Banana Layer Cake with Caramel Frosting is easy to make, fluffy, soft and delicious! Three layers of moist banana cake sandwiched together with luscious caramel mascarpone frosting.
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Posted January 2015 – Updated January 2021
BEST EVER BANANA CAKE
I know that countless batches of banana bread have been baked in 2020 – possibly more than ever before! You can find no fewer than four banana bread recipes on this blog alone… I guess I really leaned into it.
But let’s put a pin in banana bread for a minute and talk… BANANA CAKE! Is there a difference between banana bread and banana cake you ask? Banana bread has a firm and slightly dense texture and is not overly sweet. Perfect with a cup of coffee but not dessert.
A banana cake is basically a soft fluffy whisked sponge cake that also contains mashed bananas. The bananas add tons of wonderful banana flavor and make the cake moist and delicious.
I sandwiched my banana cake layers with mascarpone cream cheese frosting flavored with caramel and my banana-loving husband declared “this cake tastes like banana cream pie!”.
USEFUL TOOLS
- I always rely on a digital scale to measure my ingredients.
- A mini chopper is useful for liquidising the bananas but you can also mash them with a fork.
- You can use a hand mixer, a stand mixer or a food processor to make this banana cake recipe just make sure all ingredients are room temperature.
- You will need three 8 inch cake pans for this recipe or you can use four 6 inch cake pans for a truly towering banana cake.
- You can bake it as a banana sheet cake (traybake) using a 9×13 inch rectangular cake tin and then slice into squares.
- I prefer to use a cake release spray for most of my baking – easier than greasing and dusting cake tins with flour.
HOW TO MAKE BANANA CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Preheat the oven to 180C (350F). Mist three 20cm (8 in) cake pans with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tins with parchment paper.
STEP 2 Put the flour and sugar in a large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.
STEP 3 Add the softened butter, eggs, milk, mashed bananas and vanilla extract.
STEP 4 Beat on the lowest speed setting until the ingredients start to combine then increase the speed until you have a smooth batter. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is evenly mixed.
STEP 5 Divide the batter between the prepared cake tins and level. Bake for 25-28 minutes, or until the cake is well risen, springy to the tough and a toothpick inserted in the center comes out clean. Cool the cake in the tins for 5-10 minutes then carefully turn out onto a cooling rack.
STEP 6 Put all the frosting ingredients apart from the caramel in a mixing bowl (or the bowl of your stand mixer). Start beating together on a low speed setting then increase to medium, gradually adding the caramel. Continue to beat until the frosting holds peaks. Don’t overmix.
STEP 7 Pipe or spread frosting on the cake layers and sandwich together. Cover the cake with a thin layer of frosting and smooth.
STEP 8 Drizzle caramel around the edge of the cake letting it drip down the sides. Pipe or spread any remaining frosting on top of the cake and drizzle with more caramel. Decorate with caramel fudge pieces or banana chips.
BANANA LAYER CAKE TIPS
- Use room temperature ingredients to make the cake using the all in one method.
- Make sure the baking powder and soda are fresh.
- Take the mascarpone cheese out of the fridge for 5-10 minutes to warm up a little before making the frosting. Make sure the double cream (heavy cream) is COLD however.
- The cake layers can be prepared up to a day in advance. Wrap them well, once they have cooled down, and keep them at room temperature until ready to frost the cake.
- If your frosting is a little slack – or if you frost the cake while still warm! – use straws to keep the layers together. Professional cake makers use plastic dowels when assembling tiered cakes – this is the same trick but on a much smaller scale.
- The cake will keep for 2-3 days in a tall covered cake container. Store the cake in the fridge if it is really warm.
- I used stored bought caramel sauce in this recipe (like Trader Joe’s Fleur De Sel Caramel Sauce or Carnation Dulce De Leche) but you can also make your own – take a look at my Salted Caramel Cake recipe.
My favourite banana recipes
Keto Banana Bread – Low Carb, Gluten Free
Super-Easy Banana Loaf
Banoffee Cake
HAVE YOU MADE MY BANANA CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Banana Layer Cake with Caramel Frosting
Ingredients
For the Cake
- 350 g (2 ¾ cups) flour plain/ all purpose flour
- 330 g (1 ⅔ cups) sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (7/8 cup) unsalted butter or margarine softened
- 3 large eggs
- 2 ripe bananas mashed well or liquidised
- 2 tbsp milk
- ½ tbsp vanilla paste or extract
- A few drops banana extract (optional)
Caramel Mascarpone Frosting
- 200 g (1 cup) oz icing sugar (powdered sugar)
- 450 g (1 pound) full fat mascarpone cheese
- 120 ml (½ cup) COLD double cream (heavy cream) more if needed
- 3-4 tbsp caramel sauce plus extra to drizzle
- ½ tbsp vanilla paste or extract
Decorations
- Extra caramel sauce to drizzle
- Caramel fudge pieces
- Banana chips
- Fresh sliced banana
Instructions
MAKE THE CAKE
- Preheat the oven to 180C (350F). Mist three 20cm (8 in) cake tins with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tins with baking paper.
- Put the flour and sugar in a large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk. Add the softened butter, eggs, milk, mashed bananas and vanilla extract.
- Beat on the lowest speed setting until the ingredients start to combine then increase the speed until you have a smooth batter. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is evenly mixed.
- Divide the batter between the prepared cake tins and level. Bake for 25-28 minutes, or until the cake is well risen, springy to the tough and a skewer inserted in the center comes out clean. Cool the cake in the tins for 5-10 minutes then carefully turn out onto a cooling rack.
CARAMEL FROSTING
- Put all the frosting ingredients apart from the caramel in a mixing bowl (or the bowl of your stand mixer). Start beating together on a low speed setting then increase to medium, gradually adding the caramel. Continue to beat until the frosting holds peaks, adding more cream gradually if the frosting is dense. Don’t overmix.
ASSEMBLE AND FROST THE CAKE
- Pipe or spread frosting on the cake layers and sandwich together. Cover the cake with a thin layer of frosting and smooth.
- Drizzle caramel around the edge of the cake letting it drip down the sides. Pipe or spread any remaining frosting on top of the cake and drizzle with more caramel. Decorate with caramel fudge pieces or banana chips.
Video
Notes
- Use room temperature ingredients to make the cake using the all in one method.
- Make sure the baking powder and soda are fresh.
- Take the mascarpone cheese out of the fridge for 5-10 minutes to warm up a little before making the frosting. Make sure the double cream (heavy cream) is COLD however.
- The cake layers can be prepared up to a day in advance. Wrap them well, once they have cooled down, and keep them at room temperature until ready to frost the cake.
- If your frosting is a little slack – or if you frost the cake while still warm! – use straws to keep the layers together. Professional cake makers use plastic dowels when assembling tiered cakes – this is the same trick but on a much smaller scale.
- The cake will keep for 2-3 days in a covered container. Store the cake in the fridge if it is really warm.
- I used stored bought caramel sauce in this recipe (like Trader Joe’s Fleur De Sel Caramel Sauce or Carnation Dulce De Leche) but you can also make your own – take a look at my Salted Caramel Cake recipe.
Tina says
What size cake pans, please?
Lucy Parissi says
3x20cm (8in) cake tins
Maryblues says
Il a l'air tellement bon je vais le cuisiner. Merci
Fionnuala says
This look fabulous. I must try it! I love your photography. Good on you for going with patterned plates, lace and floral fabrics. It look brilliant and makes a change from a lot of food photography you see around.
Lucy Parissi says
Thanks! I love adding texture to photographs with props… but I go through phases like most food bloggers/photographers! This cake is fabulous regardless though : )
anna @ annamayeveryday says
That looks amazing, just beautiful! Look at your perfect piping too. I would love a slice of that right now!
HipFoodie Mom says
oh my gawd, now THIS is a cake!!! Gorgeous gorgeous!!!
Anonymous says
Are you copying Linda Lomelino??? Shame on you!!
Lucy Parissi says
Actually I am not. This is my own original recipe.
Gemma says
I'm a bit late commenting on this recipe but better late than never. :-p
This cake is simply mouth-watering! Can't stop staring all hypnotized at the delicious and tempting caramel sauce sliding down the sides of the gorgeous cake! <3
xoxox
Jen Price says
Oh my goodness, this cake is gorgeous. I love your photos, they always make me hungry though!
Kat BakingExplorer says
Wowza! Banana cake, so one of your five a day surely?!
Thalia @ butter and brioche says
Incredible Lucy! SO indulgent, decadent and I can imagine delicious too.
Lucy Parissi says
Thanks Thalia! It was a gooood cake : )
Jenny says
oooooh that looks seriously good x
Joanne says
I definitely can't go more than a few weeks without cake baking or I go a little crazy! It's just so much fun. Especially when the finished product is as gorgeous as this!
Lucy Parissi says
Baking is good for the soul! Just as well I have managed to resists eating (most of) the stuff I have made since January 1st
Kerry at Kerry Cooks says
This looks just amazing Lucy! And bananas are totally good for you!
Kate Glutenfreealchemist says
Beautiful perfection! Need I say more?
Hannah Hossack-lodge says
That is one delicious looking cake…I love the addition of almonds and coconut, I bet it tastes phenomenal! And your piping is awe-inspiring 🙂 I find baking very therapeutic too, I start to get a bit angsty if I haven't done any in a while…
Jennie // scarletscorchdroppers says
This looks absolutely stunning! I just love the buttercream and the caramel – perfect!
I know exactly what you mean about baking. As much as I love eating cakes (and I really, really do!), much of baking for me is the enjoyment of the actual process, and the stress relief it offers. I often bake things and give them straight away just so I can spend some time baking.
Jennie x
Lucy Parissi says
Yes that's where I am at… Bake, photograph and share with builders, family & neighbours. Get my baking fix without (all) the calories!
Lucy Allen says
Looks magnificent!
Hayley @ Snap Happy Bakes says
Thank goodness this is just a picture on a screen, otherwise my diet would be blown and the cake missing! This looks amazing!
Keep Calm and Fanny On says
Stunning, stunning, stunning… I am soon hungry now…
Angela says
I've just spent the last hour or so catching up on your blog and I'm in foodie heaven. Gorgeous as always!
Lucy Parissi says
Thanks Angela : )