Another scrumptious and impressive Clayton family recipe, our Banana Raspberry Cake with Lemon Frosting is the perfect ending to a spring or summer dinner.
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!).
Don’t be surprised when icing the cake if you find yourself licking the cheesy-lemony scraps out of the bowl and off the utensils, so not to waste any of its deliciousness!
Serve with your favorite ice cream — I like it with Butter Pecan, Sea Salt Caramel or French Vanilla.
Pin it now to save for later!
Banana Raspberry Cake
- 1 1/2 cups sugar
- 1/4 cup butter, softened
- 3 large eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup mashed banana (2 medium or large)
- 1 teaspoon vanilla extract
- 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 sugar, sifted
- 1 3/4 cups fresh raspberries, divided
Banana Raspberry Cake
- 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.
- 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.
- In a medium mixing bowl, whisk together the flour, baking powder and salt.
- In a small mixing bowl, stir together the buttermilk, banana and vanilla.
- 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).
- 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.
- In the bowl of an electric mixer, beat the cream cheese, butter, lemon zest, vanilla and salt at high speed until light and smooth.
- With mixer on low speed, gradually add the powdered sugar, beating until well blended.
- Place one cake layer on serving plate and spread 1/3 cup frosting over the top.
- Arrange 1 1/4 cups of the raspberries in a single layer over the frosting, placing the raspberries on their side.
- Place second cake layer on top of the raspberries. Spread remaining frosting on the top and sides of the cake.
- Decorate the top with remaining raspberries. I like to put a single row of raspberries along the outside edge.
- Store in refrigerator until just before serving.
High Altitude: No adjustments necessary.
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.
- Category: desserts, cakes, easy entertaining