Monday, August 6, 2012

Banana Caramel Cake


Remember last week when all my husband wanted was some 'normal' food for supper? He had requested these super easy Fish Tacos, but instead I couldn't get this cake out of my head?



This cake was so good! Incredibly moist (you might want to store it in the refrigerator, not on the counter of your AC-less house like I did), tons of banana and caramel flavour, and it really classed up my counter since it turned out so pretty.





The original recipe called to make this in three 8" or 9" cake pans, but since my 8" pans are have high sides I took a chance and baked it up in two of those. While this cake does rise quite a lot, it fit perfectly in these two pans.  If you have the shorter round cake pans (the ones that are tapered) then I would definitely recommend using three pans as my two cakes were about 2" tall each so they would overflow those pans.




Since I ended up with 4 layers of cake instead of 3 (by cutting my two cakes in half) I made 50% more of the caramel buttercream and it was just enough to finish of this cake.  Ok fine, there was a bit left over but I made sure it didn't go to waste :)

The caramel recipe makes more than enough caramel for this cake, you will even have enough leftover to drizzle on top with some fresh slices of banana if you wish!

This recipe is originally from thekitchn.com and makes a delicious 8" or 9" cake.

Banana Caramel Cake

Caramel
Makes about 3 cups total

  • 2 cups heavy cream
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 tsp salt
  1. In a small saucepan, warm the cream over medium heat (do not boil) and then turn it to low to keep it warm
  2. In a large saucepan with high sides, mix together the sugar and water over high heat.  Continue stirring until all of the sugar has dissolved
  3. Let the mixture boil while swirling occasionally until it becomes a dark amber colour (not brown!).  
  4. Once the mixture is a dark amber immediately remove it from the head and carefully add the warmed heavy cream.  NOTE: The mixture will bubble up like CRAZY and you don't want to burn yourself or loxe the caramel all over your stovetop!
  5. Whisk the mixture together quickly (and carefully!) then add the salt and butter and continue whisking until smooth
  6. Place the pot back on medium head and let simmer gently for about 5 minutes to reduce and thicken the caramel
  7. Place in a clean jar or container, and let it come to room temperature. Store in the refrigerator until ready to use (it will thicken upon standing)

Banana Caramel Cake
  • 3/4 cup butter, room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar, packed
  • 3 eggs
  • 3 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 2 tsp vanilla
  • 1 1/2 cups mashed bananas (I used 5 medium bananas)
  • 1 to 1 1/2 cups caramel sauce (recipe above)
  1. Preheat the oven to 325 F and grease (or spray with baking spray) three 8" or 9" round pans (or 2 pans if you have ones with high sides)
  2. In a large bowl, cream together the butter and sugars until fluffy
  3. Add the eggs one at a time, mixing well after each 
  4. In a second bowl, whisk together the flour, baking soda, and salt
  5. In a third bowl, mix together the milk, mashed bananas, and vanilla
  6. Add half of the banana mixture to the sugar/egg mixture and mix well
  7. Add half of the dry ingredients, mix well, and then repeat with the remaining ingredients
  8. When everything has been added, continue mixing until smooth
  9. Divide the batter evenly between the cake pans
  10. Pour 1/2 cup caramel sauce into each pan, and then swirl gently with a knife or skewer
  11. Bake for 40 minutes (if using 3 pans) or up to 50 minutes (if using 2 pans) or until a toothpick comes out clean when inserted into the center of a cake
  12. Let cool completely before icing and stackin
  13. Note: Because of the caramel you might want to run a knife or skewer along the edges of the pan before releasing the cake

Caramel Buttercream
  • 3/4 cup butter, room temperature
  • 3/4 cup caramel sauce
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 1/4 cups icing sugar
  1. In a large bowl beat together the butter, caramel sauce, vanilla, and salt until smooth
  2. Add the powder sugar (about 1/2 cup at a time) and beat until smooth and fluffy
Assembly:
  1. If you baked the cakes in two pans, cut the cakes in half lengthwise (when cool) to create four layers
  2. Place the first layer of cake on your serving dish, and the spread a thin layer of the caramel buttercream on top
  3. Repeat with remaining layers, and then place the very top layer upside down (so the smoothest portion of the cake is facing upwards, this makes it easier to ice)
  4. Spread the remaining buttercream on top, decorate with some fresh banana, and drizzle on some more caramel
  5. Enjoy!

4 comments:

  1. Wow! Look at those layers! This really looks unbelievable!

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  2. I made this yesterday!! A bit dense (might have used a banana too many...!) but the caramel does lift it and really like the flavour of it, such a nice combination! Do you know if it's freezable? I made this for my brothers but won't see them for a couple of months as we live in separate countries. Thanks in advance for your help!

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    Replies
    1. Hi! I am glad you liked it :) sorry but I haven't tried to freeze it myself. The layers could probably be frozen but I'm not sure about freezing the cake after it is assembled?

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