Introduction
If you’re in search of a show-stopping dessert that combines rich flavors and delightful textures, look no further than this Banana Pecan Caramel Layer Cake! With moist banana-infused cake ruffled between layers of luscious caramel frosting, and a delightful crunch from pecans, this cake will steal the show at any celebration. Whether it’s a birthday, anniversary, or just a weekend indulgence, this divine creation will leave your guests asking for seconds!
Detailed Ingredients with measures
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 large eggs
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 1/2 cups mashed ripe bananas (about 3 large bananas)
- For the Caramel Frosting:
- 1/2 cup heavy cream
- 4 cups powdered sugar, sifted
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 60-65 minutes
- Yield: 12 slices
Instructions
1. Preheat your oven to 350°F (175°C) and prep three 9-inch round cake pans with grease and flour.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream together the butter, granulated sugar, and brown sugar until fluffy. Add eggs one by one, then mix in vanilla extract and mashed bananas.
4. Alternate adding the flour mixture with buttermilk to the batter, beginning and ending with the dry mix. Fold in the chopped pecans.
5. Divide the batter evenly among the pans, smoothing the tops. Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
6. For the frosting, melt butter in a saucepan over medium heat. Stir in brown sugar and cream, bringing to a boil. Cool slightly.
7. Blend in powdered sugar and vanilla until smooth. If needed, adjust the consistency with extra cream.
8. To assemble, layer cake rounds with caramel frosting, finishing with frosting on the sides and remaining pecans on top.
Enjoy this indulgent Banana Pecan Caramel Layer Cake, and savor every bite of its delightful sweetness!
Detailed Directions and Instructions
Step 1: Preheat and Prepare Pans
Preheat your oven to 350°F (175°C) and prep three 9-inch round cake pans by greasing and flouring them to prevent sticking.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this dry mixture aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes fluffy and light in color. Then, add the eggs one by one, ensuring each is fully incorporated. Mix in the vanilla extract and the mashed ripe bananas until well combined.
Step 4: Combine Mixtures
Gradually add the flour mixture to the banana mixture, alternating with the buttermilk if you choose to use it, starting and ending with the dry ingredients. Gently fold in the chopped pecans to incorporate them evenly throughout the batter.
Step 5: Bake the Cakes
Divide the batter evenly among the three prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 6: Prepare Caramel Frosting
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and heavy cream, bringing the mixture to a gentle boil. Allow it to boil for about 2 minutes, then remove from heat and let it cool slightly.
Step 7: Blend in Sugar and Vanilla
Once the caramel mixture has cooled slightly, gradually blend in the sifted powdered sugar and vanilla extract until the frosting is smooth and creamy. If the frosting is too thick, you can adjust the consistency by adding a little extra heavy cream.
Step 8: Assemble the Cake
To assemble the cake, place one layer of the banana cake on a serving platter. Spread a layer of caramel frosting evenly over the top. Add the second layer of cake on top and repeat the frosting process. Place the final layer on top and cover the entire cake with the remaining caramel frosting. Finish by sprinkling the top with additional chopped pecans for garnish.
Notes
Tip 1: Ripe Bananas
For the best flavor and sweetness, use overripe bananas that are speckled with brown spots.
Tip 2: Storing the Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, but let it sit at room temperature before serving for the best texture.
Tip 3: Customization
Feel free to customize the cake by adding chocolate chips, or using different nuts if desired.
Tip 4: Check Doneness
Check the cakes a couple of minutes before the suggested baking time to prevent overbaking, as ovens can vary in temperature.
Cook Techniques
Mixing Techniques
To ensure a moist cake, cream the butter and sugars thoroughly until light and fluffy before adding the eggs one at a time. This incorporates air into the batter, resulting in a lighter texture.
Layering Cakes
When assembling, start with the bottom layer and use a generous amount of frosting to create a smooth surface before adding the next layer. This prevents the cake from sliding and ensures an even appearance.
Making Caramel Frosting
For a rich caramel flavor, make sure to cook the butter, brown sugar, and cream until it reaches a boiling point. Allow it to cool slightly before adding powdered sugar for a silky texture.
Chopping Nuts
When incorporating pecans, chop them into uniform pieces to ensure even distribution throughout the cake. Toasting them lightly enhances their flavor.
Adjusting Frosting Consistency
If the frosting is too thick, add a little more heavy cream until the desired spreadable consistency is reached. Conversely, if it is too thin, add more powdered sugar.
FAQ
Can I use ripe bananas for this recipe?
Yes, ripe bananas enhance the sweetness and moisture of the cake.
What can I substitute for all-purpose flour?
You can use a gluten-free blend or almond flour, but the texture may vary.
How can I store the cake after baking?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Can I freeze the cake layers?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months.
How do I know when the cake is done baking?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
Conclusion
For a decadent treat that’s perfect for any celebration, the Banana Pecan Caramel Layer Cake offers delightful flavors and a pleasing texture that will impress your guests.
More Recipes Suggestions and Combination
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Caramel Pecan Brownies
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