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.