Get ready to fall in love with a dessert that’s every bit as delightful as it sounds. The Double Chocolate Banana Layer Cake Recipe combines the rich decadence of chocolate with the natural sweetness and moisture of ripe bananas, creating a cake that’s tender, luscious, and irresistibly fudgy. Each bite is a perfect harmony of flavors and textures—a true crowd-pleaser whether for a special occasion or an anytime treat. This recipe will guide you through effortlessly crafting this indulgent masterpiece from simple ingredients to your very own kitchen creation.
Ingredients You’ll Need
Before we dive into the process, let’s talk about the ingredients that make this cake so special. Each element plays a crucial role: from the ripe bananas adding natural moisture and flavor to the combination of butter and oils creating that perfect tender crumb, every component has a delicious purpose.
- All-purpose flour: The foundation providing structure to our cake layers.
- Unsweetened cocoa powder: Gives the cake its deep chocolate flavor and rich color.
- Baking powder and baking soda: These leavening agents ensure the cake rises perfectly and stays light.
- Salt: Balances the sweetness and enhances the chocolate notes.
- Ripe bananas: Mashed for natural sweetness, moistness, and a lovely banana aroma.
- Sour cream and buttermilk: Add tang and tender crumb while keeping the cake wonderfully moist.
- Vanilla extract: Enhances flavors with a warm, inviting sweetness.
- Unsalted butter and vegetable oil: Together, they provide richness and a tender bite.
- Granulated and brown sugar: A combo that brings sweetness plus a subtle molasses depth.
- Eggs: Bind the ingredients and contribute to the cake’s structure.
- Mini chocolate chips: Bursts of melty chocolate throughout every slice.
- For the frosting: Butter, cocoa powder, powdered sugar, heavy cream, vanilla, and salt make the luscious, creamy chocolate frosting that crowns this cake beautifully.
How to Make Double Chocolate Banana Layer Cake Recipe
Step 1: Prep Your Pans and Ingredients
Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them, then line the bottoms with parchment paper. This ensures your cake layers bake evenly and come out clean, ready to be frosted into a dreamy stack.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This mix forms the dry base that holds the cake together and delivers that intense chocolate flavor.
Step 3: Combine the Wet Banana Mixture
In another bowl, combine your mashed ripe bananas with sour cream, buttermilk, and vanilla extract. This mixture brings moisture, subtle tanginess, and a lovely banana essence that shines through the chocolate layers.
Step 4: Cream Butter, Oils, and Sugars
Using a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy. This step is key for a tender crumb and rich flavor profile.
Step 5: Incorporate Eggs and Alternating Mixtures
Add the eggs one at a time to the creamed mixture, mixing well after each addition for perfect emulsification. Then alternate adding the dry ingredients and banana mixture, starting and ending with the dry, folding everything together thoughtfully to create your chocolate-banana batter.
Step 6: Fold in Chocolate Chips and Bake
Gently stir the mini chocolate chips into the batter to ensure chocolatey pockets in every slice. Divide the batter evenly between the pans, level the tops, and bake for 30 to 35 minutes. Check doneness with a toothpick; it should come out clean when inserted in the center.
Step 7: Cool and Frost
Allow the cakes to rest for 10 minutes in their pans before transferring to wire racks to cool fully. Meanwhile, whip up the frosting by beating butter and cocoa powder first, then gradually adding powdered sugar alternating with heavy cream until silky and fluffy, finishing with vanilla and a pinch of salt for balance. Once cooled, frost between the layers, then cover the entire cake for a smooth, indulgent finish. Decorate as you please with extra chocolate chips or fresh banana slices for an extra special touch.
How to Serve Double Chocolate Banana Layer Cake Recipe
Garnishes
Simple garnishes can elevate this cake wonderfully. Fresh banana slices or a sprinkling of mini chocolate chips add visual appeal and extra bites of flavor. For a festive occasion, try dusting a light layer of cocoa powder or even edible gold flakes for sparkle.
Side Dishes
This decadent cake pairs perfectly with a scoop of vanilla or caramel ice cream, balancing richness with cool creaminess. Fresh berries also add a bright, tangy contrast that complements the chocolate and banana flavors beautifully.
Creative Ways to Present
For a fun take, consider serving individual mini cakes or cupcakes using this batter, topped with the luxurious frosting. Or slice and layer it in a trifle bowl with whipped cream and banana slices for an elegant dessert display that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once frosted, your double chocolate banana layer cake will keep well covered at room temperature for up to two days or refrigerated for up to five days. Make sure to store it in an airtight container or tightly wrapped to preserve moisture and flavor.
Freezing
You can freeze cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Frost the cake after thawing overnight in the fridge to retain the freshest taste and texture.
Reheating
If you prefer your cake slightly warmed, pop a slice into the microwave for about 15 seconds. This tiny heat boost brings out the gooey chocolate chips and intensifies the flavors, almost like freshly baked.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk combined with a tablespoon of lemon juice or vinegar for homemade buttermilk. Let it sit for 5 minutes before using to maintain the tang and tender crumb that buttermilk provides.
How ripe should the bananas be?
The riper, the better! Look for bananas with plenty of brown spots or even a fully brown peel. This sweetness and moisture are crucial to the cake’s flavor and texture.
Can I make this cake gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum to replicate the structure and texture of regular flour. Your cake will be just as delicious.
What if I don’t have mini chocolate chips?
No worries. Chop regular chocolate chips or a chocolate bar into small pieces and use those instead. They’ll melt nicely into the batter, enhancing the chocolate experience.
Is this cake suitable for vegetarians?
Yes, this recipe uses no meat products. All ingredients, including dairy and eggs, are compatible with a vegetarian diet.
Final Thoughts
There truly is something magical about the Double Chocolate Banana Layer Cake Recipe. Whether you’re a seasoned baker or just starting out, this recipe welcomes you with open arms and promises decadent results that will wow any crowd. I encourage you to give it a try—you’ll find this cake quickly becomes a beloved classic in your dessert repertoire. Happy baking and even happier eating!
Print
Double Chocolate Banana Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Double Chocolate Banana Layer Cake is a rich, moist dessert combining ripe bananas with a deep chocolate flavor. Featuring a tender cocoa-infused cake layered with luscious homemade chocolate frosting, it’s perfect for celebrations or indulgent treats. The addition of mini chocolate chips inside the batter ensures bursts of chocolate in every bite, complemented by a creamy cocoa buttercream frosting that envelopes the entire cake beautifully.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup mini chocolate chips
For the Frosting:
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients – Banana Mix: In a separate bowl, mix the mashed ripe bananas, sour cream, buttermilk, and vanilla extract until smooth.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredient mixture and the banana mixture alternately into the creamed butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter using a spatula, distributing them evenly throughout.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before carefully removing them and transferring to wire racks. Let cool completely before frosting.
- Make Frosting: Beat the softened butter and cocoa powder together until smooth. Gradually add the powdered sugar, alternating with the heavy cream, mixing thoroughly after each addition until the frosting is light and fluffy. Stir in the vanilla extract and a pinch of salt, then beat until creamy and well combined.
- Assemble Cake: Once the cake layers have completely cooled, spread a generous layer of frosting on top of one layer. Place the second cake layer on top and frost all around the outside and top of the cake evenly.
- Decorate (Optional): Finish by decorating the frosted cake with extra mini chocolate chips or slices of banana for added visual appeal and flavor contrast.
Notes
- Use overripe bananas for the best sweetness and moistness in the cake layers.
- You can bake the cake layers a day ahead; wrap them tightly in plastic wrap to keep them moist until frosting.
- For extra indulgence, add a layer of sliced bananas or chocolate ganache between the cake layers before frosting.
