Description
Caramel Banana Layer Cake
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Ingredients
For the Cake:
2 ½ cups (315g) all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup (120ml) vegetable oil
1 cup (200g) sugar
¾ cup (150g) brown sugar
2 large eggs
1 tsp vanilla extract
1 cup (240ml) buttermilk
3 ripe bananas, mashed
For the Whipped Cream:
2 cups (480ml) heavy whipping cream
½ cup (60g) powdered sugar
1 tsp vanilla extract
For the Caramel Sauce:
1 cup (200g) sugar
6 tbsp (90g) unsalted butter, cubed
½ cup (120ml) heavy cream
1 tsp vanilla extract
For the Toppings:
2 ripe bananas, sliced
Crumbled shortbread cookies
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Instructions
1. Prepare the Cake Layers:
Preheat the oven to 175°C (350°F). Grease and flour three 8-inch round cake pans.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, mix oil, sugar, and brown sugar until combined. Add eggs and vanilla and beat until smooth.
Alternate adding the dry ingredients and buttermilk, starting and ending with dry ingredients. Fold in mashed bananas.
Divide the batter evenly among the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
2. Make the Whipped Cream:
Beat the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Keep refrigerated until ready to use.
3. Prepare the Caramel Sauce:
Heat the sugar in a saucepan over medium heat, stirring until it melts and turns amber.
Add the butter and stir until combined. Slowly pour in the heavy cream while stirring. Cook for 1–2 minutes, then remove from heat and stir in vanilla. Let cool.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread whipped cream over the top. Repeat with the second and third layers.
Drizzle caramel sauce over the top and let it drip down the sides.
5. Add Toppings:
Decorate with banana slices and crumbled shortbread cookies on top. Serve immediately or refrigerate until ready to enjoy.
Step-by-Step Guide
This guide ensures perfect assembly. First, ensure cakes are completely cool. Level the tops with a serrated knife if they domed. Place the first layer on a cake stand or plate. Using an offset spatula, spread a generous, even layer of whipped cream. Drizzle a tablespoon of cooled caramel sauce over the cream. Add the second cake layer and repeat. Add the final layer. Apply a thin “crumb coat” of whipped cream over the entire cake and refrigerate for 20 minutes. This seals in crumbs. Then, apply the final, thicker layer of whipped cream smoothly over the top and sides.
Serving Suggestions
Serve slices chilled. For a restaurant-style presentation, drizzle individual plates with extra caramel sauce before placing the cake slice. A sprinkle of sea salt on top enhances the caramel’s flavor. Pair with a scoop of vanilla bean ice cream or a cup of strong coffee to balance the sweetness. For a decorative touch, use a piping bag to add rosettes of whipped cream around the top edge before adding the banana slices and cookie crumble.
How-to Summary
Bake three banana cake layers and let them cool fully. Whip cream with powdered sugar and vanilla to stiff peaks. Cook sugar into an amber caramel, whisk in butter and cream, then cool. Assemble the cake with layers of cake, whipped cream, and a drizzle of caramel. Frost the outside with whipped cream, decorate with banana slices and crumbled cookies, and serve chilled.
Frequently Asked Questions
Can I make the components ahead of time? Yes. Bake the cake layers up to 2 days in advance; wrap tightly and store at room temperature. Caramel sauce can be refrigerated for 2 weeks; gently reheat before using. Whipped cream is best made the day of assembly.
How do I prevent the bananas from browning? Toss the sliced bananas in a little lemon juice before decorating. However, for best appearance, add them just before serving.
What can I use instead of buttermilk? Make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Why did my caramel sauce crystallize or become grainy? This happens if sugar crystals form on the pan’s side. Avoid stirring once the sugar begins to melt. Instead, gently swirl the pan. Brushing down the sides with a wet pastry brush helps.
How should I store the finished cake? Due to the whipped cream and fresh fruit, store the cake in the refrigerator, covered, for up to 2 days. The cake layers will become more moist over time.
Common Mistakes to Avoid
- Assembling with warm cake layers, which will melt the whipped cream.
- Over-mixing the cake batter after adding the dry ingredients, leading to a tough crumb.
- Adding cold butter or cream to the hot caramel too quickly, which can cause dangerous splattering.
- Under-whipping the cream, resulting in a runny frosting that won’t hold the cake’s weight.
- Decorating with banana slices too far in advance, as they will release moisture and brown on the cake.
Conclusion
This Caramel Banana Layer Cake is a stunning dessert that masterfully combines classic flavors. The moist banana cake, light whipped cream, and rich homemade caramel create a perfect balance. While it requires careful steps, following this enhanced guide will help you avoid pitfalls and achieve a professional result. It’s a celebratory treat that is sure to impress any guest with its delightful layers and decadent taste.