Obsessed Cakes

Banana Cinnamon Roll Lava Cake

5.0 out of 5 from 10 ratings

Fluffy banana cake layers with cream cheese frosting and a gooey cinnamon roll filling.

Prep: 1 hr 20 min
Bake: 22-25 min
Total: 2 hr
Yield: One 8-inch layer cake

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Ingredients

Banana Cake

330 g (about 2 3/4 cups) cake flour, sifted
8 g (about 1 tablespoon + 1/2 teaspoon) cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
200 g (about 1 cup) granulated sugar
100 g (about 7 tablespoons + 1 1/2 teaspoons) light brown sugar, packed
1/4 teaspoon freshly grated nutmeg
360 g (about 1 1/3 cups + 4 tablespoons) ripe banana puree, blended smooth (from about 3 large very ripe bananas)
240 g (about 1 cup) milk, room temperature
15 g (about 1 tablespoon) apple cider vinegar
160 g (about 1/3 cup + 5 tablespoons) plain unsweetened yogurt, room temperature
120 g (about 1/2 cup + 2 teaspoons) neutral oil, such as grapeseed, canola, or sunflower
2 teaspoons vanilla bean paste

Cinnamon Roll Filling

113 g (about 1/2 cup) butter
200 g (about 3/4 cup + 3 tablespoons) light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
60 g (about 1/4 cup) heavy cream
1 teaspoon vanilla bean paste
1-3 tablespoons milk, room temperature

Cream Cheese Frosting

340 g (about 1 1/2 cups) cream cheese, cold
255 g (about 1 cup + 2 tablespoons) butter, cool and pliable
520 g (about 4 1/3 cups) powdered sugar, sifted
3/4 teaspoon vanilla bean paste
1/2 teaspoon fine sea salt
1 tablespoon milk, if needed

Instructions

Preheat the oven to 335°F. Grease and line three 8-inch pans with parchment.
Mash or blend the bananas until smooth.
In a large bowl, whisk the banana puree, milk, yogurt, oil, granulated sugar, brown sugar, apple cider vinegar, and vanilla bean paste until glossy.
Add the cake flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom to the same bowl.
Mix just until combined. Do not overmix.
Divide the batter between the prepared pans and bake for 22-25 minutes, until the tops spring back and a tester comes out clean.
Let the cake layers rest in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
Make the cinnamon roll filling. Melt the butter in a saucepan, then stir in the brown sugar and cinnamon. Cook until glossy and bubbling.
Slowly stream in the heavy cream while whisking constantly. The mixture will foam.
Simmer for 1-2 minutes, until smooth and slightly thickened.
Remove from the heat and stir in the salt and vanilla bean paste. Cool completely.
Once the filling is completely chilled, slowly stream in room-temperature milk, starting with 1 tablespoon, until it reaches your desired consistency.
Make the cream cheese frosting. Beat the butter on medium speed for 2-3 minutes, until smooth, creamy, and slightly lightened.
Add the cold cream cheese in 4 additions, mixing on low just until smooth after each addition. Scrape the bowl well between additions.
Add the powdered sugar in 4 additions, mixing on low until incorporated after each addition.
Add the vanilla bean paste and salt. Mix on low until combined, then increase to medium-low for 30-45 seconds, just until smooth and uniform.
Add milk, 1 teaspoon at a time, only if needed. If the frosting becomes too soft, refrigerate for 10-15 minutes, then mix briefly on low until smooth.
Assemble the cake. Place the first cake layer on a board and spread on a thin layer of cream cheese frosting.
Pipe a frosting dam around the edge, then add about 1/3 of the cinnamon filling inside the dam.
Repeat with the second layer, then top with the third cake layer.
Chill briefly to set, then frost the outside with cream cheese frosting.
Drizzle the cinnamon filling over the top or create a cinnamon-roll swirl finish.

Helpful notes

Make sure the cinnamon filling is cool before assembling so it stays in place between the layers.