This banoffee cake is a sweet layered banana cake filled with fresh banana, toffee bits and chocolate shavings and frosted in a smooth dulce de leche buttercream.
This banoffee cake was made because of my love for banoffee pie. Bananas, dulce de leche, toffee and chocolate all pair so well together, you'll for sure want more than one slice.
For more layered cakes you should try my lemon blackberry cake, my coconut raspberry cake or my lotus biscoff cake.
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Why You Will Love This Cake
- Moist & Soft: This cake has bananas, buttermilk, sour cream and oil in it to keep it extra moist and tender.
- 3 Layers: Such a pretty 3 layer cake that is sure to wow everyone.
- Banana & Dulce De Leche: The sweet bananas paired with the smooth and creamy buttercream is a perfect match.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Bananas: This cake uses both brown bananas and fresh bananas.
- Butter: Make sure your butter is room temperature before starting to make your cake layers.
- Oil: I used coconut oil, but use whatever neutral oil you have on hand.
- Sour Cream: You can sub greek yogurt if you prefer.
- Buttermilk: You can use regular milk. The higher fat content the better for a more moist cake.
- Toffee: I used heath toffee bits.
- Chocolate Shavings: Just grab a chocolate bar and a vegetable peeler and shave the chocolate at the edge.
- Dulce de Leche: You can make your own or buy it already made in the baking aisle.
Recipe Instructions
Step 1: In a small bowl mash brown bananas and mix with lemon juice. Set aside.
Step 2: In a small bowl, whisk together dry ingredients; flour, soda, salt and cinnamon. Set aside.
Step 3: In a large mixing bowl mix together butter and sugars for 1-2 minutes until combined. Add oil, eggs and vanilla and mix on medium-high speed for about 3-4 minutes until light and fluffy. Fold in mashed bananas and sour cream.
Step 4: Mix in half the dry ingredients, followed by buttermilk, and then the other half of the dry ingredients, scraping down the sides of the bowl as needed.
Step 5: Pour batter evenly into 3 cake pans. This seems to weigh about 560g per pan for me. Bake for 27-32 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
Step 6: To make the frosting: Cream together butter and dulce de leche until completely smooth. Add salt, powdered sugar and heavy cream and mix on medium/high about 3 minutes or until smooth. You can add a bit more powdered sugar or cream until desired consistency is achieved.
To Assemble the Cake
Step 1: Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer. Top with fresh banana slices, toffee pieces and chocolate shavings.
Step 2: Place the second cake layer, top side up, on top of the frosting. Repeat spreading the frosting, bananas, toffee and chocolate again over the second layer.
Step 3: Place final cake layer, top side down. Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
Step 4: Pull the chilled cake out, and frost the cake with the remaining frosting. Dollop bits of extra dulce de leche all along the top of the cake and then using a knife or a spoon, swirl it together. Sprinkle the top of the cake with extra banana slices, toffee bits and chocolate shavings.
FAQ
Yes, this recipe will make 24 cupcakes, or you can half the recipe and it will make 12. Just top each frosted cupcake with a banana slice, toffee and chocolate shavings.
You can half this recipe and bake it in one 8" or 9" pan. I would also half the buttercream amounts for topping.
Yes, you can sub gluten free flour for all-purpose flour and make this gluten free.
Storing & Freezing
You can store this banoffee cake on the counter in an airtight container for 3-4 days. I would not suggest storing it in the fridge, as that dries your cake out.
If you would like to freeze your already assembled cake, simply wrap as best you can in plastic wrap, or in an airtight container and store in the freezer for 3-4 months.
After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Banoffee Cake
Ingredients
For the Cake:
- 1½ cups (225 g) mashed brown bananas about 3
- 1 teaspoon lemon juice
- 2¾ cups (385 g) cake flour, all purpose can work
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- ½ cup (113.5 g) butter room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) brown sugar
- ¼ cup (59.15 ml) neutral oil canola, vegetable, melted coconut
- 3 large eggs room temperature
- 1 tablespoon vanilla
- ¼ cup (57.5 g) sour cream room temperature
- 1 cup (240 g) buttermilk room temperature
For the Filling:
- 1-2 bananas sliced thin
- 3 tablespoon toffee pieces
- chocolate shavings
For the Frosting:
- 1½ cups (340.5 g) butter room temperature
- â…“ cup (75.33 g) dulce de leche or caramel sauce
- 5 cups (600 g) powdered sugar
- â…› teaspoon (0.13 teaspoon) salt
- 1-2 tablespoon (1 tablespoon) heavy cream or milk
- 1-2 tablespoon (1 tablespoon) dulce de leche or caramel sauce for swirling
Instructions
To make the cake:
- Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
- In a small bowl mash brown bananas and mix with lemon juice. Set aside.
- In a small bowl, whisk together dry ingredients; flour, soda, salt and cinnamon. Set aside.
- In a large mixing bowl mix together butter and sugars for 1-2 minutes until combined. Add oil, eggs and vanilla and mix on medium-high speed for about 3-4 minutes until light and fluffy. Fold in mashed bananas and sour cream.
- Mix in half the dry ingredients, followed by buttermilk, and then the other half of the dry ingredients, scraping down the sides of the bowl as needed.
- Pour batter evenly into 3 cake pans. This seems to weigh about 560g per pan for me.
- Bake for 27-32 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
To make the frosting:
- Cream together butter and dulce de leche until completely smooth.
- Add salt, powdered sugar and heavy cream and mix on medium/high about 3 minutes or until smooth. You can add a bit more powdered sugar or cream until desired consistency is achieved.
To assemble cake:
- Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer. Top with fresh banana slices, toffee pieces and chocolate shavings.
- Place the second cake layer, top side up, on top of the frosting. Repeat spreading the frosting, bananas, toffee and chocolate again over the second layer.
- Place final cake layer, top side down.
- Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
- Pull the chilled cake out, and frost the cake with the remaining frosting. Dollop bits of extra dulce de leche all along the top of the cake and then using a knife or a spoon, swirl it together. Sprinkle the top of the cake with extra banana slices, toffee bits and chocolate shavings.
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