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
Scale
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
