Go Back
–+ servings

Banoffee Cake Dessert Recipe

This delightful Banoffee Cake recipe combines the rich flavors of bananas and toffee in a layered, moist cake topped with creamy frosting and dulce de leche swirls. It's an indulgent, show-stopping dessert that's perfect for special occasions.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 30 minutes
Course Dessert
Cuisine English-Inspired
Servings 1 cake

Ingredients
  

For the Cake:

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mashed overripe bananas about 3 large
  • 1/2 cup full-fat sour cream or plain Greek yogurt
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup buttermilk

For the Cream Cheese Frosting:

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 8 ounces cream cheese at room temperature
  • 5 1/2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

For the Filling and Decoration:

  • 2 large bananas peeled and sliced into roughly 1/4-inch rounds
  • 1 13-ounce jar of dulce de leche

Instructions
 

Prepare the Cake Layers:

  • Preheat the oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper and lightly grease the sides with nonstick spray.
  • In a stand mixer, cream the softened butter and granulated sugar together on medium-high speed for about 2 minutes until light and fluffy.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  • Add the mashed bananas and sour cream (or Greek yogurt), and mix until well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • With the mixer on low, alternate adding the dry ingredients and buttermilk in three parts, beginning and ending with the dry ingredients. Mix until just combined, avoiding overmixing.
  • Evenly divide the batter between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
  • Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.

Make the Cream Cheese Frosting:

  • In a stand mixer, combine the softened butter and cream cheese. Beat on low for 30 seconds, then increase to medium speed until smooth.
  • Gradually add the confectioners' sugar, vanilla extract, and salt. Beat on medium speed until light, fluffy, and fully combined (about 1 minute).

Assemble the Cake:

  • Place one cooled cake layer on a serving plate. Spread a thin layer of frosting on top.
  • Add a layer of banana slices and dollop 1/4 cup of dulce de leche, spreading it evenly to the edges.
  • Repeat with the second cake layer, frosting, banana slices, and dulce de leche.
  • Place the third cake layer on top, then use the remaining frosting to cover the top and sides of the cake.
  • For decoration, use an offset spatula to dab extra dulce de leche on the top of the cake. Lightly swirl the dulce de leche into the frosting for a marbled effect.

Notes

  • For best results, serve the cake the same day. If making ahead, omit the banana slices in the filling to avoid browning.
  • Ensure all ingredients are at room temperature for a smoother batter and frosting.
  • If you prefer a sweeter frosting, add a bit more confectioners' sugar to taste.
Keyword banana toffee cake, banoffee dessert, cream cheese frosting cake, dessert recipes, layered cake recipe
Tried this recipe?Let us know how it was!