Banana Cake with Brown Butter Cream Cheese Frosting

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

Happy eclipse day!! Doing anything special for the big event? Did you get your hands on those coveted eclipse glasses? My answers: no and no. I’m so boring. I’ll just stay inside with the pups and feel weird for those few minutes when it’s a little dark out at 2:30 in the afternoon.

Come back and tell me how cool it was to see, ok?

And one more thing before I get to the recipe chitchat. Will you just look how cute this is?! Jude has been very protective and clingy my whole pregnancy, especially these past couple months. He always lays his head on my lap when I’m on the couch. Heart = MELTING.

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

Let’s get into the good stuff. I’ve been meaning to bake my favorite banana cake as a banana layer cake for the past year. Do you remember when I shared my love/obsession for this banana cake? You know, the cake recipe I stalked Kevin’s cousin for like a complete lunatic? Turns out, it’s just as moist/perfect/unbelievable as a layer cake too.

Here’s why it’s my favorite banana cake:

  • Front-and-center banana flavor.
  • Buttery and cakey.
  • Cinnamon-spiced.
  • Dense without tasting too heavy.
  • Soft crumb that holds its shape.
  • Easy to make, very basic ingredients.

Just read the reviews— the cake is phenomenal.

Baking the banana cake as a layer cake changes the frosting to cake ratio. More layers = more frosting in each bite. That’s certainly something we’re all OK with. Also, aren’t layer cakes a bit more fancy? I don’t know about you, but I always feel more accomplished/fancier serving a layer cake vs a sheet cake.

La-di-da look at my tall masterpiece sort of thing.

How to make banana layer cake on sallysbakingaddiction.com

But we’re not only changing the shape and presentation of the banana cake today. We’re also serving it up with THE BEST FROSTING TO EVER HIT YOUR LIPS. Dramatic? Who… me?

And the frosting is what I really want to focus on today.

I’m not sure why I waited 32 years to make brown butter cream cheese frosting (??) and hopefully you won’t wait another second either. It’s everything you love about cream cheese frosting– tangy and sweet, but not as tooth-decaying sweet as buttercream. Creamy, thick, silky, smooth. Yep, all of the above. But this version has brown butter hiding inside. Those specks of nutty toasty buttery goodness bring cream cheese frosting up about 700 notches on the delicious scale. Do you want to upgrade a great dessert into the mega-watt billionaire of desserts? Add brown butter.

It’s in your best interest to try this frosting… NOW.

How to make brown butter cream cheese frosting on sallysbakingaddiction.com

Let’s break it down.

√ Brown butter on the stove. (above left)
√ Refrigerate it until solid. Cream it. (above right)
√ Add cream cheese, confectioners’ sugar, vanilla ,and salt.

We’ve reached frosting nirvana.

How to make brown butter cream cheese frosting on sallysbakingaddiction.com

Time saving tip!!! Browning the butter and refrigerating it until solid is a whole extra step, but do this before you even start the cake. By the time the baked cake has cooled, the brown butter is ready to be whipped into frosting.

Have I mentioned how creamy this stuff is???

Frosting banana layer cake on sallysbakingaddiction.com

How to make brown butter cream cheese frosting on sallysbakingaddiction.com

In an effort to be hip and cool (and I realize typing/saying “hip and cool” means I’m neither), I went with the trendy naked cake style! I piled the frosting inside and on top of the cake, but left the edges a bit… nude. And I really like how it turned out!

I brought this cake over to our friends and it was like I gave them a block of gold or something. (Told you layer cakes are the fanciest!!) They were impressed by the cake’s flavor and texture, but kept enthusiastically raving about the combination of banana/cinnamon/cream cheese frosting/brown butter.

I promise you’ll understand what all the fuss is about after 1 bite.

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

Will ya just look at how moist this cake is??

Banana Cake with Brown Butter Cream Cheese Frosting

Ingredients:

  • 3 large ripe bananas (about 1 and 1/2 cups mashed)
  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature

Brown Butter Cream Cheese Frosting

  • 1/2 cup (115g) unsalted butter, at room temperature
  • 1 and 1/2 8-ounce blocks (12 ounces) full-fat cream cheese, softened to room temperature
  • 4 cups (480g) confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt

Directions:

  1. Preheat the oven to 350°F (177°C) and grease three round 9x2 inch cake pans. Set aside.
  2. **Time-saving tip** Brown the butter in step 8 now, then place into the refrigerator to solidify as instructed below. This will save time when you're ready to make the frosting.
  3. Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
  4. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  5. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick. A few lumps is OK.
  6. Divide batter evenly between 3 pans. Bake for 22-26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
  7. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  8. Make the frosting: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning-- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
  9. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
  10. Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with chopped nuts. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
  11. Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: Prepare cake through step 7. Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.

Recipe Notes:

Want to bake the cake in a 9x13 pan? Here is that recipe.

Want to bake cupcakes? For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You might also like my hummingbird cake!

Hummingbird cake on sallysbakingaddiction.com

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

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136 Comments

Comments

  1. cathy on December 2, 2017 at 8:09 am

    Hi Sally!  How would you suggest to thicken the frosting somewhat to make it a pipable consistency?

    • Sally on December 3, 2017 at 7:51 am

      If you chill the cream cheese frosting before piping it, it will hold its shape SO much better!

  2. Cassie K. on December 6, 2017 at 1:27 pm

    Hi Sally! I’ve been a long-time lurker of your site but have yet to make any of your recipes until last night when I made this cake. And oh-my-goodness! It was divine. So moist, tender, and flavorful! The frosting was unbelievable — when I tasted it I swore I would never make regular cream cheese frosting again. Thank you for such an outstanding recipe! This one is definitely a keeper. 

  3. Ta Ma on December 9, 2017 at 12:22 pm

    Absolutely gorgeous banana bread. Best ever!!!!

  4. Sheri on April 30, 2018 at 1:23 pm

    Hi Sally!
    I’ve been reading your recipes & watching your videos for about 6 mos. now. Had not tried making any cake from scratch until Christmas 2016, when I finally found a recipe for a true Italian Rum Cake. That is & has remained my favorite for the past 53 years (don’t want to give away my age,tee hee), but you can tell that I was “mature” when I tried baking from scratch! Lol!! Of course, I couldn’t pick an easy cake, for my 1st, but since reading your blog & watching your videos, I now realize how I could have made that cake a LOT easier on myself!! Even now, I shy away from anything that uses the words “stand mixer” or “paddle or whisk attached “. I only have a hand mixer with beaters & had to borrow a neighbors stand mixer for the rum cake. I HATE to have to borrow ANYTHING from anyone! I live on a $1231/mo. Social Security check & my rent has now gone over 50PCT of that. So now after paying rent, electric, cable, life insurance, renter’s insurance, & the only charge acct I have, I’m lucky to have $230 for everything else needed to live on, so there is NO way I could afford to buy a stand mixer of any reasonable quality which is why winning that stand mixer would REALLY be a God send!!! I don’t mean to sound like I’m “poor mouthing” it, just telling you the facts. I will be sending you the recipe for the rum cake via email so that you may be able to offer your welcomed & helpful tips & tricks.
    Now, as for this banana cake, can I make the frosting with my hand mixer & beaters? That frosting looks & sounds delicious & the entire literally made my mouth water. Maybe, I should have put a bib on before reading it!! Also, have you ever worked with “Russian” decorating tips? A neighbor, here in our 55+ complex inherited them when her aunt passed. Since she already had a set, I became their new proud owner. I know that I certainly can’t make the icing the icing stiff enough needed for these tips with my little hand mixer!! Since my youngest is almost 35 & lives in Australia & the closest of the other 2 is almost 400 miles away is a nurse manager at a very large hospital, as well as a clinical instructor, well let’s just say I feel lucky to see them a couple of days a year, i have REALLY wanted to take up baking & decorating cakes!! I think it would be a “sweet” use of all the extra time I have these days, which is where YOU cime in. Of all the MANY blogs & shows I have read & watched, YOURS is my favorite!! The way your recipes & directions are wrtten & the language you use make it seem like we are at the kitchen tables sharing a cup of coffee & recipes. It seems you explain anything I don’t understand, as if I just asked to to do so. Your videos are phenomenal & it is FUN to watch you work. I am trying, with your help to become a “self taught” baker & decorator. Suffice it to say YOU can teach an “older” baker (to be) new tricks!! Ha ha ha! I am absolutely in AWE of the way your site has been re-developed!! I loved.the way it was & am now “head over heels” in love with it❤. I realize this.is a LOOONG question, comment, but I promise to not make any other comments comments this week, during the giveaway. Don’t know if each comment is counted as an entry or not, however; if so just the length of this one should count exactly as 1 (one) Lol! Seriously, I will email the recipe & directions for the Italian Rum Cake as I receved it with the directions I followed. Will also comment what I think about it after learning things from you. BTW, the cake turned out almost the way I remembered it & the residents,her that were lyckt to get a slice RAVED about it!! I say lucky because I lost count of the number people that came, requesting a slice, after hearing someone raving about it.
    Thank you so very much, Sally, for answering my question & for the opportunity to win a MUCH needed a stand mixer.

    • Sally on May 1, 2018 at 12:16 pm

      Hi Sheri, I’m glad you found the blog! Italian Rum cake sounds delicious! You can certainly make the frosting for the banana cake (and any other frosting) with your hand mixer – I use mine all the time! Happy baking!

      • Sheri on May 2, 2018 at 1:42 am

        Thanks Sally! An getting steps together, then will email recipe to you!! Keep up the good work!! BTW, love the May challenge. Will certainly be trying my hand at it!



  5. Bobbi Gray on May 1, 2018 at 7:13 pm

    Is it possible to make this as a 2 layer (instead of 3 layer) cake? Can the cream cheese frosting recipe of the banana sheet cake on your site be substituted for the brown butter cream cheese frosting?

    Thanks.

    Bobbi

    • Sally on May 2, 2018 at 12:48 pm

      You would have to use 2/3 of the recipe. If you don’t want to do that math you can simply make cupcakes or a third layer to freeze for later out of the extra batter! And yes, you can certainly use cream cheese frosting 🙂

  6. Rachel on May 8, 2018 at 12:43 am

    Hello! I’d love to try out this recipe but am coeliac. Would you know how the recipe can be amended to use gluten free ingredients?

    Thank you!

    • Sally on May 8, 2018 at 6:51 am

      Hi Rachel! I wish I could help, but I have very little experience baking with GF flours and adjusting recipes to be GF. Hopefully another reader can chime in to help!

    • Kristin on May 30, 2018 at 12:06 pm

      Hi Rachel, I have used the namaste organic gluten free flour blend, purchased from Costco, to make other banana cake recipes with much success. I haven’t tried it on this one yet. But you just swap out the flour 1:1 ratio. good luck!!

  7. Maria on May 12, 2018 at 8:54 am

    This cake was delicious and moist and my difficult to make. The frosting part was also delicious who knew how tasty brown butter could be!? But. It was way way too funny to frost the cake. I chilled it for a little bit not nearly long enough. When I put it on the cake it oozed out of the Center and became a bit of a mess. After chilling the cake in the freezer with the runny frosting for at least 20 minutes it held its shape better. Maybe my apartment was very hot but I’d recommend anyone making this to chill their frosting!! I’d make this again, I’d just chill the frosting before applying. Thanks for the recipes, want to try your strawberry cake next!

    • Sally on May 14, 2018 at 12:14 pm

      I’m glad you made it work for you! If your frosting is runny you can always add more sugar to thicken it up!

  8. Sophie on May 15, 2018 at 11:10 am

    What other frostings would you recommend for this recipe please? I adore this cake recipe and am making it for a relative’s birthday, but they are allergic to cheese so I can’t use this particular frosting. Thanks!

    • Sally on May 15, 2018 at 1:32 pm

      You can use any type of buttercream! Vanilla… or peanut butter or cinnamon buttercream would both be fantastic!

  9. Mary Rohrs on May 23, 2018 at 12:58 am

    I made this today because of all of the reviews and it was DELICIOUS! Perfect I’m every way and I wouldn’t change a thing.
    It was a cake for my MIL ‘s birthday and she just loved the frosting!
    Thank you so much!

    • Sally on May 23, 2018 at 12:42 pm

      I’m so glad it was a hit! Happy birthday to your MIL!

  10. Sue Sadler on May 25, 2018 at 5:53 pm

    Hi Sally. This cake looks absolutely wonderful, as do all your recipes. I have a question about tin sizes. I’m in the UK and our standard cake tin size is 8”, whereas in the US it seems to be 9”. To avoid complicated mathematical formula, I would be happy to use the ingredient amounts you use and make cupcakes with the leftover batter. My query is: how much batter should I put in each tin, i.e. should I fill up to half or two thirds of the tin? Any help you can give me would be much appreciated.

    • Sally on May 26, 2018 at 9:51 am

      Hi Sue! This is a great question. I recommend filling the 8-inch cake pans halfway, then using any leftover batter for cupcakes. The cupcakes take about 18-20 minutes, but I’m unsure about the exact time for the cake layers. Use a toothpick to test for doneness.

  11. Anonymous on May 25, 2018 at 7:04 pm

    Hi Sally,
    I want to bake one cake instead of three but I’m not sure about baking time, 55- 60 min or more?
    Loooooove your blog and adore every single recipe of yours, you are my STAR
    Best wishes
    Margaret

  12. Bernadette deGonzague on May 26, 2018 at 11:19 pm

    How would this cake do as bottom tier in a 2tier cake?

    • Sally on May 29, 2018 at 1:57 pm

      I have never used this recipe for a tiered cake but as long as you support the top tier correctly I don’t see why it wouldn’t work!

  13. Bernadette deGonzague on June 4, 2018 at 1:02 pm

    thanks, even with the cream cheese filling? Sounds like that might be a little too soft…

  14. Peyton Wright on June 7, 2018 at 3:04 pm

    Hey Sally,
    I don’t eat bananas but would love to try your recipe with Sweet Potatoes. What do you think?

    • Sally on June 7, 2018 at 3:13 pm

      I have never tried it so I really don’t know how that would turn out!

Reviews

  1. Maria on May 12, 2018 at 8:54 am

    This cake was delicious and moist and my difficult to make. The frosting part was also delicious who knew how tasty brown butter could be!? But. It was way way too funny to frost the cake. I chilled it for a little bit not nearly long enough. When I put it on the cake it oozed out of the Center and became a bit of a mess. After chilling the cake in the freezer with the runny frosting for at least 20 minutes it held its shape better. Maybe my apartment was very hot but I’d recommend anyone making this to chill their frosting!! I’d make this again, I’d just chill the frosting before applying. Thanks for the recipes, want to try your strawberry cake next!

    • Sally on May 14, 2018 at 12:14 pm

      I’m glad you made it work for you! If your frosting is runny you can always add more sugar to thicken it up!

  2. Mary Rohrs on May 23, 2018 at 12:58 am

    I made this today because of all of the reviews and it was DELICIOUS! Perfect I’m every way and I wouldn’t change a thing.
    It was a cake for my MIL ‘s birthday and she just loved the frosting!
    Thank you so much!

    • Sally on May 23, 2018 at 12:42 pm

      I’m so glad it was a hit! Happy birthday to your MIL!

Questions

  1. Sheri on April 30, 2018 at 1:23 pm

    Hi Sally!
    I’ve been reading your recipes & watching your videos for about 6 mos. now. Had not tried making any cake from scratch until Christmas 2016, when I finally found a recipe for a true Italian Rum Cake. That is & has remained my favorite for the past 53 years (don’t want to give away my age,tee hee), but you can tell that I was “mature” when I tried baking from scratch! Lol!! Of course, I couldn’t pick an easy cake, for my 1st, but since reading your blog & watching your videos, I now realize how I could have made that cake a LOT easier on myself!! Even now, I shy away from anything that uses the words “stand mixer” or “paddle or whisk attached “. I only have a hand mixer with beaters & had to borrow a neighbors stand mixer for the rum cake. I HATE to have to borrow ANYTHING from anyone! I live on a $1231/mo. Social Security check & my rent has now gone over 50PCT of that. So now after paying rent, electric, cable, life insurance, renter’s insurance, & the only charge acct I have, I’m lucky to have $230 for everything else needed to live on, so there is NO way I could afford to buy a stand mixer of any reasonable quality which is why winning that stand mixer would REALLY be a God send!!! I don’t mean to sound like I’m “poor mouthing” it, just telling you the facts. I will be sending you the recipe for the rum cake via email so that you may be able to offer your welcomed & helpful tips & tricks.
    Now, as for this banana cake, can I make the frosting with my hand mixer & beaters? That frosting looks & sounds delicious & the entire literally made my mouth water. Maybe, I should have put a bib on before reading it!! Also, have you ever worked with “Russian” decorating tips? A neighbor, here in our 55+ complex inherited them when her aunt passed. Since she already had a set, I became their new proud owner. I know that I certainly can’t make the icing the icing stiff enough needed for these tips with my little hand mixer!! Since my youngest is almost 35 & lives in Australia & the closest of the other 2 is almost 400 miles away is a nurse manager at a very large hospital, as well as a clinical instructor, well let’s just say I feel lucky to see them a couple of days a year, i have REALLY wanted to take up baking & decorating cakes!! I think it would be a “sweet” use of all the extra time I have these days, which is where YOU cime in. Of all the MANY blogs & shows I have read & watched, YOURS is my favorite!! The way your recipes & directions are wrtten & the language you use make it seem like we are at the kitchen tables sharing a cup of coffee & recipes. It seems you explain anything I don’t understand, as if I just asked to to do so. Your videos are phenomenal & it is FUN to watch you work. I am trying, with your help to become a “self taught” baker & decorator. Suffice it to say YOU can teach an “older” baker (to be) new tricks!! Ha ha ha! I am absolutely in AWE of the way your site has been re-developed!! I loved.the way it was & am now “head over heels” in love with it❤. I realize this.is a LOOONG question, comment, but I promise to not make any other comments comments this week, during the giveaway. Don’t know if each comment is counted as an entry or not, however; if so just the length of this one should count exactly as 1 (one) Lol! Seriously, I will email the recipe & directions for the Italian Rum Cake as I receved it with the directions I followed. Will also comment what I think about it after learning things from you. BTW, the cake turned out almost the way I remembered it & the residents,her that were lyckt to get a slice RAVED about it!! I say lucky because I lost count of the number people that came, requesting a slice, after hearing someone raving about it.
    Thank you so very much, Sally, for answering my question & for the opportunity to win a MUCH needed a stand mixer.

    • Sally on May 1, 2018 at 12:16 pm

      Hi Sheri, I’m glad you found the blog! Italian Rum cake sounds delicious! You can certainly make the frosting for the banana cake (and any other frosting) with your hand mixer – I use mine all the time! Happy baking!

      • Sheri on May 2, 2018 at 1:42 am

        Thanks Sally! An getting steps together, then will email recipe to you!! Keep up the good work!! BTW, love the May challenge. Will certainly be trying my hand at it!



  2. Bobbi Gray on May 1, 2018 at 7:13 pm

    Is it possible to make this as a 2 layer (instead of 3 layer) cake? Can the cream cheese frosting recipe of the banana sheet cake on your site be substituted for the brown butter cream cheese frosting?

    Thanks.

    Bobbi

    • Sally on May 2, 2018 at 12:48 pm

      You would have to use 2/3 of the recipe. If you don’t want to do that math you can simply make cupcakes or a third layer to freeze for later out of the extra batter! And yes, you can certainly use cream cheese frosting 🙂

  3. Rachel on May 8, 2018 at 12:43 am

    Hello! I’d love to try out this recipe but am coeliac. Would you know how the recipe can be amended to use gluten free ingredients?

    Thank you!

    • Sally on May 8, 2018 at 6:51 am

      Hi Rachel! I wish I could help, but I have very little experience baking with GF flours and adjusting recipes to be GF. Hopefully another reader can chime in to help!

    • Kristin on May 30, 2018 at 12:06 pm

      Hi Rachel, I have used the namaste organic gluten free flour blend, purchased from Costco, to make other banana cake recipes with much success. I haven’t tried it on this one yet. But you just swap out the flour 1:1 ratio. good luck!!

  4. Sophie on May 15, 2018 at 11:10 am

    What other frostings would you recommend for this recipe please? I adore this cake recipe and am making it for a relative’s birthday, but they are allergic to cheese so I can’t use this particular frosting. Thanks!

    • Sally on May 15, 2018 at 1:32 pm

      You can use any type of buttercream! Vanilla… or peanut butter or cinnamon buttercream would both be fantastic!

  5. Sue Sadler on May 25, 2018 at 5:53 pm

    Hi Sally. This cake looks absolutely wonderful, as do all your recipes. I have a question about tin sizes. I’m in the UK and our standard cake tin size is 8”, whereas in the US it seems to be 9”. To avoid complicated mathematical formula, I would be happy to use the ingredient amounts you use and make cupcakes with the leftover batter. My query is: how much batter should I put in each tin, i.e. should I fill up to half or two thirds of the tin? Any help you can give me would be much appreciated.

    • Sally on May 26, 2018 at 9:51 am

      Hi Sue! This is a great question. I recommend filling the 8-inch cake pans halfway, then using any leftover batter for cupcakes. The cupcakes take about 18-20 minutes, but I’m unsure about the exact time for the cake layers. Use a toothpick to test for doneness.

  6. Anonymous on May 25, 2018 at 7:04 pm

    Hi Sally,
    I want to bake one cake instead of three but I’m not sure about baking time, 55- 60 min or more?
    Loooooove your blog and adore every single recipe of yours, you are my STAR
    Best wishes
    Margaret

  7. Bernadette deGonzague on May 26, 2018 at 11:19 pm

    How would this cake do as bottom tier in a 2tier cake?

    • Sally on May 29, 2018 at 1:57 pm

      I have never used this recipe for a tiered cake but as long as you support the top tier correctly I don’t see why it wouldn’t work!

  8. Bernadette deGonzague on June 4, 2018 at 1:02 pm

    thanks, even with the cream cheese filling? Sounds like that might be a little too soft…

  9. Peyton Wright on June 7, 2018 at 3:04 pm

    Hey Sally,
    I don’t eat bananas but would love to try your recipe with Sweet Potatoes. What do you think?

    • Sally on June 7, 2018 at 3:13 pm

      I have never tried it so I really don’t know how that would turn out!

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