Banoffee cake is a delicious twist on the classic British dessert banoffee pie. Combining rich caramel, fresh bananas, and fluffy whipped cream, this cake brings all the flavors of the original into a moist and indulgent treat. It’s perfect for celebrations or whenever we want to satisfy a sweet craving with something truly special.
What makes banoffee cake so irresistible is its balance of textures and flavors. The smooth caramel pairs beautifully with the natural sweetness of ripe bananas, while the light cream adds a refreshing finish. Plus, it’s surprisingly easy to make at home, even if you’re new to baking.
Banoffee Cake Recipe
Creating our Banoffee Cake involves layering the rich flavors and textures that make this dessert truly irresistible. Follow these steps carefully to achieve the perfect balance of caramel, banana, and whipped cream in every bite.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk, at room temperature
- 1 can (14 oz) dulce de leche or caramel sauce
- 3 ripe bananas, sliced
- 1 ½ cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract for whipped cream
- Dark chocolate shavings or toffee bits for garnish
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure a light and fluffy crumb.
- In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy—this takes about 3-4 minutes using an electric mixer.
- Add the eggs one at a time, mixing thoroughly after each addition to maintain an even texture. Stir in the vanilla extract.
- Alternate adding the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix gently until just combined to avoid toughening the cake.
Step 2: Bake the Cake Layers
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 3: Whip the Cream
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. This will give a light and airy topping that contrasts perfectly with the dense cake and caramel.
Step 4: Assemble the Banoffee Cake
- Place one cake layer on your serving plate. Spread a generous layer of the caramel sauce over it.
- Arrange a layer of sliced bananas evenly on top of the caramel.
- Add the second cake layer and repeat the caramel and banana layers.
- Finish with a thick layer of whipped cream, smoothing it over the top and sides.
Step 5: Garnish and Serve
- Sprinkle dark chocolate shavings or toffee bits on top for texture and visual appeal.
- Chill the cake for at least 1 hour before serving to let the flavors meld beautifully.
Baking and Preparation Times
| Task | Time |
|---|---|
| Cake preparation | 20 minutes |
| Baking time | 25-30 minutes |
| Cooling time | 30 minutes |
| Whipping cream | 5 minutes |
| Assembling | 15 minutes |
| Chilling before serving | 1 hour |
This Banoffee Cake recipe delivers a perfect harmony of creamy caramel, fresh banana, and fluffy whipped cream, encapsulated in moist cake layers. Every slice bursts with the classic flavors of banoffee pie in a stunning cake form that’s sure to impress everyone at the table.
Ingredients
To create our rich and indulgent Banoffee Cake, we have carefully selected ingredients that bring out the perfect balance of flavors and textures. Each component plays a crucial role in delivering the classic combination of caramel, bananas, and whipped cream that defines this dessert.
For the Cake Layers
We start with a light and fluffy base to complement the creamy toppings and fillings.
- 2 ½ cups (315g) all-purpose flour, sifted
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) whole milk, at room temperature
For the Toffee Sauce
This luxurious caramel sauce forms the heart of the Banoffee Cake’s flavor.
- 1 cup (220g) granulated sugar
- 6 tbsp (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream, warmed
- 1 tsp pure vanilla extract
- Pinch of salt
For the Banana Filling
Fresh bananas add a natural sweetness and vibrant texture.
- 3 large ripe bananas, peeled and sliced evenly
For the Whipped Cream Topping
Light and airy whipped cream provides a refreshing contrast to the rich layers below.
- 2 cups (480ml) heavy whipping cream, chilled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For Decoration
To complete our stunning Banoffee Cake, we add the final touches.
- Shaved dark chocolate or chocolate curls
- Extra banana slices for garnish
- A sprinkle of toffee bits or crushed biscuits (optional)
| Ingredient Category | Measurement Details |
|---|---|
| Cake Flour | 2 ½ cups (315g), sifted |
| Butter (Cake & Sauce) | 1 cup softened (225g) + 6 tbsp cubed (85g) |
| Sugar | 1 ¾ cups granulated (350g) + 1 cup for sauce (220g) |
| Eggs | 4 large, room temperature |
| Milk | 1 cup whole, room temperature |
| Heavy Cream | ½ cup warmed (for sauce) + 2 cups chilled (for whipping) |
| Bananas | 3 large, ripe and sliced |
| Vanilla Extract | 2 tsp total (1 tsp cake + 1 tsp topping) |
| Salt | ¼ tsp for cake + pinch for sauce |
| Decoration | Chocolate curls, banana slices, toffee bits or crushed biscuits (optional) |
With all these carefully measured ingredients, we are ready to build the luscious layers of our Banoffee Cake that promise to delight every bite.
Equipment Needed
To create our Banoffee Cake with perfect layers and irresistible flavor, having the right equipment is essential. We recommend gathering the following tools before you start baking:
- 9-inch Round Cake Pans (two)
For baking the cake layers evenly. Using two pans lets us bake both layers simultaneously, saving time.
- Mixing Bowls (medium and large)
Essential for preparing the cake batter, whipping cream, and mixing the toffee sauce components.
- Electric Hand Mixer or Stand Mixer
We rely on an electric mixer for whipping the cream to soft peaks and beating the cake batter until smooth and fluffy.
- Measuring Cups and Spoons
Precise measurements guide the balance of flavors and texture in our banoffee cake.
- Rubber Spatula
Useful for folding ingredients gently and scraping down the sides of bowls to avoid waste.
- Saucepan
Required for cooking the rich toffee sauce. A medium-sized saucepan with a heavy base ensures even heat distribution.
- Sieve or Fine Mesh Strainer
Sifting the all-purpose flour and baking powder guarantees a light, lump-free batter.
- Whisk
For mixing dry ingredients or stirring the caramel carefully.
- Cooling Racks
Proper cooling prevents the cake layers from becoming soggy before assembly.
- Cake Turntable (Optional)
This makes applying the whipped cream and assembling layers easier for a smooth finish.
| Equipment | Purpose |
|---|---|
| 9-inch Round Cake Pans (2) | Bake cake layers evenly |
| Mixing Bowls | Prepare batter, whip cream, mix toffee sauce |
| Electric Hand/Stand Mixer | Beat batter, whip cream |
| Measuring Cups & Spoons | Measure ingredients accurately |
| Rubber Spatula | Fold ingredients, scrape bowls |
| Saucepan | Cook toffee sauce |
| Sieve/Fine Mesh Strainer | Sift dry ingredients |
| Whisk | Mix dry ingredients, stir caramel |
| Cooling Racks | Cool cake layers |
| Cake Turntable (Optional) | Smooth layering and frosting |
Instructions
Follow these detailed steps to craft a perfect Banoffee Cake with moist layers, decadent caramel, fresh banana, and fluffy cream.
Preparing the Cake Layers
- Preheat our oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 cup unsalted butter and 1½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, adding 1 teaspoon vanilla extract.
- In a separate bowl, sift together 2½ cups all-purpose flour, 2½ teaspoons baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture alternating with 1 cup whole milk, beginning and ending with dry ingredients.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake layers cool in the pans for 10 minutes before transferring onto wire racks to cool completely.
Making the Toffee Sauce
- In a medium saucepan, combine 1 cup brown sugar, ½ cup unsalted butter, and ¼ cup heavy cream.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture bubbles.
- Lower the heat and simmer for 5-7 minutes until the sauce thickens to a rich golden caramel.
- Remove from heat and allow to cool slightly. The sauce will thicken more as it cools.
Assembling the Cake
We want a harmonious layering of flavors.
- Place one cake layer on a serving plate or cake turntable.
- Pour and spread half of the toffee sauce evenly over the cake layer using a spatula.
- Allow the toffee to set slightly for about 10 minutes for better adherence.
Adding the Banana Filling
- Slice 3 large ripe bananas evenly.
- Arrange the banana slices in a single layer atop the toffee sauce.
- Pour the remaining toffee sauce gently over the bananas ensuring coverage.
- Place the second cake layer on top, pressing down lightly to secure the layers.
Applying the Whipped Cream Topping
- In a chilled bowl, whip 1½ cups heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Spread the whipped cream generously over the top and sides of the cake with an offset spatula.
- Smooth the surface for a professional finish.
Decorating the Cake
Finish the Banoffee Cake with an enticing presentation.
- Grate or shave ½ cup dark chocolate over the whipped cream topping for texture and contrast.
- Optionally sprinkle a few banana chips or a light dusting of cocoa powder.
- Chill the cake for at least 2 hours to let flavors meld and the layers set.
| Step | Time Needed | Key Detail |
|---|---|---|
| Baking Cake Layers | 25-30 minutes | Toothpick test for doneness |
| Simmering Toffee Sauce | 5-7 minutes | Thick golden caramel |
| Setting Toffee on Cake | 10 minutes | Ensures better adhesion |
| Chilling Assembled Cake | 2 hours or more | Enhances flavor and firmness |
Make-Ahead Tips
To ensure our Banoffee Cake maintains its perfect flavor and texture when served, planning ahead is key. Here are essential make-ahead tips that will help us prepare this indulgent dessert stress-free while maximizing taste and freshness.
Prepare Cake Layers in Advance
We can bake the cake layers up to 2 days ahead. Allow them to cool completely, then wrap each layer tightly in plastic wrap to lock in moisture. Store them at room temperature or refrigerate if our kitchen is warm.
| Step | Details |
|---|---|
| Baking | Bake layers 2 days ahead |
| Cooling | Cool completely on wire racks |
| Wrapping | Wrap each layer individually |
| Storage | Room temperature or refrigerate |
Bring cake layers to room temperature before assembling to ensure they remain tender and easy to slice.
Make Toffee Sauce Ahead
Our luscious toffee sauce can be prepared up to 5 days in advance. Once made, let it cool to room temperature, then store it in an airtight container in the refrigerator. Before assembling the cake, gently warm the toffee to loosen it, stirring to restore its smooth consistency.
Slice Bananas Just Before Assembly
To prevent bananas from browning and to keep the cake visually appealing, slice bananas immediately before assembling the cake. If needed, slice them and toss them with a small amount of lemon juice to slow oxidation.
Whip Cream Later the Same Day
For the fluffiest, freshest topping, whip the cream on the day of serving. While pre-whipped cream can be stored, it may lose volume and develop a watery texture if stored for too long.
Assemble and Chill Overnight
Once assembled, chill the Banoffee Cake for at least 4 hours or preferably overnight in the refrigerator. This allows all layers—the moist cake, rich caramel, and whipped cream—to meld together for the best flavor and texture harmony.
“Pro Tip: Using these make-ahead methods lets us enjoy stress-free preparation while serving a perfectly balanced Banoffee Cake that tastes fresh and decadent every time.”
By following these tips we can confidently plan our baking schedule, impressing guests with minimal last-minute effort.
Storage Instructions
To keep our Banoffee Cake fresh and delicious, proper storage is essential. Follow these detailed steps to maintain the perfect texture and flavor for days.
Refrigeration
- Wrap the cake tightly with plastic wrap or place it in an airtight container to prevent it from absorbing odors from other foods.
- Store the cake in the refrigerator at a temperature between 35°F and 40°F (1.6°C to 4.4°C).
- The cake will stay fresh for up to 3 days when properly refrigerated.
- Avoid leaving the cake at room temperature for extended periods as the whipped cream topping and banana layers can spoil quickly.
Freezing
If you need to store the cake for longer:
- Freeze unassembled cake layers wrapped individually in plastic wrap and then in aluminum foil or a resealable freezer bag.
- Cake layers can be frozen for up to 1 month.
- Avoid freezing the assembled cake as the whipped cream and bananas do not freeze well.
- When ready to use, thaw layers overnight in the refrigerator before assembling.
Banana Freshness Tips
- Since bananas oxidize and brown quickly, slice bananas just before assembling the cake to maintain their fresh appearance and texture.
- If the cake is stored for more than a day, the bananas may darken slightly but will remain safe to eat.
Summary Table for Storage Duration
| Item | Storage Method | Temperature Range | Maximum Storage Time |
|---|---|---|---|
| Assembled Banoffee Cake | Refrigeration | 35°F to 40°F (1.6°C to 4.4°C) | 3 days |
| Cake Layers (unfrosted) | Freezing | 0°F (-18°C) | 1 month |
| Toffee Sauce | Refrigerator | 35°F to 40°F (1.6°C to 4.4°C) | 5 days |
“Chilling the cake overnight in the refrigerator not only enhances flavors but also helps the layers meld for a richer experience.“
By adhering to these storage instructions we ensure each slice of our banoffee cake remains just as decadent as when freshly made.
Conclusion
Banoffee cake is a delightful treat that brings together the best of caramel, bananas, and cream in every bite. With the right ingredients, tools, and a bit of patience, making this dessert at home is both enjoyable and rewarding. Whether you’re baking for a special occasion or simply craving something sweet, this recipe delivers a perfect balance of flavors and textures.
By following the tips for preparation, assembly, and storage, we can ensure our banoffee cake stays fresh and delicious. It’s a dessert that’s sure to impress and satisfy, making it a staple in our baking repertoire. Let’s get baking and enjoy every luscious slice!
Frequently Asked Questions
What is banoffee cake?
Banoffee cake is a delicious dessert inspired by the traditional British banoffee pie. It combines moist cake layers with rich caramel, fresh bananas, and fluffy whipped cream for a perfect balance of flavors and textures.
How do I make banoffee cake at home?
To make banoffee cake, bake light and fluffy cake layers, prepare toffee sauce, slice fresh bananas, whip cream, and then assemble the layers by spreading caramel, bananas, and cream. Chill before serving for best results.
What ingredients are needed for banoffee cake?
Key ingredients include all-purpose flour, baking powder, unsalted butter, sugar, eggs, vanilla extract, whole milk, toffee sauce components (like condensed milk and sugar), bananas, and heavy cream for the topping.
What equipment do I need to bake banoffee cake?
You’ll need 9-inch round cake pans, mixing bowls, an electric mixer, measuring cups and spoons, a rubber spatula, saucepan, sieve, whisk, cooling racks, and optionally a cake turntable for easy decorating.
Can I prepare parts of the banoffee cake in advance?
Yes, you can bake cake layers up to two days ahead and store them wrapped, make toffee sauce up to five days in advance, slice bananas just before assembly, and whip cream on the day of serving for freshness.
How should I store banoffee cake?
Keep the assembled cake tightly wrapped in the refrigerator (35°F to 40°F) for up to three days. Freeze unassembled cake layers for up to one month, but avoid freezing the fully assembled cake due to the whipped cream and bananas.
How do I keep bananas from browning on the cake?
To maintain freshness, slice bananas just before assembling the cake. You can also toss them lightly in lemon juice to slow browning before adding them to the cake layers.
What are good decoration ideas for banoffee cake?
Popular decorations include grating dark chocolate over the whipped cream topping and adding banana chips or slices for an attractive and tasty finish to your banoffee cake.