Banana Caramel Cake with Salted Caramel Frosting
This layered banana caramel cake is full of flavor and surprisingly easy to make. Every bite has just the right mix of sweet banana and rich caramel, making it perfect for birthdays and special occasions.
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 3 6-inch cake pans or 2 8-inch round cake pans
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Ingredients
Banana Cake
- 3 overripe bananas 1 ½ cup
- 114 grams unsalted butter room temperature
- 70 grams neutral oil canola or vegetable oil
- 250 grams granulated sugar
- 50 grams brown sugar light or dark
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 240 grams buttermilk room temperature
- 385 grams all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Salted Caramel Ganache
- 100 grams heavy cream
- 100 grams salted caramel sauce homemade or store-bought
- 300 grams white chocolate chocolate chips or bars
Salted Caramel Buttercream
- 345 grams unsalted butter room temperature
- 400 grams powdered sugar
- 100 grams salted caramel sauce
Instructions
Banana Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line 3 6-inch round cake pans with parchment paper. Set aside.
- Mash 3 bananas in a medium bowl. Set aside.3 overripe bananas
- Add butter and oil the bowl of a hand mixer or stand mixer and beat for 3 minutes until creamy.114 grams unsalted butter, 70 grams neutral oil
- Slowly add the granulated sugar and brown sugar, beating on high until light, fluffy, and pearlescent, about 3 minutes.250 grams granulated sugar, 50 grams brown sugar
- Add the eggs one at a time on low. Then add vanilla and stream in buttermilk. Mix in the mashed bananas on low speed.2 large eggs, 2 teaspoons vanilla extract, 240 grams buttermilk
- Add the flour, baking powder, baking soda, and salt to the bowl. Mix on low until no dry streaks of flour remain.385 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Evenly distribute the cake batter between the prepared cake pans. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and let them cool in their pans for 5-10 minutes. Flip on to a wire cooling rack and cool completely.
Salted Caramel Ganache
- Microwave the heavy cream in a medium bowl until bubbling. Stir in the caramel.100 grams heavy cream, 100 grams salted caramel sauce
- Pour the warm caramel cream over white chocolate in a large bowl. Stir until smooth.300 grams white chocolate
- Place a piece of plastic wrap over the surface of the ganache. Cool to room temperature, then refrigerate until it reaches a pourable consistency.
Salted Caramel Buttercream
- Cream the softened unsalted butter on high speed until creamy and pale yellow for 2-3 minutes.345 grams unsalted butter
- Then gradually add the powdered sugar on low speed in 2 additions. Mix in the caramel on low speed until fully combined.400 grams powdered sugar, 100 grams salted caramel sauce
Assembly
- Spread ½ cup of frosting on a layer of cake. Drizzle extra caramel sauce on top and pipe a dam on buttercream around the edges of the cake. Place the second cake layer on top and repeat.
- Place the last layer upside-down on top. Add a thin coat of frosting (crumb coat) all over the cake and chill for 20 minutes.
- Apply a thick final coat of frosting, gently smoothing it out with an offset spatula and bench scraper.
- For the optional ganache drip, pour the ganache into a piping bag and snip off the tip. Pipe on top of the cold cake to create drips.
- Sprinkle flaky salt on top, slice, and enjoy!
Notes
Storage- Store the cake whole or sliced in an airtight container in the refrigerator for up to 5 days. Let come to room temperature for 30 minutes before eating for the best flavor.
Freezing the whole cake- Tightly wrap the cake in plastic wrap and a layer of aluminum foil. Freeze it as is or place in a large freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Freezing cake slices- Wrap each slice in plastic wrap and store in a freezer-safe bag for up to 3 months. Unwrap and thaw in the fridge overnight or at room temperature for 1-2 hours before serving.
Nutrition
Serving: 1sliceCalories: 918.6kcalCarbohydrates: 115.1gProtein: 7.4gFat: 49.7gSaturated Fat: 27.5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 15.2gTrans Fat: 1.3gCholesterol: 126.4mgSodium: 343.7mgPotassium: 284.4mgFiber: 1.7gSugar: 86.7gVitamin A: 1192.3IUVitamin C: 2.8mgCalcium: 129.7mgIron: 1.9mg
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