Banana Cake with Cream Cheese Frosting
This banana cake recipe is moist and has a ton of banana flavor but it’s not heavy at all. It’s frosted with a sweet and tangy cream cheese frosting. I can’t think of a better way to use leftover bananas.
If you’re looking for a banana cake that’s light and fluffy then this is your cake!!!
Once you’ve made this banana cake recipe, it’ll be your go-to recipe not only for cake but for banana cupcakes too.
There’s a bakery in our area called Icing on the cake. This bakery is one of the bakeries that, on the weekend, you can find a line out the door. Cookies and cupcakes are flying off the racks.
One of my favorite things at Icing on the cake is their banana cake recipe. Their cake is light and fluffy. If you’ve ever tried making banana cake before, you probably know that it can be heavy and dense.
WHY THIS IS THE BEST BANANA CAKE RECIPE
- This banana cake is moist and fluffy. A lot of banana cake recipes seem more like banana bread with frosting. NOT this cake!
- The Cream Cheese Frosting is AMAZING!
- Whenever I serve this cake, it makes people happy, and I get a million requests for the recipe.
What You’ll Need
- Flour: I’ve used both all-purpose flour and cake flour in this recipe. I didn’t notice a significant difference either way. The cake is moist and fluffy, using either type of flour.
- Baking powder. Baking powder is still responsible for the majority of the leavening in this recipe.
- Baking soda. Baking soda is used in baking to neutralize the acid in the batter. Such as in the case of cake batter that includes sour cream as an ingredient.
- Kosher salt. I almost exclusively use kosher salt or fine sea salt in baking
- Sugar: I use granulated white sugar in this cake recipe.
- Butter: Always unsalted butter that has been warmed to room temperature. It’s also acceptable to substitute vegetable oil in this cake recipe. Oil will give you an even moister cake. I love baking with butter because it is less processed, but either fat will work fine in this recipe.
- Eggs: 4 eggs (2 full eggs and 2 egg yolks) Make sure the eggs are at room temperature when baking.
- Bananas: 3 very ripe bananas (about 1 generous cup). The more brown spots, the better. Overripe bananas have a lot of sugar, giving this cake its sweet banana flavor. You will want to peel and mash the bananas with a fork or a potato masher.
- Sour cream: Sour cream is the key to getting a light, fluffy crumb in this cake. Sour cream has a perfect balance of acidity and fat. The acidity helps to bolster the performance of the baking soda. Fat and acid help inhibit the gluten formation in the flour, so the cake crumb remains tender and moist. This recipe can also use plain greek yogurt instead of sour cream.
- Vanilla extract: Use a high-quality vanilla extract. Add the vanilla to the banana mixture. Many of my readers have subbed a banana bakery emulsion into the cake or the frosting with great results.
HOW TO MAKE BANANA CAKE
- Get ready to bake: Preheat your oven to 350℉.
- Prepare your baking pans: grease and flour two round cake pans. I add a round of parchment paper to the bottom of each pan. I love the pre-cut parchment rounds.
- Peel the bananas add them not a small bowl. Use a fork or a potato masher to smash them. Add the vanilla to the bananas and mix.
- Mix flour with the remaining dry ingredients in a large bowl: If you don’t have a sifter, you can add the dry ingredients to a bowl and whisk them together.
- Cream the butter and sugar: This step is very important and might take longer than you think. Beat the butter and sugar together for a good 10 minutes. The goal is to get the water component of the butter to interact with the sugar. A stand mixer is your friend here. Butter and sugar both contribute to the moistness of a cake.
- Add the eggs: After the butter and sugar are light and fluffy, add the eggs, and then continue to mix until blended.
- Alternately add the mashed bananas and the flour mixture to the wet mixture: Add half of the bananas and then half of the flour mix until everything is just incorporated. Then add the remaining banana and then flour. Mix again. Do not overmix.
- Bake: Pour half of the batter into each prepared pan. (I use a food scale to measure). Bake 25 to 30 minutes, until a wooden skewer comes out clean from the center of the cake or for best results use a probe thermometer and bake until the internal temperature of the cake is 200 to 210℉ (93 to 99℃)
- Cool: Let the cake cool for about 10 minutes and then flip them out onto a wire rack. Before frosting, allow the cake to cool on a wire baking rack for several hours.
Cream Cheese Frosting
A classic and simple frosting recipe that works beautifully when paired with this banana cake.
Ingredients for Cream Cheese Frosting
- Cream cheese: Bring the cream cheese to room temperature.
- Butter: Use unsalted butter, room temp
- Powdered sugar (Confectioners sugar):
- Vanilla extract:
- Heavy cream:
How to make Cream Cheese Frosting
- Start by creaming together the butter and the cream cheese. Add the cream cheese and the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until they have a smooth consistency.
- Add the powdered sugar and start the mixer on a very low speed at first. Once the powdered sugar is mixed into the cream cheese you can increase the mixer to a high speed and beat until the icing is smooth and creamy.
- Add the vanilla extract. Beat until the vanilla is completely incorporated.
- If you need to thin out the frosting you can add heavy cream. Start by adding heavy cream in one tablespoon at a time.
VARIATIONS AND FAQS
This banana cake recipe makes a delicious light banana layer cake and equally delicious banana cupcakes. My readers have used this recipe to make banana cupcakes, bundt cake, and my favorite, the super unfussy, easy banana sheet cake baked in a 9×13 pan.
Bake timing for different pans
The original recipe for this banana cake is a layer cake. But, don’t let that stop you from using it to make a less fussy version.
Bundt cake pan: This cake works wonderfully when baked as a bundt cake. You will need to adjust the timing.
9×13 pan: The 9×13 inch baking pan turns this layer cake into a super easy banana cake. One layer and you can frost it right in the pan. I recommend halving the frosting recipe.
Cupcakes: So many people have made banana cupcakes (not to be confused with banana muffins) with this recipe. I’m in love with this idea. Again you will only need to adjust the timing.
Loaf pan: A loaf pan is a great way to bake a cake recipe if you want to make easily proportionable slices. This shape is also incredibly easy to freeze.
| baking pan size | cups | bake time @350℉ |
|---|---|---|
| Two 8 1/2 -inch round pans | 6 cups | 35 to 40 minutes |
| Two 9 1/2 -inch round pans | 8 cups | 30 to 35 minutes |
| 10-inch tube pan | 16 cups | 35 minutes to an hour |
| 10-inch bundt pan | 12 cups | 35 minutes to an hour |
| 9-inch springform | 9 cups | 35 minutes to an hour |
| 9 x 5 – inch loaf pan | 8 cups | 35 to 55 minutes |
| 8-inch square pan | 8 cups | 25 to 30 minutes |
| 13 x 9-inch pan | 14 cups | 30 to 35 minutes |
| 15 x 10-inch jelly roll pan | 12 cup | 25 to 30 minutes |
| 24 cupcakes | 6 cups | 18 to 23 minutes |
CAN I USE GLUTEN-FREE FLOUR?
I haven’t tested baking this cake with gluten-free flour. I would love to hear about it if you do try it, though. I have swapped out King Arthurs Gluten Free flour for many recipes and have not had an issue.
How to tell when the banana cake is done.
Banana cake is a very moist cake and I find that testing it with a toothpick or a skewer isn’t always reliable. Use a probe thermometer and make sure that the internal temperature of your cake is 200 to 210℉ (93-99℃).
PIÑA-COLADA FILLING FOR THIS CAKE
I have pineapple and coconut filling for this cake that I love to make. To do this, beat heavy cream and coconut cream together until you have a whipped cream consistency. Add a little bit of coconut extract. Drain crushed pineapple and fold it into the mixture. Fill the middle layer with this piña-colada whipped cream filling.
HUNGRY FOR MORE BAKING RECIPES?
If you like this cake recipe, here are a few more of my favorite cake recipes. Give one or two a try!
- Carrot Cake
- Guinness Cupcakes with Whiskey Ganache
- Bleeding Halloween Cupcakes
- Mocha Cake
- Swedish Birthday Cake
- Apple Cake
- Pavlova with Berries and Lemon Curd
➽ Did you make this recipe? I love to see what’s going on in your kitchen. Show me what you’re cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!
Banana Cake with Cream Cheese Frosting
Equipment
Ingredients
Banana Cake
- 2 ½ cups cake flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 medium bananas, very ripe, peeled, and mashed
- 1 cup sour cream, room temperature
- 3 tsp vanilla
- 1 ½ cup sugar
- 1 cup butter, (2 sticks) room temperature
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
Cream Cheese Frosting
- 16 ounces cream cheese, at room temperature
- 1 cup unsalted butter, (2 sticks) room temperature
- 4 teaspoon vanilla
- 3 cups powdered sugar, sifted
- ½ teaspoon kosher salt
Instructions
Banana Cake
- Position the oven rack in the center of the oven. Preheat to 350°F degrees.
- Grease and flour two cake pans (9" diameter)
- Whisk the dry ingredients together in a medium bowl (flour, baking powder, baking soda, and salt). Set aside.2 ½ cups cake flour, 3 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Mash the bananas in another bowl. [I use a flat bottomed bowl and a potato masher.] Add the sour cream and the vanilla to mashed bananas. Mix well. Set aside.3 medium bananas, 1 cup sour cream, 3 tsp vanilla
- Beat the sugar and butter together in a large bowl using an electric mixer. Beat for at least 3 minutes. Add the eggs and egg yolks. Continue beating until well blended.1 ½ cup sugar, 1 cup butter, 2 large eggs, 2 large egg yolks
- Add the dry ingredients and the banana mixture into the sugar, butter and egg mixture. ALTERNATE the addition of the dry and wet ingredients, starting with the dry and ending with the dry. Stir after each addition until the added ingredients are just combined.
- Divide the batter between the two prepared cake pans.
- PRO-TIP: If you have a kitchen scale, weigh each of the pans to ensure that the batter is divided evenly.
- Bake for 35 to 50 minutes until a toothpick inserted into the center comes out clean. The interanal temperature of the cake should be about 200°F. Allow the cake to cool completely on a rack before icing.
Cream Cheese Frosting
- Beat the cream cheese, butter and vanilla together using an electric mixer.16 ounces cream cheese, 1 cup unsalted butter, 4 teaspoon vanilla
- Add the salt, and then the sifted powdered sugar, one cup at a time.3 cups powdered sugar, ½ teaspoon kosher salt
- Beat until smooth after each addition.
Laura’s Tips + Notes
- Dry Ingredients: Flour, baking powder, baking soda, and kosher salt. I’ve used both all-purpose flour and cake flour in this recipe. I didn’t notice a significant difference either way. The cake is moist and fluffy, using either type of flour.
- Sugar: I use granulated white sugar in this cake recipe.
- Butter and Eggs: Make sure the butter and eggs are room temperature. I always use unsalted butter when baking.
- Bananas: 3 very ripe bananas (about 1 generous cup). The blacker, the better. Overripe bananas have a lot of sugar and give this cake its sweet banana flavor. You will want to peel and mash the bananas with a fork or a potato masher (affiliate link). Add the vanilla to the banana and mix.
- Sour Cream: Sour cream is the key to getting a light, fluffy crumb in this cake. Sour cream has a perfect balance of acidity and fat. The acidity helps to bolster the performance of the baking soda. The fat and acid help to inhibit the formation of gluten in the flour, so the cake crumb remains tender and moist.
- Other: Vanilla and Salt
- This makes a ton of frosting.
- I used probably only 75% of it for the cake in the photos.
- There is extra in case you want to do any piping or decoration which many of my readers have done.
- If you do make this cake as a sheet cake, definitely only make one-half of the frosting.
- 2 cups of heavy whipping cream
- optional: a few tablespoons of coconut cream (I like karas brand)
- 1 small can of crushed pineapple, drained (you’ll use 1/3 to 1/2 cup of crushed pineapple.)
- 1/3 to 1/2 cup of shredded coconut
- 1/2 teaspoon of coconut extract. I usually use coconut extract paste. You can adjust this to taste.
- Whip the heaving cream until it is nice and fluffy. You want it to be a little bit on the stiff side.
- Fold in the remaining ingredients.
- I don’t ever add extra sweetener. But if you wanted the filling a little bit sweeter you could add a few teaspoons of brown sugar.
I made cupcakes with this recipe and they are the best ever!!!
Thank you, Caroline for the awesome review. It makes me so happy to hear that you enjoyed this recipe. 💜
Made the cake today and baked it in two 8 inch pans for 1 hour.
The cakes were perfectly baked and the frosting was delicious.
Will be making this on repeat!
Thank you for sharing this recipe!
Thank you for the review!!! I’m glad the banana cake came out delicious!! It’s a keeper.
I am confused. All together are we using 4 eggs? Two leg eggs and two yolks? I look at the picture of your ingredients and it shows only 2 eggs. Arewe just using 2 yolks?
Mila, Sorry for the confusion….Yes, you will use 4 eggs total. 2 whole eggs and 2 egg yolks.
Great cake
3rd time making this
But…..BUT THE 30 minutes baking is wayyy off
I’m surprised that the baker who made this hasn’t corrected this.
Franny, thank you for the comment. I am so glad that this recipe came out for you. I did, in fact, update the timing several months ago. I’m not sure if you need to update your copy of the recipe.
Cake tasted delicious. For the sugar I used 1cup of white and 1/2 cup of brown. I split the amount of vanilla extract with banana extract. I did not add salt to the icing and I used vanilla extract and banana extract in icing too Icing was sooo good. I would have gave 5 stars but baking time was off. I had to put it back in 10 extra minutes for each round. (I have only one round cake pan) and it came out very dense not light and fluffy like I was hoping for.
Sandy, thank you for your comment. I have had at least one other person ask about the timing, so I had to bake this cake again myself yesterday. I updated the timing in the recipe card. Thanks for helping to make sure that everyone visiting has a successful cake baking experience. Happy baking!
I’m a local girl and I agree Icing on the cake is one of the best.
I made your Banna Cake yesterday and it was perfect. My husband and friends loved it. I will most definitely make this again. This cake was super simple to make and the flavor was delicious. I used 4 bananas. Regarding frosting I would consider using. less kosher salt.
If you are looking for a delicious banana cake. I would highly recommend this recipe. Enjoy.
Thank you so much for the review. I’m super happy to hear that you guys loved this banana cake recipe. So nice to hear from other people in my own neighborhood.
Absolutely wonderful, .. but 25-30 baking was not right. I almost threw out my cake because it was raw in the middle, I finally just kept adding minutes. It took 55 minutes to bake
And in the description of the ingredients it didn’t mention unsalted butter, not till I got to the cooking instructions that you mentioned unsalted. I was lucky to have some unsalted in my freezer
All in all this cake was a huge success with our friends
It’s a keeper
Franny, Thank you for the feedback on the baking time. I know that all ovens are a little different . I use a probe thermometer and make sure that my internal temp for cakes is 201℉. Next time I make this I will double-check my timing.
Delicious, and easy to make.,Made as a sheet cake so the frosting was more than ample.. not complaints from the recipients😂
Thank you so much for sharing your review!!! I’m so happy everyone loved this banana cake. 🙂 🍰
Hi Laura! Thanks for confirming one cup of bananas. As I said, I was making the cake for Cake4Kids. It came out fantastic, so fantastic, in fact we have made it for cupcakes several times. And it will be a featured cupcake at my sons engagement party this weekend. Thanks again
Carrie, That is so awesome to hear! I am so glad that this banana cake is bringing joy to friends and family. I feel honored that this recipe will be part of a new beginning at your son’s engagement party. I love the way new memories are created by sharing happy times and delicious food! Thank you again.
Second time- killed it! Frosting is the best I ever made . Lite fluffy the perfect sweet. The cake fluffy and perfect. This is my favorite cake of all time. With the pan, same pan as the first time it cooked in 55 mins. I did one layer, I’m lazy. Family loved it too. 10 stars for this recipe.
Yay! I’m so happy to hear that the BEST banana cake was a success!!! This cake really is my favorite!!! So good.
Hi Laura!
I’m so happy I found this recipe…and you! I’m familiar with Icing on the Cake and live nearby in Willow Glen. I’m making this cake for a Foster youth request from Cakes4Kids, a volunteer baking organization for at risk youth.
I have a question about the bananas. The recipe calls for 3 medium but size can be subjective. What is the final measurement needed in the recipe? 1 cup?
Thanks in advance!
Carrie,
That’s awesome! My friend that originally shared this recipe for me also does cakes for Cakes4Kids. Small world. I would say 3 cups is about right. Make sure it’s mashed for the measurement. I will actually weigh it out next time I make this cake.
Wow! Small world indeed!
Just confirming….did you mean to say “1 cup is about right”?
Yes, 1 cup is about right. Let me know how it comes out.
I made this cake. I used a different size pan so my cake was not completely cooked even after I added 5 minutes. The center sinked. However the rest was fabulous. Moist just perfectly sweet and the best cake ever because I love banana. My family agreed. I plan on making it again and again. I didn’t make the frosting because it wasn’t 100%, but I can only imagine how good it’s going to be. This is definitely a keeper recipe. Thank you for creating it.
Thank you, Cynthia! I am so glad you loved this recipe. One pro-tip I use when I’m baking in different size pans is using a probe thermometer to test the temperature of the cake (or any other baked good() to make sure it is thoroughly cooked. Sometimes it’s hard to tell, especially with really moist cakes.
Cakes should be 200℉ on the inside when they are done.
Hello! I made this cake and it was so delicious! My family loved it! My question is can you freeze this cake to be frosted later? Thank you!
Yes you can freeze the cake. Just wrap in tightly with several layers of plastic wrap. I like to add a layer of foil too. Cake usually freezes beautifully!! I’m so glad you loved this cake. Thank you for the review.
Colleen, Yes you should be able to substitute the greek yogurt for the sour cream. The cake my have a slightly different flavor.
I just did a practice round for my daughter’s first birthday cake… let me just say I am TERRIBLE at baking, but what on earth did I do wrong?! 😭
The cake and cupcakes (I split the batter into a small cake and 12 cupcakes) bubbled over and then sunk in so flat in the middle. It looks super wet, but the sides are almost burning and a toothpick doesn’t pick up any batter…
It almost sounds like your oven temperature was off. Sometimes oven thermostats are not set correctly. The best way to check it is to my an internal oven thermometer and set the oven to your desired temperature and then check it against the internal thermometer.
Here is one you can try: https://www.zoro.com/taylor-analog-oven-thermometer-with-100-to-600-f-3506/i/G9468627/feature-product?utm_source=google&utm_medium=surfaces&utm_campaign=shopping%20feed&utm_content=free%20google%20shopping%20clicks&gclid=EAIaIQobChMIs8qXwfC87wIVSSitBh3rIg7WEAQYAiABEgI4BfD_BwE
Can I use plain greek yogurt for the sour cream?
For some reason earlier I could reply directly to you. It kept leaving a comment above. Any how. Yes you can use Greek yogurt in this recipe.
Made this for a birthday cake, but used 3 large bananas which amounted to almost 2 cups of bananas. I think the normal amount should be 1 cup? Because u had to almost double the cooking time and it was not light and fluffy. Still delicious though.
Halved the frosting but it seemed runny so used 2 C powdered sugar instead of 1.5. Probably my favorite cream cheese frosting ever!!
Thank you so much for the review! I’m so happy that this cake came out delicious for you. I have had that issue with cream cheese frosting too. I think depending on the brand of cream cheese and how you measure the powdered sugar. Luckily it’s flexible.
I’ve made this cake 4 times only change is in the frosting. Today though my family is looking at very ripe bananas and their telling me it’s time to make the banana cake BUT I don’t have enough sour cream but I have buttermilk. Will that work ?
Yes,
Buttermilk works great in this cake. You can substitute it.
Let me know how it comes out 💜
Laura
Icing on the Cake! This prompted me to snoop to find out where you’re from. I lived/taught in San Jose for 7 years. Now I live just 30 min. away. This cake looks amazing and is giving me serious cravings!
Tara, what a small world! Definitely give this cake a try, and if you still live nearby, you can run by Icing On The Cake and compare!!! 🙂 They have so. many delicious cakes.
Hi Laura!
Random question:
Could you substitute Greek yogurt for the sour cream? Just a crazy idea I had! (I understand if it wouldn’t work 🙂
Thanks!
Mia
You could definitely substitute greek yogurt for the sour cream. I would recommend using full fat. It’s the acid in the sour cream or yogurt that contributes to the tender crumb. I would love to hear if you give it a try.
Hi so excited to try this cake. What’s the recipe you use for the pinacolada filling?
And for the icing amount wise, is it enough to crumb coat and coat again with decorating?
Hello 👋
Thank you! I can’t wait to hear all about it.
The pina colad filling is whipped cream based. I will add it to the recipe notes. Which is a great idea btw.
Pina Colada Filling
2 cups of heavy whipping cream
1 small can of crushed pineapple, drained (you’ll use 1/3 to 1/2 cup of crushed pineapple.)
1/3 to 1/2 cup of shredded coconut
1/2 teaspoon of coconut extract. I usually use the coconut extract paste. You can adjust this to taste.
Whip the heaving cream until it is nice and fluffy. You want it to be a little bit on the stiff side.
Fold in the remaining ingredients.
I don’t ever add extra sweetner. But if you wanted the filling a little bit sweeter you could add a few teaspoons of brown sugar.
I made it with a springform round pan and it came out perfect… problem when moving I can never find all Ky pans… thank you for the amazing recipe
Thank you so much for the reivew. It makes me so happy to hear that this recipe came out great for you.
Super yummy and easy recipe to follow! But the only made half he frosting recipe and had plenty! Will definately make again!
Hello, I’m new to baking. Regarding the eggs ( two eggs and two egg yolks), is this two eggs or four eggs?
Raven,
This will be 4 eggs total. You should use two whole eggs and then separate the remaining two eggs and add only yolks. You can save the egg whites for a healthy frittata. 😎
There is no amount listed for sugar for the cake, luckily it was listed on the doubled recipe. Can’t wait to try it.
So sorry, I found it. 😆
Pam, I’m so glad you found it. Hopefully, you really enjoyed this cake. It’s one of my family’s favorites. 🙂
Thanks a lot Laura for this wonderful recipe. I just finished baking and the result seems perfect. My entire house smells so good. It’s 10pm now (I’m in Indonesia), will continue the frosting tomorrow morning. Meanwhile I’ll wrap them and refrigerate first. My kids can’t wait to try this cake 😄
Once again, thank you for making my evening so delightful.
Elliana,
Thank you so much for the review and your wonderful comment. I’m so glad to hear from you all the way from Indonesia. I hope the cake tastes as great as it smelled. 🙂
Does this have to be refrigerated with the cream cheese frosting?
I probably would refrigerate it. Especially, if it’s warm in your house. When it is cooler, I have left it out overnight with not problem.
Made this cake recently and absolutely loved it! Such a great cake with THE most delicious frosting! Such a great cake recipe for any occasion!
Thanks Jessica! I’m so happy to hear that you loved this cake.
Couldn’t wait to make this recipe. I did modify it by using less sugar in the cake as well as the frosting and I added another banana and 1 more tsp of vanilla in the frosting. Next time I think 1/2 the salt in the frosting would be better. Overall I think it’s a good cake but not the ultimate banana cake.
Phyllis, I am so glad you liked the cake. Thank you for the feedback.
Modifying the ingredients always leads to a little bit different results. Sugar adds moisture to the cake. Banana cake is tricky to get a fluffy and light texture. A lot of times, the cake ends up being more like banana bread. The flour to sugar ratio and the acid in this cake are what give this cake it’s light fluffiness.
How long and what temp to bake cupcakes?
Kristina, The cupcakes will still bake at 350℉. Reduce the time to 15-25 minutes. Most likely it will be about 18 minutes. But make sure a toothpick comes out clean. If you do have a probe thermometer, the internal temp for perfect cake/cupcakes should be between 205 and 210℉.
Very moist and tasty cake !
A couple of notes-
Recipe calls for salt in the frosting but instructions do not include the addition of this. I wasn’t sure if I was to add or not, so I skipped it.
A reminder to sift the powdered sugar would have been helpful for me. I should have thought of it, but didn’t, and my frosting was a little lumpy.
Karen, Thank you for pointing that out! I’ve updated the recipe! Thank you for all of the feedback! It’s very helpful!
Just baked this cake …smells sooo good! Can’t wait to eat it!😁 Thank you for sharing!
Thank you Cheyanne, I hope it tasted as great as it smelled! This is definitely one of my favorite cakes. Thank you for sharing a review!!
I’m baking it right now. Can you tell me how long to bake if I use a 9×13 pan please?
Kim,
The bake time should be the same for the 9×13 pan. Although timing can vary based on different ovens. If you have a probe thermometer you can check the internal temp it should be around 205 degrees F.
It took 40 or 50 minutes for my 9×13
Thank you Diana! I hope the cake was delicious. Did you use a thermometer? Or just a toothpick?