Banoffee Cake

Prep Time: 1 hour

bananas all-purpose flour baking soda baking powder cinnamon powder salt unsalted butter vegetable oil granulated sugar brown sugar eggs vanilla extract sour cream buttermilk

Cook Time: 25 min


White Scribbled Underline

Some tips for the cake batter: don’t over mix the batter, ensure the bananas are very ripe, ensure that the ingredients are at room temperature, and bake just until the cakes are done.

To fill the cake, I used dulce de leche and thinly sliced fresh bananas. My favorite way to make dulce de leche at home is using the instant pot, or pressure cooker method.

For the cake frosting, we are using a Dulce de Leche Cream Cheese Buttercream. This frosting is made from butter, cream cheese, dulce de leche, powdered sugar, and vanilla extract.

When assembling the cake, place a cake layer on the serving plate. Pipe a ring of Dulce de Leche Cream Cheese Frosting around the edges of the cake. Fill the center with dulce de leche and spread with a spatula, top with bananas and more frosting.

Place the cake in the fridge for 20 minutes once you are done crumb coating.

Spread a thick layer of frosting around the sides and on top of the cake. Repeat the process of using a bench scraper to smooth the sides, and an offset spatula to smooth the edges.

To decorate the top of the cake, I piped some dulce de leche using a tip 4B and placed some dried banana slices on top, caramel crispearls, and crumbled biscoff cookies.

Recipes for other delicious sweets

01 Dulce de Leche Chocolate Cake

02 Dulce de Leche Crumbl Cookies

03 Salted Dulce de Leche Cupcakes