Banana Caramel Cake
This recipe is for a single-layer moist banana cake covered in a delicious vanilla frosting that’s swirled with caramel.
Servings: 20 slices
Equipment
- 1x rectangular cake tin 35x28x7cm (14x11x3 inches)
Ingredients
Banana Cake
- 190 g unsalted butter
- 40 ml sunflower oil
- 255 g muscovado sugar
- 3 eggs extra large
- 340 g self-raising flour
- 1 teaspoon salt
- 1 teaspoon mixed spice
- 250 ml buttermilk
- 350 ml bananas mashed
- 1 teaspoon vanilla extract
Vanilla Frosting
- 500 g powdered sugar
- 160 g unsalted butter
- 30 ml whole milk
- 1 tablespoon vanilla extract
- 180 ml dulce de leche
Instructions
Banana Cake
- Preheat the oven to 180°C (350°F) and oil and line a rectangular cake tin 35x28x7cm (14x11x3 inches) with parchment paper.
- Combine the softened butter, oil, and sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until light in color and creamy.
- Add the eggs one at a time. Be sure to scrape down the sides of the bowl with a rubber spatula and beat well between each addition.
- Sift together the flour, salt, and mixed spice.
- Add the mashed bananas, vanilla, and buttermilk to a jug and stir to combine.
- Add the wet ingredients, and flour mixture to the cake batter by alternating between the two. Starting with the flour and ending with the banana mixture. Once added, scrape down the sides of the bowl with a spatula and mix again to ensure everything is well combined.
- Pour the banana cake batter into the prepared pan and bake in a preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Once baked, allow the cake to cool in its tin for 10 minutes before turning it onto a cooling rack to cool completely.
Vanilla Buttercream
- In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
- In a jug combine the milk and vanilla, with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added.
- Increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
- Place the cooled cake onto a large serving plate and spread the frosting over the top of the entire cake using an offset spatula.
- Dot the caramel over the surface of the buttercream and use a knife to swirl the caramel into the vanilla frosting. Slice, serve, and enjoy!
