Monkey Cake Recipe

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Monkey Cake
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Ingredients
16
Count
Nutrition
263
Calories
Total time
46
Minutes
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Ingredients:

  • 3 cups sifted flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 3 large bananas, mashed (about 1 1/3 cups)
  • 3/4 cup buttermilk
  • 1 1/2 cups light-brown sugar , packed
  • 3 eggs
  • vanilla icing , tinted yellow with
  • yellow food coloring
  • 1 black licorice bootlace, for decorating

Directions:

  1. Preheat oven to 350°.
  2. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or oven proof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
  5. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes; mix in eggs.
  6. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture.
  7. Fill prepared muffin cup three-quarters full.
  8. Transfer remaining batter to prepared baking bowl.
  9. Transfer to oven, side by side.
  10. Bake cupcake until a cake tester comes out clean, about 30 minutes.
  11. Let cool in tin on a wire rack.
  12. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total).
  13. Let cool in bowl on a wire rack 30 minutes.
  14. Invert bowl to remove cake; let cool completely.
  15. Trim flat side of cake to be level.
  16. Trim away top of cupcake to be level.
  17. Cut cupcake in half vertically for the two monkey ears.
  18. Cut bowl cake in half horizontally to make 2 layers.
  19. Spread 3/4 cup chocolate buttercream on top of flat layer.
  20. Top with domed layer.
  21. Transfer to a cake plate.
  22. Spread a thick layer of chocolate buttercream over entire monkey head.
  23. Spread icing over cupcake ears.
  24. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
  25. Fill a piping bag fitted with a large plain round tip with yellow icing.
  26. Pipe an oval near the front base of cake.
  27. Fill in with frosting, and smooth.
  28. Place 2 small pieces of licorice rope inside for nose.
  29. Add a long piece of rope for mouth.
  30. Place Junior Mints above oval for eyes.
  31. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth.
  32. Decorated cake can be refrigerated up to 3 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 263.32 Kcal (1102 kJ)
Calories from fat 118.98 Kcal
% Daily Value*
Total Fat 13.22g 20%
Cholesterol 73.11mg 24%
Sodium 345.86mg 14%
Potassium 197.89mg 4%
Total Carbs 35.57g 12%
Sugars 32.13g 129%
Dietary Fiber 0.87g 3%
Protein 2.29g 5%
Vitamin C 2.3mg 4%
Vitamin A 0.1mg 5%
Iron 0.5mg 3%
Calcium 67.1mg 7%
Amount Per 100 g
Calories 272.61 Kcal (1141 kJ)
Calories from fat 123.18 Kcal
% Daily Value*
Total Fat 13.69g 20%
Cholesterol 75.69mg 24%
Sodium 358.06mg 14%
Potassium 204.88mg 4%
Total Carbs 36.83g 12%
Sugars 33.26g 129%
Dietary Fiber 0.9g 3%
Protein 2.37g 5%
Vitamin C 2.3mg 4%
Vitamin A 0.1mg 5%
Iron 0.6mg 3%
Calcium 69.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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