Description
This Banana Pecan Caramel Layer Cake is a moist and flavorful dessert featuring ripe bananas, toasted pecans, and a luscious caramel frosting. Perfect for special occasions, this American classic combines warm cinnamon-spiced cake layers with rich, creamy caramel frosting for an irresistible treat.
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon 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 brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (lightly toasted)
For the caramel frosting:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 3–4 cups powdered sugar
Optional garnish:
- Caramel drizzle
- Chopped pecans
Instructions
- Prepare the cake pans and dry ingredients: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon to ensure even distribution of leavening agents and spice.
- Mix the wet ingredients and sugars: In a large bowl, beat the softened butter, vegetable oil, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition for a smooth batter.
- Add bananas, sour cream, and vanilla: Stir in the mashed bananas, sour cream, and vanilla extract until the batter is fully combined, enhancing moisture and flavor.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter and keeping the cake tender.
- Fold in pecans: Gently fold the toasted chopped pecans into the batter to add texture and nutty flavor.
- Divide batter and bake: Evenly divide the batter among the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the centers comes out clean.
- Cool the cake layers: Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely, which prevents sogginess.
- Make the caramel frosting: Melt butter in a saucepan over medium heat. Stir in brown sugar and milk, bringing the mixture to a boil. Simmer for 2–3 minutes while stirring constantly to develop the caramel flavor. Remove from heat and let cool for 10 minutes.
- Finish the frosting: Whisk in salt, then gradually beat in powdered sugar until the frosting reaches a spreadable consistency, perfect for layering and covering the cake.
- Assemble the cake: Spread the caramel frosting between each cake layer and over the top and sides of the cake for full coverage.
- Garnish: Optionally drizzle additional caramel sauce over the cake and sprinkle with extra chopped pecans for decoration and extra texture.
Notes
- Cake layers can be made ahead and frozen for up to 2 months; thaw before assembling.
- Ensure the caramel frosting is cooled but still soft when spreading for a smooth and even finish.
- Use ripe bananas with brown spots for the best flavor and sweetness.
- Lightly toast pecans before adding to enhance their nuttiness.
