Monkey Cake

READY IN: 2hrs 15mins




  • Preheat oven to 350°.
  • 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.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
  • 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.
  • Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture.
  • Fill prepared muffin cup three-quarters full.
  • Transfer remaining batter to prepared baking bowl.
  • Transfer to oven, side by side.
  • Bake cupcake until a cake tester comes out clean, about 30 minutes.
  • Let cool in tin on a wire rack.
  • Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total).
  • Let cool in bowl on a wire rack 30 minutes.
  • Invert bowl to remove cake; let cool completely.
  • Trim flat side of cake to be level.
  • Trim away top of cupcake to be level.
  • Cut cupcake in half vertically for the two monkey ears.
  • Cut bowl cake in half horizontally to make 2 layers.
  • Spread 3/4 cup chocolate buttercream on top of flat layer.
  • Top with domed layer.
  • Transfer to a cake plate.
  • Spread a thick layer of chocolate buttercream over entire monkey head.
  • Spread icing over cupcake ears.
  • Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
  • Fill a piping bag fitted with a large plain round tip with yellow icing.
  • Pipe an oval near the front base of cake.
  • Fill in with frosting, and smooth.
  • Place 2 small pieces of licorice rope inside for nose.
  • Add a long piece of rope for mouth.
  • Place Junior Mints above oval for eyes.
  • Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth.
  • Decorated cake can be refrigerated up to 3 hours.