Banoffee Cake

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Banoffee Cake

Prep Time 1 hour
Cook Time 25 minutes
Course Dessert
Servings 14


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
  • 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


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.


  • 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.



  • 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.

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