Banana Cake with Caramel Frosting
Serves 6
45 mins prep
75 mins cook
120 mins total
A luxurious two-layered 6-inch banana cake frosted with homemade caramel frosting. Whether you serve it as a birthday cake or to treat your family, this 6-inch banana cake is guaranteed to impress.
For the Caramel Sauce:
For The Banana Cake:
For The Frosting:
To make the caramel sauce:
Heat the heavy cream in a small saucepan. In a separate medium-size saucepan, heat the sugar in medium heat, until it starts melting and browning on the edges, 5-6 minutes. Do not stir until you see that it is browning on the edges. Also, do not leave sight of the sugar as once the melting starts everything happens pretty quickly.
Once the sugar turns golden brown, stirring constantly, add the warm heavy cream. It will be very hot and bubbly, so be careful as you are stirring it. Add in the salt and butter and stir until it completely melts. Take it off the heat and allow it to cool for 15-20 minutes, and then place it in a clean jar.
To make the cake:
Preheat the oven to 325 F degrees. Generously butter and flour two 6-inch pans and set aside.
In the bowl of a standing mixer attached with the paddle attachment, beat the butter, 1/4 teaspoon salt, and sugars until fluffy. Add the eggs one at a time making sure that they are thoroughly incorporated into the mixture.
Sift together the flour and baking soda in a small bowl. Set aside.
Blend in the mashed bananas into the milk.
While the mixer is running at low speed, add in the flour mixture, and mix until incorporated.
Pour in the milk and banana mixture into the batter, and mix at low speed until incorporated. The batter should be smooth.
Divide the batter equally in between the two prepared cake pans.*1 Smooth the surface of each batter with the back of a spoon.
Place them on a baking sheet and bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs.
Allow it to cool for 10 minutes. Run a pairing knife around the sides of the pan. Invert the cakes onto a wire rack and let them cool to the room temperature.
To make the caramel frosting:
Beat the butter and cream cheese in the bowl of a standing mixer (or you can do this with a hand mixer) attached with the paddle attachment, for 2 minutes. Sift in the powdered sugar and salt. Beat until it is an even thick batter. Pour in the caramel sauce and stir until combined.
Place it in the fridge for it to cool for 15-20 minutes.
To assemble:
Using a serrated knife, remove any dome to level the cakes. Each cake should be 2-inches tall. Hold the knife level horizontally and cut each cake into two equal, 1-inch tall layers.
Reserve half a cup of the frosting for the star decoration on top.
Place the first layer onto a cake stand; spread an even layer of frosting over the layer. Repeat until you have covered three layers. Place the last layer on top - cut side down.
Spread the rest of the cake evenly with the rest of the frosting. Refrigerate it for 20 minutes so that the frosting can set.
Fit a pastry bag with a small star tip, and fill it with the reserved frosting. Pipe 16-18 rosettes around the top of the cake.
Drizzle each rosette with a drop of caramel.
Slice and serve.
