The Dodge Family Birthday Cake


by: Mommy_loves_to_cook

This recipe is from


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serves: 12

For the Cake

2 2/3 cups (12 ounces) all purpose flour

1 tablespoon baking powder

1/2 teaspoon table salt

1/4 teaspoon baking soda

8 ounces (16 tablespoons) unsalted butter, at room temperature

1 cup firmly packed light brown sugar

3/4 cup granulated sugar

3 medium very, very ripe bananas (about 14 ounces total weight including peels)

2 teaspoons pure vanilla extract

4 large eggs

1/2 cup buttermilk

For the Classic Vanilla Filling

4 ounces (8 tablespoons) unsalted butter, at room temperature

1 1/2 cups (6 ounces) confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon table salt

Nutrition Facts
The Dodge Family Birthday Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 826

  • Total Fat: 26 g
  •     Saturated Fat: 15.5 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 123.4 mg
  • Sodium: 221.5 mg
  • Total Carbs: 140.1 g
  •     Dietary Fiber: 5.3 g
  •     Sugars: 68.1 g
  • Protein: 11.8 g

how is this calculated?

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1.  Heat the oven to 350°F and lightly grease and flour two 9-inch round cake pans. ( I like to line the bottoms of the pans with parchment paper circles to ensure easy and clean removal but it’s not mandatory for this recipe.)

2.  In a medium bowl, combine the flour, baking powder, salt and baking soda and whisk until well blended. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Add both the sugars and continue beating until well combined and light, about 3 minutes. Peel the bananas and add to the butter mixture along with the vanilla. Beat until well blended and only small bits of banana remain. Add the eggs, two at a time, beating well after each addition. (The mixture will look curdled and a bit lumpy – worry not as it will all come together.) Add half of the flour mixture and mix on low speed until just blended. Add the buttermilk and mix until just blended. Add the remaining flour mixture and mix on low speed until just blended.

3.  Scrape the batter evenly into the prepared pans. Bake until the tops are light brown and a pick inserted comes out clean, 28 to 30 minutes. Set the pan on a rack and cool about 15 minutes. Run a knife between the cake and the pan to loosen the cake. Invert the layers onto a rack and lift off the pans. Set the layers aside to cool completely.

4.  To make the filling:

5.  In a medium bowl, beat the butter, sugar, vanilla and salt with a hand-held mixer until smooth and fluffy, about 2 minutes (it will take longer is you are using a spoon and man-power). Cover the frosting and set aside at room temperature until the layers are completely cool and ready to be assembled.

6.  To make the frosting:

7.  In a large heat-proof bowl, combine the chocolate, heavy cream, and sugar. Heat over simmering water or in a microwave , stirring occasionally, until the chocolate is melted and the sugar is dissolved. Remove from the heat and add the cane syrup, vanilla and salt and stir until well blended. Add the butter and stir until well blended. Fill another large bowl with ice and a bit of water and set the chocolate bowl in the ice bath. Cool, stirring frequently, until the mixture is cool and thick enough to spread.

8.  To assemble the cake: (For more cake frosting tips, see Fine Cooking Video tutorial)

9.  Set one cooled layer, topside down, on a flat serving plate. To protect the plate from smears and smudges, slide small strips of foil or parchment under the bottom of the cake to cover the plate. Using a metal spatula or the back edge of a table knife, spread 1 cup of the frosting evenly over the layer. Place the second layer, topside down, on top of the frosting. Make sure the sides are lined up and press gently. Apply a very thin layer of frosting over the entire cake (this is a ‘crumb coat”). Spread the remaining frosting over the sides and top of the cake. (Don’t fuss with this too much — “perfect” is way over-rated.) Garnish the sides with with colored sprinkles or marshmallows.

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