The Ultimate Banoffee Layer Cake: A Decadent Banana Caramel Masterpiece
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Indulge in a slice of pure heaven with this spectacular Banoffee Layer Cake, a dessert that masterfully combines all the beloved flavors of the classic Banoffee Pie into a show-stopping tiered creation. Imagine moist, tender banana cake layers, generously studded with delicate chopped chocolate, each separated by luscious dulce de leche and vibrant fresh banana slices. The entire masterpiece is then enveloped in a silky, rich dulce de leche buttercream, amplifying that irresistible caramel essence throughout every single bite. This isn’t just a cake; it’s an experience, a symphony of textures and tastes that promises to be the highlight of any gathering or celebration. Prepare to impress your guests with this truly unforgettable dessert!
The inspiration for this magnificent Banoffee Cake recipe comes directly from the beloved British dessert, the Banoffee Pie. Originating from The Hungry Monk Restaurant in Sussex, England, the Banoffee Pie is renowned worldwide for its iconic combination of sweet bananas, rich toffee (caramel), and often a touch of chocolate, all nestled in a buttery biscuit crust. Our layered cake reimagines this classic, transforming it into an elegant dessert suitable for any special occasion. Each element of the traditional pie is meticulously incorporated: from the soft, fragrant banana cake infused with chocolate bits to the generous layers of creamy dulce de leche and slices of fresh banana, all crowned with a decadent dulce de leche buttercream. This cake is not merely a dessert; it’s a celebration in itself, perfect for birthdays, anniversaries, dinner parties, or simply to make an ordinary day extraordinary. It truly delivers on the promise of a comforting yet sophisticated treat.
For those who appreciate the artistry of layered desserts, you might also enjoy exploring other delightful creations such as our Salted Caramel Cake, the sophisticated Tiramisu Layer Cake, or the comforting Peanut Butter Chocolate Cake. Each offers a unique flavor profile guaranteed to tantalize your taste buds and add a touch of homemade luxury to your table.
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WHY THIS BANOFFEE LAYER CAKE RECIPE WORKS SO WELL
This Banoffee Layer Cake isn’t just a pretty face; it’s a meticulously crafted dessert designed for maximum flavor and enjoyment. Here’s why this particular recipe guarantees success and a truly delicious outcome that stands out from the crowd:
- Ultra-Moist Banana Cake Layers: Our recipe delivers exceptionally soft, fluffy, and incredibly moist banana cake layers. The secret lies in using very ripe bananas, which not only impart an intense, natural banana flavor but also contribute significantly to the cake’s tenderness and moisture content. Each layer is generously studded with finely chopped chocolate, adding delightful pockets of rich cocoa that beautifully complement the sweet banana. This creates a foundational cake that is anything but dry or bland, standing perfectly on its own while forming the ideal base for the other banoffee elements.
- Rich Dulce de Leche Filling and Buttercream: This layer cake truly embraces the “toffee” aspect of banoffee with a generous incorporation of dulce de leche. We’ve included this sweet, caramelized milk in two crucial ways. Firstly, thick layers of creamy dulce de leche are spread between each cake tier, creating gooey, decadent pockets of caramel goodness with every slice. Secondly, the entire cake is sumptuously covered in a luxurious dulce de leche buttercream frosting. This double dose of dulce de leche ensures that the deep, milky caramel flavor is prominent in every forkful, providing a delightful and cohesive taste experience that perfectly balances the fruit and chocolate.
- Layers of Fresh Banana Slices: To truly capture the authentic essence of Banoffee, fresh banana slices are meticulously layered between each cake tier. Using firm, ripe (but not overly soft) bananas here ensures they hold their shape beautifully and provide a wonderful fresh, fruity burst that cuts through the sweetness and richness of the caramel and cake. These slices add a crucial textural contrast – a pleasant chewiness – and a vibrant, authentic banana flavor that ties all the components together, creating a harmonious and unforgettable dessert.
ESSENTIAL INGREDIENT NOTES FOR A PERFECT BANOFFEE CAKE
Creating this Banoffee Layer Cake requires a selection of quality ingredients, each playing a vital role in achieving its signature taste and texture. Understanding the nuances of each ingredient will help you get the best possible results and avoid common baking pitfalls. For a complete list of all ingredients with precise measurements, please refer to the detailed recipe card located further down below.
- Bananas: The undisputed star! For the cake layers, it is crucial to use very ripe bananas – the ones with numerous brown spots are perfect. These are sweeter, easier to mash, and impart a much stronger banana flavor and moistness to the cake. For the fresh slices layered between the cake, opt for firm, ripe bananas that are still yellow with minimal spots. This ensures they hold their shape well when sliced and offer a pleasant textural contrast to the soft cake and creamy filling.
- Dulce de Leche: This rich, caramelized milk is key to the “toffee” flavor. While you can make homemade dulce de leche (by slowly simmering a can of condensed milk for hours), for convenience and consistent results, I highly recommend using a good quality store-bought dulce de leche. It saves a significant amount of time and effort without compromising on the deep, sweet caramel flavor. You can typically find it in the international foods aisle or alongside baking ingredients at most supermarkets.
- All-Purpose Flour: This forms the structural backbone of our cake. I prefer using all-purpose flour with a protein content between 10-11%, as it strikes the perfect balance, giving the cake a light, tender crumb without being too dense or too crumbly. Always measure flour by weight using a kitchen scale for accuracy, as volume measurements (cups) can vary widely and impact the cake’s texture.
- Granulated Sugar: Beyond simply adding sweetness, sugar plays a crucial role in the cake’s texture and moisture. It helps to retain moisture, contributing to the cake’s tender crumb and extended freshness. It also aids in the creaming process with butter, creating tiny air pockets that contribute to a lighter, airier texture.
- Baking Powder and Baking Soda: These are our essential leavening agents, responsible for the cake’s rise and light texture. Baking powder provides initial lift, while baking soda reacts with the acidic components naturally found in the batter (like mashed bananas and some components of dulce de leche) to create additional lift. Ensure both are fresh for optimal rising power.
- Salt: A small but mighty ingredient, salt doesn’t just make things salty; it’s a flavor enhancer. It perfectly balances and intensifies all the other sweet flavors in the cake, bringing out the sweetness of the banana and caramel and making the chocolate taste richer and more complex. Never skip this!
- Eggs: Eggs serve multiple functions in baking: they act as binders, emulsifiers, and a source of moisture and richness. For best results, use large eggs and ensure they are at room temperature. Room temperature eggs emulsify more easily with other ingredients, leading to a smoother, more uniform batter and a finer, more consistent cake crumb. Take them out of the fridge 1-2 hours before you plan to start baking.
- Unsalted Butter (for Cake & Buttercream): For both the cake and the buttercream, using unsalted butter allows you to precisely control the overall saltiness of your dessert. Crucially, ensure butter for both components is at room temperature. For the buttercream, this is essential for whipping it into a light and fluffy consistency. For the cake, it aids in creating a smooth, well-emulsified batter during the creaming process.
- Whole Milk: Whole milk contributes significantly to the cake’s richness and moisture. Its fat content helps create a tender crumb and a more luxurious mouthfeel. Like eggs, it’s best to use room temperature milk for better emulsification and a smoother batter.
- Vanilla Extract: A splash of good quality vanilla extract (preferably pure vanilla extract) enhances all the sweet flavors in both the cake and buttercream, adding a warm, aromatic depth that completes the overall flavor profile.
- Semi-Sweet Dark Chocolate (chopped): The chocolate pieces scattered throughout the banana cake layers provide a delightful contrast in flavor and texture. Semi-sweet dark chocolate is ideal as it’s not overly sweet, balancing the richness of the caramel and banana without overpowering them. Chopping a chocolate bar yourself ensures irregular pieces that melt beautifully into the cake, creating tempting chocolate pockets.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE MOIST BANANA CAKE LAYERS
Let’s begin the exciting journey of creating the foundation for our Banoffee Layer Cake: the moist and flavorful banana cake layers. This recipe is designed to be straightforward, but attention to detail at each step will ensure a perfect outcome. You will need a reliable stand mixer fitted with a paddle attachment, or a powerful electric hand mixer. Additionally, prepare three 20 cm (8-inch) baking pans, meticulously greased and lined with parchment paper circles at the bottom to prevent sticking and ensure easy release.
Preparation is Key: Before you begin mixing any ingredients, take a moment for essential prep. Preheat your oven to 170ºC/340ºF (conventional oven setting). Then, meticulously prepare your three 20 cm (8-inch) baking pans: grease them thoroughly with butter or baking spray, then line the bottoms with parchment paper circles. This crucial step is vital for achieving perfectly even cake layers that release effortlessly from the pans after baking, preventing any frustrating sticking.
STEP 1: Cream Butter and Sugar. In a large mixing bowl, combine your softened room-temperature unsalted butter and granulated sugar. Using your stand mixer or electric hand mixer, cream them together on medium-high speed for a full 3 minutes until the mixture is light, fluffy, and noticeably pale in color. This process is crucial for incorporating air, which is vital for a tender and airy cake crumb. Next, add the large room-temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed with a rubber spatula to ensure everything is evenly mixed and no pockets of uncreamed butter remain.
STEP 2: Incorporate Wet and Dry Ingredients. Reduce your mixer speed to low. Gradually add half of your sifted dry ingredients (flour, baking powder, baking soda, salt) to the wet mixture, mixing just until combined. Avoid overmixing at this stage to prevent toughening the cake. Then, add the mashed ripe bananas, room-temperature whole milk, and vanilla extract. Mix on low speed until these wet ingredients are fully incorporated into the batter. In a separate small bowl, toss the finely chopped semi-sweet dark chocolate with the remaining half of the dry ingredients. This simple step helps prevent the chocolate from sinking to the bottom of the cake layers during baking. Add this chocolate-flour mixture to the main batter and mix only until just combined – stop as soon as no dry streaks of flour are visible. Overmixing will develop gluten and result in a tough, chewy cake.
STEP 3: Bake to Perfection. Using a rubber spatula, give the batter one final gentle fold by hand to ensure no pockets of dry ingredients remain at the very bottom of the mixing bowl. Evenly divide the cake batter among your three meticulously prepared 20 cm (8-inch) baking pans. Smooth the tops gently with your offset spatula. Bake for approximately 20-23 minutes, or until a cake tester (or a simple toothpick) inserted into the center of a cake comes out perfectly clean. Baking times can vary depending on your oven, so keep a close eye on them. Once baked, remove the pans from the oven and let the cakes cool on a wire rack for 5-10 minutes. This short cooling period in the pan helps them firm up slightly and makes them easier to handle. After this initial cooling, gently invert the cakes onto the wire rack, remove the parchment paper, and let the cakes cool down completely. Ensure they are fully cooled before you even think about frosting them, as a warm cake will melt your beautiful buttercream, leading to a messy outcome!
STEP-BY-STEP INSTRUCTIONS: PREPARING THE BUTTERCREAM AND ASSEMBLING YOUR BANOFFEE CAKE
With your delicious banana cake layers cooled and ready, it’s time to create the dreamy dulce de leche buttercream and assemble your show-stopping Banoffee Layer Cake. This part is where the cake truly comes to life with its iconic combination of sweet, creamy, and fruity flavors.
STEP 1: Prepare the Dulce de Leche Buttercream. Start by sifting your powdered sugar into a bowl to remove any lumps, ensuring a perfectly smooth buttercream texture. Set this aside. In your stand mixer fitted with the paddle attachment (or using a powerful electric hand mixer), beat the room-temperature unsalted butter on medium-high speed for a full 4 minutes. This vigorous whipping incorporates plenty of air, making the buttercream incredibly light, fluffy, and voluminous. Scrape down the sides of the bowl with a spatula, then continue mixing for another 2 minutes to ensure maximum fluffiness. Now, gradually add the sifted powdered sugar in two parts, mixing on low speed until each addition is fully incorporated and the mixture is smooth. Follow with the vanilla extract, 2 tablespoons of dulce de leche (for the buttercream itself), and 2-3 tablespoons of room-temperature whole milk (adjusting the milk quantity as needed to achieve your desired consistency – a little more or less might be required). Continue whipping until the buttercream is smooth and creamy. Finally, scrape down the sides and bottom of the bowl thoroughly one last time, then give the buttercream a final mix for 1 minute on the lowest speed. This will help to eliminate any large air bubbles, resulting in a perfectly smooth, velvety frosting ready for decorating.
STEP 2: Begin Layering. Carefully place the first cooled banana cake layer onto your chosen serving dish or cake stand. If you have a rotating cake turntable, now is the perfect time to utilize it, as it greatly assists in applying an even layer of frosting around the cake. If you don’t have one, don’t worry – you can still achieve a beautiful result without it! Spoon about two large scoops of your luscious dulce de leche buttercream onto the first cake layer. Using an offset spatula, spread the buttercream evenly across the entire surface of the cake. Next, drizzle 2-3 tablespoons of additional dulce de leche (from your “assembling” ingredients) over the buttercream and carefully spread it, ensuring you leave a small border (about half an inch) around the outer edge. This small gap is important to prevent the dulce de leche from oozing out when the next layer is added.
STEP 3: Add Bananas and Repeat for Layers. Arrange fresh banana slices neatly and uniformly on top of the dulce de leche layer, gently pressing them down slightly to secure them into the caramel. These fresh slices are crucial for that authentic banoffee experience, adding both flavor and texture. Carefully place the second cake layer directly on top, aligning it as best as possible with the first layer. Repeat the layering process: first, two scoops of buttercream spread evenly, followed by dulce de leche (remembering to leave the border), and then a fresh layer of banana slices. Finally, place the third and final cake layer on top, ensuring it is level. Now, apply a very thin, even layer of buttercream all over the entire cake – this is known as a “crumb coat.” Its purpose is to trap any loose cake crumbs, creating a smooth, stable surface for your final frosting layer and preventing crumbs from showing through.
STEP 4: Chill and Finish Decorating. Once the crumb coat is applied, transfer your cake to the fridge and let it chill for at least 20 minutes (or up to 45 minutes). This chilling time is absolutely essential, as it allows the crumb coat to firm up, making it significantly easier to apply the final, thicker layer of buttercream smoothly without pulling up crumbs. After chilling, remove the cake from the refrigerator and apply the remaining dulce de leche buttercream, ensuring the entire cake is covered and smoothed to your desired finish. Take your time to achieve a neat, professional look. For a final flourish, generously drizzle as much additional dulce de leche as you desire over the top of the cake – create beautiful swirls or let it drip artistically down the sides for a visually appealing effect. Complete the look and add an extra hint of chocolatey goodness with a sprinkle of chocolate shavings. Your stunning Banoffee Layer Cake is now ready to impress and be enjoyed!
EXPERT BAKING TIPS FOR BANOFFEE CAKE SUCCESS
Achieving baking perfection, especially with a layered cake like this Banoffee masterpiece, often comes down to a few key techniques and expert tips. Follow these guidelines to ensure your cake turns out flawlessly every time, making your baking experience both enjoyable and rewarding:
- Embrace the Kitchen Scale for Accuracy: While volumetric measurements (cups) are common, using a kitchen scale to measure ingredients in grams offers unparalleled precision. My recipes are always developed with grams as the primary measurement because it eliminates the variability that comes with scooping and leveling flour, sugar, or other dry ingredients. Even a slight difference in flour weight can significantly impact the cake’s texture, leading to a dry or dense result. Using a scale ensures you use the exact amount of each ingredient, which is fundamental for consistent and perfect baking outcomes.
- Never Overmix Your Batter: This is a golden rule in baking, particularly for cakes, muffins, and quick breads. Once you’ve added the dry ingredients to the wet, mix only until just combined – meaning, stop as soon as no dry streaks of flour are visible. Overmixing develops the gluten in the flour, leading to a tough, dense, and chewy cake rather than the light, tender crumb we’re aiming for. I always recommend finishing with a gentle fold using a rubber spatula by hand. This ensures all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pans (Light vs. Dark): The type of baking pan you use can significantly impact your cake’s crust and overall texture. For optimal results, use aluminum baking pans, which are typically light in color. Light-colored pans reflect heat, allowing the cake to bake more gently and evenly. This results in a softer, more uniformly colored crust and a consistently moist interior. Darker pans, on the other hand, absorb more heat, which can lead to a darker, tougher crust and potentially a drier cake around the edges. Always remember to grease your pans thoroughly and line the bottoms with parchment paper, regardless of color, for easy release.
- Room Temperature Ingredients are Non-Negotiable: For both the cake batter and the buttercream, ensure your butter, eggs, and milk are at room temperature. This isn’t just a suggestion; it’s vital for proper emulsification and optimal texture. Room temperature butter creams beautifully with sugar, incorporating more air for a lighter cake. Room temperature eggs and milk blend smoothly and evenly into the batter, preventing curdling and creating a homogenous mixture that bakes uniformly and yields a superior, fine-crumbed cake.
- Don’t Rush the Cooling Process: Patience is a virtue, especially when cooling cakes. Allow your cake layers to cool completely on a wire rack before attempting to frost them. Frosting a warm or even slightly warm cake will cause the buttercream to melt and slide off, turning your beautiful creation into a messy disaster. For best results, once cooled, you can even wrap the layers individually in plastic wrap and chill them in the fridge for a short period (30 minutes to an hour) to make them firmer and even easier to handle when assembling and frosting.
FREQUENTLY ASKED QUESTIONS ABOUT BANOFFEE LAYER CAKE
Here are some common questions and helpful answers to ensure your Banoffee Layer Cake baking experience is as smooth and successful as possible:
Absolutely! Preparing this Banoffee Layer Cake in advance is a fantastic way to spread out the baking process and reduce stress on the day of serving. You can bake the cake layers a day or two in advance. Once completely cooled, wrap each layer tightly in plastic wrap and store them on your kitchen counter, away from direct sunlight, or in the fridge. For the buttercream, prepare it as instructed, then transfer it to an airtight container. Cover the surface of the buttercream directly with plastic wrap (to prevent a crust from forming) and refrigerate. About 30-45 minutes before you plan to assemble the cake, take the buttercream out of the fridge to allow it to come back to room temperature. Give it a good whisk or mix on low speed to restore its light and fluffy consistency before proceeding with the assembly instructions. The flavors often meld and deepen beautifully overnight!
The best and most reliable way to check for doneness in cake layers is by using a cake tester or a simple toothpick. Once the minimum baking time specified in the recipe has passed, gently insert the cake tester or toothpick into the very center of one of the cake layers. If it comes out perfectly clean, with no wet batter clinging to it, then your cake is perfectly baked and ready to be removed from the oven. If there’s still wet batter, return the cake to the oven for a few more minutes and test again. You can also gently press the top of the cake; if it springs back, it’s likely done.
Yes, you can certainly experiment with different types of chocolate! While semi-sweet dark chocolate provides a lovely balance to the sweetness of the bananas and dulce de leche, you could definitely try milk chocolate for a sweeter, creamier profile, or even white chocolate for a milder, buttery note. For a richer, more intense chocolate flavor, you could even use a higher percentage dark chocolate (e.g., 70% cacao). Just make sure to chop the chocolate into small pieces so it distributes evenly throughout the batter and melts beautifully.
If your bananas aren’t quite ripe enough (they should have plenty of brown spots and feel soft to the touch), you can try a quick ripening trick. Place unpeeled bananas on a baking sheet and bake them at 150°C (300°F) for 15-30 minutes, or until their skins are completely black and shiny. Let them cool, then scoop out the soft, intensely flavored pulp. This process caramelizes their sugars and intensifies their banana flavor, making them perfect for baking, even if they started green!
HOW TO STORE YOUR BANOFFEE LAYER CAKE
Proper storage is essential to maintain the freshness, incredible flavor, and delicate texture of your Banoffee Layer Cake. Due to the fresh bananas and dairy-based buttercream, refrigeration is key to keeping it at its best.
Store the assembled Banoffee Cake in the fridge, ideally in an airtight cake container. This will protect it from drying out, prevent it from absorbing other odors from your refrigerator, and keep the fresh banana slices from deteriorating too quickly. When you’re ready to enjoy a slice, take the cake out of the fridge about 30-60 minutes before serving, allowing it to come closer to room temperature. This brings out the best, most nuanced flavors of the banana and caramel, and softens the buttercream to its optimal creamy, melt-in-your-mouth texture. The cake is best enjoyed within 2-3 days of baking. While it will still be edible after this period, the fresh bananas may start to soften, darken, and release more moisture, potentially affecting the cake’s texture.
Can you freeze Banoffee Layer Cake? Yes, you absolutely can! For longer storage, individual slices of the cake (or even the entire cake, if un-sliced and well-wrapped) can be frozen. To do so, wrap individual slices tightly in plastic wrap, then again in a layer of aluminum foil to prevent freezer burn. Place them in a freezer-safe container or bag. The cake can be frozen for up to 1 month. To thaw, simply transfer frozen slices or the entire cake to the refrigerator overnight. Once thawed, bring to room temperature for about an hour before serving for the best flavor and texture. Note that the fresh banana slices might become a bit softer upon thawing, but the overall flavor will still be wonderfully delicious.
Other Decadent Layer Cake Recipes To Try
If you’ve fallen in love with the art and deliciousness of layer cakes, here are a few more recipes from our collection that we think you’ll adore. Each offers a unique flavor adventure, perfect for honing your baking skills and delighting your palate with homemade goodness:
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake (original post link for reference)
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
If you’ve had a chance to bake this incredible Banoffee Layer Cake, we’d absolutely love to hear from you! Please consider leaving a STAR REVIEW in the recipe card below to share your experience and help other bakers discover and enjoy this amazing recipe. And don’t forget to tag us on Instagram @juliemarieeats with your delicious creations – we love seeing your baking triumphs! For even more baking inspiration, dessert ideas, and culinary adventures, be sure to follow us on Pinterest.
Banoffee Layer Cake: Ultimate Banana Caramel Dessert
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Equipment
- 3x 20 cm (8 in) baking pan
- Stand Mixer
- Hand Mixer
- Offset Spatula
- Wire Rack
- Kitchen Scale
- Rubber Spatula
- Parchment Paper
Ingredients
BANANA CAKE LAYERS
- 360 g all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 360 g very ripe bananas (use very ripe bananas for the most amount of banana flavor)
- 110 g unsalted butter room temperature
- 250 g granulated sugar
- 3 large eggs room temperature
- 150 g whole milk room temperature
- 1 teaspoon vanilla extract
- 40 g semi-sweet dark chocolate chopped
DULCE DE LECHE BUTTERCREAM
- 400 g unsalted butter room temperature
- 660 g powdered sugar (sifted)
- 2 teaspoon vanilla extract
- 2 tablespoon dulce de leche (for the buttercream)
- 2-3 tablespoon whole milk room temperature
ASSEMBLING
- 4-6 tablespoon dulce de leche (for filling layers and topping)
- 1-2 bananas (best if they are not over ripe so they are easier to cut and handle)
- Chocolate shavings (for garnish)
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
BANANA CAKE LAYERS
- Preheat your oven to 170ºC/340ºF using a conventional oven setting. Prepare three 20 cm (8-inch) round baking pans by greasing them thoroughly and lining the bottoms with parchment paper circles. This ensures easy release of your delicate cake layers.
- In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Sifting helps to remove lumps and aerate the dry ingredients, leading to a lighter cake. Set this mixture aside. Separately, mash your very ripe bananas (the browner, the better for flavor and moisture) and set them aside as well.360 g all-purpose flour, 1 teaspoon baking powder, 1 ½ teaspoon baking soda, ½ teaspoon salt, 360 g very ripe bananas
- In a large mixing bowl, combine the room-temperature unsalted butter and granulated sugar. Using a stand mixer with a paddle attachment or an electric hand-mixer, whisk on high speed for at least 3 minutes until the mixture is visibly lightened in color and fluffy. This is a critical step for incorporating air into your cake batter.110 g unsalted butter, 250 g granulated sugar
- Reduce the mixer speed to low. Add the large room-temperature eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next. Scrape down the sides of the bowl with a spatula after each addition to ensure an even mix.3 large eggs
- Keeping the mixer on low speed, add half of the reserved flour mixture and mix until just combined. Next, incorporate the mashed banana, room-temperature whole milk, and vanilla extract. Mix until these wet ingredients are evenly distributed.150 g whole milk, 1 teaspoon vanilla extract
- In a small bowl, toss the chopped semi-sweet dark chocolate with the remaining half of the flour mixture. This step helps to coat the chocolate and prevents it from sinking to the bottom of your cake layers during baking. Add this chocolate-flour mixture to the batter and mix on low speed only until just combined. Be careful not to overmix!40 g semi-sweet dark chocolate
- Use a rubber spatula to give the batter one final gentle fold by hand. This ensures that any unmixed ingredients from the very bottom or sides of the bowl are fully incorporated, without activating too much gluten.
- Evenly divide the prepared cake batter into your three prepared 20 cm (8-inch) baking pans. Smooth the tops gently with an offset spatula. Bake for 20-23 minutes. To test for doneness, insert a cake tester or toothpick into the center of a cake; it should come out clean.
- Allow the cakes to cool in their pans on a wire rack for 5-10 minutes. This allows them to firm up slightly, making them easier to handle. After this time, gently invert the cakes onto the wire rack, remove the parchment paper, and let them cool down completely before frosting. This is crucial for successful assembly!
DULCE DE LECHE BUTTERCREAM
- Sift the powdered sugar into a bowl to remove any lumps, ensuring a smooth buttercream. Set aside.660 g powdered sugar
- In a stand mixer with the paddle attachment (or with a hand mixer), beat the room-temperature unsalted butter on medium/high speed for a full 4 minutes. This process is essential for achieving a light and airy consistency. Scrape down the sides of the bowl, then continue mixing for an additional 2 minutes to ensure maximum fluffiness.400 g unsalted butter
- With the mixer on low speed, gradually add the sifted powdered sugar in two parts, mixing until each addition is fully incorporated. Follow by adding the vanilla extract, 2 tablespoons of dulce de leche, and 2-3 tablespoons of room-temperature whole milk (adjust milk quantity for desired consistency). Continue whipping until the buttercream is smooth and creamy.2 teaspoon vanilla extract, 2 tablespoon dulce de leche, 2-3 tablespoon whole milk
- Scrape down the sides and bottom of the bowl thoroughly with a spatula, then give the buttercream a final mix for 1 minute on the lowest speed. This will eliminate any large air bubbles, resulting in a perfectly smooth, velvety frosting ready for decorating.
ASSEMBLING YOUR BANOFFEE MASTERPIECE
- Carefully place the first cooled banana cake layer onto your chosen serving dish or cake stand. If you have a rotating cake turntable, this will make the frosting process much easier and yield a smoother finish, but it’s entirely optional.
- Scoop about two large dollops of the dulce de leche buttercream onto the first cake layer. Using an offset spatula, spread the buttercream evenly across the top, reaching close to the edges. Next, drizzle 2-3 tablespoons of additional dulce de leche (from your “assembling” ingredients) over the buttercream and gently spread it out, being sure to leave a small gap (about ½ inch) from the outer edge to prevent spillage.4-6 tablespoon dulce de leche
- Carefully arrange fresh banana slices over the dulce de leche, covering the surface. Gently press them down to embed them slightly into the filling. Place the second cake layer directly on top, aligning it carefully. Repeat the layering process: first, two scoops of buttercream spread evenly, followed by dulce de leche (remembering to leave the border), and then a fresh layer of banana slices. Finally, place the third and last cake layer on top, ensuring it is level. Apply a very thin, even layer of buttercream all over the entire cake – this is your essential crumb coat, designed to trap any loose cake crumbs and create a smooth canvas for your final frosting.1-2 bananas
- Transfer the crumb-coated cake to the refrigerator for at least 20 minutes. This chilling period is crucial; it allows the crumb coat to firm up, making it significantly easier to apply your final layer of buttercream without mixing crumbs into your pristine frosting.
- Remove the chilled cake from the fridge. Apply the remaining dulce de leche buttercream, spreading it evenly over the top and sides of the cake until smooth. Don’t be afraid to take your time to get a nice finish. For decoration, generously drizzle as much extra dulce de leche as you desire over the top, letting some artfully drip down the sides for a truly decadent look. Finish with a sprinkle of chocolate shavings for an irresistible visual appeal and an added hint of chocolatey goodness.Chocolate shavings