The Best Banana Nutella Cake

Nutella is one of my favorite ingredients to bake with! I grew up eating it, and love adding it into cakes whenever I can. Nutella is definitely the star in this banana layer cake recipe, and is the perfect compliment to this deliciously moist banana layer cake!

I swirl and bake Nutella direction into the banana cake layers, drizzle it between each layer as I assemble the cake, and use Nutella buttercream to create an ombre frosting effect on the side of the cake.

To create the Nutella swirled in my banana cake layers, use the same technique that I use to create my colorful swirled cake layers! Heat up a small jar of Nutella in the microwave for about 15 seconds, then scooped several drops on top of the banana cake batter. Create both horizontal and vertical lines through the Nutella drops using a small offset spatula, or a butter knife.

While the banana cake layers bake and cool, prepare your buttercream and chocolate ganache. To create the ombre look on the side of this cake, you will need to make three different types of Nutella buttercream.

To make each shade of Nutella buttercream, mix the below ingredients with 2/3 of a cup of frosting:

  • lightest colored Nutella buttercream: 1 Tbsp Nutella
  • medium shade of Nutella buttercream: 2 Tbsp Nutella
  • darkest shade of Nutella buttercream: 2 Tbsp Nutella + 1/4 cup baking cocoa + 1 Tbsp heavy cream

Place each type of frosting into a small piping bag, and secure the top of the bag using a rubber band. Set aside.

nutella swirled layer

Next, begin to assemble to cake! Place each cake layer Nutella-side up, and add a generous layer of frosting on top of each cake layer. Smooth the frosting using a large offset spatula, and then add a generous drizzle of Nutella on top of the frosting. Repeat  with the second cake layer, then place the third cake layer upside-down on top of the cake.

Add thin layer of frosting around the cake, to trap any crumbs. Smooth using a bench scraper, then place into the fridge for about 5 minutes. Once the crumb coat is firm to the touch, add the second layer of ombre frosting.

Start at the base of the cake, and pipe two lines of the darkest shade of Nutella buttercream. Next, add two lines of the middle shade, follow by two lines of the lightest shade of Nutella buttercream. Pipe white buttercream around the remaining space, and on top of the cake. Blend the frosting together, and smooth using a bench scraper.

adding ombre to nutella swirled cake

Next, decorate the top of the cake. Use the warmed ganache to create a circular pattern on top of the cake. Next, decorate with your choice of chocolate and bananas! I opted to create an asymmetrical line with banana chips, mini white chocolate chips, caramel chocolate balls, and some crushed oreos.

overhead nutella swirled banana cake

I chose to decorate the cake with these items because I had them on hand, but you can use your favorite chocolate candies, or whatever you have in your pantry.

finished uncut nutella swirled banana cake

This cake design is definitely a bit different than my normal style, but I really enjoyed trying something a bit outside of my comfort zone. This type of decoration is also great because you don’t need any fancy frosting tips!!

cut cake nutella swirled banana cake

This banana cake recipe is so delicious and soft, and paired with the Nutella buttercream, it’s out of this world! This banana layer cake recipe would also be delicious with my cream cheese frosting recipe.

I have a few notes of caution, to help ensure your banana cake layers are as fluffy and delicious as can be! These include:

  1. Use super ripe bananas (must be brown! no yellow bananas) to get a stronger banana flavor and better texture
  2. Do not to overmix your batter; it can make your layers less fluffy / denser
  3. Very carefully measure your flour, to ensure you’re adding the right amount! Too much flour can cause your cake layers to be dry and dense

cut cake nutella swirled banana cake v2

Banana Layer Cake Recipe

This banana layer cake recipe is moist, delicious, and so easy to stack into a layers cake!!

Course Dessert
Cuisine American
Keyword banana cake recipe, banana layer cake recipe, chelsweets, one bowl banana layer cake recipe
Servings 1 8 inch layer cake

Ingredients

  • 3 cups all-purpose flour
  • 3 cups sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (room temp)
  • 1/2 cup egg white (about 3 egg whites)
  • 1/2 cup overripe bananas (about 1 1/2 small bananas)
  • 1 1/2 cups buttermilk (room temp)
  • 1 Tbsp vegetable oil
  • 2 tsp vanilla extract

Instructions

Directions

  1. Preheat oven to 350°F. Line three 8 inch pans with parchment rounds, and grease with non-stick cooking spray.

  2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

  3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

  4. Pour in egg whites, and mix on low until just incorporated. Next, mix in the bananas and buttermilk in two installments, on a low speed. 

  5. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. 

  6. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.

  7. If desired, add spoonfuls of warmed Nutella (heated in the microwave for 15 seconds) on top of the banana cake batter. Use a small offset spatula or butter knife to drag horizontal and vertical lines through the batter, to create a swirled pattern with the Nutella.

  8. Bake for 30-32 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

Recipe Notes

NOTE: Be sure your bananas are SUPER ripe! Yellow bananas will not yield the same results as fully brown bananas.

 

Vanilla American Buttercream Recipe

Keyword americal buttercream, vanilla buttercream, Vanilla frosting
Total Time 5 minutes
Servings 1 seven inch layer cake

Ingredients

  • 2 cups unsalted butter, room temperature (434 grams)
  • 8 cups powdered sugar (907 grams)
  • 1/2 tsp salt (3 grams)
  • 2 Tbsp heavy cream (or whipping cream) (30 grams)
  • 1 Tbsp vanilla extract (12 grams)
  • gel food coloring, if desired

Instructions

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

  2. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 


  3. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

  4. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored

Recipe Notes

If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

 

Pumpkin Spice Layer Cake Recipe

I’ve been experimenting with pumpkin cake recipes for a while now, and really wanted to create my own, using my vanilla layer cake recipe as a starting point. After quite a bit of experimenting with different amounts of pumpkin, buttermilk, and egg whites, I finally found the perfect balance.

This recipe is wonderful because it’s moist and so flavorful, but it also has great structure! It can be carved and sculpted if the layers are chilled, and it stacks wonderfully. One batch of batter can be used to make 4 seven-inch cake layers, or 4 thinner 8-inch cake layers.

trimming pumpkin cake layers

Pumpkin Spice Layer Cake Recipe:

  • 3 1/4 cup all-purpose flour (416 grams)
  • 3 cups granulated sugar (600 grams)
  • 2 1/2 tsp baking powder (13 grams)
  • 1 tsp salt (5 grams)
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp (pinch) cloves
  • 1 cup unsalted butter, room temperature (226 grams) – 2 sticks
  • 2 tsp. vanilla extract (9 grams)
  • 1/2 cup egg whites (or about 3 egg whites) (122 grams)
  • 2/3 cup pumpkin puree
  • 1 1/2 cups buttermilk, room temperature (360 grams)
  • 1/8 cup vegetable oil (28 grams)

Instructions

  1. Preheat oven to 350°F. Line four 7 inch pans (for taller layers) or 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.
  2. Mix together all dry ingredients (flour, baking powder, sugar, salt, cinnamon, nutmeg, and cloves) in a stand mixer with a paddle until fully combined.
  3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  4. Pour in egg whites, and pumpkin puree, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

  5. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.
  6. If you want to color your cake batter, add gel food coloring at the end, and mix on low until the batter is the shade you’re after.

  7. Bake for 35-37 minutes if using 8 inch pans, or 37-38 minutes for 7 inch cake pans (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 30 minutes, to accelerate the cooling process.

Recipe Notes

Once the layers have fully cooled, I sometimes like to trim the caramelized bits from the sides of the layers using a serrated knife. While these layers bake pretty flat, sometimes I’ll also trim the top of the layers too if I’m working a super special partnership 🙂

 

This cake recipe pairs wonderfully with my cream cheese buttercream.

I used this cake recipe to make this pumpkin-pie filled cake, which is frosted with my American buttercream, and filled with a pumpkin pie filling! It tasted just as good as it looks!!

sliced pumpkin cake

Strawberry Pop-Tart Cake

I contribute footage of a few cakes each month to the Food Network, to share across their social channels. This strawberry Pop-Tart-inspired cake was definitely my favorite one this month, and it was so fun I wanted to share the recipe.

The best part of this cake? The adorable mini strawberry Pop-Tarts used to decorate the base of the cake. The good news is that they’re just as simple to make as they are cute.

They’re made using store bought pie crusts, strawberry jam, an egg wash, and some colorful buttercream and sprinkles. If you wanted to fully make them from scratch, you totally can! But since cakes are already such a labor of love, I like to not get too crazy with the decorations.

poptart supplies

This cake is made with my tried and true layer cake and buttercream recipe, plus some strawberry jam and pink gel food coloring, for good measure. The recipes used include:

  • 1 batch of my layer cake recipe (used to bake 4, 7-inch cake layers) + pink gel food coloring to create swirled layers
  • 1.5 batches of my american buttercream
  • 1 jar of your favorite strawberry jam (for both the mini Pop-Tarts filling and cake filling)
  • 1 package of ready-made pie crust + 1 egg (to create mini Pop-Tarts)

Begin by making the cake layers and buttercream, as directed in the above recipes. The layers will take a bit of time to bake and cool, so I recommend making them first (or even a day in advance).

Next, begin to prepare the mini Pop-Tarts. Preheat the oven to 350 degrees Fahrenheit. Roll out one of the pie crusts. use a ruler and knife to score the dough to create rectangles that are 1 inch by 1.25 inches.

adding lines to pastry dough

Put about 1/2 a cup of strawberry jam into a piping bag, and cut a small opening (less than 1 cm). Carefully pipe a thin line of filling into the center of each rectangle.

While you may be tempted to add a ton of filling to each little Pop-Tart, do be warned that it will make the crimping process much more challenging, and that the extra filling will likely ooze out the sides of the Pop-Tarts as they bake. A few of mine were overfilled, and they definitely weren’t a pretty picture coming out of the oven (don’t say I didn’t warn you :P)

piping on filling

Next, unroll the second pie crust, and place on top of the jam lined pie crust. Carefully use your ruler to remark the rectangles (you can see the jam through the pie crust, and use it as a guide). Use a pastry cutter and ruler to cut out the rectangles.

cutting mini poptarts

Carefully lift each Pop-Tart (the pieces will slide a bit due to the filling), and crimp the sides using a fork. Also poke a few holes on top of each one, to help them rise and allow air to escape as they bake.

I had a mini fork on hand (long story, but it’s from making little mermaid cupcakes ages ago…), which worked perfectly for this! if you don’t have one, use the smallest fork you have.

crimped all poptarts

Transfer the Pop-Tarts onto a parchment paper lined baking sheet.

Beat together one egg and 1 tbsp of milk, and use a pastry brush to paint a thin layer of egg wash onto each Pop-Tart. Bake in the oven for 15-17 minutes, or until golden brown.

I was convinced these would bake up much fast, but it took some time for them to become golden brown, and baked through. Slide the parchment paper onto a cooling rack, and allow the Pop-Tarts to cool (at least 30 minutes).

baked poptarts

Once they fully cooled, pipe buttercream onto each Pop-Tart, and top with sprinkles of your choice.

I colored a tiny but of my buttercream light and hot pink, and piped the different colors onto my Pop-Tarts. I also chose to use hot pink sanding sugar as my sprinkles.

poptart frosting

Once the Pop-tarts are ready, it’s time to assemble the cake. Smooth a thin layer of buttercream on top of each layer. Pipe a ring of vanilla buttercream around the edge of the layer to create a frosting dam, then spread a layer of strawberry jam inside the vanilla frosting.

adding jam between cake layers

Repeat this process with all remaining cake layers. Cover the cake in a thin layer of vanilla frosting (crumb coat) to trap any run-away crumbs. Chill the cake in the freezer or fridge for about 5 minutes, until the buttercream is firm to the touch.

Next, add a thicker, second layer of vanilla buttercream. Use a bench scraper to smooth the sides of the cake. You can see a full tutorial on how to frost a cake with smooth sides here. Use a small offset spatula to smooth the top of the cake.

Pipe a bit of buttercream onto the back of each Pop-tart, then gently press it against the base of the cake. Repeat this process, alternating the colored Pop-Tarts, until the entire base is covered.

adding poptarts to base of cake

Color the remaining buttercream pink using gel food coloring, and pipe a boarder around the top of the cake using your favorite frosting tip (I used a Wilton 1M).

piping on boarded

If desired, add a pink sprinkle blend to the top of the cake, around the boarder. I love using Neon Yolk sprinkle blends! They make the cutest blends, and use them on my cakes whenever I can.

finished cake from the top

Then it’s time to cut into the cake and try it! I am a sucker for anything with strawberry jam, so I loved this cake. I also could not stop eating the leftover Pop-Tarts! They were addicting.

finished cake v4

This cake feeds between 16-20 people, so be sure you have lots of family or friends over (or in my case, coworkers!) to help eat it 🙂

sliced cake v2 copy

Mint Chocolate Chip Layer Cake

Each month I pull together a list of cake ideas and flavors, and then pick out my favorites to make! I’m always asking you guys what cake I should make next, and I love your suggestions. A recurring suggestion I’ve received is for a mint chocolate cake.

When I think of mint and chocolate, all I think of is mint chocolate chip ice cream. I’m not sure if that’s where everyone else’s mind goes, but it is the inspiration for this cake! As I came up with the concept, I knew I wanted to include mini chocolate chips, and definitely some chopped up chocolate in the decoration!

I went back and forth quite a bit trying to decided whether the cake should be made with chocolate  or mint cake layers. I decided to pick mint cake layers, so that the mini chocolate chips I added to the batter would be visible. Since I went with mint cake layers, it made sense to fill this cake a milk chocolate ganache.

Despite filling the cake with ganache, I really wanted to cake to be green on the outside. That’s where the mint chocolate chip buttercream came into play. And boy was I happy it did. When I took a step from the finished cake, it was exactly how I hoped it would turn out. Minty, chocolaty, and chippy 😛

This cake is made using the below recipes:

  • 1 batch of my layer cake recipe + 2 tsp mint extract + 2 drops of green gel food coloring+ 3/4 cup of mini chocolate chips
  • 1.5 batches of my milk chocolate ganache
  • 1 batch of my american buttercream + 2 tsp mint extract, and 2 drops of green gel food coloring + 1/2 cup of finely chopped chocolate
  • 1 cup chopped up chocolate, for decoration

Begin by making the ganache filling. It needs a few hours to set, so I highly recommend making it first, or even the day before!

To make it, place both the milk chocolate (1125 grams – about 3 bags of chocolate chips) and heavy cream (375 grams) in a heat proof bowl, and heat for 30 second increments (stirring between).

Usually after about 2 minutes of heat, all the chocolate is melted. Once the mixture is fully incorporated, place plastic wrap over the top of the ganache, and let it sit overnight (or at least a few hours). Before adding the room temperature ganache to a cake, give it a slow stir with a spatula to ensure it’s nice and smooth, and the right consistency.

chocolate ganache

Next, prepare the the cake layers and buttercream, as directed in the above recipes, and adding  the mint extract, green gel food coloring, and chocolate at the end of the process. Make 4, 8-inch cake layers.

I also trimmed away the caramelization once they layers had fully cooled, using a serrated knife! This is totally optional, but I feel like it helps the pastel green shade of the cake really stand out!

Once the layers are fully cooled, begin to stack them, spreading an even layer of ganache over each layer.

spreading ganache onto layers

Use some of  the left over ganache to cover the cake in a thin crumb coat. Place the remaining ganache into a piping bag, fitted with your favorite french tip (I used an Ateco 869, which is a HUGE french tip). Smooth using a bench scraper, and chill in the fridge for about 10 minutes (or until the ganache is firm to the touch)

ganache crumb coat

Next, cover the cake in a thick layer of the mint chip buttercream. It’s important that you use enough buttercream, so that the chocolate ganache doesn’t show through the frosting.

Smooth using an offset spatula and bench scraper. Be very careful as you smooth, as the chocolate bits in the buttercream can drag and ruin your perfectly smooth sides!

As you smooth, try to hold the bench scrapper at a more parallel than perpendicular angle to the cake, to allow the chocolate pieces to be gently pressed into the frosting, rather than dragged along the sides. You can see a full tutorial on how to frost a cake with smooth sides here.

mint chocolate chip frosting smoothing

Pipe a ganache boarder around the top of the cake, using the remaining ganache. Once piped, add the chopped chocolate bits onto the top of the cake. Use the back of a spoon to gently press then onto the frosting, to help them stay in place.

piping on ganache boarder

If desired, you can also add mini chocolate chips to the base of the cake! Use a small offset spatula to gently press them in to the frosting.

overhead of mint chocolate chip cake

Then you just need a color-coordinated knife to cut into this cake!! 😛 Totally kidding, but I really do love when one of my knives matches the color theme of a cake. I’ve been really into this iridescent knife, and figured it was perfect for this cake.

I was so happy with how mint-centric (is that a thing??) this cake turned out, and loved the way it tasted 🙂

best sliced chocolate mint cake

Variety Sheet Cake

Sometimes you just can’t decide what flavor of cake to make!

A few months ago, I saw this viral video made by So Yummy  and was obsessed! I loved the concept, and decided to test it out with some of my favorite flavors.

I had the hardest time narrowing down my flavors, but ended making the sections chocolate covered cherry, funfetti cookie dough, PB&J, Nutella, and rose water! The Nutella section ended up being my favorite.

To create these flavors/fillings, I used the below items from my pantry! Most of these ingredients I already had, but you can alter your flavors for whatever you have on hand (my pantry is literally all baking supplies and sweets). The beauty of this idea is that you can customize it to whatever flavors you want!

Fillings / toppings:

  • Cherries
  • Cherry preserves
  • Chocolate chips
  • Chocolate spinkles
  • Edible cookie dough balls
  • Rainbow spinkles
  • Strawberry Jam
  • Creamy Peanut Butter
  • Strawberries
  • Nutella
  • Chopped hazelnuts
  • Ferrero Rocher
  • Rose water

I also used a variety of tools, including:

  • 1 inch circle cutter
  • 1 cm punch cutter or chopstick
  • biodegradable or reusable straw
  • heart circle cutter
  • piping bags
  • wilton 1M tip
  • flower nail
  • Wilton 104 tip
  • Wilton 352 leaf tip
  • small offset spatula

I used a half batch of my vanilla layer cake recipe to make a 9×13 inch sheet cake, and 1 batch of my American buttercream to make this cake. All of the different frostings  on this cake are made using my american buttercream as a base.

First, measure the sheet cake with a ruler,  and lightly score it with a knife, to  divide it into 5 equal section.

Begin by making the chocolate cherry section. Use a small punch cutter to cut out small holes in the top section of the cake. Fill with cherry preserves. Place 3/4 of a cup of buttercream into a bowl, and mix with 1/4 cup of cherry preserves. Spoon onto the top section, and smooth using a small offset spatula place 6 chocolate covered cherries on top of the frosting, and add a generous sprinkle of chocolate jimmies

Next, make the funfetti cookie dough section! Use a 1.5 inch circle cutter to remove 4 circles of cake. Fill with edible cookie dough balls. Place 3/4 of a cup of buttercream into a bowl, and mix with 1/2 cup of non-pariel sprinkles.

Spoon onto the top section, and smooth using a small offset spatula to create horizontal lines. Top with small bits of edible cookie dough and more rainbow sprinkles.

To make the PB&J section of this layer cake, use a biodegradable straw (or a chopstick) to poke holes throughout the third section of the cake. Heat about 1/3 of cup of strawberry jam in the microwave for about 15 seconds, then spread across this section of the cake. Allow the jam to run into the holes, to have the same effect as a poke cake!

Place 3/4 of a cup of buttercream into a bowl, and mix with 1/2 cup of peanut butter (or to taste). Place into a piping bag fitted with a Wilton 1M tip, and pipe ruffles horizontally across this section. Top with 3 fanned strawberries.

For the Nutella-inspired 4th section, use a 1 inch cutter of your choice (I used a heart shaped cutter, since I LOVE Nutella :P) to cut 4 equally spaced holes across this section. Fill with Nutella.

Place 3/4 of a cup of buttercream into a bowl, and mix with 1/3 cup of Nutella (or to taste). Spoon onto the top section, and smooth using a small offset spatula. Tap the tip of the offset spatula around the frosting, to create a textured pattern . Top with halved Ferrero Rocher, and a sprinkle of toasted hazelnuts.

In the final section, cut out four holes using a 1 inch cutter. Mix about 3/4 of a cup of buttercream with a teaspoon of rose water, and drop of pink gel food coloring. Place pink rosewater buttercream into a piing bag fitted with a wilton 104 tip (or whatever petal tip you have on hand).  Fill each cut out with this buttercream.

Top with plain vanilla buttercream, and smooth flat. Pipe 5 buttercream roses using a flower nail, and place across the bottom section using a pair of small scissors. If desired, color 1/3 of a cup of frosting green and pipe some leaves around the roses using a Wilton 352 tip.

Slice each section into equal sized pieces, and see which flavor your party likes best! I brought this cake into my office, and despite me loving the Nutella section, the fan favorite was the PB&J section.

Small Batch Vanilla Layer Cake Recipe

This recipe is a half batch of my vanilla layer cake recipe! It's perfect for making smaller cakes, and I usually use it to make 3, 6-inch cake layers.

Course Dessert
Cuisine American
Keyword 6 inch cake recipe, small layer cake recipe, vanilla layer cake recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 six inch layer cake

Ingredients

  • 1 1/2 cups flour (208 grams)
  • 1 1/2 cups granulated sugar (300 grams)
  • 1 1/4 tsp baking powder (7 grams)
  • 1/2 tsp salt (3 grams)
  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 1 tsp vanilla extract (5 grams)
  • 1/2 cup egg whites (122 grams)
  • 3/4 cup buttermilk, room temp (180 grams)
  • 1 Tbsp vegetable oil (13 grams)

Instructions

Instructions:

  1. Preheat oven to 350°F. Line three 6 inch pans (for taller layers) or 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.

  2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

  3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

  4. Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

  5. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.

  6. Bake for 35-37 minutes if using 8 inch pans, or 37-38 minutes for 7 inch cake pans (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

Recipe Notes

If baking a sheet cake using this recipe (one batch makes two 9x13 layers of sheet cake), be sure to place one of two flower nails upside down toward the center of the plan, to help the layer bake more quickly and evenly. Layer cakes take 38-40 minutes to bake, but can vary based on the size of sheet pan you're using.

Vanilla American Buttercream Recipe

Keyword americal buttercream, vanilla buttercream, Vanilla frosting
Total Time 5 minutes
Servings 1 seven inch layer cake

Ingredients

  • 2 cups unsalted butter, room temperature (434 grams)
  • 8 cups powdered sugar (907 grams)
  • 1/2 tsp salt (3 grams)
  • 2 Tbsp heavy cream (or whipping cream) (30 grams)
  • 1 Tbsp vanilla extract (12 grams)
  • gel food coloring, if desired

Instructions

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

  2. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 


  3. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

  4. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored

Recipe Notes

If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Chocolate Avocado Cake

When my initial avocado frosting recipe was a success, I naturally progress to adding avocados to my cake recipe. I couldn’t quite picture vanilla avocado cake layers, so I ended up incorporating them into my go-to chocolate layer cake recipe.

I decided to use the same strategy as before, swapping the butter for avocado, using a 1:1 ratio. The chocolate cake batter ended up having a similar consistency, and baked up very nicely!

I leveled the fully cooled layers, and then tackled my next challenge. While I loved the way the avocado frosting tasted, I wanted it to be a bit stiffer, so that it would be easier to frost with.

I decided to use some of my American buttercream to act as a dam, to ensure all the wonderful avocado frosting stayed in place.

Even with the normal buttercream, each bite of cake still had a faint (and refreshing taste) of avocado.

base layer

Begin by baking 4, 7-inch chocolate avocado cake layers, and preparing the avocado frosting and american buttercream.

Once the layers are fully cooled, stack and frosting the cake layers. Spread an even layer of vanilla buttercream on the cake layer, and chill the cake in the freezer for a couple minutes.

Once it has started to firm up, Pipe a second layer of avocado frosting on top of the first layer of frosting, leaving a 1 inch boarder.piping avo bc onto cake layer

If desired, pipe a ring of vanilla buttercream around the avocado buttercream, to ensure it does seem out the sides of the cake.

Repeat this process with the remaining cake layers, until they are all stacked. piping around avo bc

Cover the cake in a thin crumb coat of vanilla buttercream. Chill in the freezer for about 5 minutes, until the frosting is firm to the touch.

crumb coat staged 3

Next I went a little rouge, and decided to just cover the whole cake in avocado buttercream! To really get the avocado point across, I decided to place an avocado rose on top!

Before this avocado-inspired baking streak, I’d never purchased an avocado, let alone made an avocado rose!! But YouTube is a beautiful thing, and after watching a quick tutorial, I tried my hand at making my first avocado rose. avocado thinly sliced

The most important things to keep in mind as you make an avocado rose? Try to cut the avocado as thinly and uniformly as possible. I don’t really cook, so my knife skills are far from perfect (please see the destroyed avocado I tried to quickly cut on the left side of the cutting board).

But if you take your time, you’d be surprised at what you’re capable of 🙂sliced avocado

I think my avocado may have been slightly overripe, but it still came together pretty well! I was very gentle as I shaped my avocado slices into a tall  U shape, and then rolled the whole thing into itself, to create a swirl.beginning curl of avo rose

Once it was fully shaped, I fanned out the edges of the avocado rose to give it a bit more life, and sprinkled some lemon juice over it to prevent it from browning.avo rose staged 2

And that was it! Nothing to crazy on this cake! Just a lot of avocado, and a bit of chocolate 🙂

Avocado Chocolate Layer Cake Recipe

This is a play on my go-to chocolate cake recipe, but I've swapped the butter for avocado! The result is an indulgent, moist chocolate cake with subtle hints of avocado.

Course Dessert
Cuisine American
Keyword avocado cake, avocado chocolate cake, chelsweets, easy avocado cake
Servings 1 seven-inch layer cake

Ingredients

  • 3 cups all-purpose flour
  • 2.5 cups granulated sugar
  • 1 tsp salt
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 4 eggs room temp
  • 1 cup unsalted butter room temp (2 sticks)
  • 1 cup hot water
  • 1 cup buttermilk room temp
  • 1 cup black cocoa

Instructions

Instructions

  1. Begin by preheating the oven to 350 degrees Fahrenheit. Line four 7 inch or 8 inch pans with parchment rounds, and spray with non-stick spray.
  2. Add the sugar and butter into the bowl of a stand mixer, and whisk on high for 1 minute. The mixture should become light in color.
  3. Add in the eggs, one at a time. Then add baking soda, baking powder, and salt. Mix on high for another minute.
  4. In a separate bowl, combine the cup of hot water, and cup of buttermilk. Pour in the cup of black cocoa, and whisk until no clumps remain.
  5. Next, add 1 cup of flour into the butter /egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated.
  6. Pour in half of the buttermilk / cocoa mixture, and gently pulse the mixture to incorporate the liquid (if you don't, you'll end up splattering the cocoa mixture all over you kitchen!
  7. Mix in the 2nd cup of flour, at a medium speed. Pour in the remaining buttermilk / cocoa mixture, and again gently pulse, then mix on low until fully combined.
  8. Add in the last cup of flour, and mix on low until the flour is incorporated. Mix on high for 30 additional seconds, to incorporate a bit more air into the batter.
  9. Evenly divide between the four prepared pans. I like to use a kitchen scale to ensure each pan has exactly the same amount of batter.
  10. Bake according to the size of pan. For 7 inch layers, bake for 35-37 minutes. For 8 inch layers, bake for 32-33 minutes, or until a skewer comes out clean.
  11. Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
  12. Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
  13. Use a serrate knife to level the tops of the layers, and then frost as desired.

Avocado Frosting Recipe

This recipe only uses 3 ingredients, and is VEGAN! It also is delicious, and perfect for anyone who loves avocados!

Course Dessert
Cuisine American
Keyword avocado buttercream, avocado frosting, chelsweets, easy avocado frosting, vegan frosting
Prep Time 10 minutes
Servings 1 six-inch cake

Ingredients

  • 1 cup ripe avocado meat, about 2 small avocados (8 oz)
  • 4 cups powdered sugar (450 grams)
  • 1 Tbsp freshly squeezed lemon juice

Instructions

Instructions

  1. Slice and remove pit from avocados. Place into mixing bowl, and beat on a low speed using the whisk attachment until relatively smooth.

  2. Mix in lemon juice. This will prevent the avocados from browning.

  3. Gradually mix in the powdered sugar, one cup at a time. Scrap down the sides of the bowl after each addition, to ensure the ingredients are fully incorporated.

  4. This frosting can be made in advance, and stored in the fridge for up to 3 days.

Small Batch Vanilla Buttercream Recipe

This is a smaller batch of my favorite vanilla buttercream! It's great for a batch of cupcakes, or a smaller cake (6 inches or less).

Course Dessert
Cuisine American
Keyword american buttercream recipe, small batch frosting, vanilla frosting recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 6 inch cake

Ingredients

  • 1 cup unsalted butter, room temperature (217 grams)
  • 4 cups powdered sugat (454 grams)
  • 1 pinch salt (2 grams)
  • 1 Tbsp heavy cream (or whipping cream) (15 grams)
  • 2 tsp vanilla extract (8 grams)

Instructions

Instructions

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

  2. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

  3. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Recipe Notes

If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!