Caramel Banana Cake with Brown Butter Frosting

This caramel banana cake with brown butter frosting is a layered dessert dream, moist banana cake, a drizzle of homemade caramel, and the most delicious brown butter cream cheese frosting.

I first shared a sheet cake version of this recipe years ago, but this time I wanted something fit for a special occasion. So I gave it the layer cake treatment. It's got real mashed banana in the batter, a rich nutty aroma from the browned butter, and the kind of cream cheese icing that makes your taste buds wake right up. And don't worry-if it's your first time making a banana layer cake from scratch, I've laid out every step so nothing gets missed.

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Why You'll Love This Recipe

• Moist and flavorful banana cake with real overripe bananas
• Sweet homemade caramel made on the stovetop
• The most delicious brown butter cream cheese frosting
• Perfect for a birthday, brunch, or second time around when you want to impress
• Great make-ahead dessert; layers freeze beautifully

Ingredients - Banana Cake with Brown Butter Frosting

Next are the list of ingredients that you will need, this is NOT the full list, and please refer to the full list in the recipe card and the bottom of the page! 

• All-purpose flour - standard purpose flour gives structure to the cake
• Baking powder and baking soda - a mix for lift and tenderness
• Salt - just enough to balance the sweetness
• Unsalted butter - used in both the cake and frosting for that rich flavor
• Vegetable oil - helps the cake stay soft
• Granulated sugar - adds sweetness to both cake and caramel
• Large eggs - for richness and structure
• Buttermilk - brings a slight tang and keeps the crumb tender
• Vanilla extract - enhances banana flavor
• Overripe bananas - mashed banana adds sweetness and moisture
• Corn syrup - keeps the caramel from crystallizing
• Heavy cream - added to the caramel for smooth texture
• Cream cheese - balances the sweetness in the frosting
• Powdered sugar - creates a smooth, pipeable frosting
• Salt - a pinch in the caramel and frosting brings out all the flavor

How to Make the Cake Layers

This is a simple banana cake recipe that uses overripe bananas and a few pantry staples. Let's start with the base of the cake!

• Preheat oven to 325°F. Spray three 8-inch cake pans with nonstick spray, line with parchment paper, and spray again.
• In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
• In another separate bowl, mash the bananas with a fork until smooth.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium-high speed until fluffy.
• Reduce to low speed and add eggs one at a time. Add vanilla and scrape the bottom of the bowl.
• Alternate adding the flour mixture and buttermilk, starting and ending with dry ingredients.
• Fold in the mashed banana until just combined.
• Divide the cake batter evenly between pans. Smooth the top of the cake with an offset spatula and bake until golden brown, about 28-32 minutes.
• Let cool for 10 minutes in pans, then remove and cool fully on a wire rack.
• Tip: If the tops dome, level them with a serrated knife for even cake layers.

Make the Caramel Sauce

This homemade caramel sauce adds a sweet, buttery layer that pairs perfectly with the banana cake. Here's how to make it step by step.

• In a large saucepan, combine sugar, water, and corn syrup. Stir gently to moisten, then stop stirring.
• Cook over medium heat until mixture turns amber in color (about 5-10 minutes).
• Meanwhile, warm heavy cream in a small bowl in the microwave.
• Once golden, remove caramel from heat and carefully whisk in warm cream (it will bubble).
• Stir in butter, vanilla, and salt. Return to low heat if needed to smooth it out.
• Pour into a heat-safe jar and refrigerate until needed. It will thicken as it cools.

Make the Brown Butter Frosting

This is the star of the show-the most delicious brown butter cream cheese frosting. It's creamy, rich, and full of nutty flavor thanks to the browned butter.

• In a large saucepan, heat 1½ cups (3 sticks) butter over medium-low heat until it foams and browns. Watch for the nutty smell and golden milk solids.
• Transfer browned butter to a large mixing bowl and stir in remaining ½ cup (1 stick) butter.
• Let cool to room temperature, about 2 hours. Use plastic wrap to cover if needed.
• In a stand mixer with the paddle attachment, beat the browned butter and cream cheese on medium-high speed until smooth.
• Add powdered sugar, vanilla, heavy cream, and salt. Mix on low speed until combined, then beat on high for 2 more minutes.
• Use a spatula to beat out any air bubbles before frosting the cake.

Assemble the Cake

Now it's time to stack and decorate! Here's how to layer everything together for a show-stopping dessert.

• Place a small dollop of frosting on the bottom of the cake board.
• Add first cake layer, top-side up. Spread on frosting and drizzle with caramel.
• Add second cake layer, top-side down. Repeat the process.
• Add final cake layer, top-side down. Crumb coat and chill 15 minutes.
• Frost the entire cake with remaining frosting. Add a caramel drip if desired.
• This sweet cake is best served as a warm cake at room temperature.

Tips and Tricks - Banana Cake With Brown Butter

A few extra tips to make your baking smoother, your caramel glossier, and your banana cake with brown butter frosting even more delicious.

• Store leftover cake in an airtight container for up to 3 days
• Use plastic wrap to freeze individual cake layers for next time
• Always use room temperature butter, eggs, and cream cheese for best results
• Browned butter adds incredible nutty flavor, so don't skip it!
• When assembling, place a small piece of parchment paper under the edges of the first cake layer to keep your cake board clean while frosting
• Use a cake turntable to make frosting and decorating easier and more even
• Let your cake layers cool completely before assembling or the frosting will melt
• To make the caramel smooth, make sure the cream is warm before adding it to the hot sugar
• Don't stir the sugar once it starts boiling or it may crystallize-just swirl the pan gently
• If your caramel seizes or clumps, return it to low heat and whisk until smooth again
• Taste your caramel before chilling-it should be rich with a balanced sweet-salty flavor
• If your frosting feels too soft to pipe, chill it for 10-15 minutes and then rewhip

Recommended Tools

• Stand mixer or handheld mixer
• Offset spatula
• Large mixing bowl
• 8-inch cake pans
• Wire rack
• Medium saucepan
• Turn table

FAQs

• Can I bake this in two pans instead of three? You can, but the cake layers will be thicker and may need more time in the oven. Be sure to line the bottom of the pan with parchment paper.
• Can I use frozen bananas? Yes, just thaw and drain off excess liquid before using. Brown spots are a good sign!
• Do I need a candy thermometer for the caramel? Nope! Just go by color and smell-the amber tone and nutty aroma will guide you.

Storing and Freezing Instructions

• Wrap unfrosted layers in plastic wrap and aluminum foil to freeze
• Frosted cake can be refrigerated for up to 3 days
• Let cake come to room temperature before serving for the best texture and flavor

Thus caramel banana cake with brown butter frosting are the ultimate sweet treat perfect for a brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

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Recipe

Banana Caramel Cake With Brown Butter Frosting

Molly Murphy

A layered dessert dream-moist banana cake, a drizzle of homemade caramel, and the most delicious brown butter cream cheese frosting

5 from 3 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the banana cake layers:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 Tablespoon vegetable oil
• 1½ cups granulated sugar
• 4 large eggs room temperature
• 1 cup buttermilk room temperature
• 1 teaspoon vanilla extract
• 4 medium-sized or 3 large ripened bananas mashed

For the caramel sauce:

• 1 cup granulated sugar
• ¼ cup water
• 3 Tablespoons light corn syrup
• ⅔ cup heavy cream
• ¼ teaspoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons butter

For the brown butter frosting:

• 2 cups unsalted butter - you'll brown 1 ½ cup 3 sticks, then stir in ½ cup (1 stick) afterward
• 4 ounces cream cheese room temperature
• 6 cups powdered sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

For the Banana Cake:

• Preheat your oven to 325°F. Spray three 8-inch cake pans with nonstick spray, line with parchment paper, and spray again. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
• In another medium bowl, mash the bananas with a fork until completely smooth.
  4 medium-sized or 3 large ripened bananas
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium-high speed until light and fluffy, about 5 minutes.
  1 cup unsalted butter, 1 Tablespoon vegetable oil, 1½ cups granulated sugar
• Reduce speed to medium and add the eggs one at a time, mixing for about 30 seconds between each addition. Add the vanilla and mix on low until combined.
  4 large eggs, 1 teaspoon vanilla extract
• Scrape down the sides and bottom of the bowl.
• With the mixer on low, alternate adding the dry ingredients and buttermilk in three parts, beginning and ending with the dry. Mix until just combined.
  1 cup buttermilk
• Fold in the mashed bananas by hand using a rubber spatula, making sure to scrape the bottom of the bowl.
Tip: Don't overmix once the flour is added-just fold gently until no flour streaks remain.
• Divide the batter evenly between the three pans (use a kitchen scale for accuracy). Smooth the tops with a small offset spatula.
• Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Let cakes cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.
Pro tip: If the cake domed while baking, level the tops with a serrated knife once cooled for easy stacking.

For the Caramel Sauce:

• In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Gently stir to moisten all the sugar, then stop stirring.
  1 cup granulated sugar, ¼ cup water, 3 Tablespoons light corn syrup
• Set the pan over medium heat and cook undisturbed for 5-10 minutes, until the mixture turns deep amber.
• Meanwhile, warm the heavy cream in the microwave for about 1 minute.
  ⅔ cup heavy cream
• Once the caramel is a rich copper color, remove from heat and carefully pour in the warm cream.
Caution: The mixture will bubble up rapidly. Pour slowly and whisk constantly.
• Whisk until smooth. Stir in the vanilla, salt, and butter. Return to low heat briefly if needed to smooth it out.
  ¼ teaspoon vanilla extract, 1 teaspoon salt, 2 tablespoons butter
• Let cool slightly, then transfer to a heat-safe jar and refrigerate until ready to assemble.
The caramel will thicken as it cools.

For the Brown Butter Frosting:

• In a medium saucepan, melt 1½ cups (3 sticks) of unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a deep amber color with a nutty aroma - about 5-7 minutes.
  2 cups unsalted butter - you'll brown 1 ½ cup
• Immediately transfer the browned butter to a large heatproof bowl and stir in ½ cup (1 stick) of unsalted butter until fully melted and incorporated. This helps rehydrate the browned butter and improve the frosting's consistency.
• Let the butter cool to room temperature (about 2 hours) before using.
• When ready to frost, place the room temperature browned butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-4 minutes until light and fluffy.
  4 ounces cream cheese
• Add the powdered sugar, heavy cream, vanilla, and salt. Mix on low to combine, then beat on high for 2 more minutes.
  6 cups powdered sugar, ¼ cup heavy cream, 1 teaspoon vanilla extract, Pinch of salt
• Use a rubber spatula or wooden spoon to beat out any air pockets before frosting.

Assembly:

• Place a small dollop of frosting in the center of a cake board to act as glue.
• Add the first cake layer top-side up. Spread about 1 cup of frosting over the top and drizzle with caramel sauce.
• Add the second cake layer top-side down and repeat the frosting and caramel.
• Add the final cake layer top-side down again.
• Apply a thin crumb coat of frosting and chill the cake for 15 minutes.
• Frost the entire cake with the remaining brown butter frosting. Add a caramel drip if desired and serve extra caramel on the side.
This cake is best served at room temperature for the perfect texture and flavor. I highly recommend it.

Keyword banana bread, brown butter, cinnamon, banana bread, cookies, caramel, bakery size

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