This banoffee cake is everything you want in a dessert soft banana cake studded with dark chocolate, layers of fresh banana slices and golden dulce de leche, and the dreamiest caramel buttercream you've ever tasted. I first made this for my sister Karla's birthday, and she took one bite and said, "This tastes like banana pudding went to pastry school."
It's become our family's go-if you're craving something special, this Biscoff Cookie Butter Cake or Brown Sugar Chai Cake might catch your eye too, but this banana caramel beauty always steals the show.
My Family's Banoffee Story
Last spring, I decided to make this banoffee cake for Sunday dinner. My son Liam walked into the kitchen, took one look at the three cooling cake layers, and asked, "Mom, are we having a wedding I don't know about?" I laughed and told him it was just because I love him.
While I was spreading the dulce de leche between the layers, Liam snuck a finger into the can. "This stuff is basically liquid gold," he said, licking his finger. I tried to be stern, but he was right. When I finally sliced into the finished Banoffee Cake after dinner, Liam's eyes went wide. "The banana slices are like little surprises!" he announced, as if he'd discovered treasure. He ate two pieces that night and asked if we could have it for breakfast the next day. We didn't, but I understood the temptation.
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Banoffee Cake Ingredients
Here's everything for this Banoffee Cake masterpiece.
For the Banana Cake Layers
All-purpose flour: Forms the structure of the cake and keeps it tender. Sift it with the other dry ingredients for the lightest crumb.
Baking powder and baking soda: These work together to give the cake its rise and create that soft, fluffy texture.
Salt: Balances all the sweetness and brings out the banana flavor.
Very ripe bananas: The riper, the better. Those brown-spotted bananas you almost threw away? They're perfect here. Ripe bananas give you the most intense banana flavor.
Butter: Adds richness and moisture. Make sure it's at room temperature so it creams properly with the sugar.
Granulated sugar: Sweetens the cake and helps create a light, airy texture when creamed with butter.
Large eggs: Bind everything together and add structure. Add them one at a time for the smoothest batter.
Whole milk: Adds moisture and keeps the cake soft for days.
Vanilla extract: Enhances all the other flavors, especially the banana and chocolate.
Semi-sweet dark chocolate: Chopped into small pieces, these add little pockets of chocolate that complement the caramel beautifully.
For the Dulce de Leche Buttercream
Butter: The base of this silky frosting. Room temperature butter whips up light and fluffy.
Powdered sugar: Sweetens and thickens the buttercream. Sifting it prevents lumps.
Vanilla extract: Adds warmth and depth to the buttercream.
Dulce de leche: This is what makes the buttercream special. It adds that signature toffee flavor and a gorgeous caramel color.
Whole milk: Helps thin the buttercream to the perfect spreading consistency.
For Assembly
Dulce de leche: Extra for spreading between the layers. Don't skimp here, this is where the magic happens.
Fresh bananas: Choose bananas that are ripe but still firm so they slice cleanly and hold their shape. Overripe bananas will be too mushy.
Chocolate shavings: The finishing touch that makes this cake look professionally decorated.
How to Make Banoffee Cake
Let me walk you through each step so your Banoffee Cake turns out perfect.
Make the Banana Cake Layers
Preheat and prep: Set your oven to 170ºC (340ºF). Line three 20 cm round pans with parchment paper on the bottom and grease the sides lightly.
Mix dry ingredients: Sift the flour, baking powder, baking soda, and salt into a medium bowl. This step makes your cake extra light. Mash your very ripe bananas in a separate small bowl until mostly smooth, a few small lumps are fine.
Cream butter and sugar: In your large mixing bowl, beat the room-temperature butter and granulated sugar with a stand mixer or hand mixer on high speed for about 3 minutes. You want it light, fluffy, and pale in color. This incorporates air that helps your cake rise.
Add eggs: Turn the mixer to low speed and add the eggs one at a time, mixing well after each addition. This prevents the batter from curdling.
Alternate wet and dry: Still on low speed, add half your flour mixture and mix until just combined. Then add the mashed bananas, milk, and vanilla extract, mixing until incorporated. The batter might look a bit lumpy at this point, that's normal.
Finish the batter: Toss the chopped chocolate with the remaining flour mixture (this prevents the chocolate from sinking), then add it to the batter. Mix until everything is just combined. Use your rubber spatula to scrape the bottom and sides of the bowl, making sure no flour pockets are hiding.
Bake: Divide the batter evenly among your three prepared pans, about 380-400 g per pan if you want to be precise. Bake for 21-23 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool completely: Let the cakes cool in their pans on a wire rack for about 7-10 minutes, then carefully turn them out and let them cool completely on the rack. This usually takes about an hour. Don't try to frost warm cakes or your buttercream will melt.
Make the Dulce de Leche Buttercream
Prep your sugar: Sift the powdered sugar into a bowl and set it aside. This prevents lumps in your buttercream.
Whip the butter: Beat the room-temperature butter in your stand mixer (or with a hand mixer) on medium-high speed for 4 minutes. Stop and scrape down the sides, then beat for another 2 minutes. Your butter should be very pale and fluffy. This step is crucial for light, creamy buttercream.
Add sugar and flavorings: Add half the powdered sugar, along with the vanilla extract and dulce de leche. Beat on low until incorporated, then add the remaining powdered sugar. Add the milk one tablespoon at a time until you reach your desired consistency. The buttercream should be smooth and spreadable but hold its shape.
Final mix: Scrape the bowl one more time and beat on low for 1 minute to remove any air bubbles.
Assemble Your Banoffee Cake
Start with the first layer: Place your first cake layer on a serving plate or cake stand. If it has a domed top, you can level it with a serrated knife, but it's not necessary.
Add buttercream and dulce de leche: Spread about 2 generous scoops of buttercream evenly over the top of the cake using an offset spatula. Then drizzle 2-3 tablespoons of dulce de leche over the buttercream, keeping it about half an inch from the edges so it doesn't ooze out when you stack.
Layer the bananas: Slice one banana into thin rounds and arrange them over the dulce de leche. Press them down gently so they settle into the frosting.
Repeat: Place the second cake layer on top and repeat the buttercream, dulce de leche, and banana process.
Top layer: Add your final cake layer. Now apply a thin crumb coat of buttercream all over the cake, top and sides. This seals in any loose crumbs. It doesn't need to look perfect.
Chill: Pop the cake in the fridge for about 20 minutes. This sets the crumb coat and makes the final frosting much easier.
Final frosting: Cover the entire cake with the remaining buttercream, smoothing it with your offset spatula. Take your time here, this is what everyone will see. If you want perfectly smooth sides, you can dip your spatula in hot water, dry it, and run it along the frosting.
Decorate: Drizzle extra dulce de leche over the top and let it drip down the sides naturally. Sprinkle chocolate shavings all over the top. Stand back and admire your beautiful creation.
Substitutions and Variations
No dulce de leche? You can make your own by simmering a can of sweetened condensed milk for 2-3 hours, or use caramel sauce in a pinch.
Different chocolate: Try milk chocolate for something sweeter, or white chocolate if you want more contrast with the caramel.
Nuts: Add 60 g of chopped walnuts or pecans to the Banoffee Cake batter for extra texture and flavor.
Smaller cake: This Banoffee Cake can be halved to make a two-layer 20 cm cake, perfect for smaller gatherings.
Dairy-free option: Use plant-based butter and your favorite non-dairy milk. The texture will be slightly different but still delicious.
Equipment For Banoffee Cake
Three 20 cm (8-inch) round cake pans: Essential for those beautiful layers. Make sure they're the same size so your cake stacks evenly.
Stand mixer or hand mixer: Makes creaming the butter and whipping the buttercream much easier. A hand mixer works great if that's what you have.
Mixing bowls: You'll need at least two, one for dry ingredients and one for the batter.
Rubber spatula: Perfect for scraping down the bowl and folding ingredients together gently.
Offset spatula: This angled spatula makes frosting the Banoffee Cake so much easier. If you don't have one, a regular butter knife works in a pinch.
Wire cooling rack: Lets air circulate around the cakes as they cool, preventing soggy bottoms.
Parchment paper: Lines your pans so the cakes release easily without sticking.
Storage and Make-Ahead Tips
Room temperature: This Banoffee Cake keeps well on the counter, covered loosely with plastic wrap or under a cake dome, for up to 2 days. The buttercream protects the cake layers and keeps them moist.
Refrigerated: Store in the fridge for up to 5 days. The cake actually tastes even better on day two after the flavors have melded together. Let it sit at room temperature for about 30 minutes before serving so the buttercream softens.
Freezing the cake layers: Bake and cool the cake layers completely, then wrap each one tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before assembling.
Freezing the whole cake: You can freeze the assembled, frosted Banoffee Cake. Freeze it uncovered first until the frosting is solid (about 2 hours), then wrap it carefully. Thaw overnight in the fridge.
Make-ahead buttercream: Make the buttercream up to 3 days ahead and keep it in the fridge. Let it come to room temperature and give it a quick whip before using.
Serving Suggestions
This Banoffee Cake is stunning on its own, but here are some ideas to make it even more special:
With vanilla ice cream: A scoop of cold vanilla ice cream next to a slice of this Banoffee Cake is heaven, especially if you drizzle extra dulce de leche over both.
Coffee pairing: The caramel and chocolate flavors pair beautifully with a cup of strong coffee or espresso. It's a lovely afternoon treat.
Fresh whipped cream: A dollop of lightly sweetened whipped cream on the side adds a light, airy contrast to the rich Banoffee Cake. Similar to how we serve Easy Baklava Cheesecake, it balances the sweetness.
With berries: Fresh strawberries or raspberries on the side add a tart, fresh note that cuts through the richness. Just like pairing fruit with Sugar Cookie Cheesecake, it brightens each bite.
Expert Tips
Use very ripe bananas: I can't stress this enough. Those bananas with brown spots all over them have the most concentrated banana flavor and natural sweetness. Don't use yellow bananas, they won't give you the same taste.
Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. Cold ingredients don't mix as smoothly and can make your batter lumpy or dense.
Don't overmix: Once you add the flour, mix just until you can't see any more dry flour. Overmixing develops the gluten and makes your Banoffee Cake tough instead of tender.
Level your layers if needed: If your cakes have domed tops, use a serrated knife to level them before stacking. This helps your Banoffee Cake stand straight and look professional.
FAQ
What is a banoffee cake?
A banoffee cake is a layered dessert inspired by British banoffee pie, which combines banana and toffee (or caramel) flavors. This cake version features moist banana cake layers, dulce de leche, fresh banana slices, and caramel buttercream. My family loves how it captures all the flavor of the pie but in a more celebratory cake form.
Why is it called Banoffee?
The name "banoffee" is a combination of "banana" and "toffee." The original banoffee pie was created in 1971 at The Hungry Monk restaurant in England, and the clever name stuck. When you taste the sweet caramel and banana together, you'll understand why they deserve their own special word.
What is the difference between Banoffee and toffee?
Toffee is a hard candy made by cooking sugar and butter to a high temperature. Banoffee refers specifically to the combination of banana and toffee (or caramel) flavors together. In banoffee desserts, the "toffee" part usually comes from dulce de leche or caramel rather than actual hard toffee candy. The banana is what makes it banoffee instead of just toffee.
What is Banoffee made of?
Traditional banoffee desserts are made of bananas, toffee or caramel (usually dulce de leche), and often whipped cream. This Banoffee Cake version includes those classic elements but adds moist banana cake layers and caramel buttercream frosting. Some versions also include chocolate, like this recipe does, which adds a nice depth of flavor.
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Pairing
These are my favorite dishes to serve with Banoffee Cake
Banoffee Cake
Equipment
- 3 20 cm (8-inch) round cake pans all pans should be identical in size for even stacking
- 1 Stand mixer or hand mixer used for creaming butter and whipping buttercream
- 2 Mixing bowls one for dry ingredients and one for batter
- 1 Rubber spatula ideal for folding batter and scraping bowls clean
- 1 Offset spatula helps spread frosting smoothly; a knife can substitute
- 1 Wire cooling rack allows cakes to cool evenly without trapping moisture
- 1 Parchment paper prevents sticking and ensures easy cake release
Ingredients
- 400 g all-purpose flour sifted for a lighter crumb
- 1 ¼ teaspoon baking powder for gentle lift
- 1 ¾ teaspoon baking soda to activate banana acidity
- ¾ teaspoon fine salt balances sweetness
- 395 g very ripe bananas deep yellow with brown spots, mashed
- 120 g unsalted butter softened to room temperature
- 275 g granulated sugar for structure and sweetness
- 4 large eggs room temperature for smooth batter
- 165 g whole milk room temperature for even mixing
- 1 ¼ teaspoon vanilla extract pure for warm aroma
- 45 g semi-sweet dark chocolate roughly chopped for texture
- 440 g unsalted butter room temperature for frosting
- 725 g powdered sugar sifted to prevent graininess
- 2 ½ teaspoon vanilla extract enhances caramel flavor
- 2 ½ tablespoon dulce de leche thick and creamy
- 3 tablespoon whole milk adjusts buttercream consistency
- 6-7 tablespoon dulce de leche for layering and topping
- 2 bananas just-ripe for clean slices
- Chocolate shavings for garnish and contrast
Instructions
- Preheat the oven to 170°C / 340°F and line three 20 cm cake pans with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl, then mash the bananas separately.
- Cream the butter and granulated sugar together on high speed until pale and fluffy, about 3 minutes.
- Reduce speed and add the eggs one at a time, mixing until each is fully blended.
- On low speed, mix in half of the dry ingredients, followed by the mashed bananas, milk, and vanilla.
- Toss the chopped chocolate with the remaining dry ingredients, then gently fold everything into the batter until just combined.
- Divide the batter evenly between the prepared pans and bake for 22-25 minutes, until a tester comes out clean.
- Cool the cakes briefly in the pans, then remove and allow them to cool completely on a wire rack.
- Sift the powdered sugar and set aside for the buttercream.
- Beat the butter on medium-high speed until smooth and airy, scraping the bowl as needed.
- Add the powdered sugar in two additions along with vanilla, dulce de leche, and milk, beating until silky.
- Mix on low speed briefly to remove air bubbles and smooth the buttercream.
- Place one cake layer on a serving plate and spread an even layer of buttercream over the top.
- Drizzle dulce de leche over the frosting, keeping the edges clear, then layer with banana slices.
- Repeat with the second cake layer, then top with the final cake and coat the entire cake in a thin crumb layer.
- Chill the cake for 20 minutes, then frost fully and decorate with extra dulce de leche and chocolate shavings.
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