Banana Pecan Caramel Layer Cake Recipe: A Beginner’s Dream Dessert

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There’s something magical about a homemade cake—the smell of it baking in the oven, the anticipation as you wait for it to cool, and the joy that comes with the first bite. For me, one of the most memorable baking experiences was when I made my first Banana Pecan Caramel Layer Cake. I had been craving a dessert that balanced both rich flavors and a comforting, homemade feel, and this cake was the perfect choice. The combination of moist banana cake, crunchy pecans, and a decadent caramel drizzle hit all the right notes. It was the perfect dessert to bring to a family gathering, and it was a hit with everyone, from the youngest to the oldest. What’s even better is how incredibly simple it is to make, especially for beginner bakers. Whether you’re looking for a showstopper for a special occasion or simply craving a sweet, indulgent treat, this Banana Pecan Caramel Layer Cake is sure to satisfy your dessert cravings.

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Banana Pecan Caramel Layer Cake Recipe: A Beginner’s Dream Dessert

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This Banana Pecan Caramel Layer Cake is the perfect combination of moist banana cake, crunchy pecans, and rich caramel. It’s simple to make and bursting with flavor, making it ideal for beginners or anyone looking for a quick, indulgent dessert. Let’s dive into this easy recipe and create a treat that’s sure to impress!

  • Author: Marcela
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 1012 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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Cake Ingredients:

  • 2 cups all-purpose flour: This is the base for your cake. It provides structure and helps create a light, fluffy texture. If you’re looking to make this cake gluten-free, you can substitute all-purpose flour with a gluten-free flour blend.
  • 1 teaspoon baking soda: Baking soda is a leavening agent that helps the cake rise. It also balances out the acidity of the bananas and buttermilk.
  • ½ teaspoon baking powder: Baking powder complements the baking soda and gives the cake an extra lift, ensuring a light texture.
  • ½ teaspoon salt: A pinch of salt enhances the sweetness and brings out the flavor of the bananas and caramel.
  • ½ teaspoon ground cinnamon: Cinnamon adds a warm, spicy flavor that pairs wonderfully with the sweetness of the bananas and the richness of the caramel sauce.
  • ½ cup unsalted butter, room temperature: Butter helps to make the cake tender and moist. Using unsalted butter gives you more control over the amount of salt in the cake.
  • 1 cup granulated sugar: Granulated sugar is the primary sweetener, giving the cake its sweetness and contributing to its structure.
  • ½ cup packed brown sugar: Brown sugar adds moisture and a deeper flavor to the cake, with its rich molasses undertones perfectly complementing the bananas.
  • 2 large eggs: Eggs provide structure, moisture, and a tender crumb to the cake.
  • 1 cup mashed ripe bananas (about 23 bananas): The bananas are the star of this cake. They provide moisture, sweetness, and a wonderful banana flavor. Overripe bananas are best for this recipe because they have more flavor and are easier to mash.
  • 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor and adds a touch of warmth to the cake.
  • ½ cup buttermilk: Buttermilk helps keep the cake moist and tender. If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar.
  • 1 cup chopped pecans: Pecans add a delightful crunch and nutty flavor that complements the moist banana cake. You can also substitute pecans with walnuts or almonds, depending on your preference.

Caramel Sauce:

  • 1 cup caramel sauce: You can use store-bought caramel sauce for convenience, or you can make your own homemade caramel sauce if you’re feeling adventurous. The caramel drizzle is the finishing touch that makes this cake truly decadent.

Instructions

  • Preheat your oven to 350°F (175°C). Preheating the oven ensures that the cake bakes evenly and at the correct temperature. Grease and flour two 9-inch round cake pans to prevent the cake from sticking and to make it easier to remove the cakes after they’re done.
  • Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures that the dry ingredients are evenly distributed and prevents clumps from forming when you mix them with the wet ingredients.
  • Cream the butter and sugars. In a large bowl, beat the room-temperature butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Beat on medium speed for about 3-4 minutes, or until the mixture is light and fluffy. This step is crucial because it helps create a light texture for your cake and ensures the sugar is evenly incorporated into the batter.
  • Add the eggs and bananas. Add the eggs one at a time, beating well after each addition. This helps the eggs incorporate smoothly into the batter. After adding the eggs, stir in the mashed bananas and vanilla extract. The bananas will add moisture and a wonderful flavor to the cake, making it super moist.
  • Combine the dry ingredients and buttermilk. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix just until everything is combined; be careful not to overmix the batter, as this can lead to a dense cake. If you overmix, the gluten in the flour can develop too much, making the cake chewy instead of light.
  • Fold in the pecans. Gently fold the chopped pecans into the batter using a spatula. The pecans add a wonderful crunch and nutty flavor to the cake, making every bite a little more special. Be gentle when folding to avoid deflating the batter.
  • Bake the cake. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Make sure to check for doneness around the 25-minute mark to avoid overbaking the cakes, which can result in dry layers.
  • Cool the cakes. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Cooling the cakes properly is important because it helps the layers set and prevents them from becoming too crumbly when you assemble the cake.
  • Assemble the cake. Once the cakes have cooled completely, spread a generous layer of caramel sauce over the top of one of the cake layers. Place the second cake layer on top and drizzle more caramel sauce over the entire cake. The caramel sauce will soak into the cake a bit, adding moisture and sweetness with every bite.

Notes

  • Measuring ingredients: Accurate measurements are key to baking success. For dry ingredients like flour, spoon the flour into your measuring cup and level it off with a knife. For wet ingredients, use a liquid measuring cup.
  • Banana ripeness: Use ripe bananas for the best flavor. The riper the bananas, the sweeter and more flavorful your cake will be. If you don’t have ripe bananas, you can place unripe bananas in a paper bag for a day or two to speed up the ripening process.
  • Don’t overmix the batter: Overmixing the batter can cause the cake to become dense and tough. Mix just until the ingredients are combined.
  • Check cake doneness: To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready to come out of the oven.
  • Make ahead: This cake can be baked a day ahead of time. Just wrap the cooled cakes tightly in plastic wrap and store them at room temperature until you’re ready to assemble.

Did you make this recipe?

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If you’re new to baking, don’t worry! This recipe is straightforward, and the ingredients are basic, with simple steps that will help you create a delicious cake in no time. Baking doesn’t need to be intimidating, and with this recipe, you’ll not only master a tasty dessert but also gain confidence in your baking abilities. The best part? You don’t need fancy equipment or complicated techniques to make this cake. All you need are a few essential kitchen tools, some staple ingredients, and the willingness to follow easy instructions.

So, whether you’re a baking novice or an experienced home cook looking to try something new, this Banana Pecan Caramel Layer Cake will become a beloved recipe that you can come back to time and time again. Let’s walk through the ingredients, the step-by-step process, and some helpful tips to ensure your cake turns out perfectly every time.

Ingredients and Preparation: Everything You Need for a Delicious Dessert

Baking is all about using the right ingredients, and this Banana Pecan Caramel Layer Cake uses simple, pantry-friendly ingredients that come together beautifully. Here’s what you’ll need to make this cake, along with some tips for ingredient substitutions and alternatives to suit your needs.

Cake Ingredients:

  • 2 cups all-purpose flour: This is the base for your cake. It provides structure and helps create a light, fluffy texture. If you’re looking to make this cake gluten-free, you can substitute all-purpose flour with a gluten-free flour blend.
  • 1 teaspoon baking soda: Baking soda is a leavening agent that helps the cake rise. It also balances out the acidity of the bananas and buttermilk.
  • ½ teaspoon baking powder: Baking powder complements the baking soda and gives the cake an extra lift, ensuring a light texture.
  • ½ teaspoon salt: A pinch of salt enhances the sweetness and brings out the flavor of the bananas and caramel.
  • ½ teaspoon ground cinnamon: Cinnamon adds a warm, spicy flavor that pairs wonderfully with the sweetness of the bananas and the richness of the caramel sauce.
  • ½ cup unsalted butter, room temperature: Butter helps to make the cake tender and moist. Using unsalted butter gives you more control over the amount of salt in the cake.
  • 1 cup granulated sugar: Granulated sugar is the primary sweetener, giving the cake its sweetness and contributing to its structure.
  • ½ cup packed brown sugar: Brown sugar adds moisture and a deeper flavor to the cake, with its rich molasses undertones perfectly complementing the bananas.
  • 2 large eggs: Eggs provide structure, moisture, and a tender crumb to the cake.
  • 1 cup mashed ripe bananas (about 2-3 bananas): The bananas are the star of this cake. They provide moisture, sweetness, and a wonderful banana flavor. Overripe bananas are best for this recipe because they have more flavor and are easier to mash.
  • 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor and adds a touch of warmth to the cake.
  • ½ cup buttermilk: Buttermilk helps keep the cake moist and tender. If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar.
  • 1 cup chopped pecans: Pecans add a delightful crunch and nutty flavor that complements the moist banana cake. You can also substitute pecans with walnuts or almonds, depending on your preference.

Caramel Sauce:

  • 1 cup caramel sauce: You can use store-bought caramel sauce for convenience, or you can make your own homemade caramel sauce if you’re feeling adventurous. The caramel drizzle is the finishing touch that makes this cake truly decadent.

Step-by-Step Instructions: Easy as 1-2-3

This cake might seem like it’s from a bakery, but trust me, it’s easier to make than you might think. Follow these straightforward steps, and you’ll have a showstopping cake ready to impress in no time.

  1. Preheat your oven to 350°F (175°C). Preheating the oven ensures that the cake bakes evenly and at the correct temperature. Grease and flour two 9-inch round cake pans to prevent the cake from sticking and to make it easier to remove the cakes after they’re done.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures that the dry ingredients are evenly distributed and prevents clumps from forming when you mix them with the wet ingredients.
  3. Cream the butter and sugars. In a large bowl, beat the room-temperature butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Beat on medium speed for about 3-4 minutes, or until the mixture is light and fluffy. This step is crucial because it helps create a light texture for your cake and ensures the sugar is evenly incorporated into the batter.
  4. Add the eggs and bananas. Add the eggs one at a time, beating well after each addition. This helps the eggs incorporate smoothly into the batter. After adding the eggs, stir in the mashed bananas and vanilla extract. The bananas will add moisture and a wonderful flavor to the cake, making it super moist.
  5. Combine the dry ingredients and buttermilk. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix just until everything is combined; be careful not to overmix the batter, as this can lead to a dense cake. If you overmix, the gluten in the flour can develop too much, making the cake chewy instead of light.
  6. Fold in the pecans. Gently fold the chopped pecans into the batter using a spatula. The pecans add a wonderful crunch and nutty flavor to the cake, making every bite a little more special. Be gentle when folding to avoid deflating the batter.
  7. Bake the cake. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Make sure to check for doneness around the 25-minute mark to avoid overbaking the cakes, which can result in dry layers.
  8. Cool the cakes. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Cooling the cakes properly is important because it helps the layers set and prevents them from becoming too crumbly when you assemble the cake.
  9. Assemble the cake. Once the cakes have cooled completely, spread a generous layer of caramel sauce over the top of one of the cake layers. Place the second cake layer on top and drizzle more caramel sauce over the entire cake. The caramel sauce will soak into the cake a bit, adding moisture and sweetness with every bite.

Beginner Tips and Notes: Baking Made Simple

As a beginner, you might feel a little unsure about certain steps, but don’t worry—here are some helpful tips to guide you through the process and ensure your cake turns out beautifully:

  • Measuring ingredients: Accurate measurements are key to baking success. For dry ingredients like flour, spoon the flour into your measuring cup and level it off with a knife. For wet ingredients, use a liquid measuring cup.
  • Banana ripeness: Use ripe bananas for the best flavor. The riper the bananas, the sweeter and more flavorful your cake will be. If you don’t have ripe bananas, you can place unripe bananas in a paper bag for a day or two to speed up the ripening process.
  • Don’t overmix the batter: Overmixing the batter can cause the cake to become dense and tough. Mix just until the ingredients are combined.
  • Check cake doneness: To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready to come out of the oven.
  • Make ahead: This cake can be baked a day ahead of time. Just wrap the cooled cakes tightly in plastic wrap and store them at room temperature until you’re ready to assemble.

Serving Suggestions: Elevate Your Cake

This cake is already delicious on its own, but you can take it to the next level with a few serving suggestions:

  • Top with whipped cream: A dollop of freshly whipped cream on top of each slice will balance out the richness of the caramel and make the cake even more indulgent.
  • Serve with ice cream: Vanilla ice cream is a classic pairing with cake, and it complements the flavors of the banana and caramel beautifully.
  • Pair with coffee or tea: A slice of this cake goes wonderfully with a hot cup of coffee or tea, making it a perfect afternoon treat.
  • Storage tips: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake will stay moist, and the flavors will continue to develop.

Conclusion: Give It a Try and Share Your Experience!

There you have it—your very own Banana Pecan Caramel Layer Cake, perfect for beginners and seasoned bakers alike. This cake is incredibly easy to make, yet it looks and tastes like it came from a bakery. Whether you’re baking it for a special occasion or simply indulging in a homemade treat, this cake is sure to be a crowd-pleaser.

I encourage you to give it a try, and if you do, be sure to let me know how it turns out! Baking is all about experimenting, so don’t be afraid to tweak the recipe to suit your tastes. And if you love this Banana Pecan Caramel Layer Cake, share your experience with others in the comments below. Let’s inspire each other to bake something delicious!

Tags:

Baking Tips / banana cake / banana pecan cake / Banana Pecan Caramel Cake / beginner baking / beginner-friendly dessert / caramel cake / caramel drizzle / easy banana dessert / easy cake recipe / homemade caramel / homemade dessert / indulgent dessert / moist banana cake / nutty dessert / pecan cake / quick cake recipe / rich dessert / simple dessert / sweet cake recipe

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