This Banana Pecan Caramel Layer Cake is a show-stopper dessert that combines soft, moist banana cake with crunchy pecans and a rich vegan (or non-vegan) caramel sauce. Topped with a silky Swiss meringue buttercream, it’s perfect for special occasions or whenever you need a deliciously decadent treat. Let’s dive into this gourmet cake recipe that’s sure to impress!
Ingredients
Banana Pecan Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 1/2 cups vegetable oil
- 1 1/2 cups granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups mashed bananas (use very ripe, spotty bananas)
- 1 cup chopped pecans (adjust to taste)
Vegan Caramel Sauce (or use regular caramel sauce)
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 1 cup full-fat coconut milk (or heavy cream for non-vegan)
- 1 Tbsp butter (vegan or regular)
Swiss Meringue Buttercream
- 2 cups granulated sugar
- 5 large egg whites
- 1 1/2 cups salted butter, softened and cubed
- 2 tsp vanilla extract
- 3-4 tbsp caramel sauce (for flavoring)
Step 1: Make the Caramel Sauce
- Combine Sugar and Water: In a saucepan over medium heat, combine sugar and water. Simmer until the mixture turns golden brown, swirling occasionally.
- Add Coconut Milk and Butter: Carefully whisk in coconut milk and butter. Continue whisking until the sauce is smooth and well-blended. Set aside to cool.
Step 2: Prepare the Cake
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Cake Pans: Line the bottoms of three 6-inch (or two 8-inch) cake pans with parchment paper and spray the sides with non-stick spray.
- Mix Dry Ingredients: On a large piece of parchment paper, sift together flour, cinnamon, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a stand mixer with the paddle attachment, mix the eggs, vegetable oil, granulated sugar, and vanilla extract until smooth. Add in the mashed bananas and mix again until well combined.
- Add Dry Ingredients: Slowly add the sifted dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
- Bake the Cake: Divide the batter among the prepared pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow cakes to cool in the pans for 5 minutes before turning them out onto cooling racks.
Step 3: Prepare the Swiss Meringue Buttercream
- Heat Egg Whites and Sugar: In a heatproof bowl over a pot of simmering water, whisk egg whites and sugar until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
- Whip the Meringue: Transfer to a stand mixer and whip on high until stiff peaks form.
- Add Butter: Gradually add cubed butter while mixing on medium speed until the mixture is light and fluffy. Add vanilla extract and caramel sauce for flavoring.
Step 4: Assemble the Cake
- Trim Cake Layers: Once cakes are completely cool, trim the tops to level them.
- Stack and Fill: Place the first layer on a serving plate, spread a layer of Swiss meringue buttercream, drizzle with caramel sauce, and top with the next cake layer. Repeat until all layers are stacked.
- Apply Drip and Garnish: Cool the assembled cake slightly, then pour caramel sauce over the top, letting it drip down the sides. Decorate with extra pecans if desired.
Tips for Success
- Ripe Bananas: Use very ripe bananas for optimal flavor and moisture.
- Swiss Meringue Buttercream: Make sure your butter is soft but not melted for the best texture.
- Caramel Drip: Cool your cake before applying the caramel drip to ensure even dripping and a clean finish.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Total Fat | 34g |
| Carbohydrates | 74g |
| Protein | 6g |
Frequently Asked Questions
1. Can I make this cake in advance?
Yes! You can make the cake layers a day ahead and store them in the fridge. Assemble and add the caramel drip on the day you plan to serve it.
2. What other nuts can I use besides pecans?
Walnuts are a great substitute if you’re not a fan of pecans, as they offer a similar texture and flavor.
3. How should I store leftovers?
Store leftover cake in an airtight container in the fridge for up to 5 days. Let it sit at room temperature before serving.
Conclusion
This Banana Pecan Caramel Layer Cake with Swiss Meringue Buttercream is an absolute crowd-pleaser. With layers of banana, pecans, caramel, and creamy buttercream, this dessert brings a touch of luxury to any gathering. Follow this recipe to create a cake that looks and tastes as incredible as it sounds!