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
- 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
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: 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.
- Category: desserts, cakes, easy entertaining
- Method: Bake