Salted Caramel Frosted Banana Cake Recipe

For the Cake:

• 1 cup granulated sugar
• ½ cup light brown sugar
• 5 ounces unsalted butter
• 4 large eggs
• 1 ounce canola oil
• ½ cup buttermilk
• 1 ½ teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon table salt
• ¾ cup mashed overripe bananas

For the Salted Caramel Buttercream:

• ½ cup 8 Tbsp butter, softened
• 1 3-oz. package cream cheese, softened
• 2 teaspoons vanilla extract
• ¼ teaspoon kosher salt
• 1 16-oz. package powdered sugar
• 3 tablespoons milk
• ½ cup Salted Caramel Sauce

For the Salted Caramel:

• ¼ cup water
• 1 cup granulated sugar
• 2 tablespoons corn syrup
• ⅔ cup heavy cream
• 3 tablespoons unsalted butter
• 2 teaspoons sea salt

• Preheat the oven to 350°F. Prepare three 9-inch cake pans by buttering and flouring them, then line the bottoms with parchment paper.
• Cream the granulated sugar, light brown sugar and butter on medium-high speed until light and fluffy. Add the eggs one at a time, beating each in completely before adding the next.
• With the mixer on low, slowly pour in the canola oil. Increase speed to medium-high and beat until the mixture thickens and becomes creamy, scraping the bowl as needed.
• Whisk together the buttermilk and vanilla in a small bowl. In a separate bowl, sift the flour, baking powder, baking soda, cinnamon and salt. Add one-third of the dry ingredients to the butter mixture and beat on medium-high for 90 seconds. Reduce speed to low and alternately add the buttermilk mixture and remaining dry ingredients in four additions, beginning and ending with the dry mix. Fold in the mashed bananas and mix just until combined.
• Divide the batter among the prepared pans and bake 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. The cake top should spring back slightly when touched. Cool in pans 10–15 minutes, then remove and cool completely before frosting.

To Make the Frosting:

• Beat the butter, cream cheese, vanilla and kosher salt on medium speed until smooth and creamy.
• Gradually add the powdered sugar, alternating with the milk, beating on low until smooth and fully combined.
• Drizzle half a cup of salted caramel sauce into the buttercream and mix on low until evenly combined.

To Make the Salted Caramel: (or use store-bought and finish with sea salt)

• Combine the sugar, corn syrup and 1/4 cup water in a large, deep saucepan so the sugar is fully moistened but the sides remain clear. Cook over medium-high heat without stirring for about 4 minutes.
• When the mixture turns a rich amber color, remove from heat and carefully add the heavy cream. The caramel will bubble vigorously—stir to combine.
• Whisk in the butter and sea salt. Let cool completely before using. Yield: about 2 cups.

To assemble the cake:

• Frost the top of one cake layer with salted caramel buttercream, drizzle with caramel sauce and sprinkle with chopped pecans. Add the second layer and repeat. Place the final layer on top and frost the sides and top. Finish with extra caramel sauce and pecans as desired.