Description

Banana Pecan Caramel Layer Cake is the ultimate indulgence that combines the comforting flavor of ripe bananas with the crunch of pecans and the luxurious richness of caramel frosting. This cake is the perfect centerpiece for any gathering, whether it’s a birthday celebration, holiday dessert, or simply a sweet treat to impress your friends and family. The moist banana cake layers are balanced by a buttery, creamy caramel frosting that drapes every inch of the cake, and each slice is generously garnished with toasted pecans for added texture and nutty flavor.

This must-try cake will not only satisfy your sweet cravings but will also leave your guests talking about its delightful combination of flavors and textures long after the last crumb has disappeared.

Ingredients

Scale

For the Cake:

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1 cup buttermilk
1 cup chopped pecans

For the Caramel Frosting:

1 cup unsalted butter
2 cups packed light brown sugar
1/2 cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped pecans (for garnish)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans to prevent the cake layers from sticking.

Step 2: Prepare the Cake Batter

Combine dry ingredients: In a medium bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
Cream the butter and sugars: In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 1/2 cups of granulated sugar, and 1 cup of packed brown sugar using a hand mixer or stand mixer. Beat the mixture on medium-high speed for 3-4 minutes until it becomes light and fluffy.
Add the eggs: Beat in 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract.
Incorporate the bananas: Add 1 1/2 cups of mashed ripe bananas to the mixture and blend until combined.
Alternate dry ingredients with buttermilk: Gradually add the flour mixture, alternating with 1 cup of buttermilk. Begin and end with the flour mixture (add the flour in three parts and the buttermilk in two). This technique ensures even mixing and a smooth batter.
Fold in the pecans: Gently fold in 1 cup of chopped pecans, distributing them evenly throughout the batter.

Step 3: Bake the Cakes

Divide the batter: Evenly distribute the cake batter between the three prepared cake pans. Use a spatula to smooth the tops so they bake evenly.
Bake: Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes. Then, carefully turn them out onto wire racks to cool completely before frosting.

Step 4: Prepare the Caramel Frosting

Make the caramel base: In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Add 2 cups of packed light brown sugar and 1/2 cup of heavy cream, stirring constantly until the mixture is fully combined and begins to bubble. Allow the mixture to simmer for 2-3 minutes, then remove from heat.
Cool slightly: Let the caramel cool for 5-10 minutes before proceeding to the next step. This ensures the frosting won’t be too runny when you mix it.
Whisk in powdered sugar: Gradually add 4 cups of sifted powdered sugar to the caramel mixture, whisking or beating with a mixer on low speed until smooth and creamy. Add 2 teaspoons of vanilla extract. If the frosting becomes too thick, add a little more cream (1 tablespoon at a time) until you reach the desired consistency for spreading.

Step 5: Assemble the Cake

Layer the cakes: Place the first cake layer on a serving plate or cake stand. Spread a generous amount of caramel frosting on top using an offset spatula.
Repeat the layers: Place the second cake layer on top and spread another layer of frosting. Finally, add the third cake layer and frost the top and sides of the cake with the remaining caramel frosting.
Garnish with pecans: Finish the cake by sprinkling 1 cup of chopped pecans on top, and gently press some onto the sides if desired for extra crunch.
Set the frosting: Allow the cake to sit for at least 30 minutes to an hour before serving to let the frosting set properly.

Notes

Cooking Notes

Ripe bananas are key: For the best flavor, use bananas that are very ripe—ones with lots of brown spots on the skin. These bananas will add natural sweetness and moisture to the cake.
Buttermilk substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
Caramel frosting texture: If the caramel frosting is too thick to spread, simply warm it slightly or add a tablespoon or two of additional heavy cream until it becomes spreadable.

Serving Suggestions

With coffee or tea: Serve a slice of Banana Pecan Caramel Cake with a hot cup of coffee or tea to balance the sweetness of the caramel frosting.
Add ice cream: For an extra indulgent treat, pair a slice with a scoop of vanilla ice cream or butter pecan ice cream.
Holiday dessert: This cake makes a perfect dessert for Thanksgiving, Christmas, or any special occasion where you want to wow your guests with something homemade and impressive.

Tips

Make ahead: The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frost the cake the next day.
Storing leftovers: Keep any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow refrigerated slices to come to room temperature before serving for the best flavor.
Freeze the layers: If you want to make this cake ahead of time, bake the cake layers, let them cool completely, and then wrap them tightly in plastic wrap. Freeze the layers for up to 1 month. Thaw before frosting.

Prep Time: 20 minutes
Cook Time: 25-30 minutes

Nutrition

Calories: 610 kcal
Sodium: 210mg
Fat: 28g
Carbohydrates: 85g
Protein: 6g