50+ Irresistible Saturday Cake Recipes for Any Occasion

Looking for the perfect treat to enjoy with family or friends this weekend? Look no further!

Saturday is the ideal day to indulge in a delicious, homemade cake.

Whether you’re in the mood for something light and fluffy, rich and decadent, or fruity and fresh, there’s a cake recipe to satisfy every craving.

In this blog post, we’ve compiled over 40 mouthwatering Saturday cake recipes that are sure to make your weekend extra special.

From classic favorites like chocolate and vanilla to unique twists like tropical coconut and banana cream, you’ll find a cake for every occasion.

Get ready to bake and enjoy these easy-to-make, show-stopping desserts that are perfect for Saturday celebrations!

50+ Irresistible Saturday Cake Recipes for Any Occasion

No matter the occasion, these 40+ Saturday cake recipes offer a variety of flavors and textures to suit every taste.

Whether you’re hosting a brunch, gathering with friends, or simply treating yourself after a busy week, these cakes are sure to be a hit.

So, roll up your sleeves, preheat the oven, and get ready to enjoy a slice of cake this weekend.

After all, what better way to make your Saturday memorable than with a freshly baked, homemade cake?

Classic Lemon Drizzle Cake

Zesty, refreshing, and irresistibly moist, this lemon drizzle cake is perfect for a sunny Saturday afternoon. Its tangy glaze adds the ideal finishing touch, making it a hit with all citrus lovers.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• Zest of 2 lemons
• 1 ¾ cups self-rising flour
• ¼ cup milk

For the drizzle:

• Juice of 2 lemons
• ½ cup powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in the lemon zest.
4. Gradually fold in the flour, alternating with milk, until fully combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the drizzle by mixing lemon juice and powdered sugar in a small bowl.
7. Once baked, poke holes in the warm cake with a skewer and pour the drizzle over it. Allow the cake to cool completely before serving.

This classic lemon drizzle cake is the epitome of simplicity and flavor. The tangy lemon glaze seeps into the sponge, creating a wonderfully moist texture. Serve it with a cup of tea or coffee for the ultimate Saturday treat.

Rich Chocolate Fudge Cake

A decadent chocolate cake that melts in your mouth, this recipe is perfect for indulgent Saturdays. Whether you’re hosting a gathering or treating yourself, this cake is a showstopper.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup hot coffee

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup cocoa powder
• 2 tablespoons milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the sugars, eggs, buttermilk, oil, and vanilla extract until smooth.
4. Gradually combine the wet and dry ingredients, then stir in the hot coffee until the batter is well-mixed.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Let the cakes cool completely.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, then stir in milk to reach a spreadable consistency.
7. Frost the cake layers, stacking them, and finish with a smooth outer layer.

This rich chocolate fudge cake is a crowd-pleaser with its luscious frosting and moist layers. It’s the perfect way to elevate your Saturday celebrations or end the day with a sweet note.

Carrot and Walnut Layer Cake

Earthy and sweet, this carrot and walnut cake is a Saturday baking dream. The spiced layers combined with creamy frosting make it a wholesome and delectable dessert.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 3 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• ½ cup chopped walnuts

For the frosting:

• 1 cup cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the sugars and eggs until creamy. Add oil and vanilla, mixing well.
4. Gradually fold in the dry ingredients, then stir in the grated carrots and chopped walnuts.
5. Divide the batter between the pans and bake for 25-30 minutes. Let the cakes cool completely.
6. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
7. Frost the cake layers, stack them, and finish with a decorative top.

This carrot and walnut layer cake is a delightful mix of textures and flavors. The spiced, moist cake pairs beautifully with the creamy frosting, making it an unforgettable addition to your Saturday baking repertoire.

Fluffy Vanilla Butter Cake

A timeless classic, this fluffy vanilla butter cake is perfect for those who love simplicity with a touch of elegance. Its light, buttery texture makes it ideal for a relaxing Saturday afternoon.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ¾ cup whole milk

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 3 tablespoons heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Sift together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in the vanilla extract.
4. Gradually add the dry ingredients, alternating with milk, beginning and ending with the flour mixture.
5. Divide the batter evenly between the pans and bake for 25-30 minutes. Let the cakes cool completely.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream, mixing until fluffy.
7. Frost and layer the cakes, creating a smooth finish or decorating as desired.

This fluffy vanilla butter cake is a slice of perfection for any occasion. Its classic flavor and melt-in-your-mouth texture make it a staple for your Saturday dessert lineup.

Banana Caramel Upside-Down Cake

Rich, gooey caramel paired with tender bananas creates a dessert that feels like a warm hug. This banana caramel upside-down cake is a perfect weekend treat to share with loved ones.

Ingredients:

• ½ cup unsalted butter
• ¾ cup packed brown sugar
• 3 large ripe bananas, sliced lengthwise
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

Instructions:

1. Preheat your oven to 350°F (175°C). Melt butter in a 9-inch round cake pan over low heat, then sprinkle with brown sugar and arrange banana slices on top.
2. In a medium bowl, combine flour, baking powder, and salt.
3. In another bowl, beat sugar and eggs until creamy. Add vanilla extract and milk, mixing until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Pour the batter over the bananas and bake for 30-35 minutes or until golden brown. Cool for 10 minutes, then invert onto a serving plate.

This banana caramel upside-down cake is a delightful twist on traditional desserts. The caramelized bananas add a burst of flavor, making it a comforting and luxurious choice for a Saturday evening dessert.

Coconut Lime Bundt Cake

Transport yourself to a tropical paradise with this moist and flavorful coconut lime bundt cake. Bursting with zesty lime and sweet coconut, it’s an ideal choice for a sunny Saturday bake.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• Zest and juice of 2 limes
• 1 cup coconut milk
• 1 cup shredded coconut

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons lime juice
• 1 tablespoon shredded coconut for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in lime zest and juice.
4. Alternate adding the dry ingredients and coconut milk to the batter, starting and ending with the dry ingredients. Fold in shredded coconut.
5. Pour the batter into the bundt pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before removing it from the pan.
6. For the glaze, mix powdered sugar with lime juice until smooth. Drizzle over the cake and sprinkle with shredded coconut.

This coconut lime bundt cake is a burst of sunshine in every bite. The combination of zesty lime and sweet coconut makes it a refreshing treat that’s perfect for a tropical-themed Saturday dessert.

Moist Gingerbread Cake

A warming and spiced gingerbread cake perfect for the cooler months, this dessert is a crowd-pleaser with its rich flavor and soft, moist crumb. Ideal for Saturday gatherings or a cozy evening at home.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 2 large eggs
• 1 cup molasses
• 1 cup boiling water
• 1 teaspoon vanilla extract

For the glaze:

• ½ cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square pan.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well. Stir in molasses and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with boiling water, until well combined.
5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Let the cake cool before glazing. For the glaze, mix powdered sugar, milk, and vanilla until smooth and drizzle over the cooled cake.

This gingerbread cake is perfect for those who enjoy spiced flavors with a soft, tender crumb. The molasses provides a deep richness, while the glaze adds a nice finishing touch. It’s a fantastic Saturday treat for the fall and winter months.

Peach Almond Cake

Sweet, juicy peaches combined with crunchy almonds make this cake a refreshing and indulgent treat. Perfect for Saturday brunch or a light dessert after a hearty meal.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 medium peaches, peeled and sliced
• ½ cup sliced almonds

For the topping:

• 1 tablespoon brown sugar
• 1 tablespoon sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, until smooth.
5. Pour the batter into the prepared pan. Gently fold the sliced peaches into the batter and sprinkle the top with sliced almonds.
6. Bake for 30-35 minutes, until golden brown and a toothpick inserted into the center comes out clean.
7. Sprinkle the topping ingredients over the cake halfway through baking.

This peach almond cake is light yet indulgent, with a beautiful balance of sweet and nutty flavors. It’s a great option for those looking to enjoy a fresh fruit dessert on a Saturday afternoon. Perfect with a cup of tea or coffee!

Chocolate Raspberry Cake

This decadent chocolate cake paired with fresh raspberries offers a rich and fruity flavor profile. It’s a luxurious treat for a Saturday night dessert or a special celebration.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh raspberries

For the frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For the garnish:

• Fresh raspberries
• Dark chocolate shavings

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the sugar and butter until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until smooth.
5. Gently fold in the fresh raspberries. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, cocoa powder, vanilla, and milk until smooth and fluffy.
7. Frost the cooled cakes, stacking them. Garnish with fresh raspberries and chocolate shavings.

This chocolate raspberry cake is a delightful indulgence with a perfect blend of rich chocolate and tart raspberries. Its luxurious frosting and elegant appearance make it a standout dessert for a special Saturday treat.

Lemon Blueberry Pound Cake

A zesty and sweet cake, this lemon blueberry pound cake is the perfect combination of citrus and fresh fruit. With its tender crumb and bright flavor, it’s a delightful treat for a relaxing Saturday.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• Zest and juice of 2 lemons
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup fresh blueberries

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, until smooth.
5. Gently fold in the fresh blueberries, then pour the batter into the prepared pan.
6. Bake for 50-60 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
7. For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.

This lemon blueberry pound cake is the perfect balance of tart and sweet, with a buttery texture that melts in your mouth. The glaze adds a lovely citrus touch that makes it an ideal dessert for a Saturday afternoon tea or brunch.

Cinnamon Apple Cake

The cozy, warm flavors of cinnamon and apple make this cake the perfect comfort food for a chilly Saturday. With a tender crumb and sweet, spiced apples, it’s sure to be a favorite.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups peeled and diced apples (about 2 apples)
• ½ cup sour cream

For the topping:

• ½ cup brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square pan.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, until smooth.
5. Gently fold in the diced apples, then pour the batter into the prepared pan.
6. For the topping, mix brown sugar, melted butter, and cinnamon, then sprinkle evenly over the batter.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before serving.

The warmth of cinnamon and the sweetness of apples make this cake a comforting and satisfying treat. Perfect for a Saturday dessert, it’s a delicious way to enjoy the flavors of fall and will pair wonderfully with a cup of coffee or hot tea.

Strawberry Shortcake Cake

This light and fluffy strawberry shortcake cake combines the classic flavors of fresh strawberries and whipped cream in a beautiful, easy-to-make cake. A fantastic option for a fresh and fruity Saturday treat.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons sugar

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until smooth.
5. Divide the batter between the two pans and bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the cakes cool completely.
6. In a small bowl, mix the sliced strawberries with sugar and set aside.
7. For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. To assemble, place one cake layer on a serving platter, top with half of the strawberries and whipped cream, then place the second layer of cake on top. Top with the remaining strawberries and whipped cream.

Strawberry shortcake cake is a light and airy dessert perfect for any Saturday celebration. The sweet, juicy strawberries and fresh whipped cream create a refreshing combination that will make your weekend feel extra special.

Carrot Walnut Cake

A moist and flavorful carrot cake filled with crunchy walnuts and topped with a rich cream cheese frosting. Perfect for a Saturday afternoon tea or a family gathering, this cake is a sweet and satisfying treat.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 4 large eggs
• 2 cups grated carrots (about 3 medium carrots)
• 1 cup chopped walnuts

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, mix the sugar, oil, and eggs until combined. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
4. Stir in the grated carrots and chopped walnuts. Divide the batter evenly between the two pans.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
6. For the frosting, beat the cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, and beat until smooth.
7. Frost the cooled cakes with the cream cheese frosting and serve.

This carrot walnut cake is a classic dessert that’s both flavorful and satisfying. The combination of tender grated carrots and crunchy walnuts, along with the creamy frosting, creates a perfect Saturday indulgence. It’s a great choice for any occasion, from a casual family gathering to a special celebration.

Chocolate Coconut Cake

A rich chocolate cake layered with coconut frosting, this indulgent dessert is a tropical twist on the classic chocolate cake. Perfect for a Saturday night treat or to impress guests at a weekend celebration.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup boiling water

For the coconut frosting:

• 1 ½ cups sweetened shredded coconut
• 1 cup heavy cream
• 1 cup powdered sugar
• ½ teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat together sugar, butter, eggs, and vanilla until smooth. Gradually add the dry ingredients, alternating with buttermilk, until well combined.
4. Stir in the boiling water, then divide the batter evenly between the two pans.
5. Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. For the frosting, heat the heavy cream in a small saucepan over medium heat. Once hot, stir in the shredded coconut, powdered sugar, and vanilla extract. Cook for 3-5 minutes, stirring frequently, until the mixture thickens.
7. Frost the cooled cakes with the coconut frosting and sprinkle with extra coconut flakes if desired.

This chocolate coconut cake brings together the deep richness of chocolate with the light, tropical flavor of coconut. It’s a delightful dessert that’s both decadent and unique, making it a perfect Saturday treat for those who love indulgent flavors.

Banana Cream Cake

A luscious and creamy banana cake topped with a smooth banana pudding-like frosting. This light and fluffy cake is perfect for banana lovers and is sure to impress your family and friends on a Saturday afternoon.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 bananas)
• 1 cup buttermilk

For the banana pudding frosting:

• 1 box instant vanilla pudding mix (3.4 oz)
• 2 cups cold milk
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For garnish:

• Sliced bananas

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and mashed bananas.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until smooth. Divide the batter between the prepared pans.
5. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow cakes to cool completely.
6. For the frosting, whisk together the instant vanilla pudding mix and cold milk in a bowl until thickened. In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Gently fold the whipped cream into the pudding mixture until smooth. Frost the cooled cakes with the banana pudding frosting.
8. Garnish with fresh banana slices just before serving.

This banana cream cake is the ultimate treat for banana lovers. With its fluffy texture, rich frosting, and refreshing banana flavor, it’s an ideal Saturday dessert that will bring a smile to anyone’s face. It’s the perfect combination of indulgence and lightness, making it an excellent choice for a weekend celebration.

Note: More recipes are coming soon!