Ingredients
Cake Ingredients
- Butter, for greasing pans
- Whole wheat flour, for dusting pans
- 1 cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1/8 teaspoon salt
- 1 medium ripe banana (about 3 ounces)
- 1/3 cup unsweetened applesauce
- ¼ cup milk (whole preferred)
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
White Whipped Cream Frosting
- 1 cup heavy whipping cream
Purple Whipped Cream Frosting
- 1 cup frozen blueberries
- ¼ cup water
- 1 cup heavy whipping cream
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F. Butter two 4-inch cake pans and lightly dust them with whole wheat flour, tapping out the excess flour. This prevents sticking and ensures even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside as the base.
- Blend Wet Ingredients: Combine the ripe banana, unsweetened applesauce, whole milk, and pure maple syrup in a blender, and blend until smooth. Pour this into a medium bowl or a large liquid measuring cup. Whisk in the egg and vanilla extract until well combined.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix using a rubber spatula or spoon until just combined, taking care not to overmix—some bits of flour can remain visible.
- Fill and Bake: Pour the batter into the prepared cake pans so they are just over half full. Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. If making cupcakes, bake for 14 to 16 minutes.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. Then run a knife around the edges and transfer them carefully to wire racks to cool completely before frosting.
- Make White Whipped Cream Frosting: Using an electric mixer, beat 1 cup of heavy whipping cream until soft peaks form and it reaches a whipped cream consistency.
- Frost with White Cream: Spread a spoonful of whipped cream on top of the bottom cake layer, place the second layer on top, and use an offset spatula to spread frosting over the top and sides evenly.
- Make Purple Whipped Cream Frosting: Heat frozen blueberries and water in a small saucepan over medium-low heat, stirring often, until the berries soften and burst (about 8 minutes). Let cool slightly.
- Blend Blueberry Mixture: Transfer the cooled blueberry mixture to a blender and blend until smooth, scraping the sides as needed. Place in a bowl and allow to cool completely.
- Whip Cream and Combine: Beat 1 cup of heavy whipping cream using an electric mixer until it forms soft peaks. Gently fold the cooled blueberry mixture into the whipped cream to create a purple frosting.
- Frost with Purple Cream: Frost the cake as desired with the purple whipped cream, using an offset spatula to cover the top and sides smoothly, layering if needed.
Notes
- Use two 4-inch cake pans for a smash cake; alternatively, make about 7 cupcakes with the same batter.
- Do not overmix the batter to keep the cake tender and moist.
- The white whipped cream frosting is simple and classic; the purple whipped cream adds a fun, fruity twist perfect for kids.
- Ensure cakes are completely cool before frosting to prevent the frosting from melting.
- Use whole milk for richness, but you can substitute with a milk alternative if desired.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
