This post may contain affiliate links.
This amazing Banoffee Layer Cake combined all of the classic flavors of a Banoffee Pie, banana, caramel and chocolate. It has super moist banana cake layers that is studded with chopped chocolate and between each layer is dulce de leche and fresh banana slices. The whole cake is covered in a delicious dulce de leche buttercream, amplify the caramel flavor throughout.
This Banoffee Cake recipe is inspired by the delicious Banoffee Pie. Banoffee Pie is British dessert invented in a restaurant called The Hungry Monk Restaurant and it is known for its combination of banana, caramel and chocolate. This layer cake of cause had to have all the element of the classic pie. It therefore has moist banana cake layers that is studded with chopped chocolate, layers of dulce de leche and fresh banana slices and the whole cake is covered in a delicious dulce de leche buttercream. This show-stopping cake is perfect to serve for any celebrations, like birthdays, parties or any gathering.
For more layer cake recipes, try Salted Caramel Cake, Tiramisu Layer Cake and Peanut Butter Chocolate Cake.
Jump to:
WHY THIS RECIPE WORKS
- Banana cake layer: These are the best and softest banana cake layers and they are studded with chopped chocolate.
- Dulce de leche: This layer cake is filled with dulce de leche in each layer and on top of the finished cake.
- Fresh banana slices: Between each layer is fresh banana slices for a delicious fresh flavor.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Banana: Fresh bananas are used both in the cake layers and in between the cake layers.
- Dulce de leche: I recommend using store bought dulce de leche.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Granulated sugar: The sugar helps sweeten, as well as give moister to the cake.
- Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the cake.
- Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
- Oil: Use a flavor neutral oil, such as canola oil.
- Sour cream: Sour cream gives lots of moister to the cake, as well as helps give the cake a great structure.
- Butter: The butter is used for the buttercream. Bring it out and let it come to room temperature.
STEP BY STEP INSTRUCTIONS - CAKE LAYERS
Here is how to make and bake this Banoffee Cake. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need 3 x 20 cm baking pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting, preheat the oven to 170ºC/ 340ºF conventional oven. Prepare the 3 x 20 cm baking pan lined with baking paper.
STEP 1: Add the butter and granulated sugar in a large bowl and whisk it together with a mixer or an electric hand-mixer until light and fluffy. Add the eggs one at a time until they are incorporated into the batter.
STEP 2: Continue on a low speed, add ½ of the dry ingredients and mix it in. Then add the mashed banana, whole milk and vanilla extract and mix it in. Add the chopped chocolate to the last ½ of the dry ingredients and mix it together. Then add it to the batter and mix until just combined.
STEP 3: Divide the cake batter into the 3 prepared cake pans and bake them for 20-23 minutes or until a cake tester comes out clean. Let the cakes cool on a wire rack. After 5-10 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
STEP BY STEP INSTRUCTIONS - FROSTING AND ASSEMBLING
STEP 1: Mix the butter in a stand mixer with the paddle attachment or with a hand mixer on medium/high speed until light and fluffy. Add the powdered sugar, vanilla extra and dulce de leche in 2 parts. Whipping until each addition is fully incorporated. Scrape down the sides of the bowl and give the buttercream a final mix.
STEP 2: Place the first cake layer on your serving dish or cake stand on your turntable. Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2-3 tablespoon of dulce de leche and even it out. Leave the outer edge of the cake free so the dulce de leche doesn’t spill out.
STEP 3: Add slices of bananas on top of the dulce de leche and slightly press them down. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.
STEP 4: Add the remaining frosting, and even it out over the cake. Finally, add as much of the dulce de leche on top of the cake as you’d like and chocolate shavings.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, replace it 1:1 with full-fat Greek yogurt.
Yes, you can store the cake layers on the kitchen counter wrapped tightly in plastic wrap, out of direct sunlight. Make the buttercream and cover it tightly with plastic wrap so it touches each the surface of the buttercream or in an airtight container, and let it sit in the fridge. Take the buttercream out of the fridge 30-45 minutes before assembling to come to room temperature. Give the buttercream a good mix and assemble it as instructed in the recipe card.
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
HOW TO STORE
Store the Banoffee Cake in the fridge in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a 2-3 days.
Other Layer Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Banoffee Cake
Equipment
Ingredients
BANANA CAKE LAYERS
- 360 g all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 360 g very ripe bananas (use very ripe bananas for the most amount of banana flavor)
- 110 g butter room temperature
- 250 g granulated sugar
- 3 large eggs
- 150 g whole milk
- 1 teaspoon vanilla extract
- 40 g semi-sweet dark chocolate chopped
DULCE DE LECHE BUTTERCREAM
- 400 g butter room temperature
- 660 g powdered sugar
- 2 teaspoon vanilla extract
- 2 tablespoon dulce de leche in total the recipes uses about ¾ of a can
- 2-3 tablespoon whole milk
ASSEMBLING
- 4-6 tablespoon dulce de leche
- 1-2 bananas (best if they are not over ripe so they are easier to cut and handle)
- Chocolate shavings
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
BANANA CAKE LAYERS
- Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm baking pan with parchment paper.
- Sift the all-purpose flour, baking soda, baking powder and salt together in a bowl and set it aside. Mash the bananas and set it aside.360 g all-purpose flour, 1 teaspoon baking powder, 1 ½ teaspoon baking soda, ½ teaspoon salt, 360 g very ripe bananas
- Add the butter and granulated sugar in a large bowl and whisk it together with a mixer or an electric hand-mixer. Whisk on high speed, for 3 minutes so it becomes light and airy.110 g butter, 250 g granulated sugar
- At low speed, add the eggs one at a time until they are incorporated into the batter.3 large eggs
- Continue on a low speed, add ½ of the flour mixture and mix it in. Then add the mashed banana, whole milk and vanilla extract and mix it in.150 g whole milk, 1 teaspoon vanilla extract
- Add the chopped chocolate to the last ½ of the flour mixture and mix it together. Then add it to the batter and mix until just combined.40 g semi-sweet dark chocolate
- Use a rubber spatula, give the batter a final mix, making sure everything has been combined.
- Divide the cake batter into the 3 prepared baking pans and bake them for 20-23 minutes or until a cake tester comes out clean.
- Let the cakes cool on a wire rack. After 5-10 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
DULCE DE LECHE BUTTERCREAM
- Sift the powdered sugar and set it aside.660 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.400 g butter
- Add the powdered sugar, vanilla extra and dulce de leche in 2 parts. Whipping until each addition is fully incorporated.2 teaspoon vanilla extract, 2 tablespoon dulce de leche, 2-3 tablespoon whole milk
- Scrape down the sides of the bowl and give the buttercream a final mix for 1 minute on low speed.
ASSEMBLING
- Place the first cake layer on your serving dish or cake stand on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2-3 tablespoon of dulce de leche and even it out. Leave the outer edge of the cake free so the dulce de leche doesn’t spill out.4-6 tablespoon dulce de leche
- Add slices of bananas on top of the dulce de leche and slightly press them down. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.1-2 bananas
- Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.
- Add the remaining frosting, and even it out over the cake. Finally, add as much of the dulce de leche on top of the cake as you’d like and chocolate shavings.Chocolate shavings
Leave a Reply