Cakes / Cookies Recipe
We offer delicious homemade cakes and cookies! Try our Belgian chocolate cake with chocolate buttercream frosting. Our Banana cake with real bananas and real cream cheese frosting is a must-try. YUM!!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Belgian Chocolate Cake with Chocolate Buttercream
Banana Cake with Cream Cheese Frosting
Method
Belgian Chocolate Cake with Chocolate Buttercream
- 1
Prepare
Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans or line with parchment. Sift or whisk together flour, cocoa powder, baking powder, baking soda, salt and sugar in a large bowl to remove lumps and combine evenly.
- 2
- 3
Combine batter
Slowly add the wet mixture to the dry ingredients and stir until just combined. Pour in the hot water or coffee in a steady stream while stirring; batter will be thin — this is normal and creates a moist cake.
- 4
Bake
Divide batter evenly between the prepared pans. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking if your oven bakes unevenly. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- 5
Make chocolate buttercream
In a large bowl, beat softened unsalted butter on medium speed until creamy (about 1–2 minutes). Gradually add powdered sugar and cocoa powder, mixing on low until incorporated. Add heavy cream a tablespoon at a time and beat on medium-high until fluffy (2–3 minutes). Add pinch of salt and 1–2 teaspoons vanilla if desired; adjust consistency with more cream (for softer) or more powdered sugar (for firmer). Taste and correct sweetness or chocolate intensity if needed.
- 6
Assemble
Level cake layers if needed. Place one layer on a serving plate, spread a generous layer of chocolate buttercream, top with second cake layer and apply a crumb coat of buttercream. Chill 15–20 minutes to set, then finish frosting with remaining buttercream. Optionally, decorate with chocolate shavings or cocoa dust.
- 7
Serve and store
Slice and serve at room temperature. Store leftover cake covered in the refrigerator for up to 5 days; bring to room temperature before serving for best texture.
Banana Cake with Cream Cheese Frosting
- 8
- 9
Cream butter and sugar
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes with a mixer on medium speed.
- 10
Add eggs and bananas
Beat in eggs one at a time, mixing until incorporated. Add mashed ripe bananas and vanilla extract, mixing until combined.
- 11
Combine batter
Alternately add the dry ingredients and the buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix until just combined — do not overmix. Fold in chopped nuts if using.
- 12
- 13
Make cream cheese frosting
Beat softened cream cheese and softened butter together until smooth and lump-free (about 2 minutes). Gradually add powdered sugar, beating on low until incorporated, then increase speed to medium and beat until smooth and fluffy. Add vanilla and lemon juice (if using) and mix to combine. Adjust consistency with a tablespoon of milk or powdered sugar as needed.
- 14
Assemble
If layers were used, level cakes and place first layer on a serving plate. Spread an even layer of cream cheese frosting, top with second layer and apply frosting to top and sides. For a single cake or sheet cake, simply frost the cooled cake evenly. Optionally sprinkle chopped nuts on top for garnish.
- 15
Serve and store
Keep the frosted banana cake refrigerated because of the cream cheese frosting; remove 20–30 minutes before serving to reach room temperature. Store loosely covered in the refrigerator for up to 4–5 days.