Banana Cake with Spiced Vanilla Buttercream
User Reviews
4
Banana Cake with Spiced Vanilla Buttercream
Description
The Banana Cake with Spiced Vanilla Buttercream is centered on a batter of mashed very ripe bananas, butter, sugar, eggs, and cardamom. Incorporating buttermilk alongside baking soda and lemon juice helps the cake rise evenly with a tender texture. The cake bakes slowly at 325°F in a round springform pan to maintain its tall shape. Immediate freezing after baking firms the cake for easier removal and clean slicing.
The frosting combines room-temperature unsalted butter and mascarpone cheese, which create a creamy, lightly tangy base. Vanilla extract and ground cloves introduce a warm, spiced note that pairs well with the cardamom in the cake. The substantial amount of confectioners sugar sweetens and thickens the frosting, making it ideal for spreading on the chilled cake.
This dessert works well as a special occasion cake, offering subtle spiced flavors alongside the natural sweetness and moistness of ripe bananas. The layering of spices in cake and frosting creates a cohesive flavor profile without overpowering.
Ingredients
- 3/4 cup butter at room temperature, unsalted
- 2 cups sugar
- 3 egg large
- 1 tsp vanilla
- 1 tsp cardamom
- 2 banana mashed, very ripe
- 2 tsp lemon juice
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups buttermilk
spiced frosting
- 1/2 cup unsalted butter 1 stick, at room temperature
- 8 oz mascarpone cheese at room temperature, you can substitute cream cheese
- 1 tsp vanilla extract
- 1/4 tsp ground cloves or more to taste
- 4 cups confectioners sugar
Instructions
- Preheat oven to 325F. Grease a 9 inch round springform pan (the cake is tall, you will need high sides.)
- Cream the butter and sugar in a stand mixer, or by hand. Beat in the eggs, one at a time. Beat in the vanilla and cardamom.
- Mash the bananas until smooth, and add the lemon juice. Blend in to the butter and sugar mixture, and don't worry if it looks curdled.
- Whisk the flour with the salt and baking soda, and add to the bowl alternately with the buttermilk, blending until everything is just mixed.
- Turn the batter into the buttered pan, and smooth out the top. Bake for about 60-70 minutes, or until the cake is risen, not wobbly in the center, and a toothpick inserted in the center comes out without wet batter clinging to it.
- Put the cake pan immediately into the freezer for 30 minutes.
- Remove the cake from the pan when you take it out of the freezer. When it has completely cooled, frost it.
- To make the frosting, blend the butter and mascarpone cheese until light and fluffy. Beat in the vanilla and cloves. Blend in the sugar, a cup at a time,until you get a smooth, thick frosting. You may not need all of it.
- I like to store the frosted cake in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 104g | 35% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 247mg | 10% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 77g | 154% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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