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)!
Servings 12 servings
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.