Let’s talk cake, people.
This is the time of year when it’s still absurdly cold out, but when your palate begins to crave springtime-y flavors. When you’ve stuffed yourself full of pumpkin this and ginger that, and you just want a lemon cookie or blackberry cheesecake bars. Or cake. Because cake is bae.
To the rescue comes raspberry banana cake, a three-layered banana cake with raspberry frosting. It’s warm and delicious, but with a bright and juicy twist. Plus, it’s PEENK.
There’s just something about cake that I love. Maybe it’s the presentation of layers upon layers of sweet, cakey goodness lathered in frosting. Maybe it’s the face that you can slice it off little by little until you’ve eaten a quarter of it. But you still tell yourself you only ate an eighth.
Can you honestly tell me that you wouldn’t want a bite of this if it was in front of your face right now? I mean literally in front of your face, like an inch away so that the center corner is facing you like that first bite of pizza that somehow tastes better than the entire rest of the pizza?
Run on sentence. I know. Blame it on my sugar high.
As it now seems to be a monthly tradition, I’ve partnered with Dixie Crystals on this cake recipe (we’ve done so many cakes together, I just love it!). Click here to see the full recipe on their site!
This post is sponsored by Dixie Crystals. All opinions are 100% my own.