Lava Cakes
Banana Cinnamon Roll Lava Cake
My most-made cake: fluffy banana layers, cream cheese frosting, and a gooey cinnamon filling that makes every slice feel impossible to forget.
Prep
1 hr 20 min
Bake
22-25 min
Total
2 hr
Yield
One 8-inch layer cake
A note from my kitchen
Before you bake this
This cake is very special to me. It brings together the flavors I love most: sweet banana cake, cream cheese frosting, and a gooey cinnamon filling that settles into every layer.
It has become my most viral cake and the dessert people make most often from my recipes. If you make it, I would truly love to see it. This is the kind of cake that deserves to be shared.
The filling is what makes it unforgettable. It is rich, glossy, and full of cinnamon, tucked into the fluffiest banana cake so every slice feels generous in the best way.
Save me a slice ;)
Read this first
The quick notes.
Flavor
Ripe banana, cinnamon, brown sugar, cream cheese frosting, vanilla, and a little nutmeg.
Texture
Soft banana cake, glossy cinnamon filling, and smooth cream cheese frosting.
Best moment
Dragging a fork through the slice and catching the cinnamon filling between the layers.
Pan check
Pan and oven notes
Even layers
For layer cakes, a scale is the easiest way to divide batter evenly between pans. If you do not have one, eyeballing it is completely fine; just aim for the pans to look as even as possible.
Oven personality
My oven runs very fast, so the lower end of the bake time reflects a fast oven. If your oven usually takes longer, expect to land closer to the higher end, and sometimes 10-15 minutes beyond it. Use the visual cues in the recipe first.
Pan material
I test with Fat Daddio's anodized aluminum pans. Light aluminum heats evenly and gently; dark metal can brown and set edges faster; glass and ceramic hold heat longer and may need more time. None of these are wrong, they just bake at their own pace.
Ingredient notes
Key ingredients
Ripe banana puree
Very ripe bananas give the cake its flavor and moisture. Blending or mashing them smooth helps the batter bake evenly without heavy banana pockets.
Cake flour
Cake flour keeps the layers soft and tender, which matters because the filling and frosting are rich.
Cinnamon roll filling
The butter, brown sugar, cream, cinnamon, and vanilla cook into a glossy filling that feels like the center of a cinnamon roll.
Cream cheese frosting
Cream cheese frosting gives the cake tang and structure, balancing the sweet cinnamon filling.
Brand notes
Brands that matter here
For the ingredients where brand choice changes texture, set, or flavor, these are the tested options I use.
Yogurt
Plain unsweetened yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
- 01Forager Unsweetened Plain Yogurt
- 02Silk Plain Unsweetened Yogurt
Milk
Milk
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create body and a creamier finish than many thinner nut milks.
- 01Silk Original Unsweet
- 02Plain unsweetened soy milk
- 03Ripple Original
- 04Oatly Barista Edition
Butter sticks
Plant butter sticks
Use plant butter sticks, not tubs, especially for buttercream and fillings that need to hold their shape.
- 01Country Crock Plant Butter Sticks
- 02Violife Plant Butter Sticks
- 03Earth Balance
- 04Miyoko's
Cream cheese
Cream cheese
For no-bake cheesecake, use Violife Cream Cheese Bricks. For baked cheesecake, use Tofutti. Do not use Violife for baked cheesecake in my recipes.
- 01Violife Cream Cheese Bricks
- 02Tofutti
Heavy cream
Heavy cream
Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.
- 01Country Crock Heavy Plant Cream
- 02Silk Heavy Whipping Cream Alternative
Testing notes
Why this works
What binds the cake without eggs
Banana puree, yogurt, flour, cornstarch, and sugar work together to give the cake structure. The banana and yogurt add body and moisture, while the starches set as the layers bake.
Why there is apple cider vinegar
The vinegar reacts with the baking soda to help the cake rise. It also keeps the sweetness in check. The finished cake should not taste like vinegar.
Why the banana should be smooth
Smooth banana puree disperses through the batter more evenly than chunky mashed banana. That gives the layers a softer crumb and keeps the cake from baking up dense in spots.
Why the cinnamon filling cools completely
The filling needs to cool before assembly so it thickens enough to stay inside the frosting dam. If it is warm, it can soften the frosting and slide between the layers.
Why the frosting temperature matters
Cool cream cheese and pliable butter make a frosting that is smooth and stable. If either gets too warm, the frosting can loosen before the cake is stacked.
How it comes together
From Instagram
Watch the reel
Watch the cinnamon filling swirl, the layers stack, and the fork go into the finished slice.
Open the reelSmall things that matter
Tips for the best cake
Use very ripe bananas for the best flavor.
Blend or mash the bananas until smooth so the cake layers bake evenly.
Let the cake layers cool completely before assembling.
Cool the cinnamon filling completely before adding milk to loosen it.
Pipe a firm frosting dam around each layer before adding the cinnamon filling.
If the cream cheese frosting softens, chill it for 10-15 minutes and mix briefly on low before continuing.
Chill the assembled cake briefly before the final coat so the layers stay steady.
Before you slice
Texture and serving notes
This cake is best sliced chilled or slightly cool, then allowed to sit briefly before serving.
For a softer cinnamon filling, let slices sit at room temperature for 20-30 minutes before eating.
The top swirl can be spooned on loosely or smoothed into a cinnamon-roll finish.
Keep it good
Storage
Fridge
Store covered in the refrigerator for up to 4 days.
Fridge
Let chilled slices sit at room temperature before serving so the crumb softens again.
Fridge
Because of the cream cheese frosting, keep the cake chilled when it is not being served.
Recipe FAQ
Questions that come up
How do I know when Banana Cinnamon Roll Lava Cake is done baking?
Use the visual cues in the recipe first, then the bake-time range. Ovens move at different speeds, so the clock is helpful, but the look and feel of the bake matter more.
Which brands work best for Banana Cinnamon Roll Lava Cake?
Only for the ingredients where brand choice changes texture, set, or flavor. Those are listed in the brand notes on this page so you know where to be more specific and where you have room.
Do I need a scale for the Banana Cinnamon Roll Lava Cake cake layers?
A scale is the easiest way to divide batter evenly between pans, but eyeballing it is completely fine if you do not have one. Aim for the pans to look as even as possible.
Why is my lava cake taking longer to bake?
That is normal. My oven runs fast, so the lower end of the bake-time range reflects that. If your oven runs slower, use the higher end of the range and keep baking until the visual cues line up.
How should I store Banana Cinnamon Roll Lava Cake?
Store covered in the refrigerator for up to 4 days.