Y’all know by now that I am Really Into layer cakes. Jessica & I decided to make all the King Arthur Flour Cockatil Cakes & so far we’ve made the White Russian Cake, Manhattan Cake & Dark & Stormy Cake. I took on this Banana Daiquiri Cake thinking I wouldn’t be Into It, but guys, it was SO GOOD.
I know Jessica hates the word “moist” but that is the best word to describe this layer cake. Often butter cakes can be a bit dense, but this one was fluffy, light & I would eat the cake even without icing, which is unheard of for me.
The lime gives it a nice added flavor, so you don’t feel like you’re just eating banana bread slathered with icing. Of the 3 cakes I made from this recipe series, this one was by far the easiest & the one I am most likely to make again. It was a breeze & the batter could easily be used for muffins with or without a glaze. There’s a grocery store here in Portland that sells a 4×4″ piece of Banana Cake for about $7 each & it’s soft on soft on soft & the banana is overpowering. I’m definitely not a fan & I was afraid this cake would be too bananay—not a word, but you know what I mean. This cake was the best banana bread you’ve ever had with a nice buttery icing to boot. How can you go wrong with that?
Obviously, I’m Really Into this cake!
Recipe found on King Arthur Flour
Latest posts by Sarah Slusher (see all)
- Book Review: Red, White & Royal Blue by Casey McQuiston - May 21, 2019
- Book Review: The Summer House by Jenny Hale - May 17, 2019
- Book Review: Park Avenue Summer by Renee Rosen - April 22, 2019