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
Scale
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.
