If you love a showstopper dessert that combines gooey caramel, banana-rich cake, and a nutty crunch in every bite, the Banana Pecan Caramel Layer Cake is destined to become your new favorite. Each decadent layer is packed with ripe bananas and toasted pecans, smothered with luscious caramel cream cheese frosting, and finished with a dramatic caramel drizzle. This cake is equal parts cozy comfort and celebration, perfect for fall gatherings or simply to treat yourself to a little slice of luxury.
Ingredients You’ll Need
Ingredients You’ll Need
Pulling off this Banana Pecan Caramel Layer Cake is much easier than it looks, thanks to a handful of kitchen staples! Every ingredient has a special job — from making the cake extra moist to adding that irresistible buttery caramel flavor. Here’s what you’ll need, plus a helpful tip for each one.
- All-purpose flour: Provides structure without being overly dense, setting the stage for tender layers.
- Baking powder & baking soda: These leavening agents help the cake rise beautifully and stay light.
- Salt: Just enough to balance the sweetness and bring out every flavor.
- Ground cinnamon: Adds a subtle warmth that makes the banana and caramel sing together.
- Unsalted butter: Used in both the cake and frosting for richness; be sure it’s softened for easy mixing.
- Vegetable oil: Keeps the cake pleasantly moist, even after a day or two.
- Granulated sugar: Essential for sweetness in both cake and homemade caramel sauce.
- Light brown sugar: Introduces a lovely depth from molasses, marrying perfectly with bananas and nuts.
- Large eggs: Bind the cake and help create those tall, fluffy layers.
- Vanilla extract: Fragrant and essential for that classic bakery aroma and taste.
- Mashed ripe bananas: The star — use spotty bananas for maximum flavor and sweetness!
- Sour cream: A secret weapon for ultra-tender, moist crumb in the cake.
- Whole milk: Adds creaminess and helps everything mix together smoothly.
- Chopped toasted pecans: Bring in a toasty, buttery crunch; toast them lightly for the best flavor.
- Heavy cream: Turns your sugar and butter into silky caramel sauce.
- Cream cheese: The base of our frosting — ultra creamy and tangy, balancing the caramel’s sweetness.
- Powdered sugar: Sweetens and thickens the frosting for easy spreading.
- Optional garnish: Extra pecans and a caramel drizzle make the finished cake absolutely jaw-dropping.
How to Make Banana Pecan Caramel Layer Cake
Step 1: Prepare the Cake Pans & Dry Ingredients
Start by preheating your oven to 350°F. Grease and flour three 8-inch cake pans or line them with parchment paper for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Mixing the dry ingredients first makes sure the leavening is distributed evenly, so your Banana Pecan Caramel Layer Cake comes out perfectly every time.
Step 2: Cream the Butter, Oil, and Sugars
In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar until pale and fluffy. This step introduces air for a light, tender cake and lays the foundation for that signature sweetness. Be patient — the mixture should look creamy and slightly lighter in color.
Step 3: Add Eggs, Vanilla, and Bananas
Crack in the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract and mashed bananas. The bananas keep the layers moist and add natural sweetness, while the vanilla brings out those comforting bakery notes. The mix may look a bit curdled at this stage, but don’t worry — it will smooth out once you add the dry ingredients.
Step 4: Combine Wet and Dry Mixtures, Then Fold in Pecans
Add about a third of the flour mixture to the wet mixture, followed by half the sour cream and half the milk. Continue alternating until all the flour and dairy are incorporated, finishing with the dry ingredients. Gently fold in the toasted pecans. This careful layering ensures your cake is tender yet sturdy, with pecans in every bite.
Step 5: Bake the Layers
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. Cool layers are key — if even a little warm, they’ll melt your frosting.
Step 6: Make the Caramel Sauce
While the cakes cool, prepare your homemade caramel. In a heavy-bottomed saucepan over medium heat, stir the sugar constantly until it melts and turns a deep amber color. Add the butter and stir until melted, then carefully pour in the cream (the caramel will bubble dramatically). Finish with a pinch of salt. Let the caramel cool completely before using — it should be pourable but not hot.
Step 7: Whip Up the Caramel Frosting
In a large bowl, beat the cream cheese and butter until smooth and creamy. Add the cooled caramel and vanilla, then gradually beat in the powdered sugar until the frosting is thick and spreadable. You’re looking for a frosting that’s airy, tangy, and infused with luxurious caramel flavor — the ultimate upgrade from your usual cream cheese frosting.
Step 8: Assemble and Decorate the Banana Pecan Caramel Layer Cake
Place your first cake layer on a stand or plate and spread with a generous layer of frosting. Top with the next layer and more frosting, then repeat with the third. Coat the entire cake with a thin layer of frosting (the crumb coat), chill briefly, then spread the rest of your frosting over the top and sides. To finish, drizzle with extra caramel and shower with toasted pecans. Step back and admire your masterpiece before slicing in!
How to Serve Banana Pecan Caramel Layer Cake
Garnishes
To give your Banana Pecan Caramel Layer Cake an irresistible bakery finish, shower the top with a generous handful of extra toasted pecans and a lavish caramel drizzle. For an extra special touch, add a sprinkle of flaky sea salt or a few banana slices just before serving. These garnishes don’t just look pretty — they add layers of flavor and texture that make each bite unforgettable.
Side Dishes
This cake is decadent all on its own, but if you want to build a dessert spread, pair it with something refreshing. Think a scoop of simple vanilla bean ice cream or a fresh fruit salad bursting with berries and citrus. For a cozy after-dinner pairing, a mug of good coffee or a spiced chai latte makes an especially dreamy combo.
Creative Ways to Present
You don’t have to go traditional! For special occasions, slice the Banana Pecan Caramel Layer Cake into squares for a playful “snack cake” vibe, or stack mini rounds for individual servings. Try serving a slice slightly warmed so the frosting goes just a little gooey. Dress each plate with a swoosh of caramel sauce, a few caramelized banana coins, or some edible flowers for a true showstopper.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Banana Pecan Caramel Layer Cake (lucky you!), simply cover the cake with plastic wrap or store individual slices in airtight containers. They’ll stay fresh and moist in the refrigerator for up to four days — the flavors deepen and become even richer with a little time!
Freezing
To freeze, tightly wrap slices (or even whole, unfrosted cake layers) in plastic wrap and a layer of foil. The Banana Pecan Caramel Layer Cake freezes well for up to two months. Thaw overnight in the fridge — if you’ve frozen just the layers, frost after thawing for the freshest texture.
Reheating
Want to bring your cake back to room temperature? Let slices sit out for 30 to 45 minutes before serving. For a bakery-fresh touch, gently warm individual slices in the microwave for 10 to 15 seconds. This softens the caramel and makes the whole cake taste like it just came out of the oven!
FAQs
Can I make the Banana Pecan Caramel Layer Cake ahead of time?
Absolutely! The cake layers can be baked a day ahead and stored, tightly covered, at room temperature. Assemble and frost on the day you’ll serve it for the best texture. Even the caramel sauce can be made ahead; just warm slightly if it’s too thick to drizzle.
What’s the secret to the caramel sauce not crystallizing?
Stirring the sugar constantly and making sure your saucepan is clean are the keys. Once the sugar melts and turns amber, add the butter and cream steadily while stirring to keep the caramel silky and prevent any gritty crystals from forming.
Can I use walnuts instead of pecans?
Definitely! Walnuts work beautifully in place of pecans, bringing a slightly more bitter, earthy taste that’s still delicious with banana and caramel. You can even mix the two for added texture and flavor complexity.
What if I only have two cake pans?
No problem! Bake two layers, then once cooled and removed, bake the third layer separately. The batter will be fine sitting briefly while the first batch bakes. Ensure you check the bake time, as the second round may need a minute or two less.
Is the Banana Pecan Caramel Layer Cake very sweet?
While this is definitely a treat, the tangy cream cheese frosting and earthy nuts work together to balance the caramel and banana sweetness beautifully. If you prefer a less sweet cake, reduce the powdered sugar in the frosting a bit or use dark caramel for a slightly bitter note.
Final Thoughts
There’s something so special about sharing a homemade Banana Pecan Caramel Layer Cake — it’s the kind of dessert that draws everyone to the kitchen with its incredible aroma and stunning presentation. Whether it’s for a holiday, a celebration, or just because, once you’ve tried this cake, it’s sure to become a tradition. Give it a go and get ready for plenty of smiles (and recipe requests)!
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Banana Pecan Caramel Layer Cake Recipe
- Total Time: 2 hours (including cooling and assembly)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Banana Pecan Caramel Layer Cake. Layers of moist banana cake filled with toasted pecans, caramel sauce, and creamy frosting make this a perfect dessert for any occasion.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup sour cream
- 1/2 cup whole milk
- 3/4 cup chopped pecans (toasted)
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into pieces)
- 1/2 cup heavy cream
- pinch of salt
For the Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1/4 cup prepared caramel sauce (cooled)
- 3–3 1/2 cups powdered sugar
- 1 tsp vanilla extract
Optional Garnish:
- Extra toasted pecans
- caramel drizzle
Instructions
- Make the Cake: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat butter, oil, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and mashed bananas. Add the dry ingredients in three parts, alternating with the sour cream and milk. Stir in the toasted pecans. Divide batter evenly between prepared pans and bake for 22–25 minutes, or until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Caramel Sauce: In a heavy-bottomed saucepan over medium heat, melt sugar, stirring constantly until it turns amber in color. Add butter and stir until melted. Slowly pour in heavy cream (mixture will bubble) and stir until smooth. Add salt and let cool completely.
- Make the Frosting: Beat cream cheese and butter until smooth. Add cooled caramel and vanilla, then gradually mix in powdered sugar until desired consistency is reached.
- Assemble the Cake: Place one cake layer on a serving plate and spread with frosting. Repeat with the second and third layers. Frost the top and sides. Drizzle with extra caramel and sprinkle with toasted pecans if desired.
Notes
- Make the cake layers a day ahead for easier assembly.
- Store covered in the refrigerator and bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 45g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
