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close up of Moist Banana Cake decorated with raspberries

Homemade Banana Cake with Lemon Frosting

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



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


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.


  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.


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