Recipe: Salted Caramel and Cream Cheese Banana Layer Cake (2024)

For the cake:

• 3

  very ripe bananas (about 1 cup mashed)

• 3 cups

  all-purpose flour

• 1 1/2 teaspoons

  baking soda

• 2 cups

  granulated sugar

• 1 1/2 sticks

  (3/4 cup) unsalted butter, at room temperature, plus more for coating the pans

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• 1 teaspoon

  kosher salt

• 3

  large eggs

• 1 3/4 cups

  sour cream

• 1 tablespoon

  vanilla extract

For the cream cheese frosting:

• 8 ounces

  cream cheese, at room temperature

• 1 stick

  (1/2 cup) unsalted butter, at room temperature

• 2 cups

  powdered sugar

• 2 teaspoons

  vanilla extract

• 1/2 teaspoons

  kosher salt

For the caramel sauce and decorations:

• 1

  recipe salted caramel sauce

• Fresh flowers

• Toasted nuts

Make the cake:

1. Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (8- or 9-inch) round cake pans with butter, then line the bottom of each with a parchment paper round; set aside.

2. Mash the bananas in a medium bowl; set aside. Whisk the flour and baking soda together in a medium bowl; set aside.

3. Place the sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until pale and fluffy, about 2 minutes. Beat the eggs in one at a time, waiting until each is incorporated before adding the next. Beat for 45 seconds more.

4. Beat in the banana, sour cream, and vanilla until just combined. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour and beat on low speed until just combined.

5. Divide the batter evenly between the cake pans. Bake until the top bounces back when you gently press it, or a toothpick comes out clean when inserted into the center of the cake, 45 to 55 minutes.

6. Place the pans on a wire rack and let sit until cool enough to handle, about 20 minutes. Run a thin knife around the edges of the cake to loosen, flip the cakes out, remove the parchment paper, then place right-side up back on the rack to cool completely before filling and frosting.

Make the cream cheese frosting:

1. Place the cream cheese in the bowl onto the stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer.) Beat on medium speed until completely smooth, about 3 minutes. Beat in the butter until completely smooth.

2. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Sift in the powdered sugar and beat until light and fluffy. Beat in the vanilla and salt.

Assemble and decorate the cake:

1. If the cakes are not level, use a serrated knife to trim the tops. Cut each cake in half horizontally so that you now have 4 layers.

2. Place 1 of the cakes on a cake or serving plate. Spread about 1/3 to 1/2 cup of frosting on the top of the cake. Dollop a few tablespoons of caramel sauce and spread evenly, but do not spread all the way to the edges. Top with a second cake layer and repeat with spreading with frosting and caramel. Top with a third cake layer and repeat with spreading with frosting and caramel. Top with the fourth and final cake layer.

3. Frost the top and sides of the cake with a thin layer of frosting. Refrigerate for 20 to 25 minutes to let the frosting set.

4. Drizzle the remaining caramel sauce on top and over the sides of the cake. Decorate with nuts and fresh flowers.