Banana Layer Cake with Caramel Frosting is definitely a company cake, as opposed to an everyday cake. A double layer of cake plus a double layer of frosting equals love at first bite. 🙂
For this cake, I just took my Chocolate Peanut Butter Banana Muffins recipe and made a few adjustments. I upped the quantities of most of the ingredients to get more batter, subbed some brown sugar for the white, added a teaspoon of cinnamon, along with the decadent caramel frosting.
The Caramel Frosting is a looooong time favorite of mine. It’s the topping for my mom’s Homemade Cinnamon Rolls recipe, and I’ve used it in so many others.
A naked cake is frosted on top and between the layers, but not around the edges. I made a naked cake! 🙂
Why a naked cake?
- You want to show off the pretty layers and frosting between the layers.
- You want a rustic look.
- You are short on frosting.
- You are lazy (like me), and don’t want to spend so much time decorating.
The last reason is the REAL one I made this naked. I’m not much for decorating. I’d rather it taste REALLY good instead.
You will need room temperature butter for this Banana Cake. If I forget to lay it out ahead of time, I often get a bit impatient and have found a trick that works well.
To soften butter quickly:
- Take a four-cup measuring cup, fill it up with water, and microwave it on high for five minutes.
- Unwrap your butter and slice it into thin pieces and then wait for the microwave to beep.
- Remove the measuring cup with water and immediately place the butter in the microwave.
- Close the door and set the timer for 12-15 minutes. Do NOT start microwave!
- Remove the butter, and you are ready to go.
I love using this trick to soften butter, and you will too. 🙂
I used throw-away round tins for this Banana Layer Cake, and it baked up wonderfully. You could also make a sheet cake, but the baking time would be different. Just watch it closely and check to see if it’s done with a toothpick.
This cake was dessert one night, and then became part of breakfast with coffee for several mornings afterward. I’m a sucker for a sweet treat with my morning cup(s) of joe, so this was perfect.
Storing Tip – this cake stays fresh up to three days on the counter, covered well.
Freezing Tip – you can freeze the layers separately, and then add frosting later, before serving.
Make this cake next: Glazed Lemon Bundt Cake
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A double layer of cake plus a double layer of frosting, equals love at first bite. 🙂
- 10 Tablespoons unsalted butter - softened to room temperature
- 1 cups sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 Tablespoon vanilla
- 1 cup buttermilk
- 4 over-ripe bananas - mashed (I use my hand mixer for this)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 1/2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1 cup brown sugar - firmly packed
- 1/4 cup milk
- 2 cups powdered sugar
Prepare two round cake pans with baking spray.
In a standing mixer, combine butter and sugars until creamy. Add eggs, vanilla, and buttermilk - and mix.
Mash bananas and add to mixer.
In a separate bowl, combine salt, baking soda, baking powder, cinnamon, and flour. Slowly add to the mixer and stir until just combined.
Pour cake batter into prepared pans. Bake on 350 degrees for approximately 35-38 minutes, or until toothpick comes out clean, when inserted. Cool cakes completely.
Melt butter on stove top over medium heat. Add brown sugar and cook for about two minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil.
Remove from heat and cool slightly. Add powdered sugar until smooth consistency to spread. If it gets too stiff, add a few drops of milk to smooth.
Spread frosting on the top (only) of one of the cooled cakes. Stack the other one on top, and spread frosting on that one as well. Add a sprinkle of kosher salt.
- Use room temperature butter. If you need to soften quickly, read the tips on my blog.
- You can use round disposable cake pans, or any that you have. Spray well before baking.
- Test cakes with a toothpick to ensure that they are done in the center.
- The frosting can be made in advance. To soften to spreadable, add a few drops of milk, and then stir.
Storing Tip - this cake stays fresh up to three days on the counter, covered well.
Freezing Tip - you can freeze the layers separately, and then add frosting later, before serving.