Step 1: Prepare your pans
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This ensures clean release and even layers.
Step 2: Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream butter and sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This step traps air in the batter, giving the cake lift.
Step 4: Add eggs and flavor
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Add the bananas
Mix the mashed bananas into the batter. It may look slightly curdled; that’s normal.
Step 6: Combine wet and dry
Add the dry ingredients to the bowl in three additions, alternating with the buttermilk in two additions (dry → milk → dry → milk → dry). Mix gently just until combined after each addition. Avoid overmixing to keep the cake tender.
Step 7: Bake
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean or with a few soft crumbs.
Cool in the pans for 10 minutes, then turn out onto a rack to cool completely before frosting.
Step 8: Make the buttercream
Beat the softened butter until creamy and pale. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Add vanilla, salt, and 2 tablespoons of cream or milk. Beat on medium-high until fluffy. If the frosting is too thick, add a little more cream; if too soft, add a bit more powdered sugar.
Whip for a few minutes until the buttercream is smooth, light, and spreadable.
Step 9: Assemble the cake
Place one cooled cake layer on a serving plate. Spread a generous layer of buttercream over the top.
Add the second cake layer and frost the top and sides. You can create swoops and swirls with a spatula or smooth it clean for a simple, classic look.
Optional finishing touches
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Sprinkle chopped toasted walnuts or pecans around the edges
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Add thin banana chips on top just before serving
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Drizzle a little caramel sauce over each slice
Storage tips
Store the frosted cake covered at room temperature for up to one day, or refrigerate for up to four days. If chilled, let slices sit at room temperature for 20 minutes before serving so the buttercream softens.
A cake that celebrates simplicity
Banana Cake with Buttercream Frosting takes the familiar comfort of banana bread and lifts it into celebration territory. It’s soft, fragrant, and gently sweet, with creamy frosting that melts into each bite. Whether baked as a layer cake, sheet cake, or even cupcakes, it’s a reliable way to turn everyday ingredients into something worthy of candles and applause
