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Banana Cake with Cream Cheese Frosting

Fans of banana bread will go, well, bananas, for this towering banana cake with cream cheese frosting.


Servings: Yield: 1 9-inch cake


  • For the cake:
  • 4 cups cake flour, sifted
  • 2 1/2 cups sugar, divided
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup vegetable oil
  • 2 cups ripe bananas, mashed (approximately 2 bananas)
  • 4 teaspoons vanilla, divided
  • 1 cup buttermilk
  • 4 large eggs, separated
  • 2 teaspoons cream of tartar
  • For the icing:
  • 4 cups cream cheese, at room temperature
  • 2 cups butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 4 tablespoons lemon juice
  • 2 teaspoons vanilla

Let's get Cooking...

  1. Make the cake:
  2. Preheat oven to 350 degrees, and grease six 9-inch cake pans with vegetable oil spray.
  3. In a large bowl, combine cake flour, 2 cups of sugar, baking powder and soda, salt, oil, bananas, 2 teaspoons vanilla, egg yolks and buttermilk.
  4. In a separate bowl, beat egg whites, 1/2 cup sugar, 2 teaspoons vanilla and cream of tartar with a hand mixer until stiff peaks form. Fold meringue mixture into banana mixture to combine. Pour into pans and bake until light golden brown and a toothpick inserted in the center comes out clean, roughly 20 to 25 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
  5. Make the icing:
  6. In the bowl of a stand mixer with the paddle attachment, cream butter and cream cheese until smooth. Add powdered sugar, lemon juice and vanilla. Mix until combined.
  7. Assemble the cake:
  8. Place a layer on a cake plate and cover the top with a half cup of frosting. Spread to create an even layer, approximately a half-inch thick. Continue until all layers are used and you have a towering six-layer cake. Finish the top layer with the remaining frosting. Cake will keep up to 5 days covered at room temperature.