Moist, fudgy, and bursting with banana flavor, this Double Chocolate Banana Layer Cake is the kind of dessert that gets everyone talking. Imagine rich layers of chocolate cake woven with real banana, all wrapped up in a dreamy chocolate frosting. It’s the ultimate treat for chocolate lovers and banana bread fans alike—a total crowd-pleaser that looks fancy but is comfortingly simple to whip up. Whether it’s a birthday, a holiday, or just a Tuesday that needs jazzing up, this cake will make your day significantly sweeter.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Double Chocolate Banana Layer Cake is that it relies on straightforward, pantry-friendly ingredients that, when combined, become something truly spectacular. Each one plays a part: from cocoa powder’s deep flavor to banana’s natural sweetness and moisture—this list guarantees decadence.
- All-purpose flour: The backbone of the cake, providing essential structure and ensuring tender, even layers.
- Unsweetened cocoa powder: Gives that rich chocolate depth, pairing perfectly with ripe banana.
- Baking powder and baking soda: Both work in tandem to lift the cake and keep it moist and airy.
- Salt: Just a little brings out the best in both the chocolate and banana.
- Ripe bananas: Make sure yours are nice and spotty—the riper, the sweeter and more flavorful your cake will be.
- Granulated sugar: Adds just enough sweetness and helps the cake brown beautifully.
- Brown sugar: Brings extra moisture and a hint of caramel notes to each bite.
- Large eggs: Give structure and richness—room temperature is best for smooth batter.
- Vegetable oil: Keeps your cake extra moist and tender rather than heavy.
- Buttermilk: Adds a slight tang and ensures a soft, fluffy crumb—don’t skip it!
- Vanilla extract: A splash enhances all the other flavors and gives the cake a warm aroma.
- Boiling water: Makes the cocoa bloom and keeps the batter luscious and light.
- Mini chocolate chips: These melt into decadent pockets for double chocolate bliss.
- Unsalted butter (softened): The base of your frosting, for rich, creamy decadence.
- Powdered sugar: Sweetens and thickens the frosting, making it cloud-like and spreadable.
- Heavy cream: Adds silkiness to the frosting; a little extra if needed for dreamy texture.
- Another scoop of unsweetened cocoa powder (for frosting): Intensifies chocolate flavor in every swirl.
- Vanilla extract (for frosting): Harmonizes all the flavors in the frosting, just like in the cake.
- Pinch of salt: Rounds out the sweetness in your creamy chocolate frosting.
How to Make Double Chocolate Banana Layer Cake
Step 1: Prepare Your Cake Pans and Oven
Preheat your oven to 350°F and get those cake pans ready. Grease two 9-inch round pans generously and line the bottoms with parchment paper. This simple step will make your layers turn out perfectly and release like a dream, so don’t skip it!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Mixing dry ingredients first ensures everything is evenly distributed, and your cake will rise and bake evenly.
Step 3: Make the Banana Base
In a large bowl, beat together the mashed bananas, granulated sugar, brown sugar, and eggs until smooth and creamy. This base creates the signature banana flavor, keeping the cake moist and tender, never dry.
Step 4: Combine Wet Ingredients
Add the vegetable oil, buttermilk, and vanilla extract to the banana mixture. Stir well until everything’s silky and combined. This is where you start noticing that delicious banana-chocolate aroma!
Step 5: Bring It All Together
Gradually mix the dry ingredients into the wet, stirring just until combined. Don’t overmix—you want a tender crumb. Next, carefully stir in the boiling water; the batter will look quite thin, but that’s exactly what you want for a moist cake.
Step 6: Add Mini Chocolate Chips
Fold in the mini chocolate chips. These melt into gooey pops of chocolate throughout, giving your Double Chocolate Banana Layer Cake extra bursts of decadence in every slice.
Step 7: Divide and Bake
Evenly divide the batter between your prepared cake pans. Pop them into the oven and bake for 30 to 35 minutes. Test by poking a toothpick in the center: if it comes out clean or with just a few moist crumbs, your cakes are done.
Step 8: Cool Completely
Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to finish cooling. Patience here pays off—frosting warm cakes leads to a slippery, melty mess!
Step 9: Make the Chocolate Frosting
In a large bowl, beat the softened butter until creamy. Add powdered sugar, cocoa powder, heavy cream, vanilla, and a pinch of salt. Beat everything together on high speed until light, fluffy, and spreadable, adding extra cream if you want an even softer swirl.
Step 10: Assemble and Frost
Place one cooled layer on a cake stand. Spread a thick layer of frosting over the top, then set the second layer on top. Cover the entire cake with the rest of the frosting, swirling it into gorgeous peaks and valleys. Slice, serve, and enjoy every bite!
How to Serve Double Chocolate Banana Layer Cake
Garnishes
Dress up your Double Chocolate Banana Layer Cake with a handful of mini chocolate chips, sliced fresh banana, or a dusting of cocoa powder on top. If you’re feeling extra decadent, a drizzle of chocolate sauce or a sprinkle of chopped toasted nuts takes it over the top. The more creative your garnish, the more irresistible your cake looks!
Side Dishes
This cake pairs beautifully with freshly whipped cream or a scoop of vanilla bean ice cream for a classic combo. If you want to balance out all the chocolatey richness, serve with a side of tart raspberries or sliced strawberries—their brightness is the perfect contrast.
Creative Ways to Present
For a stunning celebration, stack your Double Chocolate Banana Layer Cake on a pretty stand and rim the bottom with banana slices or berries. Or, cut into smaller squares for a party tray, transforming it into elegant finger food. Mini cake pops made from leftover cake and frosting are always a fun twist for kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices or the whole cake tightly with plastic wrap or store in an airtight container. It’ll stay moist and delicious at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The rich flavors develop even more overnight!
Freezing
Double Chocolate Banana Layer Cake freezes fabulously. To freeze, wrap unfrosted cake layers individually in plastic wrap and then in foil, or place frosted slices in airtight containers. They’ll keep their texture and flavor for up to 2 months—just allow to thaw fully in the fridge before serving.
Reheating
To bring out the gorgeous fudgy texture, serve chilled cake at room temperature or give slices a quick zap in the microwave (about 10 seconds) for that just-baked softness. If you’re reheating from frozen, let slices thaw overnight in the fridge first, then warm gently if desired.
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! Regular chocolate chips work just as well. Minis simply melt more evenly throughout the batter, but any chocolate chip will deliver pockets of gooey chocolate goodness.
How ripe should my bananas be?
The riper, the better! Bananas with lots of brown spots are perfect. They’re easier to mash, sweeter, and infuse that signature banana flavor you want in your Double Chocolate Banana Layer Cake.
Can I make this cake gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend in the same amount. Just be sure your blend includes xanthan gum for the best cake texture.
What’s the best way to frost the cake for clean layers?
For neat, professional-looking layers, use an offset spatula and frost a thin “crumb coat” first to lock in any loose crumbs. Chill the cake for 20 minutes, then finish with a final generous layer of frosting.
Can I turn this cake into cupcakes?
You sure can! Divide the batter evenly among lined muffin tins, filling each about two-thirds full. Bake at 350°F for 18-22 minutes and frost as you would the cake.
Final Thoughts
If you’re looking for a dessert that feels special but is friendly enough for any day of the week, this Double Chocolate Banana Layer Cake is just the ticket. It’s moist, chocolatey, banana-sweet, and an absolute joy to share. Give it a try—the smiles (and requests for seconds) are guaranteed!
Print
Double Chocolate Banana Layer Cake Recipe
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in this decadent Double Chocolate Banana Layer Cake that combines the richness of cocoa with the sweetness of ripe bananas. Moist and flavorful, this cake is a chocolate lover’s dream come true!
Ingredients
Cake Layers:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 ripe bananas (mashed)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 cup mini chocolate chips
Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup heavy cream (plus more as needed)
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat mashed bananas, sugar, brown sugar, and eggs until smooth. Mix in oil, buttermilk, and vanilla. Gradually add dry ingredients and stir until just combined. Stir in boiling water (batter will be thin). Fold in chocolate chips.
- Divide batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar, cocoa powder, cream, vanilla, and salt. Beat on high speed until light and fluffy, adding more cream as needed for spreadable consistency.
- Spread frosting between the cake layers and over the top and sides. Slice and serve.
Notes
- For extra banana flavor, use very ripe bananas.
- You can make the cake layers a day ahead, wrap tightly, and frost the next day.
- Store cake covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
