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Banana Caramel Layer Cake Recipe

Banana Caramel Layer Cake Recipe

Learn how to make the best homemade banana caramel layer cake with this foolproof recipe. Moist banana-infused sponges paired with luscious caramel cream cheese frosting create the perfect balance of flavors. Easy to follow steps guide you through creating this showstopping dessert that everyone will request again!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
An overhead shot of a three-layer banana caramel cake on a white ceramic cake stand against a neutral linen backdrop. Soft natural light highlights the glossy caramel drizzle cascading elegantly down the sides of the cream-colored frosting. A cross-section view reveals moist banana cake layers separated by rich caramel-infused cream cheese frosting. Scattered around the base are fresh banana slices, a sprinkle of chopped walnuts, and caramel shards for texture contrast. A vintage cake server rests nearby, poised to cut through the first slice, while a small jar of extra caramel sauce sits in the background, its amber tones echoing the warm golden highlights in the cake's decoration.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the banana cake:</li><li class="ingredients-single-item">375g ripe bananas (about 3-4 medium), mashed</li><li class="ingredients-single-item">340g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">180ml buttermilk (or 180ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the caramel sauce:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">120ml heavy cream, room temperature</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">For the caramel cream cheese frosting:</li><li class="ingredients-single-item">450g cream cheese, softened</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">500g powdered sugar, sifted</li><li class="ingredients-single-item">120ml caramel sauce (from above)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">Optional garnish:</li><li class="ingredients-single-item">50g chopped walnuts or pecans</li><li class="ingredients-single-item">1 banana, thinly sliced (tossed in lemon juice to prevent browning)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer or hand electric mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Heavy-bottomed saucepan for caramel</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Cake leveler or serrated knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans and line them with parchment paper. This prevents the cake from sticking and makes removal easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Setting these dry ingredients aside ensures they'll be evenly distributed throughout your batter later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl or stand mixer, cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming creates air pockets in the butter that help your cake rise and achieve a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and mashed bananas until just combined. The riper your bananas, the more natural sweetness and banana flavor they'll impart to your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the banana mixture in three additions, alternating with the buttermilk (beginning and ending with dry ingredients). Mix on low speed just until combined after each addition. Overmixing at this stage can develop gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the prepared cake pans, using a kitchen scale if available to ensure layers bake evenly. Smooth the tops with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in the pans for 10 minutes before inverting onto wire racks to cool completely. While cakes are cooling, prepare the caramel sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the caramel sauce, combine sugar and water in a heavy-bottomed saucepan over medium heat. Without stirring, allow the mixture to cook until it turns a deep amber color, about 8-10 minutes. Swirl the pan occasionally to ensure even caramelization. This process requires patience—resist the urge to stir as it can cause crystallization.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the caramel reaches the right color (like a copper penny), carefully and slowly add the room temperature cream while whisking constantly—the mixture will bubble vigorously, so be cautious. Continue whisking until smooth, then add butter and salt. Remove from heat and let cool completely. The sauce will thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the caramel cream cheese frosting, beat the cream cheese and butter in a large bowl until smooth and creamy, about 3 minutes. The temperature of these ingredients matters—too cold and they won't blend properly, too warm and your frosting will be runny.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated. Add 120ml of the cooled caramel sauce (reserve the rest for drizzling), vanilla extract, and salt. Beat until light and fluffy, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cakes are completely cool, level them if needed using a serrated knife or cake leveler. Place the first layer on a cake board or serving plate. Spread about 1/4 of the frosting evenly over the top, then place the second cake layer on top.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Repeat with another 1/4 of the frosting and the final cake layer. Apply a thin crumb coat over the entire cake and refrigerate for 20 minutes to set. This initial thin layer traps cake crumbs and provides a clean base for your final frosting layer.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Spread the remaining frosting over the chilled cake, creating smooth sides and top. If using a cake turntable, hold your offset spatula at a slight angle against the side of the cake while turning the table for a professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Warm the reserved caramel sauce slightly if it has thickened too much. Using a spoon, drizzle the caramel around the edge of the cake, allowing it to run down the sides in decorative drips. Then fill in the top with more caramel, spreading gently if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>If desired, garnish the cake with chopped nuts and banana slices around the top edge. For the best flavor development, refrigerate the cake for at least 1 hour then bring to room temperature 30 minutes before serving. This cake tastes even better the next day as the flavors have time to meld.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Banana Caramel Layer Cake?

Key ingredients include ripe bananas, flour, cinnamon, nutmeg, butter, eggs, buttermilk, sugar, heavy cream for homemade caramel sauce, and cream cheese for the frosting. Optional garnishes include chopped walnuts and fresh banana slices.

How to cook Banana Caramel Layer Cake at home?

Learn how to cook Banana Caramel Layer Cake by creating three moist banana sponge layers, making homemade caramel sauce, and preparing caramel cream cheese frosting. The process involves alternating dry and wet ingredients for the cake batter, watching the caramel carefully as it cooks, and using a crumb coat technique for professional-looking frosting.

Can I make the caramel sauce ahead of time for this layer cake?

Absolutely! The caramel sauce can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. Simply reheat it gently in the microwave or on the stovetop until it reaches a pourable consistency when needed for the frosting and drizzling.

How do I prevent my banana cake layers from becoming too dense?

To achieve light, fluffy banana cake layers, cream the butter and sugar thoroughly (4-5 minutes), avoid overmixing once flour is added, use room temperature ingredients, and ensure your baking powder and soda are fresh. Very ripe bananas also provide better texture and flavour.

What's the best way to create those perfect caramel drips on the sides of the cake?

For perfect caramel drips, ensure your caramel sauce is at the right consistency—not too hot (which makes it too runny) nor too cold (which makes it clump). Use a spoon to push small amounts over the edge, controlling the length of drips. Practice on a chilled cake for best results.

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Grease three 20cm (8-inch) round cake pans and line them with parchment paper. This prevents the cake from sticking and makes removal easier." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Setting these dry ingredients aside ensures they'll be evenly distributed throughout your batter later." }, { "@type": "HowToStep", "name": "Cream Butter and Sugar", "text": "In a large mixing bowl or stand mixer, cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming creates air pockets in the butter that help your cake rise and achieve a light texture." }, { "@type": "HowToStep", "name": "Add Wet Ingredients", "text": "Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and mashed bananas until just combined. 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The sauce will thicken as it cools." }, { "@type": "HowToStep", "name": "Prepare Frosting Base", "text": "For the caramel cream cheese frosting, beat the cream cheese and butter in a large bowl until smooth and creamy, about 3 minutes. The temperature of these ingredients matters—too cold and they won't blend properly, too warm and your frosting will be runny." }, { "@type": "HowToStep", "name": "Complete Frosting", "text": "Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated. Add 120ml of the cooled caramel sauce (reserve the rest for drizzling), vanilla extract, and salt. Beat until light and fluffy, about 2 minutes." }, { "@type": "HowToStep", "name": "Begin Assembly", "text": "Once the cakes are completely cool, level them if needed using a serrated knife or cake leveler. Place the first layer on a cake board or serving plate. Spread about 1/4 of the frosting evenly over the top, then place the second cake layer on top." }, { "@type": "HowToStep", "name": "Apply Crumb Coat", "text": "Repeat with another 1/4 of the frosting and the final cake layer. Apply a thin crumb coat over the entire cake and refrigerate for 20 minutes to set. This initial thin layer traps cake crumbs and provides a clean base for your final frosting layer." }, { "@type": "HowToStep", "name": "Final Frosting", "text": "Spread the remaining frosting over the chilled cake, creating smooth sides and top. If using a cake turntable, hold your offset spatula at a slight angle against the side of the cake while turning the table for a professional finish." }, { "@type": "HowToStep", "name": "Add Caramel Drizzle", "text": "Warm the reserved caramel sauce slightly if it has thickened too much. Using a spoon, drizzle the caramel around the edge of the cake, allowing it to run down the sides in decorative drips. Then fill in the top with more caramel, spreading gently if needed." }, { "@type": "HowToStep", "name": "Garnish and Chill", "text": "If desired, garnish the cake with chopped nuts and banana slices around the top edge. For the best flavor development, refrigerate the cake for at least 1 hour then bring to room temperature 30 minutes before serving. This cake tastes even better the next day as the flavors have time to meld." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Alessandra Rossi", "datePublished": "2024-06-01", "reviewBody": "Perfectly moist with incredible caramel notes! I made this for my husband's birthday and it was a huge success. The detailed instructions helped me achieve a professional-looking result despite being an amateur baker.", "name": "Birthday Cake Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-05-25", "reviewBody": "Best cake I've baked this year! The caramel cream cheese frosting is absolutely divine and pairs perfectly with the spiced banana cake. I'll be making this again for our family reunion next month.", "name": "Incredible Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camille Laurent", "datePublished": "2024-06-05", "reviewBody": "Guests demanded the recipe immediately! The homemade caramel sauce makes all the difference compared to store-bought. I added a splash of bourbon to the caramel and it took this already amazing cake to another level.", "name": "Show-Stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcus Lindholm", "datePublished": "2024-05-18", "reviewBody": "Caramel drizzle steals the show! I was nervous about making caramel from scratch, but the instructions were clear and it turned out perfectly. The cake stayed moist for days, which is rare for homemade cakes in my experience.", "name": "Perfect Special Occasion Cake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Kuznetsova", "datePublished": "2024-06-08", "reviewBody": "Worth every minute of preparation! This cake freezes beautifully for special occasions. I made it ahead for my daughter's graduation party and everyone thought it was from a high-end bakery. The flavors meld wonderfully after a day in the fridge.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/banana-caramel-layer-cake-recipe" }
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