Description
This Banoffee Cake is a delicious twist on the classic banoffee pie, featuring fluffy banana cake layers, a rich and creamy toffee filling made from homemade dulce de leche, and a smooth whipped vanilla buttercream frosting. Perfect for banana lovers, this cake offers layers of moist banana flavor balanced by sweet toffee and light, airy frosting. Ideal for special occasions or dessert cravings, it combines the iconic flavors of banana and toffee in cake form.
Ingredients
Scale
Toffee Filling / Dulce de Leche
- 14 oz. can of sweetened condensed milk, label removed (397g)
Banana Cake Layer
- 1 1/2 cups ripe bananas, mashed – about 3 large bananas (450g)
- 2 tsp lemon juice (8g)
- 3 cups all-purpose flour (375g)
- 1 tsp baking powder (4g)
- 1 tsp baking soda (6g)
- 1/2 tsp fine salt (3g)
- 1 cup unsalted butter, room temperature (226g)
- 1 cup granulated sugar (200g)
- 2/3 cup packed light brown sugar (133g)
- 3 large eggs, room temperature (168g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- 1 1/2 cups buttermilk, room temperature (360g)
- 3/4 cup mini chocolate chips or chopped chocolate – optional (135g)
Whipped Vanilla Frosting
- 2 cups unsalted butter, room temperature (452g)
- 3 Tbsp heavy whipping cream, room temperature (45g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- 1/2 tsp fine salt (3g)
- 6 cups powdered sugar (750g)
- 1/4 cup pasteurized egg whites – optional (60g)
Additional Filling and Decorations
- 4–5 fresh bananas – optional, for layering and topping
Instructions
- Make the Toffee Filling: Remove the label from a can of sweetened condensed milk and place the unopened can on its side in a large pot. Fill the pot with water so it covers the can by at least 2 inches. Simmer on low heat for 2 hours, ensuring the water level stays above the can by adding hot water as needed. Carefully remove the can with tongs and let it cool completely at room temperature before opening to avoid explosion risks. Store the dulce de leche in an airtight container in the fridge for up to 2 weeks.
- Prepare Cake Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. Set aside.
- Mash Bananas: Mash 3 large ripe bananas and stir in 2 teaspoons of lemon juice to prevent browning. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 3 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream Butter and Sugars: Using a hand or stand mixer fitted with a whisk attachment, beat 1 cup unsalted butter, 1 cup granulated sugar, and 2/3 cup light brown sugar on high speed for about 3 minutes until light and fluffy. Scrape the bowl as needed.
- Add Eggs and Vanilla: Mix in 3 large eggs and 2 teaspoons vanilla extract on medium speed until combined.
- Add Dry Ingredients and Buttermilk: On low speed, add half the dry ingredients and mix until just combined. Pour in 1 1/2 cups buttermilk and mix to incorporate. Then add the remaining dry ingredients and mix gently on low speed. Avoid over-mixing; the batter should be thick.
- Fold in Bananas and Optional Chocolate: Mix in mashed bananas on medium speed just until combined. Carefully fold in mini chocolate chips if using.
- Bake the Cake Layers: Divide batter evenly among the prepared pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out mostly clean. Remove from oven and run an offset spatula around the edges to release the layers, then cool completely in the pans on wire racks.
- Make the Whipped Vanilla Buttercream: In a stand mixer bowl fitted with a whisk attachment, beat 2 cups unsalted butter on medium-high speed for 2 minutes until lighter in color. Add 3 tablespoons heavy cream, 2 teaspoons vanilla, and 1/2 teaspoon salt and mix until combined. Gradually add 6 cups powdered sugar on low speed, scraping as needed. Add 1/4 cup pasteurized egg whites and whip on high for 1 minute until fluffy and thick. Cover to prevent crusting.
- Assemble the Cake: Place a 10-inch cake board or plate on your work surface and spread a tablespoon of frosting to anchor the first cake layer. Place one cake layer on the board and spread a layer of vanilla frosting evenly on top. Pipe a thick ring of frosting around the edge to create a dam. Chill in the freezer for 5 minutes to firm the frosting.
- Add Toffee and Bananas: Spread about one-third of the toffee filling inside the frosting ring. Top with fresh banana slices. Repeat layering with remaining cake layers, toffee, frosting ring, and banana slices, keeping fillings inside the frosting dam.
- Crumb Coat and Chill: Cover the assembled cake with a thin layer of frosting. Smooth with an offset spatula and bench scraper, then chill for 5 minutes in the freezer or 30 minutes in the refrigerator until the frosting firms.
- Final Frosting Layer: Apply a second, thicker layer of frosting all around the cake. Smooth sides using a bench scraper for a clean finish.
- Decorate: Spread a thin ring of toffee around the base of the cake. Use an offset spatula to drag toffee up the sides at an angle. Top the cake with a circle of fresh banana slices or banana chips and drizzle warmed toffee on top for garnish.
Notes
- Ingredients at room temperature mix better; plan ahead to set cold ingredients out.
- Measure flour by spooning into the cup and leveling or weigh for accuracy.
- Weigh cake pans as you fill to ensure even layers for uniform baking.
- Tap pans on the counter before baking to release air bubbles.
- Level cooled and room temperature cake layers with a serrated knife for easier stacking.
- Chilling cake layers before assembly helps in stacking and frosting.
- Make toffee filling up to a day in advance to save time; it stores well refrigerated.
- Cake layers and frosting can be made ahead and frozen; thaw and remix frosting before use.
- A frosted cake lasts up to 3 days refrigerated; do not freeze after decorating to avoid banana texture changes.
- To prevent banana slices from browning, brush with lemon juice or use banana chips.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: English
Keywords: Banoffee Cake, Banana Cake, Dulce de Leche Cake, Whipped Vanilla Frosting, English Dessert, Banana and Toffee Cake
