3-Layer Caramel Banoffee Cake
This 3-layer caramel banoffee cake is a real showstopper of a dessert that looks and tastes great. This recipe is surprisingly quick and easy to make, and the reward is oh-so-sweet!
Equipment
- Springform pans (8-inch)
- Hand mixer
- Saucepan
- Wide-toothed comb
Ingredients
- 4 eggs
- 3/4 cup vegetable oil
- 3/4 cup yogurt
- 1 cup sugar
- 2 cups flour
- 2 tsp baking powder
- 1 tbsp baking soda
- 1/4 tsp salt
- 1 cup chopped pecans
- 6 oz soft caramels
- 3/4 cup heavy cream
- 4 sticks butter
- 3 cups powdered sugar
- 1 splash vanilla extract
- 2 cups cream cheese
- banana slices
- chopped pecans
Instructions
- Preheat the oven to 350°F. Line all 3 springform pans with parchment paper and grease the sides. Beat the eggs, oil, sugar, and yogurt with a hand mixer until light and fluffy. Add the flour, baking soda, baking powder, and salt and continue to mix. Fold in the chopped pecans and divide the cake batter evenly between the 3 springform pans. Bake all 3 cakes at 350°F for 35 minutes and let cool afterwards.
- Remove the cooled cakes from the springform pans. Carefully cut the top off of each cake so that they are flat and even.
- Heat the soft caramels and heavy cream over medium heat in a saucepan until melted, stirring occasionally until combined. Once the caramel sauce has cooled, spread 1-2 tablespoons over the first cake, leaving the outer edge uncovered.
- For the cream cheese frosting, first beat the butter until creamy and fluffy. Add the powdered sugar and vanilla extract, continuously beating until the powdered sugar is fully incorporated, and finally mix in the cream cheese. Spread some of the cream cheese frosting over the caramel sauce on the first cake and top with banana slices.
- Stack the second cake on top of the first one and top with caramel sauce, cream cheese frosting, and banana slices.
- Stack the third cake on top of the second one and coat the entire 3-layer cake with the remaining cream cheese frosting. Use a clean wide-toothed comb to create decorative grooves in the frosting and refrigerate the cake for about 1 hour.
- After the cake has chilled, decorate the top of the cake. Heat up the remaining caramel sauce in the microwave and drizzle it over the top of the cake so it runs down the sides. Top with banana slices and chopped pecans for a truly decadent treat!
