Banana Pecan Caramel Layer Cake Recipe
If there’s one dessert that’s guaranteed to stop your guests in their tracks, it’s the Banana Pecan Caramel Layer Cake. This showstopping treat combines ultra-moist banana cake, crunchy toasted pecans, and a dreamy caramel sauce that weaves through every bite. Whether you’re celebrating a special occasion or simply want to indulge, this cake offers layers of flavor and texture that are pure comfort and joy on a plate.
Ingredients You’ll Need
Gathering your ingredients for this cake is half the fun! Each component brings something special—whether it’s the bananas lending rich moisture, the pecans adding crunch, or the caramel sauce delivering that irresistible sweetness. Here’s what you’ll need for the Banana Pecan Caramel Layer Cake:
- All-purpose flour: The sturdy foundation that gives your cake structure and a tender crumb.
- Baking powder & baking soda: Both ensure the cake rises beautifully and stays fluffy.
- Salt: A pinch sharpens the flavors and balances the sweetness.
- Ground cinnamon: Adds warmth and a cozy aroma that plays perfectly with banana.
- Unsalted butter: Brings richness and creaminess to both the cake and the frosting.
- Vegetable oil: Keeps the crumb extra moist and light.
- Granulated sugar & light brown sugar: The combination offers depth of sweetness and a touch of caramel flavor even before you add the sauce.
- Eggs: Help bind everything together while adding richness and lift.
- Vanilla extract: Enhances all the other flavors, making them pop.
- Mashed ripe bananas: The star of the show, giving the cake its signature flavor and softness.
- Sour cream: Adds a gentle tang and keeps the cake incredibly tender.
- Whole milk: Ensures the batter is perfectly creamy and bakes up moist.
- Chopped pecans, toasted: Bring a nutty crunch that contrasts the soft cake layers.
- For the caramel sauce (granulated sugar, unsalted butter, heavy cream, pinch of salt): Homemade caramel sauce is the luscious glue that ties everything together.
- For the frosting (unsalted butter, powdered sugar, caramel sauce, heavy cream, pinch of salt): This dreamy buttercream is the crowning glory, sweet but balanced thanks to a splash of caramel and a hint of salt.
How to Make Banana Pecan Caramel Layer Cake
Step 1: Prep Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for extra insurance against sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This not only evenly distributes the leavening agents but also ensures the spices are mingled throughout every bite.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, beat together the softened butter, vegetable oil, granulated sugar, and brown sugar until the mixture looks pale and fluffy. This step is the secret to a light, airy cake crumb. Next, add the eggs one at a time, mixing well after each, then stir in the vanilla extract. You’ll notice the batter becoming rich and glossy—exactly what you want!
Step 3: Add the Bananas and Sour Cream
Mash your ripe bananas (the spottier, the better!) with a fork and add them to the bowl. Mix in the sour cream, which will add a gentle tang and make the cake extra moist. Stir until everything is just combined—don’t overmix, or you risk a dense cake!
Step 4: Combine Wet and Dry Ingredients
Alternately add the flour mixture and whole milk to your banana batter, beginning and ending with the dry ingredients. This method helps keep the batter smooth and prevents overmixing. Finally, fold in the toasted chopped pecans for that irresistible crunch in every slice.
Step 5: Bake the Cake Layers
Divide the batter evenly among your three prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely. Patience is key here—frosting warm cakes can lead to a melty mess!
Step 6: Make the Caramel Sauce
While your cakes cool, whip up the homemade caramel sauce. In a heavy-bottomed saucepan over medium heat, cook the sugar, stirring constantly until it melts and turns a deep amber color (about 8–10 minutes). Carefully whisk in the butter (watch out for bubbling!), then slowly pour in the heavy cream and add a pinch of salt. Stir until smooth and let the sauce cool to room temperature—it will thicken up as it sits.
Step 7: Prepare the Caramel Frosting
Beat the softened butter until it’s creamy, then gradually add the powdered sugar. Mix in your cooled caramel sauce and a splash of heavy cream, whipping until the frosting is fluffy and luscious. Taste and add a pinch of salt if you like—a little goes a long way to balance the sweetness!
Step 8: Assemble and Decorate
To assemble the Banana Pecan Caramel Layer Cake, place one cake layer on your serving plate and spread a generous layer of caramel frosting on top. Add the second and third layers, repeating the process. Frost the sides and top, smoothing out as you go. For the grand finale, drizzle extra caramel sauce over the top and sprinkle with more chopped pecans if you’re feeling fancy. Stand back and admire your masterpiece!
How to Serve Banana Pecan Caramel Layer Cake
Garnishes
The finishing touches make all the difference! Try a final flourish of toasted pecans scattered across the top, a generous drizzle of caramel sauce, or even a sprinkle of flaky sea salt if you love the salty-sweet combo. For a little extra elegance, add a few banana slices or edible flowers just before serving.
Side Dishes
Since this cake is rich and flavorful, pair it with simple sides that won’t steal the spotlight. A scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or a cup of freshly brewed coffee or tea all make perfect companions. These additions highlight the cake’s flavors and add creamy or refreshing contrast.
Creative Ways to Present
For a playful twist, try making mini Banana Pecan Caramel Layer Cakes using small cake pans or even as cupcakes—just adjust the baking time accordingly. Another fun idea is to serve sliced cake in glass jars, layered with extra caramel and pecans for a portable parfait. You can even cut the cake into small cubes and serve as part of a dessert platter for parties!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the Banana Pecan Caramel Layer Cake tightly in plastic wrap or store in an airtight container. It will stay fresh and moist at room temperature for up to two days or in the refrigerator for up to five days. Just let it come to room temp before serving for the best texture and flavor.
Freezing
This cake freezes beautifully! Wrap individual slices or whole cake layers tightly in plastic wrap and then in aluminum foil. Store them in a freezer-safe container for up to three months. Thaw in the refrigerator overnight before enjoying. For best results, freeze the cake layers and caramel sauce separately and assemble after thawing.
Reheating
If you prefer your cake slightly warm (especially with a scoop of ice cream!), pop a slice in the microwave for 10–15 seconds. Just be mindful not to overheat, or the caramel frosting may melt. For a gentle reheating, let slices come to room temperature and enjoy as is—the flavors are fantastic either way!
FAQs
Can I make the Banana Pecan Caramel Layer Cake in advance?
Absolutely! Both the cake layers and caramel sauce can be made a day ahead and stored separately. Assemble and frost the cake the day you plan to serve for the freshest flavor and best texture.
What if I don’t have three 8-inch pans?
No problem! You can use two 9-inch pans; just increase the baking time slightly and check for doneness with a toothpick. The layers will be a bit thicker, but still delicious.
Can I use store-bought caramel sauce?
You can in a pinch, but homemade caramel really makes this Banana Pecan Caramel Layer Cake shine. The flavor and texture are unbeatable, but if you’re short on time, a high-quality store-bought caramel works as well.
How can I make this cake nut-free?
Simply omit the pecans for a nut-free version. The cake will still be moist and flavorful, and you can add a sprinkle of toasted coconut or extra banana slices for texture if you like.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute for sour cream in this recipe. It will keep the cake moist and add a similar tangy flavor, so go ahead and use what you have on hand!
Final Thoughts
There’s something truly special about baking and sharing a Banana Pecan Caramel Layer Cake—it brings people together and creates memories with every slice. Give it a try, and don’t be surprised if it becomes your new go-to celebration cake. Enjoy every decadent, nutty, caramel-drizzled bite!
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Banana Pecan Caramel Layer Cake Recipe
- Total Time: 1 hour 10 minutes (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Banana Pecan Caramel Layer Cake combines moist banana-infused cake layers studded with toasted pecans, layered and frosted with rich caramel buttercream, and finished with a luscious homemade caramel sauce. Perfect for fall celebrations and banana lovers alike, this American classic dessert offers a delightful balance of sweetness, nuttiness, and creamy texture.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 cup chopped pecans, toasted
For the caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- Pinch of salt
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/3 cup caramel sauce (from above)
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Make the cake: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined. In a large mixing bowl, cream the softened unsalted butter, vegetable oil, granulated sugar, and packed light brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time to ensure they fully incorporate, then add the vanilla extract for flavor. Mix in the mashed ripe bananas and sour cream until a smooth batter forms. Alternately add the dry ingredients and whole milk to the banana mixture, beginning and ending with the dry ingredients, gently folding each addition until just combined to avoid overmixing. Finally, stir in the toasted chopped pecans. Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool in pans for 10 minutes before transferring them onto wire racks to cool completely.
- Make the caramel sauce: Using a heavy-bottomed saucepan over medium heat, cook the granulated sugar, stirring constantly to prevent burning, until it melts completely and turns a deep amber color, which should take about 8 to 10 minutes. Carefully whisk in the butter; be cautious as the mixture will bubble vigorously. Slowly pour in the heavy cream and add a pinch of salt, stirring continuously until a smooth caramel sauce forms. Remove the saucepan from heat and let the sauce cool to room temperature to thicken slightly before using.
- Make the frosting: In a large bowl, beat the softened butter with an electric mixer until creamy and smooth. Gradually add the powdered sugar, beating well after each addition to avoid lumps. Mix in the cooled caramel sauce and heavy cream, continuing to beat until the frosting becomes smooth, fluffy, and well combined. Add a pinch of salt to balance the sweetness if desired.
- Assemble the cake: Place one fully cooled cake layer on a serving plate or cake stand. Spread an even layer of the caramel frosting on top. Repeat the process with the second and third cake layers, stacking them carefully. Use the remaining frosting to cover the sides of the cake completely and smooth out the surface for a clean finish. For an elegant touch, drizzle additional caramel sauce over the top of the frosted cake and sprinkle with more chopped pecans if you like.
Notes
- The cake layers and caramel sauce can be made a day ahead and stored separately in airtight containers to enhance flavors and ease assembly on serving day.
- For a salted caramel variation, increase the pinch of salt slightly in the caramel sauce to bring out a delightful salty-sweet contrast.
- Ensure bananas are very ripe for maximum natural sweetness and moisture in the cake.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally to prevent burning.
- Use room temperature ingredients for a smoother batter and frosting texture.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 52g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
