The 8 Best cake desserts recipes

 1.The BEST Rum Cake Recipe

This rum cake formula is produced using scratch, with rum heated into a heavenly yellow bundt cake and sprinkled with a spread rum sauce.

    prep time: 30 MINUTES
    cook time: 45 MINUTES   
    total time: 75 minutes
     yield: 12 -16 SERVINGS



    • 1/2 cup butter
    • 1/4 cup water
    • 1 cup white sugar
    • 1/4 cup rum


    • 2 1/2 cups cake flour (or see substitution below if you only have all-purpose flour)
    • 1 1/4 teaspoons baking powder
    • 1 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1 3/4 cups sugar, divided (plus extra for sugar-ing the pan)
    • 10 tablespoons unsalted butter, melted 
    • 1/2 cup buttermilk, room temperature
    • 1/2 cup rum (not spiced)
    • tablespoons vegetable oil
    • 1 tablespoon vanilla extract
    • large egg yolks, room temperature
    • large egg whites, room temperature



    Modify broiler rack to center position and warmth stove to 350 degrees.
    1. Oil a bundt container generously with cooking shower. At that point include a couple of tablespoons of granulated sugar to within the dish, and tenderly tap and turn it around until each square inch of within the skillet is covered in sugar. (Be particularly certain that the inward cone of the bundt dish is covered in sugar with the goal that the cake doesn't stick.) Set aside. 
    2. In a huge bowl, whisk together cake flour (*or see substitute underneath), preparing powder, salt, heating pop, and 1/2 cups sugar until consolidated. In an alternate medium bowl or enormous estimating cup, whisk together liquefied spread, buttermilk, rum, oil, vanilla, and yolks until consolidated. Put in a safe spot. 
    3. In clean bowl of a stand blender fitted with whisk connection, beat egg whites at medium-fast until frothy, around 30-45 seconds. With whisk despite everything running, include the staying 1/4 cup sugar. Keep on beating until solid pinnacles simply structure, around 60-90 additional seconds. Move the whipped egg whites to a different bowl and put in a safe spot. 
    4. Add the flour blend to now-discharge blending bowl. Utilizing the whisk connection once more, progressively pour in margarine blend and blend on medium-low speed until it is simply consolidated, around 15 seconds. (Don't overmix!) Stop the blender and scratch whisk and sides of bowl. Return blender to medium-low speed and beat until the blend is smooth and completely consolidated, around 10 to 15 additional seconds. Overlay around 1/3 of the whipped egg whites into hitter until simply joined, at that point include the rest of the whites and delicately overlap in until no streaks remain. 
    5. Empty the hitter equally into the sugared bundt container. Prepare for 40-50 minutes, or until a toothpick embedded into the center of the cake confesses all. (Don't overbake!) Transfer the cake to a cooling rack and let it cool for in any event 15 minutes. (While the cake cools — or far superior, while it's in the broiler — make the margarine rum sauce. Directions beneath.) 
    6. When the cake is marginally cool, utilize a toothpick or stick to jab loads of gaps everywhere throughout the outside of the cake (while it is still in the container.) Pour about portion of the margarine rum sauce over the outside of the cake. Let it rest for 5-10 minutes until the sauce is assimilated. At that point cautiously modify the cake onto a serving platter or platform, and shower the rest of the sauce uniformly over the cake. 
    7. Serve quickly, or spread until prepared to serve. 
    8. Step by step instructions to Make The Butter-Rum Sauce: 
    9. In a medium pan, whisk together sugar, margarine and water until joined. Heat to the point of boiling over medium-high warmth, blending once in a while, and keep on bubbling for 5 minutes or until the sugar is totally broken up. Expel from warm and steadily mix in rum (cautiously, as the rum will make the sauce bubble up once more).

    2.Strawberry Tuxedo Cake


    This stunning strawberry tuxedo cake is a fun and fruity take on my original tuxedo cake and I think youll love it! Its made with tender chocolate and vanilla cake layers, no-bake chocolate cheesecake layers and loads of strawberries. And lets not forget about the chocolate ganache and caramel sauce! Its a chocolate strawberry cheesecake cake  what more can you ask for?! I used my Chocolate Ganache Recipe, my Berry Whipped Cream Frosting and my Chocolate Cake Recipe to put this towering cake together!

    How To Make a Tuxedo Cake

    If you?ve never tried Tuxedo Cake, you?re in for a real treat! I love the different flavors and textures of this incredible cake. I made this version with my chocolate cake and my vanilla cake. I used half a recipe of each, or you can follow the simplified recipe I have down below in the instructions. I use these basic cake recipes for almost all of my cakes! Each cake layer is soaked generously with chocolate and caramel sauce, then topped with sliced strawberries.
    The cake layers are stacked alternating with a no-bake cheesecake filling. These cheesecake layers are simply heavenly! They are velvety smooth and so fluffy and just melt in your mouth. I garnish this decadent strawberry tuxedo cake with simply chocolate ganache, strawberry whipped cream and more strawberries. You?ll love this cake from the first bite!


    • 1 cup (226 g) unsalted butter, softened
    • 1 cup (200 g) white granulated sugar
    • 1 teaspoon vanilla extract
    • 4 large eggs
    • 1 cup (237 ml) milk, lukewarm
    • 2 cups (250 g) all-purpose flour
    • 4 tsp (16 g) baking powder
    • 1/4 tsp salt
    • 2 tablespoons (16 g) cocoa powder
    • 1/2 cup (90 g) dark chocolate chips, melted
    • For Cheesecake Filling:
    • 24 oz (680 g) cream cheese, softened
    • 2 teaspoons vanilla extract
    • 1/2 cup (122 g) sour cream
    • 3/4 cup (177 ml) sweetened condensed milk
    • 1 1/2 tablespoons (14 g) unflavored gelatin
    • 3 tablespoons (45 ml) water
    • 1/2 cup (90 g) dark chocolate chips, melted
    • 1/2 cup (90 g) white chocolate chips, melted
    • caramel sauce
    • chocolate sauce
    • 4 cups fresh strawberries, sliced
    • 1 recipe chocolate ganache, link above
    • 1/2 recipe whipped cream, link above


    1. Prepare the cake layers first. Preheat the oven to 350F/177C and line the bottom of 2, 8-inch (20-cm) pans with parchment paper. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes, until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Pour in the milk but do not mix.
    2. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter and mix by hand, just until the dry ingredient are incorporated. Separate the batter in half. Into the second half, add the cocoa powder and melted chocolate, then mix until well combined. Pour the batters into the prepared pans. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Allow the layers to cool completely, then level the tops if needed and cut in half with a long, serrated knife.
    3. Once the layers are cooled, prepare the cheesecake filling. In a large mixing bowl, beat the cream cheese, vanilla and sour cream for 3 to 4 minutes, until the mixture is smooth. Scrape down the sides of the mixing bowl to ensure no clumps of cheese remain. Add the sweetened condensed milk and mix again for a minute.
    4. In a small ramekin, prepare the gelatin mixture. Combine the unflavored gelatin and water, stirring until the gelatin is absorbed. Microwave the mixture for 30 seconds, stirring every 10 seconds, until the gelatin is dissolved. Pour the hot gelatin directly into the filling and mix it in right away. Divide the batter into two separate mixing bowls.
    5. Into one mixing bowl, add the melted dark chocolate; into the second bowl, add the melted white chocolate. Use a mixer or whisk to mix the chocolate into the batter.
    6. Assemble the cake in an 8-inch springform pan (or corresponding size pan). Begin with the chocolate cake layer. Soak the first half generously with chocolate sauce (or melted chocolate) and add a layer of sliced strawberries. Top with the second half and repeat the process. If using an acetate cake collar, insert it into the pan, then pour in the chocolate cheesecake filling. Spread the filling evenly to the edges, then top with the first vanilla cake layer.
    7. Soak the vanilla cake layer with caramel sauce, then add a layer of strawberries and repeat. Add the white chocolate cheesecake filling on top last and use an offset spatula to level the top. Place the cake into the refrigerator and allow it to set for at least 6 hours, or best overnight.
    8. Once cake is set, use a cake spatula to gently transfer the cake onto a stand. Prepare a batch of chocolate ganache (recipe link above) and pour it over the top. Use a small spatula to nudge the chocolate down the sides. Allow the chocolate to set for about 15 minutes, then add the strawberry whipped cream (optional). You can also use regular whipped cream for this recipe. Garnish with additional strawberries, if desired.
    9. Keep cake refrigerated until ready to serve; it can be left at room temperature for up to 2 hours.

    3.Strawberry mousse cake

    Splendid. Finally there are local strawberries. I can hardly wait to be able to pick the first berries myself. A couple of recipes have been on my to-bake list for weeks, including this strawberry mousse cake. Oh, that's right. It is not baked. The refrigerator can also run. Although he always does a very good job in between, he rarely takes care of cakes from start to finish. Really far too rare. He should actually answer a lot more often. Especially when it gets warmer again soon.


    For the ground:

    • 150 g oat biscuits
    • 40 g butter
    • 50 g dark chocolate

    For the strawberry mousse and filling:

    • 250 g strawberries for the strawberry mousse
    • 350 g medium-sized strawberries for the "filling"
    • 100 g mascarpone
    • 250 g low-fat quark
    • 1 teaspoon lemon juice
    • 55 grams of sugar
    • 2 sheets of white gelatin
    • 2 sheets of red gelatine (alternatively white gelatine + some food coloring, if the strawberries are a bit pale)
    • 200 g cream

    For the decoration:

    • 6-7 strawberries
    • 50 g dark chocolate
    • Sugar pearls at will
    • Also:
    • 1 springform pan 18 cm
    • Hand blender or high-performance mixer
    • 1 hair strainer


    For the ground:

    1. Line a 18 cm springform pan with baking paper.
    2. Melt the butter and chocolate (chopped) over a hot water bath.
    3. Chop the oat biscuits. In a high-performance blender or in a freezer bag and filled with a rolling pin.
    4. Mix the oat biscuit crumbs with the chocolate butter and place in the springform pan. Spread with a tablespoon and press down. Chill in the refrigerator for 30 minutes.

    For the filling:

    1. Clean, rinse and pat the strawberries dry.
    2. Puree 250 g strawberries and pass through a hair sieve. The kernels remain in the sieve and are no longer used.
    3. Mix the mascarpone, sugar, quark, lemon juice and strawberry puree until smooth.
    4. Soak the gelatine in cold water. Place dripping wet in a small saucepan and dissolve over medium heat. NOT COOK! Remove from heat, add 2-3 tablespoons of the cream and stir cold.
    5. Add the gelatine cream to the remaining cream and stir.
    6. Whip the cream until stiff and fold it carefully into the strawberry cream.

    So it goes on:

    1. Spread 2-3 tablespoons of strawberry mousse on the biscuit base.
    2. Cut off the green of the strawberries. Halve part of the strawberries and place the cut on the edge of the springform pan.
    3. Spread the rest of the strawberries on the biscuit base.
    4. Put the strawberry mousse on top and distribute carefully.
    5. Paint smooth. Then lightly tap the mold twice on the worktop so that air bubbles can escape.
    6. Let set in the refrigerator for at least 4 hours. It is also possible overnight.
    7. Before serving, chop the chocolate and melt over a hot water bath.
    8. Meanwhile, carefully remove the cake from the mold and place it on a cake plate.
    9. Halve the strawberries and dip half into the chocolate. Drain and place on top of the strawberry mousse cake. Decorate with sugar sprinkles.

    4.Mocha Layer Cake with Coffee Frosting

     This mocha layer cake with coffee frosting is tastes amazing! The chocolate cake has plenty of strong coffee baked into it, a coffee simple syrup drizzled into the baked cake, loads of coffee frosting and a delicious semi-sweet ganache finish!

    Total Time:1 hour 25 minutes



    • 3/4 cup butter 1 1/2 sticks
    • 1 cup strong coffee
    • 2 tablespoons vegetable oil
    • 3/4 cup unsweetened cocoa powder
    • 1 cup sour cream
    • 2 teaspoons vanilla extract
    • 2 cups cake flour
    • 1 1/2 cups granulated sugar
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoons baking powder
    • 1/2 teaspoons salt
    • 1 teaspoons espresso powder
    • 2 large eggs lightly beaten

    Coffee Frosting

    • 2 cup butter room temperature
    • 6 tablespoons instant coffee granules
    • 6 teaspoons water
    • 6 cups powdered sugar
    • 5 tablespoons milk


    • 1 cup semi-sweet chocolate chips
    • 1/2 cup heavy cream
    • pinch of salt
    • coffee syrup for brushing the cakes


    1. Prepare coffee syrup and let cool. You'll only need about quarter of the recipe. 


    1. Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick cooking spray. Place a circle of parchment paper in the bottom of each pan.
    2. In a medium microwave-safe bowl, add in the butter and the 1 cup of strong coffee. Microwave for 2 1/2 minutes.
    3. Add in the vegetable oil and cocoa powder and whisk until smooth.
    4. Add in sour cream and vanilla. Continue to whisk until the sour cream in incorporated.

    5. In a separate large bowl, add in cake flour, sugar, baking soda, baking powder, salt and espresso powder. Whisk until combined.
    6. Pour the cocoa mixture in with the dry ingredients.
    7. Add in the lightly beaten eggs. Whisk until most of the lumps are gone and the dry ingredients are incorporated. 
    8. Divide the batter into the 3 prepared cake pans. You can wrap the pans with Wilton's even baking strips to help make them level.
    9. Bake for 24 - 26 minutes or until they're done. Place a toothpick in the center of the cake and if it comes out clean or with moist crumbs it's done. If there's batter on the toothpick, let the cakes bake a few minutes longer and test them again.
    10. Let the cake cool in the pan for about 15 minutes and then turn out onto a cooling rack to finish cooling.


    1. In a large mixing bowl, add in the butter. Mix with the hand mixer until the butter is creamy.
    2. In a small bowl, add the instant coffee granules and water. Mix until all the granules are dissolved.
    3. Add the coffee mixture and powdered sugar in with the butter. Mix until it comes together.
    4. Add in the milk and continue to mix for about 2 minutes. It will make the buttercream light and fluffy.


    1. In a microwave-safe bowl, add in the chocolate chips, heavy cream and salt. Stir to combine.
    2. Microwave for 30 seconds. Stir. Repeat microwaving for 30 seconds and stirring until everything comes together and is smooth.
    3. Place in the fridge for about an 30 minutes to an hour to cool down and thicken to a spreadable consistency.


    1. Trim the tops of the cakes if they have a dome so they are flat and level.
    2. Drizzle 2 - 3 tablespoons of the coffee syrup on the first cake.
    3. Add a generous layer of coffee frosting to the cake. Make sure to level the frosting out so there's a flat surface for the next layer.
    4. Add the second cake. Repeat the drizzle of coffee syrup and coffee frosting.
    5. Add the top layer of cake. 
    6. Drizzle the coffee syrup on top of the cake.
    7. Add a thin layer of frosting all over the cake to fill in any grooves and catch all of the crumbs. This is the crumb coat. Let it sit and form a crust. This will take maybe 10 - 15 minutes.
    8. Add a couple large scoops of frosting to the top of the cake. Using an offset spatula, flatten it and let the excess frosting start working its way down the sides of the cake.
    9. Once the top of the cake is flat, work the frosting down the sides of the cake. Grab more frosting as needed. You can use a bench scraper or a large offset spatula to smooth the sides of the cake.
    10. For a drizzle of ganache, add it into a sandwich bag or disposable piping bag. Cut a small hole and drizzle it down the sides of the cake. For a shell of ganache on the sides of the cake, place the warm ganache in the fridge for about 30 minutes or until it becomes a spreadable consistency. Spread it on the sides of the cake. 
    11. Place the remaining coffee frosting into a piping bag fitted with a 1M tip. Pipe swirls on the top of the cake.
    12. Cut and serve. Store in a cool place or fridge.


     This is the Best Chocolate Cake recipe! Moist homemade chocolate cake made completely from scratch. This is the kind of chocolate cake everyone should have in their recipe collection!



    • 2 cups (260g) flour
    • 2 cups (414g) sugar
    • 3/4 cup (85g) natural unsweetened cocoa powder
    • 2 tsp baking soda
    • 1 tsp salt
    • 2 large eggs
    • 1 cup (240ml) buttermilk
    • 1 cup (240ml) vegetable oil
    • 1 1/2 tsp vanilla
    • 1 cup (240ml) hot water


    • 1 1/4 cups (280g) butter
    • 1 1/4 cups (237g) shortening
    • 9 cups (1035g) powdered sugar
    • 2 tsp vanilla extract
    • 1 cup (114g) natural unsweetened cocoa powder
    • 4–5 tbsp (60-75ml) water/milk


    • 6 oz (1 cup | 169g) semi sweet chocolate chips
    • 1/2 cup heavy whipping cream
    • Sprinkles


    1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).

    2. Add all dry ingredients to a large bowl and whisk together.

    3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

    4. Add vanilla to boiling water and add to mixture. Mix well.

    5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.

    6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

    7. Make frosting while cakes cool. Beat together butter and shortening until smooth.

    8. Slowly add 4 cups (460g) of powdered sugar and mix until smooth.

    9. Add vanilla and half of the water or milk and mix until smooth.

    10. Add another 5 cups (575g) of powdered sugar and mix until smooth.

    11. Add cocoa and mix until smooth.

    12. Add remaining water or milk until the frosting is the right consistency.

    13. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.

    14. Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.

    15. Add second layer of cake and add another cup of frosting on top in an even layer.

    16. Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.

    17. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

    18. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

    19. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.

    20. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.

    21. Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.


    • Cook Time: 30 minutes
    • Prep Time: 40 minutes
    • Total Time: 1 hour 10 minutes

  • 6.Pumpkin Cake with Caramel Cream Cheese Frosting

     This Pumpkin Cake with Caramel Cream Cheese Frosting is hands down, the best pumpkin cake recipe I’ve ever tried. It’s moist, flavorful and filled with pumpkin spice.


    Pumpkin Cake

    • 2 cups all-purpose flour
    • 1 tablespoon pumpkin pie spice
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup vegetable oil , or canola
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 1 15 oz can pumpkin puree

    Caramel Cream Cheese Frosting

    • 1/2 cup unsalted butter , softened
    • 6 oz cream cheese , full fat brick style
    • 1/2 cup salted caramel (see below or buy your own)
    • 2-3 cups powdered sugar
    • 1-2 tablespoons whipping cream , as needed

    Caramel Sauce

    • 1 cup white sugar
    • 1/3 cup unsalted butter , cut into 5 pieces
    • 1/2 cup whipping cream
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon coarse salt


    Pumpkin Cake

    1. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch pan.
    2. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt. 
    3. In a large bowl beat together the oil, sugars, eggs, vanilla extract and pumpkin puree until smooth.
    4. Beat in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl as necessary. 
    5. Pour the batter into the prepared pan and bake for 35-40 minutes until it feels firm to the touch and inserted toothpick comes out clean.

    Caramel Cream Cheese Frosting

    1. In a large bowl beat the butter until smooth.
    2. Beat in the cream cheese.
    3. Mix in 1 1/2 cups powdered sugar, followed by the salted caramel.
    4. Mix in the rest of the powdered sugar about 1/2 cup at a time until it's the desired sweetness level you desire.
    5. If the mixture seems too thick or too sweet, beat in 1-2 tablespoons of whipping cream. 

    Salted Caramel Sauce

    1. Add the sugar to a large saucepan over medium heat. Whisk constantly as the sugar cooks. It will first form lumps and then turn into a deep colored amber sauce.
    2. Once it's completely smooth - whisk in the butter until it's fully melted.
    3. Remove the pan from the heat and whisk in the whipping cream
    4. Then mix in the vanilla extract and salt. 

    NOTE :

    • Prep Time : 30 mins
    • Cook Time : 35 mins
    • Total Time : 2 hrs

    7.Blueberry Pound Cake

    Blueberry Pound Cake make with butter, sugar and fresh blueberries. Elegant pound cake recipe that sweet & tender with bright blueberry flavor & dusted with powdered sugar.


    • 2 3/4 cup all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 cup butter, softened
    • 11/2 cups white sugar + 3 TBSP sugar, divided
    • 4 eggs
    • 1 tsp vanilla extract
    • 2 cups fresh blueberries + about 1/3 cup more for top (about 12 oz total) 


    1. Preheat oven to 325 degrees F (165 degrees C).
    2. Grease your pan and sprinkle the 3 TBSP sugar on top of the oil, shaking and tapping the pan to move the sugar all around. This step can be left out if you'd like, but the added sugar on the outside makes a delicious sweet "crust" to the cake. 
    3. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
    4. In a large bowl, cream together 1 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture.
    5. Wash the blueberries, then take 2 TBSP of the flour mixture and toss it with the blueberries in a bowl. The flour will lightly coat the blueberries. 
    6. Gradually beat the remaining flour mixture into the cake batter.
    7. Gently fold the blueberries into the batter, then pour it into the prepared pan. Dot the top of the cake with the remaining 1/3 cup of blueberries.
    8. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Dust with powdered sugar.

    8.Caramel Banana Nut Cake

    Caramel Banana Nut Cake made with soft, moist banana cake, delicate caramel cream cheese frosting, chopped walnuts and more caramel topping.

    Last weekend my mother-in-law had my birthday, which means it was time for me to bake another birthday cake. I had a choice between chocolate, strawberry and banana, and since my husband's and his mother's favourite snack is banana nut bread, I decided to bake a kind of banana cake.

    I had quite a bit of experience with a banana cake this summer, and that's fine, because it was pretty much a disaster. I had the great idea to bake a banana base cake, and it fell completely on my head. I made a few mistakes with my recipe, and in the end we just ate the icing with the topping and tossed the cake. It happens.... we learn from mistakes, right?!



    • 1/2 cup unsalted butter room temperature
    • 1 cup brown sugar
    • 2 eggs room temperature
    • 2 tsp vanilla
    • 1 1/2 tsp lemon juice
    • 1 cup buttermilk
    • 2 cups all purpose flour
    • 1 tsp baking soda
    • Pinch of salt
    • 2 large ripe bananas


    • 12 oz cream cheese softened
    • 3/4 cup whipped topping
    • 3 Tbsp caramel topping
    • 3/4 cup powder sugar
    • Topping:
    • 5- 6 oz caramel topping
    • About 1 1/2 cups chopped walnuts


    1. Preheat oven to 325. Grease and lightly flour two 8-inch round cake pans. (To prepare the cake pans, spray them with cooking spray and the sprinkle some flour. Pat the baking pan while holding it on an angle to spread the flour all over the bottom and some up the sides. Turn the baking pan upside-down, over the sink, and pat on the bottom to get rid of the excess flour.)
    2. Beat butter for a minute, on medium-high speed. Add sugar and beat for a couple of minutes.
    3. Add eggs, one at a time, beating well after each addition. Lower speed to low.
    4. Sift flour, baking soda and salt together.
    5. Add half the flour mixture to the mixer, beat on low until just incorporated. Add half of the buttermilk and mix until just incorporated. Add remaining flour and then remaining buttermilk.
    6. Add vanilla and lemon juice, mix until just combined.
    7. Add mashed banana and mix until just incorporated through the batter.
    8. Divide batter among the two prepared baking pans.
    9. Bake for 33-36 minutes, do a toothpick test to make sure that the toothpick inserted in the center comes out clean.
    10. Let cakes cool for about 10 minutes, then run a butter knife along the sides of the pans and invert the cakes onto a cooling rack to cool completely. Make sure the cakes are completely cooled before frosting.
    11. For frosting: Beat cream cheese on medium-high speed, until smooth, 1-2 minutes. Lower the speed to low and beat in powder sugar and caramel. Scrape sides and bottom of the pan. Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy. Turn speed back down to low and fold in whipped topping. Scrape sides and bottom of the bowl and fold until all mixed.
    12. To assemble the cake, spread about half the frosting on top of the bottom layer of the cake. Spread half of chopped walnuts all over the top, evenly, in one layer. Drizzle half the caramel all over the nuts.
    13. Top off with the second cake layer and repeat frosting, nuts and caramel layers on top.
    14. (Store in the refrigerator.)


    • Prep Time: 1 hour 30 minutes
    • Cook Time: 36 minutes
    • Total Time: 2 hours 6 minutes