Embark on a culinary journey with the Heavenly Banana Caramel Dream Cake, a dessert masterpiece that combines moist banana cake layers with a rich caramel filling, all crowned with a luxurious cream cheese frosting. This Heavenly Banana Caramel Dream Cake is not just a treat; it’s an unforgettable experience designed to delight your senses and elevate any occasion into something truly special.
Ingredients
F or the Banana Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1/2 cup sour cream
- 1 tsp vanilla extract
Fo r the Caramel Filling:
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
F or the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Fo r the Drizzle:
- 1/2 cup caramel sauce
- Whole pecans for garnish
Directions
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugars: In another bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, then incorporate the mashed bananas, sour cream, and vanilla.
- Combine: Gradually mix in dry ingredients until just combined. Divide batter among prepared pans.
- Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Make the Caramel Filling: Combine brown sugar, heavy cream, and butter in a saucepan. Bring to a boil, then simmer for 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temperature.
- Prepare the Frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla.
- Assemble the Cake: Layer the cake with frosting and caramel filling. Frost the outside of the cake. Drizzle with caramel sauce and garnish with pecans.
Prep and Cooking Details
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hours
- Kcal: 700 kcal
- Servings: 12
Notes
- Use ripe bananas for the best flavor.
- Allow the caramel to cool to prevent it from melting the frosting.
- The cake can be prepared a day in advance; refrigerate and bring to room temperature before serving.
- For an extra touch of indulgence, serve with whipped cream or vanilla ice cream.
Nutritional Breakdown (per serving)
- Calories: 700 kcal
- Carbohydrates: 102 g
- Protein: 6 g
- Fat: 32 g
- Saturated Fat: 20 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 8 g
- Trans Fat: 1 g
- Cholesterol: 115 mg
- Sodium: 320 mg
- Potassium: 300 mg
- Fiber: 2 g
- Sugar: 76 g
- Vitamin A: 1100 IU
- Vitamin C: 5 mg
- Calcium: 60 mg
- Iron: 2 mg
This cake is not only a delight for the senses but also provides a good balance of nutrients, including potassium from the bananas and healthy fats from the nuts.
FAQs
- Can I make this cake gluten-free? Yes, by using a gluten-free flour blend in place of all-purpose flour.
- How should I store this cake? Keep in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without the caramel drizzle and pecans for up to a month.
- Can I use a different type of frosting? Yes, buttercream or whipped cream frosting can be used as alternatives to cream cheese frosting.
- What can I use instead of sour cream? Greek yogurt is a great substitute for sour cream, maintaining the cake’s moist texture.
Heavenly Banana Caramel Dream Cake
Description
Embark on a culinary journey with the Heavenly Banana Caramel Dream Cake, a dessert masterpiece that combines moist banana cake layers with a rich caramel filling, all crowned with a luxurious cream cheese frosting. This Heavenly Banana Caramel Dream Cake is not just a treat; it’s an unforgettable experience designed to delight your senses and elevate any occasion into something truly special.
Ingredients
Scale
For the Banana Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Caramel Filling:
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
For the Drizzle:
- 1/2 cup caramel sauce
- Whole pecans for garnish
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugars: In another bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, then incorporate the mashed bananas, sour cream, and vanilla.
- Combine: Gradually mix in dry ingredients until just combined. Divide batter among prepared pans.
- Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Make the Caramel Filling: Combine brown sugar, heavy cream, and butter in a saucepan. Bring to a boil, then simmer for 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temperature.
- Prepare the Frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla.
- Assemble the Cake: Layer the cake with frosting and caramel filling. Frost the outside of the cake. Drizzle with caramel sauce and garnish with pecans.
Notes
- Use ripe bananas for the best flavor.
- Allow the caramel to cool to prevent it from melting the frosting.
- The cake can be prepared a day in advance; refrigerate and bring to room temperature before serving.
- For an extra touch of indulgence, serve with whipped cream or vanilla ice cream.
