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.