Introduction
Indulge in the delightful fusion of bananas and caramel with this sumptuous Caramel Banana Layer Cake topped with luxurious dulce de leche and whipped cream. This cake is perfect for any special occasion or for satisfying a sweet tooth.
Detailed Ingredients with measures
360 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
225 grams unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
340 grams mashed ripe bananas (about 3-4 bananas)
120 ml whole milk
240 grams dulce de leche
480 ml heavy cream
30 grams powdered sugar
1 teaspoon vanilla extract
Sliced bananas for garnish
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
To prepare your Caramel Banana Layer Cake, begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, setting the mixture aside.
In a large bowl, beat the softened unsalted butter with sugar until the mixture is light and fluffy; this should take about 3-4 minutes. Add the large eggs one at a time, mixing well after each addition, then incorporate the vanilla extract. Once combined, mix in the mashed ripe bananas thoroughly.
Gradually mix the flour mixture into the banana mixture, alternating with the whole milk, ensuring you start and end with the flour. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To create the frosting, whip the heavy cream with powdered sugar and additional vanilla extract until stiff peaks form. Once the cakes have cooled, place one layer on a serving plate. Spread dulce de leche on top, followed by a layer of whipped cream. Add the second cake layer and repeat the process, ending with the third layer.
Finish by spreading the remaining whipped cream over the top and sides of the cake, drizzling additional dulce de leche on top. Garnish with sliced bananas to create a stunning and delicious dessert that is sure to impress. Enjoy your delightful creation!
Detailed Directions and Instructions
Step 1: Prepare the Oven and Cake Pans
Preheat your oven to 350°F (175°C). Take three 8-inch round cake pans and grease them thoroughly with butter or cooking spray, then dust with flour to prevent sticking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 360 grams of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This mixture will provide the structure for your cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat 225 grams of softened unsalted butter and 240 grams of sugar until the mixture is light and fluffy, which should take about 3-4 minutes. This process helps to incorporate air and creates a beautiful texture.
Step 4: Add Eggs and Vanilla
Add 4 large eggs to the butter-sugar mixture, one at a time, ensuring to beat well after each addition to ensure they are fully incorporated. Then mix in 1 teaspoon of vanilla extract for a delightful aromatic boost.
Step 5: Mix in Bananas
Stir in 340 grams of mashed ripe bananas until the mixture is well combined. The bananas will provide moisture and a lovely flavor that complements the caramel so beautifully.
Step 6: Incorporate Dry Ingredients and Milk
Gradually add the prepared flour mixture to the banana mixture, alternating with 120 ml of whole milk. Start and finish with the flour mixture, mixing just until combined to avoid overworking the batter.
Step 7: Bake the Cake
Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes rest in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Prepare the Whipped Cream
To make the frosting, combine 480 ml of heavy cream, 30 grams of powdered sugar, and 1 teaspoon of vanilla extract in a mixing bowl. Whip the mixture until stiff peaks form, creating a fluffy and decadent topping.
Step 9: Assemble the Cake
Once the cakes have completely cooled, place the first layer on a serving plate. Spread a generous layer of 240 grams of dulce de leche over the top, followed by a layer of the whipped cream. Place the second cake layer on top and repeat the layering process.
Step 10: Final Frosting and Garnish
After stacking the third layer, spread the remaining whipped cream over the top and the sides of the entire cake, smoothing it for a polished look. Drizzle additional dulce de leche over the top for an extra touch of sweetness and decorate with sliced bananas to enhance the presentation.
Notes
Storage Instructions
Keep the assembled cake refrigerated if not served immediately; it should stay fresh for up to 3 days.
Texture and Flavor Notes
The cake should have a moist, tender crumb thanks to the bananas, while the whipped cream provides a light and airy contrast against the rich dulce de leche layers.
Customization Options
Feel free to add chopped nuts or chocolate chips into the batter for additional texture or flavor variations.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of coffee to balance the sweetness.
Special Occasion Tip
Consider using this cake for birthday celebrations or family gatherings; it is sure to impress your guests and leave them craving more!
Cook techniques
Prepping Cake Pans
Greasing and flouring cake pans prevents the cake from sticking, ensuring a smooth release after baking.
Whipping Cream
Whip heavy cream until stiff peaks form to create a light and fluffy frosting. This adds a delightful texture to the cake.
Layering the Cake
Alternate layers of dulce de leche and whipped cream between cake layers for a balanced flavor and visual appeal.
Cooling Cakes
Allow the cakes to cool in the pans before transferring to a wire rack. This helps maintain the cake’s structure and prevents crumbling.
Drizzling Dulce de Leche
Drizzle dulce de leche over the top of the cake after frosting to create a visually appealing finish and add extra sweetness.
FAQ
Can I use ripe bananas?
Yes, ripe bananas work best as they are sweeter and easier to mash, enhancing the flavor of the cake.
What can I substitute for dulce de leche?
You can use caramel sauce as a substitute for dulce de leche, although the flavor may differ slightly.
How do I keep the cake moist?
Make sure not to overbake the cake, and consider brushing the layers with simple syrup before frosting to enhance moisture.
Can I make this cake ahead of time?
Yes, you can bake the layers ahead of time and store them in the refrigerator. Frosting is best done the day of serving.
How should I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Conclusion
The Caramel Banana Layer Cake with Dulce de Leche is a truly indulgent dessert that brings together the comforting flavors of ripe bananas and rich caramel. Each slice is a harmonious blend of moist cake, creamy dulce de leche, and fluffy whipped cream, making it a delightful treat for any occasion. With its stunning presentation, it is sure to impress your guests and satisfy your sweet cravings.
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Caramel Banana Layer Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, and then incorporate the vanilla extract.
- Mix in the mashed bananas until evenly combined.
- Gradually mix in the flour mixture, alternating with the milk, starting and ending with flour.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once cakes are cooled, place one layer on a serving plate, spread with dulce de leche, followed by whipped cream.
- Repeat with the second layer and place the third layer on top.
- Spread remaining whipped cream over the top and sides of the cake, drizzle with dulce de leche and garnish with sliced bananas.
