Chocolate Banana Cake with Chocolate Buttercream Frosting

img_5280

I know, I know! ANOTHER banana bread/cake recipe. Ugh. I have like 20 now up on this site. But they are all so good and I always have the ingredients on hand so banana bread or cake is what I make! This one is so easy and with the buttercream frosting it can be used as a birthday cake. So delicious, so moist, my stomach hurts because I literally just ate 3 pieces. And my pieces are huge.

For the buttercream, I actually don’t even measure out my ingredients anymore. I’ve made SO MANY freaking cakes within the past 2 years that I can honestly say I’ve become a pro at buttercream. However, I did list the ingredients and about how much you need for this cake. But you will see or come to realize that every buttercream is different depending on the person and what you want for each cake. If you have any questions, send me a comment!

So, without anymore typing/reading, go start your ovens and let’s bake a cake!

What you will need:

9 x 13 inch glass bake pan sprayed with nonstick spray

2 cups granulated sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
2 large eggs
1/2 cup warm water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the chocolate buttercream: 

1/2 cup unsalted butter at room temp
2 tablespoons milk
1/4 cup unsweetened cocoa powder
2-3 cups powdered sugar

For the cake, preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Set aside. In another large bowl, whisk together the mashed bananas, eggs, water, milk, oil and vanilla. Pour the dry ingredients into the wet and stir or whisk until combined. The mixture is quite wet.

Pour into prepared pan and bake for 33-40 minutes. Mine was done right at 33 minutes. Allow to cool completely on a wire rack before frosting with the buttercream.

To make the buttercream: Beat the butter until smooth and creamy. Add cocoa powder and milk and beat until combined. Slowly add in powdered sugar until you reach desired consistency. Note: You cannot beat buttercream too much! Keep beating until you get what you want!

Frost the cake when it has cooled completely. Store covered at room temperature. Enjoy!

Advertisements

Simple Vanilla Cake


With chocolate buttercream! And sprinkles! You all know I LOVE cake. So on a lazy Sunday with nothing to do… I make one! This recipe is delicious and easy and moist. My husband even asked “is this from a box?” HA! Nope, your lovely wife 😉 So get on those aprons and let’s bake a cake…

What you will need:

9 inch round cake pan, greased

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup unsalted butter at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (2% works best)

For the buttercream:

1/4 cup unsalted butter at room temp
1/4 cup minus 1 tablespoon unsweetened cocoa powder, sifted
2 cups +/- powdered sugar
1 tablespoon milk

Note: Recipe can easily be doubled if you want to make a 2 tier cake.

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together the flour and baking powder. Set aside. In another bowl, beat together the butter and sugar until creamy. Add in the eggs, one at a time beating well after each addition. Beat in vanilla. Slowly add in flour mixture, alternating with the milk until you get a nice batter. Pour into prepared pan and bake for 30-40 minutes. Allow to cool on a wire rack for 10 minutes before inverting to cool completely.

To make the butter cream, beat the butter until smooth. Add the cocoa powder and beat until combined. Add in milk and 1 cup of powdered sugar and beat until combined. Beat in last cup of powdered sugar until you reach desired consistency and flavor. Frost cooled cake, slice and enjoy!

Coconut Cake


I got this recipe from a friend of mine who got it from her neighbor. She said it was the most moist, delicious cake she’s ever had! So of course I wanted to make it. And to make it festive for the 4th of July, I added a glaze and fresh fruit. This is the perfect cake or bread to serve at breakfast, lunch, dinner, as a snack, a dessert or at afternoon tea. If you’re having guests stay with you this weekend for the holiday, go ahead and make this! You won’t be disappointed 🙂 So let’s go….

What you will need:

9 x 5 loaf pan greased

1 cup sweetened shredded coconut
1/4 cup water
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsalted butter at room temp
1 cup granulated sugar
2 large eggs
1/2 cup milk

For the glaze:

1/2 cup powdered sugar
1 tablespoon milk
Fresh blueberries and strawberries

Preheat oven to 350 degrees Fahrenheit. In a small bowl, combine coconut and water and set aside. In another bowl, whisk together flour, baking soda and baking powder. Set aside. In another bowl, beat butter and sugar until creamy. Add eggs and beat until combined. Add flour mixture alternating with the milk until just combined. Stir in coconut. Pour batter into prepared pan and bake for 45-50 minutes. Allow to cool on a wire rack before inverting to cool completely.

To make the glaze, stir together powdered sugar and milk until you reach desired consistency. Pour over cooled cake. Cut up fruit and place however you like. Slice and Enjoy!

Have a fun and safe Fourth of July!

Heart Cake

Tis the season for heart shaped cake! I love this chocolate cake recipe and to make a heart shape is so easy! All you need is 1 square pan and 1 round pan and you can do it. You can even just use a boxed cake mix to keep it super easy. But the recipe I use below is delicious! And, you don’t need to use a mixer. Just your own strength and a whisk. So, let’s go bake a cake for our loved ones…

What you will need:

1 8 inch square pan, greased
1 8 inch round pan, greased

For the cake:

2 cups all-purspose flour
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 eggs
1 cup warm water
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the buttercream frosting:

1/2 cup unsalted butter at room temp
1 teaspoon vanilla extract
1/4 cup milk
3 cups +/- powdered sugar
Food coloring (optional)
Sprinkles (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and cocoa powder. Set aside. In another large bowl, whisk together the eggs, water, oil and vanilla. Stir the dry ingredients into the wet until combined. Pour batter into prepared pans and bake for 25-27 minutes. Note: My square cake was done before the round so always check before the timer goes off.

Allow to cool 15 minutes on a wire rack before inverting to finish cooling completely.

To make the frosting, beat butter until smooth and creamy. Add in vanilla and 1 cup of powdered sugar and beat until smooth. Add in milk and another cup of powdered sugar and beat until smooth. Keep adding powdered sugar until you reach a nice, spreadable consistency.

You will also need a big plate that the cake will fit on. Cut the round cake in half and arrange on plate in a heart shape:

Frost, decorate, slice and enjoy!

Cake Pops

Oh, the ever so popular cake pop. Seriously. You see these everywhere and I’ve been wanting to make some for the longest time. Well, that time has come! And they are super easy! Time consuming, hell yes! But easy and beautiful and delicious? Yes and yes and yes 🙂 Honestly, I probably won’t ever make them again. I’d much rather make a cake and frost and decorate that, then do all these steps. But, at least I tried it once!

In this post I will tell you everything I did and used so hopefully it inspires you to make your own! Perfect for a birthday party, bridal or baby shower or just as a special treat. So, let’s go make some cake pops…

What you will need:

1 box of cake mix (I used Duncan Hines Lemon Supreme)
3 eggs
1 cup of water
1/3 cup vegetable oil
1 can of frosting (I used Duncan Hines Lemon Supreme)
Chocolate for coating (I used Ghirardelli White Chocolate Melting Wafers)
Lollipop sticks
Cookie sheet lined with parchment paper
Styrofoam
Sprinkles

 

First, make the cake. I made cupcakes using the Lemon Supreme cake mix. It helps to do this the day/night before making the cake pops so you have more time and it lets the cake cool and rest.

Then, once your cake is cooled completely and you are ready to make the cake pops, gather all your other supplies and ingredients. With your hands, crumble the cake into a large bowl. Stir in about two scoopfuls of frosting, adding more until the crumbs stick together. I used about half of the 16 oz. can of frosting. Form balls as big or as little as you like, placing them on prepared cookie sheet. Refrigerate for 15 minutes.

While the cake balls are in the refrigerator, melt a little bit of chocolate. This is for the sticks that are going to go in the cake balls, as shown below;

Cover about a half inch of a lollipop stick and place in the center of a cake ball, only going about halfway in. Continue until all your cake balls have sticks in them and place in the refrigerator for another 15 minutes.

Melt more chocolate. This is for covering all your cake balls so make sure it’s enough. I used about 10 ounces of white chocolate and covered about 13 cake pops. Tip: Once chocolate is melted, stir in about a teaspoon of vegetable oil for a thinner, smoother, shinier coating. Pour melted chocolate into a tall glass for easy dipping.

I had a few fails;

Carefully, dip each cake ball into the chocolate. Immediately put on the sprinkles you are going to use and then stick the cake pop into styrofoam to dry. Store covered at room temp or in the refrigerator . Enjoy!

Crazy Color Cake 

I really don’t know what to call this cake. I wanted to make a fun cake out of new food coloring we got a few days ago. This is what I came up with! It’s really just a vanilla cake with vanilla frosting. No crazy ingredients or flavors. Just crazy colors. The recipe is for a single tier cake so it’s perfect if you aren’t feeding a lot of people. But if you are, just double it and you can make a 2 tier cake! It came out super moist and delicious. I also changed the frosting recipe a bit from what I usually do. It turned out pretty good! So, let’s go bake a cake!

What you will need:

8 inch round cake pan, greased

For the cake:

1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
Dash of salt
1/2 cup unsalted butter at room temp
3/4 cup granulated sugar
2 egg whites
1 teaspoon vanilla extract
1/2 cup milk
Food coloring of your choice

For the frosting:

1/2 cup unsalted butter at room temp
2 1/2 +/- cups powdered sugar
1 teaspoon vanilla extract
Food coloring of your choice

In a bowl, whisk together flour, baking powder and salt. Set aside. In another bowl with an electric hand mixer (or you can just use a spoon), beat butter and sugar until smooth and creamy. Add egg whites one at a time, beating well after each addition. Beat in vanilla. Add the flour mixture in 2 additions, alternating with the milk until a nice batter is formed.

Divide the batter equally into bowls depending on how many colors you are using. I used 3:

Then add your food coloring to each bowl and stir until the desired colors are reached.

Next, by heaping spoonfuls, drop the batter into your prepared cake pan, alternating colors. Smooth the top and bake for 25-30 minutes.

Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Make the frosting. In a bowl, beat butter until smooth and creamy. Add 1 cup of powdered sugar and the vanilla and beat well. Add another cup of sugar and beat well. Slowly add in more powdered sugar until you get a nice, smooth frosting. Beat in food coloring.

Frost and decorate your cake! have fun and enjoy!

Peanut Butter Cake with Chocolate Frosting

So, it was just my husbands birthday and we went to Key Lime Cove for the night. It was a lot of fun and our 3 year old loved it! When we got home I wanted to make him a cake, even though it wasn’t his birthday anymore. But it’s what I do! He LOVES peanut butter. I’m sure I’ve mentioned that before. So I always try to incorporate it when I’m making him desserts. The buttercream frosting is one I always use but the cake is new and super delicious! It is a little bit dry, more so than I would have liked. But it tastes so peanut buttery that it works, especially with a cup of coffee 😉 And the frosting is super yummy. Oh, and the best thing about this recipe is that it is only one tier so it does not make a lot. Perfect for my family of 3. So… let’s go bake a cake!

What you need:

8 inch round cake pan, greased

1 1/4 cups all purpose flour
Dash of salt
1 teaspoon baking powder
1/2 cup unsalted butter at room temp
2/3 cup creamy peanut butter
3/4 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk

For the frosting:

1/2 cup unsalted butter at room temp
3 cups powdered sugar
1 teaspoon vanilla extract
4 Tablespoons milk +/-
1/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together the flour, salt and baking powder. Set aside. In another large bowl, beat together the butter, peanut butter and brown sugar until nice and smooth. I just used a hand mixer since we aren’t making a lot of batter. Add the eggs and vanilla and beat until combined. Slowly add in the flour mixture, alternating with the milk until just incorporated. Batter is thick. Spread evenly into prepared pan and bake for 28-30 minutes. Let cool about 10 minutes before inverting to cool completely.

Make the frosting. Beat butter until smooth and creamy. Add half of the powdered sugar, the vanilla and 2 tablespoons of milk. Beat until creamy. Add the rest of the powdered sugar and 1 tablespoon of milk and beat until creamy. Add the cocoa powder and 1 tablespoon of milk and beat until you reach desired consistency, adding more milk as necessary.

Tip: I used a hand mixer for this as well. Adding the ingredients slowly really helps get a nice, fluffy buttercream frosting. Also, beating. Beat and beat some more until your hand hurts 🙂

Frost the cake, decorate and enjoy! Store covered.

We didn’t have any candles so I used matches 🙂 I wanted to see what it looked like.