Cake and Cupcake Recipes - Tastes Better from Scratch

Oreo Cupcakes

Lauren Allen — Thu, 25 Apr 2024 11:00:00 +0000

Nothing wins cheers at a party quite like these Oreo Cupcakes with cookies and cream frosting on top. They’re easy to make and decorate, with a cute Oreo cookie on top.

We’re Oreo cookie loves over here, with tons of Oreo recipes like Oreo Balls, Oreo Cheesecake, Oreo Milkshake, Oreo Bars, and an Oreo Mug Cake.

Oreo Cupcakes That’ll Make Your Sweet Tooth Sing!

It’s probably no surprise that, with a household of 4 littles, Oreo Cupcakes are the top requested cupcake recipe at our house.

You can make the chocolate cupcakes from scratch, or use a doctored-up cake mix (add an extra egg, scoop of sour cream, and use milk instead of water). The most important part is the heavenly Oreo frosting that’s so delicious and easy to make.

How to make Oreo Cupcakes:

Cupcakes: Make batter for chocolate cupcakes (you can use any recipe or a cake mix). Add paper liners to a muffin tin then place an Oreo at the bottom of each liner (optional). Spoon batter on top then bake according to recipe instructions.

Oreo Frosting: Beat butter with electric beaters until light and fluffy. Add powdered sugar and cream then mix well. Add vanilla then stir in crushed Oreos. Pipe frosting onto cooled cupcakes. Top with an Oreo, if desired.

Make Ahead and Freezing Instructions:

To Make Ahead: Unfrosted chocolate cupcakes will keep, covered, at room temperature or in the fridge for 2-3 days. Oreo frosting will keep in the fridge for 1-2 weeks.

To Freeze: I recommend storing the frosting and cupcakes seperatly, in air-tight containers in the freeze for up to 3 months. Allow frosting to thaw completely at room temperature before frosting cupcakes. To freeze frosted cupcakes, flash-freeze them uncovered on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

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Oreo Cupcakes

Delicious and simple Oreo Cupcakes with Oreo frosting are an absolute crowd pleaser and my kids' top requested birthday treat.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 499kcal

Author Lauren Allen

Cost 6

Equipment

Muffin Tin

Ingredients

12 chocolate cupcakes
24 Oreo cookies , divided (half for inside cupcakes, and half for topping at the end)

Oreo Frosting:

3/4 cup butter
2 1/4 cups powdered sugar
1 ½ – 2 Tablespoons heavy whipping cream
1 teaspoon vanilla extract
2/3 cup Oreo cookie crumbs (from crushing Oreos in a food processor or with a rolling pin)

US Customary – Metric

Instructions

Make chocolate cupcakes batter, either homemade or from a cake mix. Line a muffin pan with cupcake liners and spray lightly with cooking spray.
Add a whole Oreo cookie to the bottom of each liner, and spoon cupcake batter over top.
Bake cupcakes at 350 degrees for 17-24 minutes, or until a toothpick inserted in the center comes out clean.

For the Frosting:

Make Oreo Frosting: Mix the butter with electric beaters until light and fluffy, about 3 minutes. Add powdered sugar, cream and vanilla and mix well, until light and fluffy. Stir in crushed Oreos cookie crumbs.
Frost cupcakes, once cooled completely. Add an Oreo on top, if desired.

Video

Notes

Make Ahead Instructions: Unfrosted chocolate cupcakes will keep, covered, at room temperature or in the fridge for 2-3 days. Oreo frosting will keep in the fridge for 1-2 weeks.

Freezing Instructions: I recommend storing the frosting and cupcakes seperatly, in air-tight containers in the freeze for up to 3 months. Allow frosting to thaw completely at room temperature before frosting cupcakes. To freeze frosted cupcakes, flash-freeze them uncovered on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

Nutrition

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I originally shared this recipe August 2015. Updated January 2021 and April 2024.

Lemon Cake

Lauren Allen — Sun, 14 Apr 2024 11:00:00 +0000

This beautiful Lemon Cake recipe is everything you’d hope, from it’s super moist and light cake to the delicious Lemon Buttercream Frosting. It’s a must make during the spring and summer months.

Don’t miss all of my favorite cake recipes, including Yellow Cake, Coconut Cake with Pineapple Filling, Chocolate Peanut Butter Cake, or this Berry Cake!

Lemon Cake is Sunshine on a Plate

Coming from a snobby cake person, I can say with conviction that I’m completely obsessed with this incredible Lemon Cake and it definitely has it’s place in my round-up of favorite cakes (right up there with german chocolate, carrot and coconut cake). The lemon buttercream frosting it other-worldly and may be the actual real winner of the whole thing, but what I love most of all, is we have TWO options for making this cake:

a “from-scratch Lemon Cake” that’s simple to make and completely divine!
dare I say it, an equally as amazing doctored-up cake-mix version. Gasp! I know, it’s not completely from scratch. But, I can’t lie to you, this version is also absolutely delicious, and a great option of you are intimidated by cake making, or super short on time.

Either way you prepare the cake, pair it with an amazing homemade lemon buttercream frosting and it will be your favorite summery cake of all time!

How to Make Lemon Cake:

Prep Cake Pans: Line the bottom of two 9” round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray. Set aside.

Make Cake Batter: Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt then stir to combine. In a separate mixing bowl, add butter, sugar and lemon zest then mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs then mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.

Add Buttermilk and Bake: Alternately add in a little bit of the flour mixture and then the buttermilk, stirring between each addition. Divide batter evenly between the two prepared round cake pans. Bake at 350 degrees F. for about 24-29 minutes or until toothpick inserted into center of the cakes comes out clean. Remove the moist lemon cake recipe from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

How to make Lemon Buttercream Frosting:

Frost Cake: Place butter in a large mixing bowl and beat with electric mixers for 1 minute. Add 4 cups of powdered sugar, lemon zest, and half of the lemon juice. Beat well until smooth and creamy, about 3 minutes. Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Wait until cake is completely cool then frost the lemon layer cake and serve.

Freezing Instructions:

To freeze unfrosted cakes, allow them to cool completely, then wrap each round in plastic wrap and place in a gallon ziplock bag or wrap in aluminum foil. Freeze for up to 3 months. Freeze frosting in a separate air-tight container. Thaw frosting completely before frosting cakes room temperature. The assembled lemon cake may also be frozen if it’s covered very well, and stored in the freezer for 1-2 months. Allow the cake to thaw for about 2 hours before serving.

More Spring and Summer Desserts to try:

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Lemon Cake

Our homemade Lemon Cake recipe is super moist and topped with the most amazing Lemon Buttercream Frosting. It's fresh, light, and every cake lover's dream.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 815kcal

Author Lauren Allen

Cost $8

Equipment

Ingredients

1. Lemon Cake (FROM SCRATCH):

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter , softened
1 1/2 cups granulated sugar
2 Tablespoons lemon zest from about 4 medium lemons
2 large eggs
4 large egg whites
1 teaspoon vanilla extract
1/2 cup buttermilk

2. Lemon Cake (CAKE MIX version):

1 box lemon cake mix I use the betty crocker brand
1 small package lemon instant pudding
1 cup plain Greek yogurt or sour cream
3/4 cup water
3/4 cup oil (vegetable or canola)
4 large eggs

Lemon Buttercream Frosting:

1 cup butter (2 sticks), room temperature
6 cups powdered sugar
⅓ – 1/2 cups fresh lemon juice
1 teaspoon lemon zest

US Customary – Metric

Instructions

Lemon Cake (FROM SCRATCH):

Prep pans: Preheat oven to 350 degrees F. Line the bottom of two 9'' round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray. Set aside.
Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda, and salt then stir to combine.
In a separate mixing bowl, add the butter, sugar and lemon zest then mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs and mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.
Alternately add in a little bit of the flour mixture and then the buttermilk, stirring between each addition. Divide batter evenly between the two prepared round cake pans.
Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

For the Frosting:

Add butter to a stand mixer or large mixing bowl and beat with beaters for 1 minute. Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. Beat well until smooth and creamy, about 3 minutes.
Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Add more juice to thin, or more sugar to thicken.
Frost cake once the cake is completely cool.

Video

Notes

Lemon Cake using a Cake Mix:

1 box lemon cake mix
1 small package lemon instant pudding
1 cup plain Greek yogurt
¾ cup water
¾ cup oil
4 large eggs

Add the cake mix and pudding mix to a large bowl then stir to combine. Add Greek yogurt, water, oil, and eggs then mix well. Bake at 350 degees in two greased 8 or 9” round pans for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean.

To Freeze Unfrosted Cake: Bake the cake and allow it to cool completely. Wrap each cake round in a layer of plastic wrap then place in a gallon ziplock bag or wrap in aluminum foil. Freeze for up to 3 months. Freeze frosting in a separate air-tight container. Thaw both at room temperature.

To Freeze Frosted Cake: Frost the entire cake and place it, uncovered, in the freezer to “flash freeze.” Once the frosting has hardened slightly, cover the cake as best as you can with plastic wrap and aluminum foil and freeze for 1-2 weeks (or longer if you can keep it well protected and covered). Allow to thaw for about 2 hours before serving.

Nutrition

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I originally shared this recipe July 2016. Updated July 2020 and April 2024.

Berry Cake

Lauren Allen — Thu, 28 Mar 2024 11:00:00 +0000

This simple fresh Berry Cake recipe includes naked layers of white or yellow cake filled with lemon mousse and fresh berries. It’s beautiful, deceivingly easy to make, and delicious!

Want more delicious cakes? Try this Lemon Cake, White Texas Sheet Cake, Coconut Cake, or Chocolate Trifle!

Why I love this cake recipe:

Unique – This Berry Cake has fresh and bright flavors you don’t get with popular chocolate cakes, and it’s perfect for spring and summer using the seasons fresh fruit
Simple – It’s to assemble and decorate, but it looks impressive enough for a party.
Beautiful – It’s is an absolute show stopper on any table thanks to the vibrant color of the berries that make it almost too pretty to eat.

How to Make Berry Cake:

Bake Cake: Make the cake batter then divide it evenly among 3 round cake pans, to make three thin cake layers. Bake as instructed, remove from pans, then allow to cool completely before assembling.

Wash fruit, then pat dry with a paper towel. Slice strawberries.

Make Lemon Mousse: Follow my lemon mousse recipe. This can be made in advance, if desired.

Assemble: Place one cake round on a serving plate. Spoon ½ – 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1” of cake uncovered around the edge. Place an assortment of berries on top then repeat with remaining layers of cake.

Serve, or cover well and refrigerate until ready to serve.

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Berry Cake

This simple fresh Berry Cake recipe includes naked layers of white or yellow cake filled with lemon mousse and fresh berries. It's deceivingly easy to make, beautiful and delicious.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Refrigerate 1

Total Time 2 15

Servings

Calories 267kcal

Author Lauren Allen

Cost 15

Equipment

Ingredients

1 baked yellow cake (baked in three 8 inch round pans)
2 cups fresh raspberries , about 12 ounces
2 cups fresh blueberries , about 12 ounces
2 cups fresh blackberries , about 12 ounces
16 ounces fresh strawberries

Lemon Mousse:

6 large eggs
1 cup + 2 Tablespoons granulated sugar
2 teaspoons lemon zest
1/2 cup fresh lemon juice (3-4 lemons)
salt
1 cup heavy whipping cream

US Customary – Metric

Instructions

Prepare yellow cake (my homemade version, or a box mix). Divide cake batter between three 8 inch round baking pans and bake for about 16-22 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs

Make Lemon Mousse:

Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.
Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 – 2 hours or until completely chilled.
Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture. Chill for at least 30 minutes before using in cake. (or store in the fridge for up to 5 days.)

Assemble Berry Cake:

Rinse all of the fresh fruit and gently pat dry with a paper towel. Slice strawberries.
Place one cake round on your serving plate. Spoon ½ – 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1'' of cake uncovered around the edge. Place an assortment of berries on top. Repeat with remaining layers of cake.
Refrigerate at least 30 minutes before serving.

Video

Notes

Chocolate Berry Cake: Bake my chocolate cake recipe and layer the same as directed here, with chocolate mousse and berries.

Nutrition

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I originally shared this recipe May 2016. Updated April 2021 and March 2024.

Chocolate Mayonnaise Cake

Lauren Allen — Sun, 17 Mar 2024 19:12:19 +0000

This easy Chocolate Mayo Cake recipe only uses shelf stable pantry ingredients (no eggs, butter or oil) so it’s quick to make anytime. It’s rich and fudgey with a warm chocolate frosting.

Looking for more cake recipes? Try this White Texas Sheet Cake, Butterfinger Cake, or Banana Bundt Cake!

Why I love this recipe:

Pantry Ingredients – Every ingredient for this old fashioned mayonnaise cake is literally shelf stable! No eggs, butter, or oil; that’s where the magic of the mayonnaise comes in. The frosting does use some butter but could be omitted if needed.
Moist – It’s an extra moist, soft, rich cake that’s so delicious.
Quick – Both the cake batter and frosting come together very fast.

How to make Mayonnaise Cake:

Combine Dry Ingredients: In a mixing bowl combine flour, sugar, baking soda, and cocoa powder.

Incorporate Wet Ingredients: Add mayonnaise, water and vanilla extract then stir to combine. Pour the batter into a greased 9x13inch pan.

Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Make Frosting: In a saucepan, mix together milk, butter, and sugar then cook over medium heat until boiling. Boil for just 30 seconds then remove from heat. Stir in chocolate chips and vanilla until smooth.

Frost Cake: Pour warm frosting over cooled chocolate mayo cake. Slice and enjoy!

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Chocolate Mayonnaise Cake

This easy Chocolate Mayonnaise Cake recipe is rich and moist, using shelf stable pantry ingredients for the cake, and a warm chocolate frosting poured on top.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 411kcal

Author Lauren Allen

Ingredients

Mayo Cake:

2 cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 cup mayonnaise
1 cup water , lukewarm
1 teaspoon vanilla extract

Chocolate Frosting:

1/3 cup milk
1/3 cup butter
1 1/4 cups granulated sugar
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
Make Cake Batter: In a mixing bowl combine flour, sugar, baking soda, and cocoa powder. Add mayonnaise, water and vanilla extract and stir to combine. Pour the batter into a greased 9x13inch pan.
Bake in for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Frosting: In a saucepan, mix together milk, butter, and sugar then cook over medium heat until boiling. Boil for just 30 seconds then remove from heat. Stir in chocolate chips and vanilla until smooth. Pour warm frosting over cooled cake.

Video

Notes

Freezing Instructions: Cover well with and freeze for up to 3 months. Thaw completely before serving.

Nutrition

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No-Bake Cheesecake

Lauren Allen — Sun, 10 Mar 2024 11:00:00 +0000

This easy No-Bake Cheesecake recipe is made from scratch with a graham cracker crust and cream cheese filling. It’s a simple dessert that only takes 20 minutes and will definitely impress!

Want more no-bake desserts? Try Grasshopper Pie, Oreo Balls, Peanut Butter Pie, or the best Rice Krispie Treats!

Why I love this cheesecake:

Creamy – The texture on this homemade no bake cheesecake is perfection! Smooth, dense, and so creamy.
Quick – Most cheesecakes take hours to make. This only takes 20 minutes to prep! Plus it’s all made with simple ingredients you probably already have.
No Bake – Make anytime of year without heating up the house. This is one of my go-to desserts in the summer. It’s so refreshing and I love to top it with fresh berries, sliced peaches, or whatever fruit is in season.

How to make No-Bake Cheesecake:

Prepare Crust – Here’s my go-to homemade graham cracker crust recipe, or you can use a store-bought graham cracker crust. I do like to bake my crust since it holds it’s shape better, but if you don’t want to, you can pack it tightly and freeze it for 10-20 minutes while you make the filling.

Make Filling – Beat cream cheese then add powdered sugar. Add vanilla and sour cream. Beat heavy cream in a separate large bowl until stiff peaks then fold it into the cream cheese mixture.

Refrigerate: Pour filling in crust. Spread the cheesecake filling evenly into the graham cracker crust. Cover and refrigerate for at least 4-6 hours or overnight.

Serve the best no bake cheesecake plain, with fresh berries, or a drizzle of caramel sauce.

Make Ahead and Freezing Instructions

To Make Ahead: No bake cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.

To Freeze: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

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No-Bake Cheesecake

This easy No-Bake Cheesecake recipe is made from scratch with a graham cracker crust and cream cheese filling.

Course Dessert

Cuisine American

Prep Time 20

Refrigerate 12

Total Time 12 20

Servings

Calories 276kcal

Author Lauren Allen

Cost 10

Equipment

Hand mixer

Ingredients

Graham Cracker Crust:

2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter , melted

Cheesecake:

3 8 oz packages cream cheese , (full fat), at room temperature
1 1/3 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup sour cream (full fat)
1 cup heavy cream , cold

US Customary – Metric

Instructions

Graham Cracker Crust:

Mix the crust ingredients together then press firmly into a 8 inch springform pan. Refrigerate or freeze while you make the cheesecake filling.

No Bake Cheesecake:

Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.
Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
Spread cheesecake mixture evenly into graham cracker crust. Cover and refrigerate at least 12 hours or overnight for best results.

Video

Notes

Make Ahead Instructions: No Bake Cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.

Freezing Instructions: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition

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I originally shared this recipe March 2019. Updated March 2024.

Banana Bundt Cake

Lauren Allen — Thu, 22 Feb 2024 12:00:00 +0000

This easy Banana Bundt Cake recipe is moist and delicious, topped with smooth cream cheese frosting. I can’t think of a sweeter way to use overripe bananas.

If you love homemade cake recipes, try my Yellow Cake, Chocolate Trifle, White Texas Sheet Cake, or Sticky Toffee Pudding!

Why I love this cake:

Easy – This simple banana bundt cake uses basic ingredients I always have on hand and is really quick to make. If you don’t have over ripe bananas, follow my tutorial for how to ripen bananas.
Texture – The texture is similar to banana bread, but it is slightly softer and more cake-like. It is also sweeter than banana bread.
Cream Cheese Frosting – The addition of homemade cream cheese frosting makes this cake perfect. Serve it for special brunches, bridal and baby showers, or dessert.

How to make Banana Bundt Cake:

Make the Batter: Combine dry ingredients in one bowl (flour, baking powder, baking soda, and salt). In a separate bowl, beat the butter and brown sugar then add the eggs and vanilla.

Add Bananas: Mix in mashed bananas and buttermilk. Slowly add the dry ingredients, stirring gently, just until fully incorporated.

Bake: Pour into greased bundt pan (check out my tips below) and bake for 40-45 minutes. Cool for 15 minutes in the pan. Then gently run a thin butter knife around the top edges of the bundt pan and invert cake onto a wire cooling rack to cool completely.

Frost: Once cooled, frost with cream cheese frosting. I use the large round top of a pastry bag to pipe the frosting in lines, but you can frost it with the back of the spoon, all over the top of the banana bread bundt cake, if you’d like.

Storing and Freezing Instructions:

To Store: Cover cake and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

To Freeze: Wrap the cooled cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. If the cake is frosted, flash freeze it for 30 minutes to help set the frosting, then cover and freeze. Thaw overnight in the refrigerator, and bring to room temperature before serving.

Recipe Variations:

Healthier: Double my recipe for Skinny Banana Bread and pour it into a greased bundt pan. Bake as instructed.
Chocolate Chip Banana Bundt Cake: Fold in 1 cup of chocolate chips before pouring in bundt pan.
Banana Blueberry Bundt Cake: Roll 1 cup of blueberries in flour then fold into the batter before pouring in the bundt pan.
Banana Nut Bundt Cake: Fold in 2/3 cup of chopped nuts into the batter, then pour into bundt pan. You can also sprinkle some chopped nuts on top after you frost it!

More Bundt Cakes:

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Banana Bundt Cake

This easy Banana Bundt Cake recipe is moist and soft, topped with smooth cream cheese frosting. I can't think of a sweeter way to use overripe bananas.

Course Breakfast, Dessert, Side Dish

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 366kcal

Author Lauren Allen

Cost 4

Equipment

Bundt pan

Ingredients

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick), softened
3/4 cup light brown sugar
3 teaspoons vanilla extract
2 large eggs
1 cup buttermilk
2 bananas , mashed

For the cream cheese frosting:

4 ounces cream cheese , softened
1/4 cup butter , softened
1 1/2 cups powdered sugar

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
Grease and flour bundt pan: Use a pastry brush to spread a very thin, even layer of shortening all over the inside of the bundt pan. Add a pinch of flour and dust it over the pan. Hold the pan over the sink and tap it hard, in a circular motion, all around the edges so the flour lightly covers the inside of the pan.
Combine dry ingredients in a bowl: flour, baking powder, baking soda, and salt.
In a separate bowl, cream together the butter and brown sugar, using electric hand mixers or a stand mixer, until light and fluffy. Mix in the eggs and vanilla. Mix in the buttermilk and mashed bananas.
Add the dry ingredients, stirring gently, just until combined.
Bake: Pour into the prepared bundt pan and bake for 45-55 minutes or until a toothpick inserted comes out clean.
Allow to cool for a few minutes before inverting onto a cooling rack. Cool completely before frosting.

Cream Cheese Frosting:

Cream butter and cream cheese together until smooth and fluffy. Add powdered sugar and mix for several minutes, until fluffy. Add more powdered sugar, if needed.

Video

Notes

To Store: Cover cake and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Healthier: Double my recipe for Skinny Banana Bread and pour it into a greased bundt pan. Bake as instructed.

Chocolate Chip Banana Bundt Cake: Fold in 1 cup of chocolate chips before pouring in bundt pan.

Banana Blueberry Bundt Cake: Roll 1 cup of blueberries in flour then fold into the batter before pouring in the bundt pan.

Banana Nut Bundt Cake: Fold in 2/3 cup of chopped nuts into the batter, then pour into bundt pan. You can also sprinkle some chopped nuts on top after you frost it.

Nutrition

Recipe adapted from Hungry Hungry Highness.

I originally shared this recipe April 2019. Updated May 2021 and February 2024.

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