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Ultimate Salted Caramel Banana Layer Cake

A tall slice of salted caramel banana cake with multiple layers of cake and white frosting, heavily drizzled with caramel sauce.
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Bake this moist, decadent banana cake layered with rich cream cheese frosting and drizzled with homemade salted caramel sauce. This is the best salted caramel banana cake recipe for a special occasion.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup buttermilk
  • 1 cup powdered sugar (for caramel sauce)
  • 1/2 cup granulated sugar (for caramel sauce)
  • 1/4 cup water (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1/2 teaspoon flaky sea salt (for caramel sauce)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Stir in the mashed bananas until just combined.
  5. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the Salted Caramel Sauce: In a small saucepan, combine the 1/4 cup water and 1/2 cup granulated sugar. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color.
  8. Remove the caramel from the heat. Carefully whisk in the heavy cream (it will bubble vigorously). Stir in the 1 cup of powdered sugar and the flaky sea salt until smooth. Let the sauce cool slightly.
  9. Prepare the Cream Cheese Frosting: In a large bowl, beat the cream cheese and 1/2 cup butter until smooth. Gradually beat in the 3 cups of powdered sugar and vanilla extract until the frosting is light and creamy.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the cream cheese frosting over the top. Drizzle generously with salted caramel sauce.
  11. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining frosting. Drizzle the remaining salted caramel sauce over the top, allowing some to drip down the sides.

Notes

  • For the moistest banana cake, ensure your bananas are very ripe, almost black.
  • If you want a caramel swirl effect inside the cake, reserve half of the batter and gently fold in 1/4 cup of the cooled caramel sauce before layering.
  • You can make the salted caramel sauce a day ahead and store it at room temperature. Gently warm it before drizzling.

Nutrition

Find it online: https://carlacooking.com/salted-caramel-banana-cake-recipe/