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
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