Banana Pecan Caramel Layer Cake

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This Banana Pecan Caramel Layer Cake is a luxurious dessert combining the rich flavors of banana, toasted pecans, and creamy caramel. Each bite offers a balance of textures and flavors, from the moist cake layers to the silky caramel filling and buttery frosting, making it a perfect choice for celebrations or family gatherings.

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar, packed
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 ½ cups mashed ripe bananas (about 4 medium bananas)
  • 1 cup buttermilk
  • 1 ½ cups chopped pecans, toasted

For the Caramel Filling:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cut into chunks
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

For the Frosting:

  • 1 cup unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1/2 cup caramel sauce (use the filling recipe above)
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup finely chopped pecans (optional)

Instructions

1️⃣ Make the Cake Layers:

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Mix in vanilla extract and mashed bananas until well combined.
  5. Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Gently fold in the toasted pecans.
  6. Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

2️⃣ Prepare the Caramel Filling:

  1. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden amber color.
  2. Add the butter and stir until fully melted.
  3. Gradually pour in the heavy cream (the mixture will bubble up), whisking until smooth. Add the vanilla extract and salt.
  4. Remove from heat and let cool until thickened but still pourable.

3️⃣ Make the Caramel Buttercream Frosting:

  1. In a large mixing bowl, beat the butter until smooth. Gradually add the powdered sugar, about 1 cup at a time, mixing well.
  2. Add the caramel sauce, heavy cream, and vanilla extract, and continue beating until the frosting is smooth and creamy. Adjust with additional cream if needed for a spreadable consistency. If desired, stir in finely chopped pecans for added texture.

4️⃣ Assemble the Cake:

  1. Place the first cake layer on a serving plate and spread a layer of caramel filling on top. Repeat with the second layer.
  2. Top with the third layer and frost the top and sides of the cake with the caramel buttercream frosting.
  3. Drizzle extra caramel sauce over the top and garnish with whole or chopped pecans for an elegant finish.

FAQs

Q: Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. The fully assembled cake can be stored in the refrigerator for up to 3 days.

Q: Can I use store-bought caramel sauce instead of making it from scratch?
Absolutely! If you’re short on time, high-quality store-bought caramel sauce will work. However, the homemade caramel filling adds an extra layer of flavor.

Q: What can I use instead of pecans?
If you prefer a different nut, walnuts or almonds would be great alternatives. You can also omit the nuts entirely for a nut-free option.

Q: Can I make this recipe as a sheet cake?
Yes, you can bake this as a sheet cake in a 9×13 inch pan. Adjust the baking time to around 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Q: How do I prevent my cake from sticking to the pan?
Grease and flour the pans well, and for extra ease, line the bottoms with parchment paper to ensure the cake layers release smoothly.

Recipe Notes

  • Ripe Bananas: Use overripe bananas for a stronger banana flavor and natural sweetness.
  • Caramel Consistency: Allow the caramel filling to cool before using, as it thickens and becomes easier to spread. Too hot, and it may melt the frosting.
  • Toasting Pecans: Toasting the pecans enhances their flavor. Simply bake them on a sheet pan at 350°F (175°C) for about 5-7 minutes, stirring halfway through.
  • Frosting Consistency: If the frosting is too thick, add more heavy cream a tablespoon at a time. For a stiffer frosting, add extra powdered sugar.

Conclusion

This Banana Pecan Caramel Layer Cake is a show-stopping dessert with layers of moist banana cake, creamy caramel filling, and rich buttercream frosting. Whether for a birthday, holiday, or special occasion, this cake brings together delicious flavors and textures that everyone will love. Serve up a slice of this indulgent cake and watch it disappear – it’s a perfect choice for any dessert lover!

Additional Details:

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 12 servings
  • Calories: 620 kcal per serving

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