If you’re searching for a show-stopping dessert that brings together rich flavors and indulgent textures, this Banana Pecan Caramel Layer Cake Recipe is an absolute must-try. Imagine moist, tender banana cake layers bursting with warm cinnamon and toasted pecans, all enveloped in a luscious caramel frosting that’s both buttery and sweet. Every bite offers a harmony of flavors and a delightful crunch, making this cake a perfect centerpiece for holidays, special celebrations, or any time you crave a truly comforting treat. Trust me, once you try this Banana Pecan Caramel Layer Cake Recipe, it’s going to become your new go-to for festive desserts.
Ingredients You’ll Need
The beauty of this recipe is in its simple yet essential ingredients, each thoughtfully picked to contribute to the cake’s moistness, flavor depth, and delightful texture. You only need common pantry staples plus a few fresh elements to create something extraordinary.
- Ripe bananas: The natural sweetness and moisture in mashed ripe bananas make the cake tender and flavorful.
- All-purpose flour: Provides the perfect structure to hold all those wonderful flavors together.
- Baking powder and baking soda: They work in tandem to give the cake a light, airy crumb.
- Cinnamon: Adds a warm spice note that perfectly complements the bananas and pecans.
- Unsalted butter and vegetable oil: A rich fat blend that keeps the cake super moist with a tender crumb.
- Granulated and brown sugar: The combination offers balanced sweetness and a subtle caramel undertone.
- Eggs: Bind everything together and enrich the batter.
- Vanilla extract: Brings out the sweetness and adds a fragrant depth.
- Sour cream: Adds moisture and acidity, which helps tenderize the crumb.
- Chopped toasted pecans: Provide a crunchy texture and nutty flavor contrast.
- Caramel sauce: Integral in the frosting and for drizzling, infusing the cake with its signature richness.
- Powdered sugar and heavy cream (for frosting): Create the perfect silky caramel frosting texture.
- Salt: Enhances all the sweet flavors and balances the caramel.
How to Make Banana Pecan Caramel Layer Cake Recipe
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper to make sure your cake layers come out clean and intact. This prep ensures an even bake and easy layer removal later on.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon. Combining these now allows for even distribution of leavening agents and spices, which will give you a perfectly balanced flavor in every bite.
Step 3: Cream Butter, Oil, and Sugars
Using a stand mixer or hand mixer, cream the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar until the mixture is light and fluffy. This aerates the batter, helping create a tender and moist cake texture.
Step 4: Add Eggs, Vanilla, Sour Cream, and Bananas
Add eggs one at a time, beating well after each addition to fully incorporate them. Mix in the vanilla extract and sour cream for richness and moisture, then gently stir in your mashed ripe bananas, which infuse classic banana flavor and natural sweetness throughout the cake batter.
Step 5: Combine Wet and Dry Ingredients, Fold in Pecans
Gradually add the dry ingredients to your wet mix, stirring just until combined – overmixing can make the cake dense, and we want lightness! Finally, fold in your toasted pecans for that signature crunch and nutty flavor that plays beautifully with the bananas and caramel.
Step 6: Bake the Cake Layers
Divide the batter evenly among your three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 7: Make the Caramel Frosting
While your cakes cool, beat the softened butter until creamy. Add the caramel sauce and salt, then gradually mix in powdered sugar. Beat until fluffy, adjusting the consistency with heavy cream as needed to achieve a smooth, spreadable frosting that’s rich without being heavy.
Step 8: Assemble Your Banana Pecan Caramel Layer Cake Recipe
Once the cake layers are completely cool, spread a generous layer of caramel frosting between each one. Frost the top and sides evenly. For an extra touch, drizzle additional caramel sauce over the top and sprinkle with more chopped pecans to complete this stunning dessert.
How to Serve Banana Pecan Caramel Layer Cake Recipe
Garnishes
Enhance presentation by adding extra toasted pecans and caramel drizzles on top, giving it an irresistible glossy finish and a nutty crunch that invites eager first bites. A light sprinkle of flaky sea salt can also add a wonderful contrast, elevating the caramel’s rich sweetness.
Side Dishes
This cake pairs beautifully with simple sides like a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the sweet caramel notes. For fruit lovers, sliced fresh bananas or caramelized figs on the side highlight the banana flavors even more.
Creative Ways to Present
For a fun twist, serve individual slices topped with a pecan praline or caramel popcorn. Or transform the leftover cake into decadent trifle layers with caramel drizzle and whipped cream in clear glasses for a delightful visual treat. The versatility of this Banana Pecan Caramel Layer Cake Recipe makes it great for festive parties or casual weekend indulgences.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly with plastic wrap or store in an airtight container to keep the layers moist and fresh. It can be refrigerated for up to 4 days, allowing you to enjoy the deliciousness over several days without drying out.
Freezing
This cake freezes beautifully! Wrap individual cake layers or the fully assembled cake well in plastic wrap and foil, then freeze for up to 3 months. When you’re ready, thaw in the refrigerator overnight to maintain the perfect texture and flavor.
Reheating
If you prefer your cake slightly warm, slice and microwave individual pieces for 10 to 15 seconds. This brings out the caramel’s gooey richness and soft warmth without compromising texture. Avoid reheating the whole cake at once to keep the frosting intact.
FAQs
Can I use walnuts instead of pecans in this Banana Pecan Caramel Layer Cake Recipe?
Absolutely! Walnuts are a great substitute and will provide a similar crunch and nutty flavor, complementing the banana and caramel beautifully.
How ripe should the bananas be for the best flavor?
Choose bananas with plenty of brown spots but not completely blackened; this level of ripeness ensures natural sweetness and softness that enhances the cake’s moist texture.
Is it possible to make this cake gluten-free?
You can try substituting the all-purpose flour with a trusted gluten-free baking flour blend, but results may vary slightly in texture. Be sure to include xanthan gum if your blend doesn’t already contain it.
Can I make the caramel sauce from scratch?
Yes! Homemade caramel sauce will add a wonderful depth of flavor. Just caramelize sugar slowly and stir in butter and cream—it’s well worth the extra effort for a truly special cake.
How long does this Banana Pecan Caramel Layer Cake Recipe keep at room temperature?
Because of the frosting, it’s best kept refrigerated if you’re storing it longer than a few hours. At room temperature, the cake should be good for up to 4 hours during serving occasions.
Final Thoughts
This Banana Pecan Caramel Layer Cake Recipe is everything you want in a special dessert: cozy, richly flavored, and wonderfully textured. It’s the kind of cake that brings smiles around the table and fills your kitchen with the most inviting aroma. Whether you’re baking it for loved ones or treating yourself, I promise it will become a beloved favorite. So go ahead, gather your ingredients, and dive into creating this deliciously unforgettable cake today!
Print
Banana Pecan Caramel Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Pecan Caramel Layer Cake is a moist, flavorful dessert featuring ripe mashed bananas, toasted pecans, and a rich caramel frosting. Perfect for fall or holiday celebrations, this decadent treat combines layers of spiced banana cake with luscious caramel frosting and drizzled caramel sauce for an irresistible finish.
Ingredients
Cake Ingredients
- 3 ripe bananas (mashed)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup chopped pecans (toasted)
- 1/2 cup caramel sauce (plus more for drizzling)
Caramel Frosting Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup caramel sauce (cooled)
- 3–4 cups powdered sugar
- 1/4 teaspoon salt
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
- Prepare Pans and Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
- Cream Butter, Oil, and Sugars: In a large mixing bowl, cream the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy, which helps create a tender cake texture.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and build structure.
- Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream to add moisture and flavor.
- Add Bananas: Stir in the mashed ripe bananas thoroughly so the cake has a rich banana flavor throughout.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overmixing which can toughen the cake.
- Fold in Pecans: Gently fold in the toasted chopped pecans to add crunch and nutty flavor.
- Divide Batter and Bake: Evenly divide the batter among the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Make Caramel Frosting: Beat softened butter until creamy. Add caramel sauce and salt, then gradually incorporate powdered sugar. Beat until fluffy, adding heavy cream a little at a time as needed to reach smooth, spreadable consistency.
- Assemble Cake: Once cakes are fully cooled, layer them by spreading caramel frosting between each layer. Cover the top and sides of the cake with remaining frosting.
- Decorate and Serve: Drizzle additional caramel sauce over the cake and sprinkle extra chopped pecans on top if desired. Chill slightly to firm the frosting before slicing.
Notes
- For a deeper caramel flavor, use homemade caramel sauce instead of store-bought.
- Cake layers can be baked in advance and frozen to simplify assembly on the day of serving.
- Chilling the frosted cake in the fridge for a short time helps the frosting firm, making slicing cleaner and easier.
