If you’ve ever thought layer cakes were only for experienced bakers, think again! This banana cake is simple, approachable, and incredibly tasty. Using a cake mix as the base makes it quick to prepare, while a rich chocolate filling and silky cream vanilla frosting take it to the next level. Whether it’s a birthday, a celebration, or just a treat to brighten an ordinary day, this cake delivers every time. Even if you’ve never tackled a layer cake before, you’ll be amazed at how easy and delicious this one turns out.
Happy Birthday…. to me!
It’s my 25th Birthday on Sunday and my Dad’s 35th…(give or take a couple decades, love you pop!)…. on Monday! So this weekend is absolutely jam packed with fun bday festivities!
Birthday’s are seriously the best.I’m celebrating with my friends tomorrow night then meeting up with my fam to go to the Bears game on Sunday… and sit at the 50 yard line! These tickets are crazy good! Then finishing up Monday on my dad’s bday for a big family dinner with my grandpa.
Not bad, huh? The only thing missing is…..Cake! Lots of cake! Too much cake!
Which is exactly why I started eating cake on Wednesday. How else can I properly OD on birthday cake if I don’t start almost a full week in advance !!
Luckily I made my very favorite cake EVER to ensure a full blown sugar coma come Monday. This cake is two layers of moist and tender banana cake, sandwiched with a rich and creamy chocolate fudge frosting, and then smothered in even more of that same addictive frosting.
I modeled this recipe after one of my favorite cake recipes by Abby Dodge. This lady has the most irresistible cookbook, The Weekend Baker. I swear, if I could eat only one thing for the rest of my life it really might be her banana cake with fudgy frosting.
So while I’m obsessed with her recipe -the butter, milk, and cream that she uses doesn’t sit as well in my old lady tummy as well as it did when I was 18…so I had to do some experimenting!
The final product was a deliciously moist and banana-y lower cal cake with the the creamiest fudge frosting that tastes EXACTLY like her fudgy frosting from her cookbook. I swear I am so proud of that frosting! It took me 6 tries and a few pounds chocolate to get this one perfect.. and it is perfect.
Ingredients
- For the Banana Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/3 cups granulated sugar
- 1/3 cup vegetable oil
- 1 1/4 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- 1 cup mashed ripe banana
- 1/2 cup plain soy yogurt (or regular plain nonfat yogurt)
- For the Fudgy Frosting:
- 6 ounces unsweetened chocolate, chopped
- 1 1/3 cups granulated sugar
- 1 cup coconut milk (full fat), stirred before measuring
- 6 tablespoons vegan butter
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
How to Make Banana Layer Cake With Fudgy Frosting
Step 1
For the Cake : Preheat oven to 350° and coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Combine flour, baking powder, baking soda, and salt in a small bowl, stirring well with a whisk.
Step 2
In a large bowl, combine granulated sugar, oil, 1 1/4 teaspoons vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended. Add mashed banana and beat well. Add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into prepared pans. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Peel off wax paper; cool completely on wire racks.
Step 3
For the Fudgy Frosting : Melt chocolate in microwave until smooth. Set aside.
Combine sugar, coconut milk, vegan butter, vanilla, and salt in a blender. Add melted chocolate and blend on high speed until the mixture darkens and is very thick; about 2 minutes. If you have a small blender you may want to do this in two batches so you do not overload your poor little blender!
Once the frosting has completely cooled, cover with plastic wrap until the cake is ready to frost. If you frosting is still not thick enough you can just refrigerate it for 1-2 hours and it will firm up perfectly! Just let it come back to room temperature and stir smooth until frosting.
Step 4
To Assemble Cake : Smooth about 1/3 of the frosting on top of one cake layer. Gently put the second layer on top and continue to smooth the remaining frosting on top and around the enter layer cake. Garnish with sprinkles for a special day!
Store cake covered in the refrigerator for up to 3 days.
Banana Layer Cake With Fudgy Frosting Tips
Mash bananas thoroughly: Use a fork or potato masher to get a smooth texture. Lumps can lead to uneven distribution and texture in the cake layers.
Add moisture boosters: A bit of sour cream, Greek yogurt, or buttermilk keeps banana cake extra moist and tender.
Birthday Perfection Tips : Decorate with style: Add banana slices, chopped nuts, or chocolate shavings on top for a bakery-style look. Pipe a border for extra flair.
Frequently Asked Questions (FAQ)
Can I use frozen bananas for this cake?
Yes! Thaw frozen bananas and drain excess liquid before mashing. They work great and add extra sweetness and moisture.
Can I make the cake in advance?
Absolutely. You can bake the cake layers 1–2 days ahead. Wrap them tightly in plastic wrap and refrigerate or freeze until ready to assemble.
Can I turn this into cupcakes?
Definitely! This recipe can be used to make about 24 cupcakes. Bake at 350°F (175°C) for 18–22 minutes.
Happy Birthday Dad!
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Banana Layer Cake With Fudgy Frosting for my Birthday!
Course: DessertCuisine: AmericanDifficulty: Medium12
servings25
minutes30
minutes480
kcalA moist and tender banana layer cake paired with a rich, fudgy chocolate frosting—perfect for birthdays or any celebration that calls for a decadent, fruit-meets-chocolate dessert.
Ingredients
For the Banana Cake
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups granulated sugar
1/3 cup vegetable oil
1 1/4 teaspoons vanilla extract
2 large egg whites
1 large egg
1 cup mashed ripe banana
1/2 cup plain soy yogurt (or regular plain nonfat yogurt)
For the Fudgy Frosting:
6 ounces unsweetened chocolate, chopped
1 1/3 cups granulated sugar
1 cup coconut milk (full fat), stirred before measuring
6 tablespoons vegan butter
1 tablespoon pure vanilla extract
1/2 teaspoon salt
Directions
- For the Cake
- Preheat oven to 350° and coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
- Combine flour, baking powder, baking soda, and salt in a small bowl, stirring well with a whisk.
- In a large bowl, combine granulated sugar, oil, 1 1/4 teaspoons vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended. Add mashed banana and beat well. Add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture.
- Pour batter into prepared pans. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Peel off wax paper; cool completely on wire racks.
- For the Fudgy Frosting
- Melt chocolate in microwave until smooth. Set aside.
- Combine sugar, coconut milk, vegan butter, vanilla, and salt in a blender. Add melted chocolate and blend on high speed until the mixture darkens and is very thick; about 2 minutes. If you have a small blender you may want to do this in two batches so you do not overload your poor little blender!
- Once the frosting has completely cooled, cover with plastic wrap until the cake is ready to frost. If you frosting is still not thick enough you can just refrigerate it for 1-2 hours and it will firm up perfectly! Just let it come back to room temperature and stir smooth until frosting.
- To Assemble Cake
- Smooth about 1/3 of the frosting on top of one cake layer. Gently put the second layer on top and continue to smooth the remaining frosting on top and around the enter layer cake. Garnish with sprinkles for a special day!
- Store cake covered in the refrigerator for up to 3 days.
Notes
- Bananas : Use overripe bananas with lots of brown spots for the best flavor and natural sweetness.
- Frosting Tip : For an ultra-smooth finish, chill the cake layers for 20 minutes before frosting.
- Add-Ins : Chopped walnuts, mini chocolate chips, or cinnamon can be added to the batter for extra flavor.
- Decoration Ideas : Top with banana chips, chocolate curls, or a drizzle of ganache for a wow factor.
