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Banana Rum Cake

Two monster layers of moist, dense, rum-spiked banana cake, layered with tangy and sweet cream cheese buttercream! It's a dream cake for spring (or anytime)!
Course Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For banana rum cake layers:

  • 1 c. unsalted butter softened
  • 2 c. sugar
  • 4 eggs at room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. rum extract
  • 1/4 c. dark rum
  • 2 1/2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 c. mashed banana
  • 1 c. chopped walnuts or pecans

For cream cheese buttercream:

  • 1 c. unsalted butter softened
  • 8 oz. reduced-fat cream cheese softened
  • 4 c. powdered sugar
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 2-3 tbsp. cream

Instructions

For banana rum cake layers:

  • In a large mixing bowl, beat butter and sugar until creamy.
  • Add eggs and beat until combined.
  • Add vanilla, rum extract, and dark rum.
  • In a large bowl, combine flour, baking soda, and salt.
  • Add flour mixture to mixing bowl, beating until just combined. Do not overmix.
  • Fold in banana and nuts.
  • Divide batter evenly among two well-greased 9-inch round cake pans.
  • Bake at 325 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. The cakes will brown significantly on top - this is okay! They are NOT burning, they will be very brown at the edges, but not burned, and perfectly tender and moist inside.
  • Remove from heat, and allow to cool completely on wire racks.
  • Meanwhile, prepare buttercream.

For cream cheese buttercream:

  • In a large mixing bowl, beat cream cheese and butter until fluffy.
  • Add powdered sugar, salt, and vanilla, beating until combined.
  • Add 2 tbsp. cream, and beat until combined, adding more as needed to achieve desired consistency.
  • Beat for 3-4 minutes, or until light and fluffy.
  • Place one cake layer on a serving platter.
  • Spread with about 1/3 the buttercream.
  • Top with remaining cake layer.
  • Cover the top and sides of cake with remaining buttercream.
  • Cut and serve!

Notes

Update 4/15/19: I'm making this cake as cupcakes for Easter. The recipes makes about 30 cupcakes. I filled the muffin cups *just* over halfway full, and baked for about 18 minutes. I recommend setting the timer for 15 or 16 minutes, rotating the tray, and baking an additional 2-3 minutes, or as needed for your oven.