdered (confectioners) sugar, sifted
  • 1 3/4 cups fresh raspberries, divided

Instructions

Banana Raspberry Cake

  1. Preheat oven to 350 degrees. Coat 2 (8-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment or wax paper. Spray paper with cooking spray and dust each pan with flour.
  2. In a mixing bowl of an electric mixer, beat the sugar and butter at medium speed for 3 minutes, or until well blended. Add eggs, one at a time, beating well after each addition.
  3. In a medium mixing bowl, whisk together the flour, baking powder and salt.
  4. In a small mixing bowl, stir together the buttermilk, banana and vanilla.
  5. With mixer running, add the flour mixture and banana mixture alternately with the sugar mixture, beginning and ending with the flour mixture. Beat just until combined (do not overmix).
  6. Divide batter equally between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Cool in pans 12 minutes on a wire rack. Remove from pans, peel off paper, and cool completely on wire rack.

Lemon Frosting

  1. In the bowl of an electric mixer, beat the cream cheese, butter, lemon zest, vanilla and salt at high speed until light and smooth.
  2. With mixer on low speed, gradually add the powdered sugar, beating until well blended.

Assembly

  1. Place one cake layer on serving plate and spread 1/3 cup frosting over the top.
  2. Arrange 1 1/4 cups of the raspberries in a single layer over the frosting, placing the raspberries on their side.
  3. Place second cake layer on top of the raspberries. Spread remaining frosting on the top and sides of the cake.
  4. Decorate the top with remaining raspberries. I like to put a single row of raspberries along the outside edge.
  5. Store in refrigerator until just before serving.

Notes

High Altitude: Up to 8,500 feet, no adjustments necessary. Above 8,500 feet, cream butter and sugar on high speed for at least 3 minutes; reduce baking powder by 1/2 teaspoon.

Make Ahead: Cake layers and frosting can be made up to 24 hours ahead and stored, wrapped, in the refrigerator. Bring to room temperature to assemble and ice the day of serving.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: desserts, cakes, easy entertaining
  • Method: Bake
close up of Moist Banana Cake decorated with raspberries

Share This With The World

About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


Sign up for recipes, tips & more!
Join the club

Latest Posts


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star