Moist Banana Layer Cake with Cream Cheese Frosting

A homemade banana layer cake sounds like a weekend project, but this one is simple enough for any day you have a pile of ripe bananas on the counter.

Two tender banana layers, thick cream cheese frosting, and zero fussy techniques. It is the cake I make when I want something that tastes like a bakery cake without leaving the house.

Why This Banana Cake Turns Out So Moist

Buttermilk and a generous amount of banana keep the crumb soft and almost custardy, even after a few days in the fridge. It does not dry out the way a plain butter cake can.

The frosting is tangy and not too sweet, which lets the banana flavor come through instead of getting buried under sugar. You taste real fruit, not artificial banana.

Every layer stays flat and level without any trimming, so the cake stacks up clean and easy. It looks impressive with very little effort.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs: at room temperature
• 1 1/2 cups mashed ripe banana (about 3 medium): the spottier the skins, the better
• 1 teaspoon vanilla extract
• 1 cup buttermilk: shake well before measuring
• 8 oz cream cheese, softened: use full-fat block, not spread
• 1/2 cup unsalted butter, softened: for the frosting
• 4 cups powdered sugar: sift if lumpy
• 1 teaspoon vanilla extract: for the frosting

Variations / Substitutions

• Swap buttermilk: use whole milk with 1 tablespoon lemon juice or white vinegar, let it sit 5 minutes, then use.
• Add nuts: fold 1/2 cup toasted chopped pecans or walnuts into the batter just before dividing.
• Chocolate version: stir 1/2 cup mini chocolate chips into the batter and reduce the frosting sugar by 1/4 cup for a slightly less sweet finish.
• Coconut twist: replace half the vanilla in the frosting with coconut extract and top the finished cake with toasted coconut flakes.

If you love banana desserts, you might also enjoy my Banana Bread Muffins.

How To Make Banana Layer Cake

Step 1: Cream the Butter and Sugar

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment if you have it. In a large bowl, use a hand mixer or stand mixer to beat the 3/4 cup softened butter and 1 1/2 cups sugar together until light and fluffy, about 3 minutes on medium speed.

The mixture will look noticeably paler and almost doubled in volume, with a soft whipped texture. Scrape down the sides of the bowl once so nothing hides at the bottom.

Step 2: Add the Eggs and Bananas

Crack in the 3 large eggs one at a time, beating well after each addition. Then pour in the 1 1/2 cups mashed banana and 1 teaspoon vanilla extract, and mix just until the banana streaks disappear, about 30 seconds.

The batter may look slightly curdled after the banana goes in. That is normal, and the flour will smooth it out in a moment.

Step 3: Mix in the Dry Ingredients and Buttermilk

Whisk the 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt together in a separate bowl. Add this dry mix to the wet batter in three additions, alternating with the 1 cup buttermilk in two additions, starting and ending with the flour. Mix on low speed just until no dry streaks remain, roughly 1 minute total.

Stop mixing the moment the batter comes together. Overbeating will make the cake dense and tough, so take that final stir by hand with a spatula if any small pockets of flour hide near the bottom.

Step 4: Bake the Layers

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake on the middle rack for 25 to 30 minutes, until the edges pull away from the sides and a toothpick inserted in the center comes out with only a few moist crumbs.

The tops will spring back when you press them lightly. Let the layers cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting. Warm layers will melt the frosting right off.

Step 5: Frost and Assemble the Cake

For the frosting, beat the 8 oz cream cheese and 1/2 cup butter together until smooth and fluffy, about 2 minutes. Gradually mix in the 4 cups powdered sugar on low speed, then add 1 teaspoon vanilla and beat until it holds soft peaks. Place one completely cooled cake layer on a serving plate and spread a thick blanket of frosting over the top. Set the second layer on top and cover the top and sides with the remaining frosting.

Swirl the frosting with the back of a spoon for a rustic look if you prefer. Chill the cake for 20 minutes to set the frosting, then slice and serve. The layers will cut clean and the edges will hold that creamy swoop.

Tips for the Best Banana Layer Cake

• Bring all cold ingredients (butter, eggs, buttermilk, cream cheese) to room temperature before starting. This keeps the batter from curdling and helps the cake rise evenly.
• Weigh your flour or spoon it into the measuring cup and level it off. Even a little extra flour dries out the crumb quickly.
• Use a kitchen scale to divide the batter evenly between pans. Even layers stack straighter and bake at the same rate.
• Cool the layers fully on a wire rack, not in the pans. Steam trapped under a cooling cake makes the bottom gummy.
• If the frosting feels too soft, chill it for 10 minutes before spreading. Warm cream cheese frosting slides around.

Bake times by pan:

Storing Leftovers

• Refrigerate: Wrap the cake or store it in an airtight container in the fridge for up to 5 days. The frosting firms up and the banana flavor gets deeper as it sits.
• Serve Cold: This cake tastes just as good straight from the fridge, especially on a hot day. Let slices sit out for 10 minutes if you prefer a softer bite.

Frequently Asked Questions

Can I use oil instead of butter in the cake?

Yes, you can swap the same amount of neutral oil for the butter. The cake will be a little more dense and moist, more like a quick bread than a classic layer cake.

How do I keep my cake layers from doming?

Lower the oven temperature to 325°F and bake a few minutes longer. You can also wrap the outside of the pans with damp cake strips before baking for flatter tops.

Can I freeze this cake?

Absolutely. Wrap unfrosted layers tightly in plastic and foil, and freeze for up to 2 months. Thaw them in the fridge overnight before frosting.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking are the most common reasons. Make sure the toothpick test comes out clean before pulling them out, and avoid peeking before the 25-minute mark.

Banana Layer Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Calories: 570

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 1/2 cups mashed ripe banana (about 3 medium)
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

1. Preheat oven to 350°F. Grease two 9-inch round pans. Cream 3/4 cup butter and sugar until fluffy, about 3 minutes.
2. Add eggs one at a time, beating well after each. Mix in mashed banana and 1 teaspoon vanilla.
3. Whisk flour, baking powder, baking soda, and salt. Add to batter in three additions, alternating with buttermilk, mixing just until combined.
4. Divide batter between pans and bake 25 to 30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack.
5. Beat cream cheese and 1/2 cup butter smooth. Gradually add powdered sugar and 1 teaspoon vanilla. Frost cooled layers and chill 20 minutes before serving.

Notes

The mashed banana measurement is based on very ripe, heavily spotted bananas. If your bananas are on the larger side, you may need only two. For a taller cake, use three 8-inch pans and start checking for doneness at 22 minutes.