Banana Layer Cake with Caramel Frosting

4.84 from 12 votes

Banana Layer Cake with Caramel Frosting

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.

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Layer cake

Cuisine: American

Keyword: Banana Cake Recipe, Banana Layer Cake, Caramel Banana Layer Cake

Servings:

Calories: 783kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

For the Cake

2 ¾ cups (360) flour plain/ all purpose flour
1 ⅔ cups (330g) sugar
1 tbsp baking powder
½ tbsp baking soda
½ tsp salt
⅞ cup (200g) unsalted butter, softened
3 large eggs
2 ripe bananas mashed well or liquidized
2 tbsp milk
½ tbsp vanilla paste or extract
2 drops banana extract (optional)

Caramel Mascarpone Frosting

1 cup (130g) icing sugar (powdered sugar)
1 lb (450g) full fat mascarpone cheese
½ cup (125ml) heavy cream (double 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.
2 ¾ cups (360) flour plain/ all purpose flour, 1 ⅔ cups (330g) sugar, 1 tbsp baking powder, ½ tbsp baking soda, ½ tsp salt, ⅞ cup (200g) unsalted butter, softened, 3 large eggs, 2 ripe bananas mashed well or liquidized, 2 tbsp milk, ½ tbsp vanilla paste , 2 drops banana 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.
1 cup (130g) icing sugar, 1 lb (450g) full fat mascarpone cheese, ½ cup (125ml) heavy cream (double cream), 3-4 tbsp caramel sauce , ½ tbsp vanilla paste or extract

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.
Extra caramel sauce, Caramel fudge pieces, Banana chips, Fresh sliced banana

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.

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