Banoffee Cake

A tender Banoffee Cake wrapped in caramel-rich buttercream with pockets of chocolate and fresh banana in every bite.

5 from 1 vote

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Course: Celebration Cake, Dessert

Cuisine: American, Modern Baking

Keyword: banana cake, banoffee cake, caramel dessert, dulce de leche

Prep Time: 1

Cook Time: 25

Chill Time: 20

Total Time: 46

Servings: slices

Calories: 620kcal

Cost: $28

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.

Notes

Rich caramel notes, ripe banana aroma, and soft chocolate pockets make this cake feel like a celebration dessert meant to be shared slowly.

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