Chocolate Banana Layer Cake with Whipped Cream & Kiwi

📜 Description

This layered chocolate banana cake features rich cocoa layers filled with fresh banana slices, lightly sweetened whipped cream, and a topping of vibrant kiwi fruit. It’s a show-stopping dessert that’s not too heavy, perfect for spring or summer celebrations.

🌍 Origin

While this cake doesn’t come from a specific cultural tradition, it’s inspired by European layer cakes and Japanese-style fruit sponge cakes, which often pair fresh fruit and whipped cream in light, airy confections.

🧈 Ingredients (with Quantities)

For the Chocolate Cake:

All-purpose flour – 1 ¾ cups (220g)
Unsweetened cocoa powder – ¾ cup (75g)
Baking powder – 1 tsp
Baking soda – 1 tsp
Salt – ½ tsp
Sugar – 1 ½ cups (300g)
Eggs – 2 large
Ripe banana (mashed) – 1 cup (about 2 medium bananas)
Whole milk – ¾ cup (180ml)
Vegetable oil – ½ cup (120ml)
Vanilla extract – 2 tsp
Hot water or coffee – ¾ cup (180ml)

For the Whipped Cream:

Heavy whipping cream – 2 cups (480ml)
Powdered sugar – ¼ cup (30g)
Vanilla extract – 1 tsp

For the Fruit Filling & Topping:

Bananas – 2 ripe (sliced)
Kiwi – 3–4, peeled and sliced thin

🍯 Optional Ingredients

Dark chocolate shavings (for garnish)
Chopped walnuts (½ cup, for texture)
Gelatin (1 tsp bloomed in water, to stabilize whipped cream if desired)
Lemon juice (a few drops, to prevent banana browning)

👩‍🍳 Instructions

1. Make the Chocolate Cake

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk sugar, eggs, mashed banana, milk, oil, and vanilla.
Add dry ingredients to wet and mix until combined.
Stir in hot water or coffee last—it thins the batter.
Divide batter evenly into pans. Bake for 28–32 minutes or until a toothpick comes out clean.
Let cakes cool completely on wire racks.