Banana Cake Recipe

Banana Cake Recipe

Banana cake has always been my youngest son's favorite cake, so he agreed to help create the ultimate recipe. This banana cake recipe is the best, the one he and I tested in our little kitchen until it was perfect.

We tried different amounts of some of the ingredients, different timing while preparing, and adjusted the baking time. We made three cakes that day, and this recipe is the result of persistence in baking until we got the perfect banana cake.

It's the authentic, trusted delicious banana cake recipe that won't have you worrying about the end result. It's our very own moist banana cake with cream cheese frosting, the cake to serve at the end of memorable meals.

A luscious banana puree keeps it moist, and the sinfully delicious cream cheese frosting envelops the golden hued cake.

The aroma of vanilla and bananas will permeate your kitchen, tempting you to eat dessert first. Don't give in! This is one cake that's worth getting through a meal for. Don't settle for imitations, this is the best Banana Cake Recipe.

Banana Cake

Ingredients:

1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
1/4 teaspoon vanilla
3/4 teaspoon baking soda (add to pureed bananas)
3 pureed bananas, very ripe

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

 

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13" baking pan or two 9" layer cake pans.

2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.

3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).

4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.

5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes.

Frosting Directions:

1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

 

 

 

Pound Cake Recipe

Pound Cake


Pound cake is the comfortable buddy of the cake family. If you have pound cake, you can whip up a fantastic dessert with cake topped with berries, jam, fudge, whipped cream or just about any other of your favorite sweet treats. This is a buttery pound cake recipe that we've used for picnics, holidays and as a coffee break treat.

Pound Cake

Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/4 cups butter, softened
1 teaspoon vanilla extract
5 eggs
1 cup evaporated milk

 

Pound Cake Directions:

1. Heat oven to 350 degrees F. Grease and flour a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.

2. Mix flour, baking powder and salt; set aside.

3. Beat sugar, butter, vanilla extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.

4. Beat on high speed 5 minutes, scraping bowl occasionally.

5. Beat in flour mixture alternately with milk on low speed. Pour into pan.

6. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.

7. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.

 

 

Red Velvet Cake Recipe

Red Velvet Cake


This is the legendary ruby colored red velvet cake with heavenly creamy rich frosting. This recipe makes an elegant cake or chic cupcakes , moist and delicious with a wonderful chocolatey taste.

Red Velvet Cake Recipe

Ingredients:


Cake Ingredients:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda


Frosting Ingredients:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

 

Directions:

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

 

Frosting Directions:

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

 

 

 

Funnel Cake Recipe

Funnel Cake


This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat. Funnel cake doesn't have to be a once a year treat...make it a County Fair night by serving all the fair favorites for dinner!

Funnel Cake

Ingredients:

1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

 

Funnel Cake Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

 

 

Carrot Cake Recipe

Carrot Cake


This is the classic moist and thick carrot cake recipe with a wonderfully nutty flavor. It's the carrot cake recipe from the local coffee shop, and it gets rave reviews.

Make sure to frost it with the decadent cream cheese frosting for a luxurious dessert experience.

Carrot Cake

Ingredients:

Cake:

4 eggs
2 teaspoons baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

 

Directions:

Carrot Cake Directions:

1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.

2. Mix until just blended and then add the carrots and pecans.

3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.


Frosting Directions:

1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

 

 

Chocolate Cake Recipe

Chocolate Cake Recipe


This is a wonderfully rich chocolate cake recipe that has been passed through generations of family members. It is absolutely luscious, and very easy to make.

Frost with the homemade chocolate frosting recipe for a cake that will become everyone's favorite for any occasion.

Triple Layer Chocolate Cake with Chocolate Frosting

Cake Ingredients:

1 cup cocoa powder
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract

 

Chocolate Cake Directions:

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.

2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.

3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.

4. At medium speed of an electric mixer, cream the butter and sugar  for 4 to 5 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.

7. Stir in the vanilla, and do not over-beat.

8. Pour an equal amount of batter into each of the three prepared pans.

9. Bake for 20 to 25 minutes or until a cake tester comes out clean.

10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

 

Chocolate Frosting Ingredients:

1 6-ounce package semi-sweet chocolate chips
1/2 cup half-and-half
3/4 cup butter (1-1/2 sticks)
2-1/2 cups sifted confectioners' sugar

 

Chocolate Frosting Directions:

1. Combine the chocolate chips, half-and-half and butter in a heavy saucepan.

2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.

3. Gradually add the confectioners' sugar, stirring well.

4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.

 

 

Easter-Bunny-Cake

Easter-Bunny-Cake-Template-for-Cutting

Easter Bunny Cake

This Easter, make a dessert the kids will have just as much fun making as they will eating.

Ingredients:

2 1/2 cups coconut, divided
green food coloring
2 baked 9-inch round cake layers, cooled
3-4 cups buttercream or vanilla frosting
assorted jelly beans and/or other candies for decorating

Directions:

1. Tint 1/4 cup of the coconut green using green food coloring.

2. Leave one layer whole (A in the diagram), this will be the bunny's head/face

3. Cut 1 cake layer as a half circle shape on each side of the cake (for the ears - B in the middle of the diagram at the left) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part (C in the diagram at left).

4. Place the whole cake layer (A) in center of cake platter (we used a sturdy piece of cardboard covered in heavy foil).

5. Place the half circle shapes (pieces B) on the top pointing up for the bunny's ears.

6. Place the remaining piece (piece C) at the bottom of the whole cake layer to make a bow tie. Your assembled cake should look like the right third of the diagram on the left.

7. Frost all pieces with buttercream or vanilla frosting.

8. Decorate center of bunny's ears and outline of bowtie with candies. Sprinkle coconut generously over bunny's head and outer edge of ears and bowtie.

9. Decorate with candies for eyes, nose, mouth and whiskers.

 

 

 




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