If you’re looking to impress at your next gathering or simply crave something sweet and comforting, this Banana Pecan Caramel Layer Cake Recipe is a true showstopper. Imagine moist layers of banana cake with the perfect balance of sweetness, lovingly studded with toasted pecans for a delightful crunch, all wrapped in a luxurious, buttery caramel frosting that feels like a warm hug with every bite. It’s a dessert that brings the best of classic flavors together in a way that’s irresistibly delicious and sure to become a personal favorite of yours too.
Ingredients You’ll Need
With surprisingly simple ingredients, this cake’s magic lies in how each element contributes a unique layer of flavor, texture, and richness. From ripe bananas to toasted pecans and homemade caramel, you’ll see how every component sings in harmony to elevate this dessert.
- All-purpose flour (2 ½ cups): The sturdy foundation giving the cake structure and crumb.
- Baking powder (1 ½ teaspoons): Ensures your cake rises perfectly light and fluffy.
- Baking soda (1 teaspoon): Works with the bananas to create a tender texture.
- Salt (½ teaspoon): Enhances the sweetness and balances flavors.
- Ground cinnamon (1 teaspoon): Adds warmth and a hint of spice to complement the banana.
- Unsalted butter, softened (½ cup): Brings richness and moisture for an indulgent crumb.
- Vegetable oil (½ cup): Keeps the cake soft and tender without heaviness.
- Granulated sugar (1 ¼ cups): Sweetness essential for that classic banana cake taste.
- Brown sugar, packed (½ cup): Adds depth with its molasses notes and moisture.
- Large eggs (3): Bind everything together, creating structure and richness.
- Vanilla extract (1 teaspoon): Elevates all flavors with a sweet aromatic touch.
- Mashed ripe bananas (1 ½ cups, about 3–4 bananas): The star ingredient delivering natural sweetness and moisture.
- Sour cream (½ cup): Enhances the cake’s tenderness and slight tang.
- Chopped toasted pecans (1 cup): Provides a wonderful crunch and nutty flavor contrast.
- For the caramel frosting:
- Unsalted butter (1 cup): Creates a creamy, rich base for the frosting.
- Brown sugar, packed (1 cup): Imparts the deep caramel flavor.
- Heavy cream (½ cup): Makes the frosting luscious and smooth.
- Salt (½ teaspoon): Balances the sweetness, enhancing complexity.
- Vanilla extract (1 teaspoon): Adds warmth and nuance to the caramel.
- Powdered sugar (3–4 cups): Thickens the frosting to the perfect spreadable consistency.
How to Make Banana Pecan Caramel Layer Cake Recipe
Step 1: Prepare the Cake Pans and Dry Ingredients
First things first, preheat your oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans to ensure nothing sticks. In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and that fragrant cinnamon. This dry mix is your flavor base and will ensure even rising and delightful crumb.
Step 2: Cream the Butter, Oil, and Sugars
In a large bowl, beat together the softened butter, vegetable oil, granulated sugar, and brown sugar until the mix becomes light, fluffy, and wonderfully creamy. This step is key for introducing air that makes the cake tender and moist.
Step 3: Add Eggs, Bananas, and Sour Cream
Next, add eggs one at a time, beating well after each addition for smooth incorporation. Stir in vanilla extract, followed by your mashed ripe bananas and sour cream. The bananas bring natural sweetness and moisture, while the sour cream adds a subtle tang and richness that elevate the texture.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredients into the wet mix, folding carefully to maintain the light texture. Once combined, gently fold in the toasted pecans, making sure every bite has a delightful crunch that balances the softness of the cake.
Step 5: Bake the Cake Layers
Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely — a crucial step before frosting to prevent melting.
Step 6: Make the Caramel Frosting
In a saucepan over medium heat, melt the butter and stir in the brown sugar, letting it bubble gently for 2 to 3 minutes. Add the heavy cream and salt, bringing the mixture to a boil. Remove from heat and stir in the vanilla extract. Let this caramel mixture cool for 10 to 15 minutes.
Once cooled, beat in the powdered sugar one cup at a time until you get a creamy, spreadable frosting that will perfectly coat your cake layers.
Step 7: Assemble Your Banana Pecan Caramel Layer Cake Recipe
Now comes the best part: layering. Spread a generous amount of caramel frosting between each banana cake layer, then cover the top and sides entirely. For extra charm and texture, sprinkle some toasted pecans on top. Your beautiful, irresistible cake is ready to be enjoyed!
How to Serve Banana Pecan Caramel Layer Cake Recipe
Garnishes
A handful of toasted pecans on top always looks stunning and adds a lovely crunch. For a special touch, try a light dusting of cinnamon or even a sprinkle of sea salt to contrast the sweetness of the caramel.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries add a bright pop of color and tartness that balances the richness of the cake.
Creative Ways to Present
Slice and serve your cake on rustic wooden platters for a cozy presentation. Individual portions can be dressed up in mini glass cloches for a party or placed on colorful cake stands that highlight the warm tones of the caramel and banana layers.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover banana pecan caramel layer cake tightly in plastic wrap or place in an airtight container. It will stay fresh at room temperature for up to two days or in the refrigerator for up to five days, keeping that moist texture and luscious frosting intact.
Freezing
You can freeze the cake layers separately by wrapping each tightly in plastic wrap and then foil. They freeze well for up to two months. When you’re ready, thaw them overnight in the refrigerator before assembling and frosting to maintain freshness.
Reheating
If you prefer your cake slightly warmed, gently heat individual slices in the microwave for 15 to 20 seconds. This softens the caramel frosting and makes each bite melt in your mouth. Avoid heating too long to prevent drying out the cake.
FAQs
Can I use walnuts instead of pecans?
Absolutely! Walnuts make a great substitute if you prefer their flavor or have pecan allergies. Toast them lightly to bring out their nutty richness before folding into the batter.
How ripe should the bananas be?
The riper, the better! Bananas with brown spots or even fully brown skin are perfect as they offer maximum sweetness and moisture, essential for the tender cake crumb.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. Just ensure your blend contains xanthan gum to keep the structure and texture consistent.
Is it possible to make the caramel frosting vegan?
You could experiment with vegan butter, coconut cream, and a suitable sugar substitute, but the traditional caramel frosting shines best with butter and cream. For vegan alternatives, consider a coconut caramel sauce.
How long does the caramel frosting take to set?
After spreading, the caramel frosting sets best if you chill the cake in the fridge for at least an hour. This helps it firm up without losing that soft, luscious texture that makes every bite irresistible.
Final Thoughts
Thank you for joining me on this delicious journey of creating the ultimate Banana Pecan Caramel Layer Cake Recipe. It’s a dessert that’s indulgent yet comforting, rustic yet elegant — perfect for filling your home with the warmth of fresh baking. Trust me, once you try it, this cake will quickly become your go-to for celebrations or those cozy evenings when you want something truly special. So grab those bananas, get baking, and share this sweet joy with loved ones!
Print
Banana Pecan Caramel Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Pecan Caramel Layer Cake is a decadent dessert featuring moist banana cake layers, toasted pecans, and a luscious homemade caramel frosting. Perfect for special occasions or holidays, this cake brings comforting banana flavor together with nutty crunch and rich, buttery caramel.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 ¼ cups granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mashed ripe bananas (about 3–4 bananas)
- ½ cup sour cream
- 1 cup chopped pecans, toasted
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- ½ cup heavy cream
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3–4 cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Cream Butter, Oil, and Sugars: In a large mixing bowl, cream the softened butter, vegetable oil, granulated sugar, and brown sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to ensure they are fully incorporated, then stir in the vanilla extract, mashed ripe bananas, and sour cream until just combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until fully incorporated without overmixing to maintain cake tenderness.
- Fold in Pecans: Gently fold in the toasted chopped pecans to add a nutty crunch in every bite.
- Divide Batter and Bake: Evenly divide the batter among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
- Make Caramel Frosting: In a saucepan over medium heat, melt the butter and stir in brown sugar; cook for 2–3 minutes until bubbling. Add heavy cream and salt, bring to a boil, then remove from heat and stir in vanilla extract. Allow the caramel mixture to cool for 10–15 minutes.
- Finish Frosting: Beat in powdered sugar, one cup at a time, until the frosting reaches a spreadable consistency.
- Assemble the Cake: Layer the banana cake rounds with caramel frosting between each layer, then spread frosting evenly over the top and sides of the cake.
- Garnish and Serve: Optionally garnish the finished cake with additional toasted pecans for extra texture and presentation before serving.
Notes
- You can make the cake layers a day ahead and store them tightly wrapped at room temperature for convenience.
- For a smoother frosting, sift the powdered sugar before mixing to avoid lumps.
- Sprinkle a pinch of sea salt on top of the frosting to add a pleasant flavor contrast.
