Banana Pecan Caramel Layer Cake Recipe

Banana Pecan Caramel Layer Cake is an irresistible combination of moist banana cake, crunchy pecans, and a luxurious caramel finish. Perfect for celebrations or to satisfy your dessert cravings, this cake promises an explosion of flavor and texture in every bite.

Why You’ll Love This Recipe

This recipe is a showstopper for those who love the comforting flavors of banana bread but crave the indulgence of a decadent layer cake. The caramel sauce adds a sweet sophistication, while the pecans provide a delightful crunch. It’s versatile enough for casual get-togethers or fancy celebrations, making it a favorite for all occasions.

I’ll walk you through the steps to create this masterpiece, ensuring a bakery-worthy result in your very own kitchen. From preparing the moist banana cake layers to crafting the rich caramel sauce and silky buttercream, you’ll find this guide comprehensive and easy to follow.

Ingredients

For the Cake:

• All-purpose flour: 2 ½ cups – provides structure.
• Cinnamon: 1 ½ teaspoons – adds warmth and depth.
• Baking soda: 1 ½ teaspoons – ensures the perfect rise.
• Baking powder: ¾ teaspoon – complements the baking soda for a tender crumb.
• Salt: ½ teaspoon – balances the sweetness.
• Eggs: 3 large – for structure and richness.
• Vegetable oil: 1 ½ cups – keeps the cake moist.
• Granulated sugar: 1 ½ cups – adds sweetness.
• Vanilla extract: 1 ½ teaspoons – enhances the flavor.
• Mashed bananas: 1 ½ cups (very ripe) – the star ingredient for natural sweetness and moisture.
• Chopped pecans: – to taste, for crunch and nutty flavor.

For the Caramel Sauce:

• Granulated sugar: 1 ¼ cups – creates the caramel base.
• Water: ¼ cup – dissolves the sugar.
• Full-fat coconut milk or heavy cream: 1 cup – adds richness.
• Butter: 1 tablespoon (vegan or regular) – for a glossy finish.

For the Buttercream:

• Egg whites: 4 large – ensures a light and fluffy texture.
• Granulated sugar: 2 cups – sweetens and stabilizes the frosting.
• Salted butter: 1 ½ cups, softened – for creaminess.
• Vanilla extract: 2 teaspoons – enhances the overall flavor.
• Caramel sauce: 3-4 tablespoons – ties the flavors together.

Recommended Tools

• Round cake pans: Three 6-inch or two 8-inch pans for even layers.
• Mixing bowls: For separating wet and dry ingredients.
• Electric mixer: Achieves a smooth batter and frosting.
• Whisk: For blending ingredients seamlessly.
• Spatula: Ensures every last bit of batter is used.

Preparing the Cake Layers

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your cake pans with parchment paper and spray the sides with non-stick spray for easy removal.
2. Mix the Dry Ingredients: Sift the flour, cinnamon, baking soda, baking powder, and salt onto parchment paper. This ensures an even, lump-free mixture.
3. Combine the Wet Ingredients: In a stand mixer, blend eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Add the mashed bananas and mix well.
4. Incorporate the Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Stir gently until combined, but be careful not to overmix.
5. Add Pecans: Fold in the chopped pecans for a touch of crunch in every bite.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the cakes to cool in their pans for 5 minutes before transferring them to a wire rack to cool completely.

Making the Caramel Sauce

1. Prepare the Base: In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally until the sugar dissolves completely.
2. Caramelize the Sugar: Increase the heat slightly and let the mixture simmer without stirring. Swirl the pan gently to prevent burning. Cook until the sugar turns a golden amber color.
3. Add the Cream: Carefully pour in the coconut milk or heavy cream. The mixture will bubble vigorously, so be cautious. Whisk continuously until smooth.
4. Finish with Butter: Remove from heat and whisk in the butter until fully incorporated. Allow the caramel to cool before using.

Making the Buttercream

1. Whip the Egg Whites and Sugar: In a heatproof mixing bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until the mixture reaches 160°F (71°C) or until the sugar is fully dissolved.
2. Beat to Stiff Peaks: Transfer the heated mixture to your stand mixer. Beat on high speed using the whisk attachment until stiff peaks form and the mixture has cooled to room temperature.
3. Add Butter Gradually: Reduce the mixer speed to medium and add the softened butter a tablespoon at a time. Continue beating until the buttercream is smooth and fluffy.
4. Incorporate Caramel and Vanilla: Add the vanilla extract and caramel sauce to the buttercream. Beat on medium speed until fully combined and silky.

Assembling and Decorating the Cake

1. Level the Cake Layers: Use a serrated knife to trim the tops of the cakes, ensuring they are even and flat.
2. Layer with Frosting: Place one cake layer on a serving plate. Spread a generous amount of buttercream evenly over the top. Add a drizzle of caramel sauce for extra flavor.
3. Stack and Repeat: Add the second and third cake layers, repeating the process of spreading buttercream and drizzling caramel sauce.
4. Frost the Cake: Use an offset spatula to spread a thin crumb coat around the entire cake. Chill for 15 minutes, then apply a final layer of buttercream for a smooth or textured finish.
5. Decorate: Drizzle the top with caramel sauce, allowing it to drip down the sides. Sprinkle chopped pecans on top for a beautiful garnish.
6. Chill and Serve: Refrigerate the cake for at least 30 minutes to set the layers. Bring to room temperature before serving to enjoy the best flavors and texture.

Storage Tips

• Room Temperature: Keep the cake in an airtight container for up to 2 days in a cool, dry place.
• Refrigerator: Store in the refrigerator for up to a week. Let it come to room temperature before serving for the best texture and flavor.
• Freezer: Wrap individual slices in plastic wrap, then place them in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before enjoying.

Conclusion

The Banana Pecan Caramel Layer Cake is more than just a dessert—it’s a celebration of flavors and textures. From the moist banana cake to the rich caramel sauce and silky buttercream, every bite is a treat to remember. Whether for a birthday, anniversary, or just because, this cake will leave everyone asking for seconds.

Happy baking, and enjoy your delicious creation!