Vanilla Bean Cherry Layer Cake (The Perfect Summer Celebration Cake)

A soft vanilla bean cake layered with sweet cherry filling and finished with whipped vanilla cherry mascarpone frosting.

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July always feels like the peak of summer.

Fresh cherries are everywhere, the light lasts just a little longer in the evenings, and everything feels slower in the best way. This month’s milestone cake is inspired by exactly that moment—the simplicity of peak cherry season.

Instead of a heavy or overly complex dessert, I wanted something light, beautiful, and centered around one clear flavor: cherry. Paired with soft vanilla bean cake layers and a whipped cherry mascarpone frosting, this cake feels like summer in its most elegant form.

It’s simple, fresh, and designed to let the cherries shine.

Why You’ll Love This Cherry Layer Cake

• Soft vanilla bean cake layers with a tender crumb

• Homemade cherry filling made with fresh summer cherries

• Light whipped mascarpone frosting infused with cherry syrup

• Naturally soft pink frosting for a beautiful finish

• Elegant but easy enough for home baking

• Perfect for birthdays, summer gatherings, or milestone celebrations

Shop the Cherry Layer Cake

Before baking, here are the essentials used to create this cake.

Baking + Cake Essentials

Includes:

• 8-inch cake pans

• Stand mixer or hand mixer

• Offset spatula

• Cake turntable

• Cooling racks

• Parchment rounds

• Piping bags (optional for decoration)

These tools help create a smooth, bakery-style finish at home.

Ingredients

Vanilla Bean Cake Layers

• 3 cups all-purpose flour

• 2½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup salted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla bean paste

• 1 cup whole milk

• ½ cup sour cream

Cherry Filling

• 3 cups fresh cherries, pitted

• ⅓ cup granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• ½ teaspoon vanilla bean paste

Whipped Vanilla Cherry Mascarpone Frosting

This frosting is light, fluffy, and naturally tinted a soft pink from cherry syrup. It adds both flavor and color to the finished cake.

• 16 oz mascarpone cheese, softened

• 2 cups salted butter

• 8 cups powdered sugar

• 1 tablespoon vanilla bean paste

• 3–5 tablespoons cherry syrup (or until color and consistency is reached)

How to Make the Cherry Filling

1. Add cherries, sugar, and lemon juice to a saucepan.

2. Cook over medium heat for 8–10 minutes until cherries soften and release juices.

3. Stir in cornstarch and cook until slightly thickened.

4. Remove from heat and stir in vanilla.

5. Cool completely before assembling the cake.

How to Make the Vanilla Bean Cake

1. Preheat oven to 350°F. Grease and line three 8-inch cake pans.

2. Whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. Mix in vanilla bean paste.

6. Alternate adding dry ingredients and buttermilk until combined.

7. Fold in sour cream until smooth.

8. Divide batter evenly between pans.

9. Bake 24–28 minutes or until a toothpick comes out clean.

10. Cool completely before assembling.

How to Make the Whipped Cherry Mascarpone Frosting

1. Beat mascarpone and butter until smooth and creamy.

2. Add powdered sugar and vanilla, mixing until fully combined.

3. Gradually add cherry syrup, 1 tablespoon at a time, while whipping.

4. Continue mixing until light, fluffy, and softly pink.

5. Adjust color and flavor with additional syrup if desired, being careful not to overmix.

Tip: Use a thick cherry syrup or reduced cherry juice to avoid thinning the frosting.

Assemble the Cake

1. Place one cake layer on a stand or plate.

2. Pipe a border of cherry mascarpone frosting around the edge.

3. Fill the center with cherry filling.

4. Repeat with remaining layers.

5. Frost the outside of the cake with whipped cherry mascarpone frosting.

6. Smooth or texture as desired for a rustic or bakery-style finish.

7. Top with fresh cherries if desired.

Decorating Ideas

• Fresh cherries with stems for a natural finish

• Soft swirls of pink frosting

• Light, rustic textured finish for a homemade bakery look

• Minimal decoration to highlight the natural color of the frosting

Tips for Success

• Make sure cherry filling is fully cooled before assembling

• Use thick cherry syrup for frosting color and stability

• Do not overwhip mascarpone or it may loosen

• Chill cake slightly before slicing for cleaner layers

More Cake Recipes You'll Love

This creates another internal linking hub, which Google loves for recipe sites. Since this is a cake recipe, readers are often looking for another cake to save for later.

I'd link to something like:

• Lemon Raspberry Layer Cake

• Brown Butter Peach Pie (not cake, but same summer dessert audience)

• Mini Cherry Cobblers

• Sugar Cookie Flag Fruit Pizza

• Matcha Strawberry Cake

• Strawberry Champagne Cake

• Tuxedo Cake

• Almond Coconut Cake with Blueberry Curd

Shop Pairings for Summer Hosting

Shop Shelf: Summer Dessert & Hosting Pairings

Frequently Asked Questions

Can I use frozen cherries?

Yes. Thaw completely and drain excess liquid before cooking.

Can I make this cake ahead of time?

Yes. Bake layers a day ahead and assemble the next day for best texture.

Can I replace mascarpone frosting?

Yes. A vanilla buttercream works, but the mascarpone version keeps it lighter and less sweet.

How to Serve Vanilla Bean Cherry Cake

This vanilla bean cherry cake is delicious served:

• with fresh whipped cream

• alongside vanilla bean ice cream

• topped with fresh cherries

• with hot coffee or iced lattes

• at birthdays, bridal showers, baby showers, and summer celebrations

From Amanda's Kitchen

Some recipes become traditions the moment they're placed on the table, and this Vanilla Bean Cherry Layer Cake is one of those recipes for our family.

The soft vanilla bean cake, homemade cherry filling, and light mascarpone frosting create a cake that's elegant enough for birthdays and celebrations, yet simple enough to make just because cherries are in season. It's the kind of dessert that invites everyone to slow down, pour another cup of coffee, and linger around the table just a little longer.

I hope this recipe finds its way into your family's celebrations for years to come. Print this recipe card, tuck it into your favorite recipe binder, and know it's being shared from my kitchen to yours.

Love, Amanda

Almond Coconut Cake with Blueberry Curd Filling

This Almond Coconut Cake with Blueberry Curd Filling is soft, moist, and layered with bright blueberry flavor in every bite. The combination of tender almond cake, coconut, and homemade blueberry curd creates a beautiful bakery-style dessert that's perfect for spring celebrations, Easter brunch, baby showers, birthdays, and special occasions.

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If you're looking for a unique layer cake that feels elegant yet approachable, this blueberry almond cake delivers the perfect balance of nutty flavor, fruity filling, and light sweetness. It's the kind of dessert that looks impressive on a cake stand while still being easy enough to make at home.

Why You'll Love This Almond Coconut Cake

✔ Soft and moist almond cake layers

✔ Homemade blueberry curd filling

✔ Beautiful for spring and summer celebrations

✔ Perfect for Easter, Mother's Day, and baby showers

✔ Elegant bakery-style presentation

✔ Make-ahead friendly

✔ Unique flavor combination guests always remember

Perfect For

• Easter dessert tables

• Baby showers

• Bridal showers

• Mother's Day celebrations

• Spring brunches

• Summer birthdays

• Afternoon tea parties

• Special occasion baking

What makes this cake so memorable is the way the flavors unfold. Almond brings a subtle richness that deepens the overall profile, while coconut adds a light, almost airy sweetness that keeps each bite from feeling too heavy. Together, they create a delicate base that’s both moist and tender, with just enough texture to make it satisfying without being dense.

Then there’s the blueberry curd filling—the element that truly transforms this cake into something extraordinary. Unlike a traditional jam or compote, blueberry curd is silky, bright, and slightly tangy, with a natural sweetness that cuts through the richness of the cake. Its deep purple hue creates a striking contrast against the pale layers, giving the cake a visual appeal that feels effortlessly elegant and completely Pinterest-worthy.

This combination of flavors works so well because it plays with contrast in the best possible way. The nuttiness of almond, the gentle sweetness of coconut, and the bold, fruity brightness of blueberry all complement each other without competing. Each slice feels balanced, layered, and thoughtfully composed.

Beyond flavor, there’s also something about the texture that makes this cake stand out. It’s incredibly soft without being fragile, and each layer holds together beautifully while still melting in your mouth. The coconut adds just a hint of chew, while the almond flour contributes to that signature moist crumb that keeps people coming back for another slice.

Visually, this cake is just as captivating. Whether finished with a smooth, rustic frosting or styled with a more polished look, it has a natural beauty that doesn’t require much embellishment. A scattering of fresh blueberries, a handful of toasted coconut flakes, or even a light dusting of powdered sugar is often enough to make it feel complete. It’s the kind of dessert that photographs effortlessly, making it perfect for sharing on Pinterest, Instagram, or any platform where visual storytelling matters.

Another reason this cake has become such a favorite is its versatility. It can be dressed up for special occasions with layered decoration and intricate finishes, or kept simple for a more casual, everyday treat. It works beautifully as a celebration cake, but it’s just as satisfying served as a weekend baking project or a centerpiece for a relaxed gathering with friends.

Seasonally, it shines brightest in spring and summer when blueberries are at their peak, but it’s by no means limited to those months. The flavors are timeless enough to bring a bit of brightness to colder days, offering a reminder of warmer seasons with every bite.

Pro Tips for the Best Cake

• Use room temperature ingredients for smoother batter

• Chill the cake before final frosting for cleaner layers

• Toast coconut flakes for extra flavor and crunch

• Don’t skip the almond extract—it elevates everything

Storage & Make-Ahead Tips

• Store in the fridge for up to 4 days

• Bring to room temperature before serving

• Cake layers can be frozen for up to 2 months

• Blueberry curd can be made 3 days in advance

Ingredients

For the cake:

3 large eggs

3 large egg whites

1 cup full-fat coconut milk

2 tbsp. melted butter

3 tsp. Almond extract

1 - 1/2 cup sugar

2-1/4 cups cake flour

1 tbsp. baking powder

3/4 tsp salt

1 cup grated butter

½ cup shredded coconut

For the Blueberry Curd Filling:

2 cups fresh or frozen blueberries

1/2 cup sugar

2 tbsp lemon juice

2 egg yolks

4 tbsp butter

For the Frosting (Coconut Buttercream):

1 cup unsalted butter

3-4 cups powdered sugar

2 tbsp coconut milk

1 tsp vanilla extract

pinch of salt

Instructions

1. Prep by oiling 3 - 6 inch circle pans and preheat oven to 350 degrees.

2. Blend together eggs, coconut milk, melted butter, and almond extract completely.

3. Add dry ingredients in a different bowl until combined.

4. Grate 1 cup of butter on top of dry ingredients. Combined by hand until butter is no larger then pea sizes.

5. Next up add in wet ingredients and blend together with hand mixer.

6. Once combined put into your 3 pans that are oiled and put into oven. 22-27 min.

7. Make the curd:

• Cook blueberries and lemon juice over medium heat until berries soften, about 5 to 7 minutes. Whisk eggs and sugar, min a bowl, then slowly mix into blueberry purée.

• Cook gently over low to medium heat, stirring constantly, until thick enough to coat a spoon.

• Remove from heat and stir in butter until smooth and glossy. Cool slightly & place in fridge until ready to assemble the cake.

8. Blend together all frosting ingredients until well combined. (butter should be room temp if not heat in microwave for 30 sec at a time) You can add more coconut milk or powdered sugar depending on desired consistency. I sometimes also double the recipe to a thick layer on the outside.

9. Once cake is done baking let cool in pan for 15 min and transfer to cooling rack for another 15.

10. Ice layers of cake and do a thin later around for a “crumb layer” that will catch all the crumbs and make a base for the final layer. Place in fridge for 30 min and then do another final layer. Smooth, textured, whatever you desire!

What to Serve With Almond Coconut Cake

This elegant layer cake pairs beautifully with:

• Fresh blueberries

• Fresh strawberries

• Hot coffee

• Matcha lattes

• Earl Grey tea

• Iced lavender lattes

• Vanilla bean ice cream

• Brunch spreads and dessert tables

Whether you’re baking it for a celebration or simply dreaming up your next kitchen project, this cake is the kind that stays with you. Light yet rich, simple yet elegant, and always just a little bit unexpected, it captures everything we love about homemade desserts in one beautiful creation.

Kitchen Favorites I Used For This Recipe

From cake pans and cooling racks to mixing bowls and decorating tools, these are some of my favorite baking essentials that help make layer cakes easier and more enjoyable to create. I've also included a few coffee bar favorites that pair perfectly with a slice of homemade cake.

Baking Favorites Collection

Cozy Coffee Bar Collection

Entertaining Essentials Collection

More Beautiful Layer Cakes & Celebration Desserts

Matcha Strawberry Cake

Strawberry Champagne Cake: A Perfectly Sparkling Treat for Any Occasion

The Ultimate Comfort Dessert: Banana Chocolate Chip Cake & Ganache Frosting!

Indulge in the Irresistible Delight of Espresso Chocolate Cake with Heavenly Raspberry Cream Cheese Frosting!

Banana Cake with Decadent Brown Butter Cream Cheese Frosting Will Wow Your Taste Buds

Delight in Every Slice: Delicious Blueberry Cake with Mascarpone Frosting

Taste the Deliciousness of Pistachio Cake: A Treat for Any Occasion

Zesty Indulgence: Crafting the Perfect Layered Orange Cake with Raspberry Mascarpone Frosting

My Favorite White Cake Recipe

Frequently Asked Questions

Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free blend.

Can I use canned blueberry filling?
You can, but homemade blueberry curd gives a fresher, more vibrant flavor.

What pairs well with this cake?
A cup of coffee, tea, or even a light sparkling wine complements it beautifully.

Ultimately, this almond coconut cake with blueberry curd filling is more than just a recipe—it’s an experience built around flavor, texture, and presentation. It invites you to slow down, savor each bite, and appreciate the small details that make something truly memorable.

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

Banana Chocolate Chip Cake with Whipped Chocolate Ganache

Moist banana cake filled with chocolate chips and layered with fluffy whipped chocolate ganache for a rich banana-and-chocolate dessert.

There are some recipes that seem to start with one very specific kitchen situation: a bunch of bananas sitting on the counter getting a little too ripe.

And while banana bread is always a good answer, sometimes those bananas deserve to become cake.

This Banana Chocolate Chip Cake combines a soft banana cake with plenty of chocolate chips and a rich whipped chocolate ganache. The banana keeps the cake moist while chocolate runs throughout the layers, and the fluffy ganache turns it into a dessert that feels special enough for a birthday or gathering.

It's banana and chocolate in one very decadent cake — and a pretty good reason to let those bananas sit on the counter for another day.

Skip to the Recipe

Why You'll Love This Banana Chocolate Chip Cake

It's incredibly moist. Overripe bananas, brown butter and heavy cream give the cake a soft, rich texture.

Banana and chocolate belong together. Chocolate chips are baked right into the cake, and there's even more chocolate in the ganache.

The frosting is different from traditional buttercream. Instead of a standard chocolate frosting, this cake is covered in whipped chocolate ganache made from chocolate and heavy whipping cream.

You can make it as a two- or four-layer cake. The same batter can be divided between two standard cake pans or four pans for thinner layers.

It's the perfect use for overripe bananas. The browner and softer those forgotten bananas become, the better excuse you have to make cake.

Why Overripe Bananas Are Best for Banana Cake

If your bananas are covered in brown spots and looking a little past their prime for snacking, don't throw them away.

Those are the bananas I want for this cake.

As bananas ripen, they become softer and sweeter, which makes them easy to mash and incorporate into cake batter. That ripe banana flavor also comes through much more strongly than it would with firm yellow bananas.

For this recipe, you'll need 4–5 overripe bananas.

If I know I won't use my ripe bananas right away, I'll also freeze them for another baking day.

Banana Chocolate Chip Cake Ingredients

This cake uses familiar baking ingredients, but there are a few that really make the recipe what it is.

Overripe Bananas

You'll need 4–5 large overripe bananas. The softer and more spotted they are, the easier they'll be to mash into the cake batter.

Brown Butter

This cake uses 1 cup brown butter rather than plain melted butter.

Browning the butter adds a deeper, toasted flavor that works especially well with banana and chocolate.

Cake Flour

You'll need 2¼ cups cake flour.

Cake flour helps give the finished layers a softer cake texture.

Chocolate Chips

There are 1½ cups chocolate chips in the recipe. One cup gets folded into the batter, while the remaining ½ cup is sprinkled over the cake before baking.

Heavy Cream

Heavy cream appears in both parts of this recipe.

You'll use 1 cup in the banana cake and another 2 cups heavy whipping cream for the chocolate ganache.

Chocolate Melts

The whipped ganache uses 16 ounces chocolate melts with the heavy whipping cream.

How to Make Banana Chocolate Chip Cake

1. Prepare Your Cake Pans

Preheat your oven to 350°F.

Oil two 8- or 9-inch round cake pans and set them aside.

You can also divide the batter between four pans if you'd like a taller four-layer cake.

2. Mash the Bananas

Add the overripe bananas to a large mixing bowl and mash them well.

Add the eggs, heavy cream, melted brown butter and vanilla and mix until everything is completely combined.

3. Add the Dry Ingredients

In a separate bowl, combine the cake flour, sugar, baking powder and sea salt.

Add the dry ingredients to the banana mixture and blend with a hand mixer until the batter comes together.

Fold in 1 cup of the chocolate chips.

Amanda's Tip

Once the dry and wet ingredients come together, mix only until everything is well incorporated. There's no need to keep beating the cake batter once it's smooth.

4. Bake the Banana Cake

Divide the batter evenly between your prepared cake pans.

Sprinkle the remaining ½ cup chocolate chips over the batter.

For two 8- or 9-inch cake layers, bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.

If you're making four thinner layers, the original recipe calls for approximately 10–12 minutes, checking for doneness with a toothpick.

How to Make Whipped Chocolate Ganache Frosting

This is what takes the cake from a simple chocolate chip banana cake to something a little more special.

And unlike traditional ganache that's poured over a cake while glossy and fluid, we're going to cool and whip this ganache so it becomes light enough to spread between and around the cake layers.

You'll need just:

• 16 ounces chocolate melts

• 2 cups heavy whipping cream

These are the quantities from the original recipe.

1. Heat the Cream

Heat the heavy whipping cream in a saucepan until it is nearly boiling.

You want it very hot, but there's no need to bring it to a rolling boil.

2. Pour Over the Chocolate

Place the chocolate melts in a heat-safe bowl and pour the hot cream over them.

Allow the mixture to sit untouched for 2–3 minutes.

Then gently stir until the chocolate has completely melted and the ganache is smooth.

3. Cool Completely

Set the ganache aside and allow it to cool completely for approximately 2 hours.

This step is important because we're going to whip the ganache rather than pour it over the cake.

4. Whip the Ganache

Once completely cooled, use a hand mixer or stand mixer to whip the ganache until it becomes light and fluffy. I use my hand mixer for this step because it makes it easy to whip the ganache until it's light and fluffy.

The full ganache recipe makes enough to fill the cake and frost the outside. If you're only planning to use ganache between the layers or on top, the original recipe notes that you can cut the ganache recipe in half.

Let the Cake Layers Cool Completely

Once the cakes are finished baking, let them cool in their pans for approximately 15 minutes.

Transfer the layers to a cooling rack and allow them to cool for another 15–30 minutes, or until they're completely cool and your whipped ganache is ready.

Don't rush this part.

Frosting a warm cake with whipped ganache is a recipe for a very messy cake. Give both components the time they need to cool before you start assembling.

How to Assemble the Cake

Place your first banana cake layer on a cake plate or stand.

Spread a generous layer of whipped chocolate ganache over the top.

Add your second cake layer and finish with more ganache.

You can keep the frosting simple with chocolate ganache between the layers and across the top, or cover the entire outside of the cake like I did here.

Finish with chocolate shavings if you'd like, then slice and serve.

Two Layers or Four?

One thing I love about this recipe is that you can change the presentation depending on the occasion.

For a classic cake, divide the batter between two 8- or 9-inch round cake pans and bake for 22–27 minutes.

For a taller cake with more ganache between each bite, divide the batter between four cake pans. Those thinner layers bake much faster, so begin checking them around 10–12 minutes.

Either way, use the toothpick test rather than relying solely on the clock.

Can I Use Frozen Bananas?

Yes. If you've been saving overripe bananas in the freezer, you can use them for this cake.

Let the bananas thaw completely before mashing them.

If they've released a significant amount of excess liquid while thawing, drain that excess liquid before adding the bananas to your batter.

It's one of my favorite ways to keep overripe bananas from going to waste — freeze them now and turn them into cake later.

Tips for the Best Banana Chocolate Chip Cake

Use truly ripe bananas. Brown spots are a good thing here.

Let the brown butter cool slightly. You don't want extremely hot butter going directly into your eggs.

Don't forget to reserve some chocolate chips. One cup goes into the batter and the remaining ½ cup goes over the top before baking.

Don't overbake the cake. Begin checking within the recipe's baking window and use a toothpick to determine when it's ready.

Cool the cake completely before frosting. Warm cake and whipped ganache are not friends.

Give the ganache its full cooling time. It needs to cool before you whip it into that light, fluffy frosting.

Shop My Cake Baking Favorites

These are some of the baking tools I reach for when I'm making layer cakes at home.

Banana Chocolate Chip Cake with Whipped Chocolate Ganache

Ingredients

Banana Chocolate Chip Cake

• 4 large eggs

• 1 cup heavy cream

• 2 tablespoons melted butter

• 3 teaspoons vanilla

• 1½ cups granulated sugar

• 2¼ cups cake flour

• 1 tablespoon baking powder

• ¾ teaspoon sea salt

• 1 cup brown butter

• 4–5 overripe bananas

• 1½ cups chocolate chips

Whipped Chocolate Ganache

• 16 ounces chocolate melts

• 2 cups heavy whipping cream

Instructions

1. Prepare the Pans

Preheat oven to 350°F.

Oil two 8- or 9-inch round cake pans.

2. Make the Banana Mixture

Mash the overripe bananas in a large mixing bowl.

Add the eggs, heavy cream, brown butter and vanilla. Blend until completely combined.

3. Add the Dry Ingredients

In a separate bowl, combine the sugar, cake flour, baking powder and sea salt.

Add the dry ingredients to the wet ingredients and mix until combined.

Fold in 1 cup chocolate chips.

4. Bake

Divide the batter evenly between the prepared pans.

Sprinkle the remaining ½ cup chocolate chips over the batter.

Bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.

For four thinner cake layers, begin checking the cakes around 10–12 minutes.

5. Make the Whipped Chocolate Ganache

While the cakes bake, place the chocolate melts in a heat-safe bowl.

Heat the heavy whipping cream in a saucepan until nearly boiling and pour it over the chocolate.

Allow it to stand for 2–3 minutes, then stir until completely smooth.

Set aside to cool completely for approximately 2 hours.

Once cooled, whip with a hand or stand mixer until light and fluffy.

6. Cool the Cakes

Allow the finished cakes to cool in their pans for approximately 15 minutes.

Transfer to cooling racks and continue cooling for another 15–30 minutes, or until completely cool.

7. Assemble

Place one cake layer on your serving plate or cake stand.

Spread whipped chocolate ganache over the top.

Add the second layer and frost the top and sides with the remaining ganache.

Finish with chocolate shavings if desired.

Slice, serve and enjoy.

Frequently Asked Questions

What bananas are best for banana cake?

Very ripe or overripe bananas are best. Look for bananas that are soft with plenty of brown spots on their peels.

Can I use frozen bananas?

Yes. Thaw them completely first and drain significant excess liquid before mashing and adding them to the batter.

Can I make this into a four-layer cake?

Yes. Divide the batter between four cake pans instead of two. Because the layers are thinner, the original recipe calls for approximately 10–12 minutes of baking time, or until a toothpick comes out clean.

What is whipped chocolate ganache?

Whipped ganache starts with chocolate and hot heavy cream, just like traditional ganache. For this recipe, the mixture cools completely and is then whipped until it becomes lighter and fluffier, making it easy to spread over a layer cake.

How long does the chocolate ganache need to cool?

The ganache in this recipe cools for approximately 2 hours before being whipped.

Can I make less chocolate ganache?

Yes. The full recipe makes enough ganache to fill and frost the cake. If you only want ganache between the layers or across the top, the original recipe notes that you can cut the ganache recipe in half.

More Cake Recipes to Bake

If you're looking for another cake to make next, here are a few of my favorites.

Banana Cake with Brown Butter Cream Cheese Frosting

Another way to turn overripe bananas into cake, this time paired with rich brown butter cream cheese frosting.

Espresso Chocolate Cake with Raspberry Cream Cheese Frosting

A rich chocolate cake with espresso and a bright raspberry cream cheese frosting.

Blueberry Cake with Mascarpone Frosting

A beautiful fruit-forward layer cake finished with creamy mascarpone frosting.

Carrot Sheet Cake with Brown Butter Frosting

A cozy cake with another one of my favorite frosting flavors: brown butter.

Save This Recipe

Whether you're saving a few overripe bananas from going to waste or planning a cake for someone you love, save the recipe card below so it's easy to come back to whenever you're ready to bake.

A Note From Amanda

I think overripe bananas might be one of the best excuses to bake something.

There are always a few sitting on our counter that suddenly go from perfectly yellow to we need to do something with these today, and while I love a classic banana bread, sometimes turning them into a layer cake feels a little more fun.

The banana cake is soft and full of chocolate chips, but that fluffy whipped chocolate ganache is what really makes this one special. It's rich, a little over the top, and exactly the kind of cake meant to be sliced and shared around the table.

I hope the next time you spot a few brown bananas on your counter, you think of this one.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.