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Banana-Raspberry Cake with Lemon Frosting

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  • 1. Preheat oven to 350
  • 2. To prepare the cake, coat 2 8-inch round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 ½ tsp flour.
  • 3. Place granulated sugar and ¼ cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
  • 4. Lightly spoon 1 ¾ cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and ½ teaspoon salt, stirring well with a whisk.
  • 5. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
  • 6. Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack, remove from pans. Peel off wax paper. Cool layers completely on wire rack.
  • 7. To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, ½ teaspoon vanilla, and a dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beat at low speed just until blended (do not over beat).
  • 8. Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with fresh raspberries, if desired.


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