Banana Pecan Caramel Layer Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
4 large eggs
1 1/2 cups mashed ripe bananas (about 4 medium bananas)
1 cup buttermilk
1 tsp vanilla extract
For the Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter
1/2 cup heavy cream
1/4 tsp salt
1/2 tsp vanilla extract
For the Pecan Filling:
1 cup pecans, chopped
1/2 cup brown sugar
2 tbsp unsalted butter
1/4 tsp cinnamon
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 tsp vanilla extract
A pinch of salt
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, until fully incorporated.
Mix in the mashed bananas, vanilla extract, and buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Bake the Cake:
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Caramel Sauce:
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
Remove from heat and carefully stir in the butter until melted.
Slowly add the heavy cream while stirring until smooth.
Stir in the salt and vanilla extract. Let the caramel cool to room temperature.
Prepare the Pecan Filling:
In a medium skillet, melt the butter over medium heat.
Add the chopped pecans, brown sugar, and cinnamon. Cook, stirring constantly, until the pecans are toasted and the mixture is caramelized. Let it cool.
Prepare the Frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, mixing well after each addition.
Mix in the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting over the top.
Sprinkle half of the pecan filling over the frosting.
Drizzle with a bit of caramel sauce.
Add the second cake layer and repeat the process with frosting, pecan filling, and caramel sauce.
Top with the third cake layer and frost the top and sides of the cake.
Decorate and Serve:
Garnish the top of the cake with additional pecans and drizzle with more caramel sauce if desired.
Allow the cake to set for at least 30 minutes before slicing.
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour 30 minutes
Kcal: Approx. 550 per serving | Servings: 12