Banoffee Cake
Ingredients
For the Banana Cake
- 2 large bananas mashed (¾ cup)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup buttermilk
For the Dulce de Leche Cream Cheese Frosting
- 1 cup unsalted butter
- ½ cup cream cheese
- ½ cup dulce de leche
- 4 cups powdered sugar
- 2 tsp vanilla extract
For Filling and Assembly
- 1 ½ cups dulce de leche
- 2 large bananas sliced
Instructions
Banana Cake
- Preheat and Prepare Pans: Heat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
- Cream Butter and Sugars: In a mixer, beat butter, oil, granulated sugar, and brown sugar for 4 minutes until fluffy.
- Add Eggs: Beat in the eggs one at a time, fully mixing each before adding the next.
- Add Flavors: Mix in the vanilla, then the sour cream and mashed bananas.
- Combine Wet and Dry: Add half the dry mixture, then the buttermilk, followed by the rest of the dry ingredients. Mix just until combined.
- Bake: Divide the batter between the pans and bake for 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, then transfer to a cooling rack. Let cool completely before frosting.
Dulce de Leche Frosting
- Beat Butter and Cream Cheese: Mix the butter and cream cheese until fluffy, about 4 minutes.
- Add Dulce de Leche: Beat in the dulce de leche.
- Incorporate Sugar and Vanilla: Gradually add powdered sugar and vanilla, beating until smooth. Adjust with milk or cream for consistency.
Assemble the Cake
- First Layer: Place one cake layer on a plate or turntable. Pipe a ring of frosting around the edge.
- Add Filling: Spread ½ cup of dulce de leche in the center, then top with sliced bananas. Spread a bit more frosting on top.
- Repeat: Add the next layer and repeat the frosting and filling process.
- Top Layer: Add the final layer, then apply a crumb coat (thin layer of frosting) around the cake. Chill for 20 minutes.
- Final Frosting: Frost the entire cake with the remaining frosting and decorate with dulce de leche, banana slices, caramel crispearls, or crumbled Biscoff cookies.
Storage
- Refrigerate: Store the cake in the fridge for up to 3 days. Keep it covered once cut.
- Freeze: Freeze slices for up to 2 months. Wrap in plastic and place in an airtight container.
Notes
Notes
- Buttermilk Substitute: Mix 1 tsp of vinegar or lemon juice with whole milk.
- Sour Cream Substitute: Use plain yogurt if needed.
- Dulce de Leche: Use store-bought or make your own with sweetened condensed milk.