A sweet and special cake that any birthday girl or boy would love to smash into!
- 2 tablespoons butter, melted
- 1/3 cup honey (or 1/2 cup pure maple syrup)
- 2 large eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla
- 2 cups self-rising flour OR see substitute suggestions in notes
- 3 large ripe bananas, mashed (about 1–1/2 cups)
Marshmallow Creme Frosting:
- 1 jar (7 ounces) marshmallow crème
- 1 cup (2 sticks) butter, softened
- 5 teaspoons whole milk
- 4 cups powdered sugar
- 2–3 drops red food color
- decorative round jumbo sprinkles and icing
- Preheat oven to 350°F. Lightly grease and flour two 6-inch round cake pans. Set aside.
- In a medium bowl, whisk together butter, 1/3 cup honey (or 1/2 cup pure maple syrup), eggs, milk, and vanilla.
- Place the flour in a large bowl and make a well in the center. Add the wet ingredients and stir until well combined. Stir in the mashed bananas.
- Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool in pan on a wire rack for 30 minutes then invert cakes onto the wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the marshmallow crème, butter and 3 teaspoons milk with an electric mixer on high speed until fluffy, 2-3 minutes. Beat in the powdered sugar 1 cup at a time until smooth. Add remaining 2 teaspoons milk and beat until light and fluffy. Beat in food color until frosting is of your desired color. I added 2 drops for a light pink color.
- Once cakes are cool, slice off the top of each cake to make them flat. Spread a few tablespoons of frosting on the bottom of the serving platter or cake stand you plan to use. Place one cake top down on the frosting. Put a generous scoop of frosting on top of the first layer and spread until even. Place the other cake top down on the first layer. Spread the top and sides of the cake evenly with more frosting until completely coated and smooth. You want there to be a fairly thick layer of frosting around the cake so your baby will have lots of frosting to get all over them when smashing it.
- Decorate the tops and sides of the cake as you wish. I pressed jumbo round sprinkles around the sides of the cake and piped store-bought decorator’s icing around the bottom and top of the cake.
To substitute the 2 cups self-rising flour, use 2 cups all-purpose or whole wheat flour, 3 teaspoons baking powder, and 1 teaspoon salt.