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Banana Chocolate Chip Cake with Peanut Butter Frosting

This homemade Banana Chocolate Chip Cake with Peanut Butter Buttercream is soft, moist, and has a fantastic combination of flavors! 

 

Banana Chocolate Chip Cake with Peanut Butter Frosting- So moist and delicious!

 

Peanut butter and banana together is a classic- whether a quick snack,  a topping for toast, or in a delicious dessert — this sweet and salty combination just works!

In cake form, this combination is perfection- not to mention a fun change of pace from the usual cake and frosting pairings! I promise, it’s going to be hard for anyone to stop at just one slice ;0)

Peanut Butter and Banana Cake is often referred to as Elvis Cake – after his love for fried peanut butter and banana sandwiches-  he liked bacon with the combination too but as much as I LOVE all things Elvis, I’m not putting bacon in my cake! ;0) 

 

Banana Chocolate Chip Cake with Peanut Butter Frosting- So moist and delicious!

 

 

 

How to Make Banana Chocolate Chip Cake

This Banana Chocolate Chip Cake is made with our favorite Banana Cake recipe, however this time we used the conventional creaming method (rather than reverse creaming that we’ve used in our Banana Pudding Cake). 

I truly love both versions of the banana cake recipe, but the conventional mixing method used in today’s cake recipe yields fluffier cake layers.

After mixing up the batter, we folded in our mini chocolate chips and divided the batter between three 8 inch cake pans. We like to use mini chocolate chips in our chocolate chip cakes as they are less likely to sink to the bottom!

Freezing the Cake Layers

This step is optional but I always do it whenever time allows- even if the cake is for the next day!

After baking the three 8 inch banana chocolate chip cake layers, (or any cake recipe that I’m making) I like to wrap them individually while they are still warm, wrap in plastic wrap & foil, and then freeze for at least a few hours or until I need them (up to 3 months).

Wrapping the cake layers while still warm and freezing makes the cake layers even more moist!

When you are ready to assemble the cake, remove from the freezer and keep wrapped until condensation begins to form. Then, unwrap and fill your layers.

Place the first banana chocolate chip cake layer on your cake base or pedestal. Then, spread with a layer of peanut butter buttercream frosting. (We absolutely love this easy peanut butter frosting!)

Repeat for the next two cake layers. Before adding the final coat of frosting, refer to my note about settling below! 

 

Banana Chocolate Chip Cake with Peanut Butter Frosting

 

 

Settling the Cake

Settling the cake is an optional step but I always allow my cakes to settle when time allows. It will make your cake much less likely to develop bulges around the sides of the cake over time.

These dreaded bulges  are especially noticeable if you’ve frosted the sides of your cake with a smooth finish. (Textured buttercream designs are a little more forgiving).

To settle the cake, wrap the filled, unfrosted tier with plastic wrap and then place a “weight” on top– a medium sized book or a couple of 8 or 9 inch cake pans- something that will provide a slight, steady pressure.

Let the cake settle for a least a few hours or overnight in a cool place (or in the refrigerator if your filling is perishable).

When I have zero time to work with, I will at least place a cake board on top of my filled tier and give it a few slow, gentle presses before frosting the cake–I think it helps! ;0)

After settling, I removed the plastic wrap and frosted the outside of the cake with our Peanut Butter Frosting. 

Decorate however you like! I used an Ateco tip 32 (use any similar star or french tip) to add my reverse shell borders.

 

Banana Chocolate Chip Cake with Peanut Butter Frosting

 

Love Banana Cakes? We have more to Share with You!

Don’t miss these popular Banana Cake Recipes from our Recipes Section!

 

 

 

 

Moist, Delicious Banana Chocolate Chip Cake with Peanut Butter Frosting

This Banana Chocolate Chip Cake with Peanut Butter Frosting is fluffy, moist, and so delicious!

Ingredients

For the Banana Chocolate Chip Cake Layers

  • 1 1/2 sticks (170g) unsalted butter slightly softened ( not room temperature)
  • 2 cups (400g) sugar
  • 3 large eggs
  • 3 cups (342g) cake flour (see Note below if you do not have cake flour)
  • 1 Tablespoon (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 1/2 cups (363g) buttermilk ( see Note below for buttermilk substitute)
  • 2 teaspoons (8g) vanilla extract
  • 1 1/2 cups (277g) mashed banana (3 medium bananas)
  • 1 cup (170 g) mini chocolate chips- adjust amount to your liking

For the Peanut Butter Frosting

  • 1 cup (255g) Creamy Peanut Butter Do Not Use Natural or Reduced Fat . We have used Jif and Peter Pan Creamy brands.
  • 2 sticks (226g) unsalted butter, slightly softened
  • 1/2 teaspoon (3g) salt (optional to cut sweetness)
  • 4 to 5 cups (460g to 575g) powdered sugar (depending on how soft you want the frosting to be) Sift then measure.
  • 1/4 cup to 1/2 cup (60g to 120g) milk – use more if needed to reach the consistency you like
  • 2 teaspoons (8g) vanilla extract

Instructions

For the Banana Chocolate Chip Cake Layers

Preheat oven to 350 degrees, grease and flour three 8×2 inch round pans

In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside.

In another bowl, ad the buttermilk, vanilla and mashed bananas.  bend and set aside.

In the bowl of your mixer, add the slightly softened butter and mix at medium speed until smooth.  Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.  Add the eggs one at a time mixing until the yellow of the yolk disappears.

Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid.  Do not mix above medium  speed or over mix the batter.  

Pour batter into prepared pans and bake for 25 to 30 minutes.  Check at 22 minutes, cake is done with a toothpick comes out clean or with just a few crumbs attached.  

Cool in pans 5 to 10 minutes on a cooling rack before turning out.

For the Peanut Butter Frosting

In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth.  Add the peanut butter and salt, mix until blended.

Gradually add the powdered sugar alternately with the milk. 

Add vanilla and mix on medium speed 4 to 5 minutes until smooth.

Makes 4 1/2 to 5 1/2 cups depending on the amount of powdered sugar and milk used.  It is enough to fill and

Notes

  • Substitute for Buttermilk:  To a measuring cup, add 1 Tablespoon plus 2 teaspoons vinegar or lemon juice.  Add milk  to the  11/2 mark, stir.   Wait 5 minutes and it is ready to use.
  • Substitution for Cake Flour:  Using all purpose flour (plain in the UK)  to make Cake Flour:  For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.

For the Peanut Butter Frosting

*Peanut butter brands labeled “Natural” that I have tried do not work as well with this recipe. The   consistency isn’t smooth and creamy.  I have used Jif and Peter Pan Creamy with good results!

 

Moist, Delicious Banana Chocolate Chip Cake with Peanut Butter Frosting

 

My Cake School Online Cake Tutorials, Cake Recipes, and More!

We’d love for your scroll through our full collection of THE BEST cakes and frostings in our Recipes Section.  Whether you like to bake from scratch or from a doctored cake mix, we have so many delicious recipes to share! 

If you would like to learn more about cake decorating, we have lots of fun and creative cake decorating tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section.

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Spice Cake from Scratch with Orange Spice Cream Cheese Frosting

Fall is the season for spice cakes, and this spice cake is everything that you want in a cake- it is fluffy, moist, and has wonderful flavor!

Homemade Spice Cake with Orange Spice Cream Cheese Frosting- So delicious and perfect for fall and winter celebrations!!

 

 

We’ve filled and frosted this delicious spice cake with our orange spice cream cheese frosting. The orange flavor in this recipe complements this spice cake perfectly, and we love to pair our spice cakes with cream cheese frostings! 

Keep this recipe in mind for your fall and winter celebrations, and anytime you’re in the mood for cozy spiced goodness. 

Orange Spice Cream Cheese Frosting

 

How to Make Spice Layer Cake

*You can find the full, printable spice cake recipe further down, but here is a quick rundown!

We use the traditional method of mixing for this spice cake, which gives us soft, fluffy cake layers.

 

In a medium bowl, add the flour, baking powder, baking soda, salt and spices.  Whisk for 30 seconds to ensure that the dry ingredients are aerated and evenly distributed.

 

In another bowl, add the buttermilk, oil and vanilla.  Set aside.

 

In the bowl of your mixer, add the butter and mix at medium speed until smooth.  Gradually add the white and brown sugars. Continue to mix on medium speed for 3 to 5 minutes  (a bit longer if using hand mixer) until lightened in color and fluffy.

 

Next, add the eggs one at a time, mixing until the yellow of the yolk disappears.

 

Alternately add the flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid ingredients).

 

Finally, we divided the batter between our three 8 inch cake layers and baked at 350 degrees  for 23 to  28 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.  

 

 

Homemade Spice Cake with Orange Spice Cream Cheese Frosting- So delicious and perfect for fall!

 

 

 

Freezing the Cake Layers

  • No matter what cake we are making, we always wrap and freeze our cake layers whenever time allows- it makes for a cake that is even more moist!

 

  • We wrap the freshly baked cake layers individually while they are still warm with a layer of plastic wrap and foil. (If you’d like, you can place each layer on a foil-wrapped cake board for more stability).

 

  • Then, into the freezer they go for at least a few hours. (They can stay in the freezer for up to a few months and would still taste as fresh as the day they were baked). 

 

  • Remove from the freezer and allow to thaw while still wrapped until condensation forms on the outside. Then unwrap and bring to room temperature (or close to room temperature) before decorating.
  •  

 

Frosting the Spice Cake

For this spice cake recipe, we went with an easy and delicious Orange Spice Cream Cheese Frosting. We used it as our filling too- the flavor is SO good and you can whip up a batch in no time! 

What other frostings pair well with spice cake?

A simple cream cheese frosting is also a great choice, as well as our orange cream cheese frosting,  whipped cream cheese frosting, classic buttercream frosting and more. You can hop over to our Frosting Recipes Section for even more ideas!

 

To decorate, I used a star piping tip 21 to create the reverse shell borders around the top of the cake. Around the sides of the cake, I just gave the frosting a textured look with my offset spatula.

*Remember that cream cheese frostings like this Orange Spice frosting are softer than American Buttercream frostings. If the frosting becomes too soft as you are working with it, you can pop it in the refrigerator for a few minutes to firm it back up again.

 

 

 

Love Fall Cake Recipes? Here are a few more of our Favorites!

We’ve made many popular fall cake recipes over the years! Here are a few more of our favorites:

 

 

 

 

 

If you love caramel cakes, spice cakes, pumpkin cakes and more, you’ve come to the right place. You can find our full roundup of favorites like today’s spice cake in our Collection of the BEST Fall Cake Recipes

 

A Roundup of the BEST Fall Cake Recipes

 

 

Spice Cake with Orange Spice Cream Cheese Frosting

This scratch Spice Cake with Orange Spice Cream Cheese Frosting is moist and fluffy and has wonderful flavor! We love this cake year-round but especially for fall and winter gatherings!

Ingredients

For the Spice Cake Layers

  • 1 1/2 sticks (170g) unsalted butter, slightly softened
  • 3 large eggs, room temperature
  • 1 cup (200g) white sugar
  • 1 cup (217g) light brow sugar (packed into measuring cup)
  • 3 cups (342g) cake flour ( if you do not have cake flour, see Note below)
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoons (3g) baking soda
  • 1 (6g) salt
  • 2 teaspoons (6g) cinnamon
  • 1 teaspoon (2g) nutmeg
  • 1 teaspoon (1g) ginger
  • 1 1/4 cups (296g) buttermilk
  • 1/3 cup (64g) vegetable oil, we use canola oil
  • 1 teaspoon (6g) vanilla

Orange Spice Cream Cheese Frosting

  • 1 1/2 cups (3 sticks) (339g) unsalted butter, softened
  • 1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
  • 2 teaspoons (4g) cinnamon
  • 1/2 teaspoon (1g) nutmeg
  • 1 teaspoon ground ginger (2g) *sift if clumpy
  • 1 teaspoon orange flavoring (4g)
  • 1.5 Tablespoons Orange Zest (adjust to your liking)
  • 6 to 6 1/2 cups (690g – 748g) more if needed confectioners’ sugar, sifted

Instructions

For the Spice Cake Layers

  1. Preheat the oven to 350 degrees, grease, flour and add a circle of parchment or waxed paper to three 8×2 inch round pans
  2. In a medium bowl,  add the flour, baking powder, baking soda, salt and spices.  Whisk for 30 seconds to blend.  Set aside.
  3. In another bowl, add the buttermilk, oil and vanilla.  Set aside.
  4. In the bowl of your mixer, add the butter and ix at medium speed until smooth.  Gradually add the sugars (white and brown). 
  5. Continue to mix on medium speed for 3 to 5 minutes  (a bit longer if using hand mixer) until lightened in color and fluffy.
  6. Add the eggs one at  a time mixing until the yellow of the yolk disappears.
  7. Alternately add the flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid ingredients).
  8. Do not mix above medium speed or over mix the cake batter.
  9. Bake at 350 degrees  for 23 to  28 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.  

For the Orange Spice Cream Cheese Frosting

Using your mixer, beat the butter and cream cheese on medium speed until well blended.

Add the flavoring, zest, and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

Notes

No Cake Flour? Here is a Substitution: If you do not have cake flour, measure out 3 cups of all purpose flour (plain flour in the UK).  Remove 6 tablespoons ( 42g) and replace with 6 Tablespoons cornstarch (42g) (cornflour in the UK).  Whisk to blend the flour and cornstarch.

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Thanks so much for stopping by for this Spice Cake recipe! If you give it a try, we would love to hear what you think or to see a photo of your cake!

If you love exploring new recipes, don’t miss our full collection of tried and true cake and frosting recipes from our Recipes Section.

You can also find fun cake decorating and recipe projects in our Free Tutorials Section. Or, if you are interested in accessing our entire collection of hundreds of cake decorating tutorials, you should consider becoming a member of My Cake School!  

Memberships  to our site are $30/year and will give you unlimited online access to every cake video tutorial we’ve made for as long as you are a member. This is a great, easy, and fun way to learn cake decorating from home.

You can find all of the details here: Joining Information for My Cake School.  We would love to have you!

 

 

Moist and Delicious Spice Cake from Scratch

 

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