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
Scale
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.
