Prepare to be enchanted by a dessert that truly makes a statement: a magnificent four-layer banana cake, perfectly moist and richly flavored, generously adorned with a cloud-like marshmallow meringue frosting. This extraordinary creation, elevated with a delicate hint of coconut, is the undisputed centerpiece for any celebration or special gathering. Far more than just a cake, it’s an experience—a symphony of textures and tastes that promises to captivate every palate and leave a lasting impression.
Each slice of this towering dessert reveals a harmonious stack of four tender, golden banana cake layers, each bursting with natural sweetness and a delicate banana aroma. Encasing these delicious layers is a generous blanket of pristine white frosting, so light and airy it could be mistaken for a sweet cloud. This stunning visual appeal makes it an irresistible feast for the eyes, ensuring it stands out at any event and draws a crowd eager for a taste.
This remarkable recipe hails from the legendary Maida Heatter’s Cake Book, a true bible for baking enthusiasts. Dubbed her “Star Spangled Cake,” it represents the pinnacle of classic American baking. Maida Heatter, often revered as the “Queen of Cakes,” was celebrated for her meticulously tested recipes and unwavering commitment to perfection. Every creation from her book is a testament to her mastery, and this banana cake is certainly no exception. Its timeless appeal and flawless execution make it a beloved classic that we are thrilled to revisit and share with you today.
Having originally shared this recipe back in 2016, we understand that many of you might be discovering it for the first time, or perhaps rediscovering a forgotten gem. However, for those fortunate enough to have tasted it before, this cake’s unforgettable character ensures it lives on in memory. It holds a special place in our household, famously inspiring a rare and amusing moment when my husband, usually more inclined towards savory delights, couldn’t resist the last morsel. He, with fork in hand, eagerly pursued the final slice right off the cake stand – a sight indeed to behold and a true endorsement of this cake’s irresistible charm!
My initial intrigue was sparked by the sheer audacity of the frosting description for this Star-Spangled Banana Cake. While the concept of a four-layer cake inherently promises grandeur and visual spectacle, it was the mention of a “GALLON of fluffy frosting” that truly captured my imagination and convinced me this was a recipe I simply had to try. The idea of such an abundant, ethereal topping felt like the ultimate indulgence, perfectly balancing the rich banana cake layers with a cloud of sweetness that is both impressive and utterly delicious.
Crafting the Perfect Banana Cake Layers
The foundation of this impressive dessert lies in its banana cake layers, which are surprisingly straightforward to prepare. The recipe yields a wonderfully moist and flavorful cake, reminiscent of a gourmet banana bread, but elevated into four distinct, round layers. Achieving the perfect banana cake starts with selecting the right bananas – those that are fully ripe with plenty of brown spots are essential for imparting deep, natural sweetness and ensuring a moist crumb. These layers come together easily and turn out of the pans without a fuss, making the baking process a true pleasure.
For those familiar with our beloved Di’s Banana Cake, this recipe offers a similarly delightful experience but with the added elegance of multiple layers. The tender texture and rich banana essence make each layer a delight on its own. When stacked and enrobed in the bright white meringue frosting, these layers create a stunning visual presentation. The stark contrast between the golden cake and the pristine white frosting beautifully delineates each tier, giving the cake an architectural quality that is as impressive as it is delicious. We’ve found that ensuring an even distribution of batter across the four pans is key to uniform layers, which contributes significantly to the final striking appearance.
Beyond the visual appeal, the multi-layer structure ensures that every bite offers a balanced ratio of moist cake to luscious frosting, preventing any single component from overwhelming the other. This thoughtful design makes it not just a cake, but a truly immersive dessert experience. You can even consider folding in optional ingredients like finely chopped pecans or walnuts into the batter for an extra layer of texture and nutty flavor, further enhancing the cake’s depth. Ensure your oven racks are properly adjusted to allow for even baking of all four layers, preventing any one layer from being over or under-baked.
The Ethereal Meringue Frosting: A Marshmallow Cloud
Without a doubt, the star of this recipe is the incredible meringue frosting. This isn’t just any frosting; it’s a light, voluminous, marshmallow-like dream that truly sets this cake apart. The allure of trying a frosting so distinct from traditional buttercreams or cream cheese glazes was immense. Upon reading the instructions, which highlighted the need for at least a 4-quart stand mixer bowl – and even then, to be careful it didn’t overflow – I knew this was a challenge I was eager to embrace. As a devoted frosting lover, any excuse to slather a cake with a truly extravagant quantity of fluffy goodness is a welcome one!
The process, while initially sounding a bit intimidating with its hot sugar syrup and whipped egg whites (characteristic of an Italian meringue), proved to be surprisingly manageable and incredibly rewarding. The key is to carefully drizzle the hot syrup into the whipping egg whites, allowing the heat to cook the eggs and create a stable, silky meringue. True to Maida Heatter’s word, the frosting indeed swelled to completely fill my mixer bowl, a testament to its impressive volume and airiness. Fortunately, I didn’t need to reduce the mixer speed to contain it, as its fluffy, slightly tacky consistency held its shape beautifully.
This meringue frosting is remarkably stable and holds its form perfectly, making it ideal for creating smooth, elegant layers or rustic, pillowy swirls. It’s important to work with it relatively quickly after it’s made, as it tends to become even stickier as it sits. The subtle hints of vanilla and almond extract complement the banana cake without overpowering it, adding a layer of sophisticated flavor to this already delightful dessert. And of course, the final touch of shredded coconut pressed into the sides adds not only visual appeal but also a wonderful textural contrast and tropical note, making every bite an unforgettable experience. This Southern-style fluffy white frosting is truly a game-changer for any layer cake.
More Great Homemade Layer Cake Recipes
Maple Pecan Cake
Haleakala Cake {White Cake with Pineapple Filling}
Homemade Southern Caramel Cake
Lemon Velvet Cake
Star Spangled Banana Cake With Southern Fluffy White Frosting
Carlee
20
Servings
30 minutes
40 minutes
1 hour
10 minutes
Equipment
-
Libbey Selene Glass Cake Stand with Dome
-
KitchenAid 5-Qt. Stand Mixer
Ingredients
Banana Cake
-
3
cups
all purpose flour -
2
teaspoons
baking powder -
½
teaspoon
salt -
6
oz
butter -
1
teaspoon
vanilla extract
-
¼
teaspoon
almond extract -
2
cups
granulated sugar -
3
eggs -
5
large fully ripe bananas
about 2½ cups, mashed -
1
teaspoon
baking soda -
½
cup
buttermilk - Optional: 1½ cups finely chopped pecans
Frosting
-
3
cups
granulated sugar -
⅓
cup
light corn syrup -
¾
cup
hot water -
¾
cup
egg whites
about 6 large egg whites, at room temperature -
1
pinch
salt -
1
teaspoon
vanilla extract
-
¼
teaspoon
almond extract -
14
oz
shredded coconut
9
inch
0
x
0
inch
round
Instructions
Banana Cake
-
Adjust racks in your oven so that they roughly divide the oven into thirds. Preheat to 350 F and prepare 4 9-in round pans. I just used the baking spray with the flour in it, but use your preferred method.
-
In a medium mixing bowl, combine flour, baking powder and salt. Set aside.3 cups all purpose flour,
2 teaspoons baking powder,
½ teaspoon salt -
In your mixer, cream butter until light and fluffy. Add sugar and extracts, then mix until combined.6 oz butter,
1 teaspoon vanilla extract,
2 cups granulated sugar,
¼ teaspoon almond extract -
Add eggs, one at a time mixing well after each addition.3 eggs
-
Lightly mash together the bananas and baking soda. Add to butter mixture and mix until combined.5 large fully ripe bananas,
1 teaspoon baking soda -
Alternately add the flour mixture and the buttermilk mixture until completely added. Mix until just combined. Fold in pecans if using.½ cup buttermilk,
Optional: 1½ cups finely chopped pecans -
Divide the batter among the four prepared pans (about 1½ cups each). The layer of batter in each pan will be thin. Smooth and place in oven so that no pan is directly over another.
-
Bake for 28-30 minutes or until the tops spring back when gently touched.
-
Invert and cool right side up on a wire rack.
Meringue Frosting
-
Prepare you mixer (it really does need to have at least a 4 quart bowl).
-
In a medium saucepan stir together sugar, corn syrup and water. Stirring frequently, heat mixture over medium heat until it comes to a full boil. Turn off heat.3 cups granulated sugar,
⅓ cup light corn syrup,
¾ cup hot water -
In the mixer, beat egg whites until you have stiff peaks. Keep the mixer on high speed and slowly (and carefully!) pour hot sugar mixture into the egg whites. Stop occasionally to turn off the mixer and scrape the sides. You want to be sure it all gets mixed together. If the icing looks like it is going to grow out of the bowl, turn down the mixer speed a bit. (I did not have to do that, but it definitely filled my mixer bowl)¾ cup egg whites
-
Once all of the sugar syrup is mixed in, add the salt, vanilla, and almond extract. Keep mixer on high (if possible) for about 15 minutes. You want the icing to hold a very stiff peak.1 pinch salt,
1 teaspoon vanilla extract,
¼ teaspoon almond extract -
To assemble, layer a cake round then a generous amount of frosting. Repeat until you place the last cake round on top. Ice the sides of the cake, then spread remaining icing over the top.
-
Using your hands, press coconut into the icing on the sides of the cake. Keep adding coconut until you reach your desired coverage.14 oz shredded coconut
-
Let cake sit at room temperature until ready to serve.
-
Maida suggest using a long sharp knife and a deep pitcher of hot water to cut the cake.
Video
Nutrition Information
Serving:
1
Serving
|
Calories:
536
kcal
|
Carbohydrates:
88
g
|
Protein:
6
g
|
Fat:
19
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
46
mg
|
Sodium:
330
mg
|
Fiber:
4
g
|
Sugar:
67
g
“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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