Forget all this healthy eating business. Sometimes a girl just needs some cake.
Cake with booze.
Sometimes a girl needs a cake with booze for no particular reason.
I didn’t have a bad day, wasn’t celebrating anything. I just really wanted, no, NEEDED a boozy banana cake.
Oh, and I had some overripe bananas lying around that were just begging to be used. And a nearly empty bottle of rum. So really I had no other choice but to bake this cake. Like, STAT.
I’ve made many, MANY worse life choices. This cake was divine. It was soft, had a tender crumb, and I loved the subtle rum and coffee flavors. The coconut, walnuts and raisins added fantastic texture.
And the frosting. Ooooohhhhhh my god the frosting. I could eat this every day for the rest of my life and be happy. I LOVED the coffee and rum flavors with the tang of the cream cheese; there was almost something maple-y about it, and I was totally digging it.
So if you want a fancy cake for a celebration, need cake for therapy after a bad day, or just want cake because you just want cake, make this. For such a dramatic cake, it really comes together in no time. And since there’s banana’s in it, you could even have it for breakfast if you want and it would be totally fine… so I’ve heard…
Prep time: 20 minutes | Bake time: 35-40 minutes | Total time (with cooling and frosting): At least 2 hours
Yield: 12 (at least- this thing is huge)
Boozy Banana Cake
- 1 1/2 cups milk
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon strong coffee
- 1 tablespoon rum, plus additional for brushing ( I used Gosling’s Dark Rum)
- 3 overripe bananas, mashed
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup sweetened shredded coconut
- 1/2 cup finely chopped walnuts
- 1/2 cup rum soaked raisins
Coffee Rum Cream Cheese Frosting
- 12 tbsp unsalted butter
- 4 oz cream cheese
- 7-8 cups powdered sugar
- ½ cup strong coffee
- 1 tbsp rum (Again, Gosling’s Dark Rum)
- Chopped walnuts, to garnish
Preheat oven to 350 º F. Butter and flour three 8 inch round cake pans and set aside.
In a stand mixer fitted with paddle attachment, cream together the butter and sugar until light at fluffy, about 3 minutes. Add in the eggs, one at a time until blended thoroughly. Add in vanilla, coffee, rum and banana and mix.
Sift together flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients alternatively with the milk, starting and ending with the dry ingredients and making sure to mix in between each addition until mixture has just come together (do not over-mix!). After the last addition of the dry ingredients, mix until just combined then fold in the coconut, walnuts and raisins. Divide the batter equally in to the three prepared cake pans and bake for 35-40 minutes or until a toothpick inserted in to the center of the cake comes out clean. Remove and place in freezer immediately to stop the baking process. After 30 minutes or so, remove cakes from pan and assemble the cake, or wrap in saran wrap and place back in the fridge to frost later.
To make the frosting, whip butter and cream cheese together until combined. Add in the rest of the ingredients and mix on medium speed for about a minute. If frosting is too thick, add in a little more coffee, 1 tablespoon at a time. If too thin, add in a little more powdered sugar, 1/4 cup at a time.
To assemble the cake. place a layer flat side up on a plate. Brush with a little bit of rum (not too much though, we’re not in college anymore). Frost with approximately 1/3-1/2 cup of frosting. Place the second layer on top and repeat. Place the third layer on top with rounded side up for a more rustic look. Frost with remaining frosting, and make big swirls with your knife to complete that slightly messy look. Sprinkle with chopped walnuts and place in fridge to let frosting set for about 30 minutes. Remove from fridge about 20 minutes before ready to serve and enjoy!
Adapted from A Southern Grace.