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Banana Daiquiri Cake

Author: susan reid

Banana Daiquiri Cake Recipe

This moist, lime- and rum-flavored cake is draped in rum citrus buttercream to mirror the classic flavors in the tropical drink. Note: We have updated the method (as of 3/27/17) for the frosting to make sure the meringue powder is properly hydrated.

At a glance

one 8" three layer cake
Nutrition information


Choose your measure:


  • 8 tablespoons (1/2 cup) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup mashed banana (2 to 3 medium bananas)
  • 3/4 cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lime rind (zest)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon dark rum
  • 1/2 teaspoon rum extract
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1 1/4 cups sugar
  • 1/8 teaspoon salt
  • 1 cup water, divided
  • 1 tablespoon light rum
  • 1 tablespoon Triple Sec or Cointreau
  • 1 teaspoon fresh lime juice
  • 1/2 cup meringue powder
  • 24 tablespoons (1 1/2 cups) unsalted butter, at room temperature
  • 1/2 cup vegetable shortening, or an additional 8 tablespoons unsalted butter


  1. Preheat the oven to 350°F. Grease three 8" cake pans and line with parchment; grease the parchment.
  2. To make the cake: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Beat in the bananas, sour cream or yogurt, vanilla, lime zest, lime juice, rum, and rum extract.
  3. In a separate bowl, whisk the dry ingredients together, add to the banana mixture, and beat until well mixed. Scrape the sides and bottom of the mixing bowl, and beat for 30 seconds more.
  4. Divide the batter among the prepared pans, leveling the tops with an offset spatula. Bake for 18 minutes, until a tester inserted in the center comes out clean and the edge of the cake just begins to pull away from the edge of the pan. Remove from the oven and cool completely in the pans on a rack.
  5. For the frosting: Combine the sugar, salt, and 1/2 cup of the water in a medium saucepan, and bring to a boil, stirring occasionally until the sugar dissolves. Boil for 3 to 5 minutes without further stirring, until the syrup reaches 240°F, then pour the hot syrup into the bowl of a stand mixer fitted with a whisk.
  6. Add the rum, Triple Sec or Cointreau, and lime juice. Sprinkle the meringue powder over the hot liquid, and whisk slowly until the powder dissolves.
  7. Increase the mixer's speed to medium and beat until the meringue powder mixture begins to get foamy, then turns white and increases in volume. Turn the mixer's speed to high, and beat for 3 to 4 minutes, until the meringue is thick and glossy-looking.
  8. Add the butter, a few tablespoons at a time, with the mixer running. The mixture will thin out and look a little curdled for awhile; don't let that throw you. Keep the mixer going and add the rest of the butter. If you want more frosting or are planning to serve the cake in a warm environment, beat in the additional 1/2 cup shortening or butter. The frosting will transform itself into a smooth, silky, fluffy mass as you beat it.
  9. To assemble: Turn the cake layers out of their pans and place them right side up. If the layers have a dome on the top, use a long, serrated knife to trim them level. Flip one layer over, cut side down, onto a serving plate.
  10. Spread a 3/8"-thick layer of frosting over the cake, and repeat the process with the next layer. Place the last layer on top and spread a very thin coat of frosting over it and on the sides of the cake. It's OK if this looks messy; it's called a crumb coat. Refrigerate the cake for 30 minutes to allow the crumb coat to firm up.
  11. After you can touch the crumb coat without leaving a fingerprint, use the rest of the frosting to put a finish layer on the top and sides of the cake. Decorate with any extra frosting, if desired. Keep the cake chilled until 30 minutes before you wish to serve it.

Nutrition Information

  • Serving Size 1 slice, 100g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 365
  • Calories from Fat 216
  • Total Fat 24g
  • Saturated Fat 13g
  • Trans Fat 1g
  • Cholesterol 68mg
  • Sodium 201mg
  • Total Carbohydrate 37g
  • Dietary Fiber 1g
  • Sugars 25g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.