Banana Cake with Salted Caramel Buttercream
A moist, flavorful banana cake layered with a rich, buttery salted caramel buttercream. This dessert is a perfect balance of sweet and salty, making it a showstopper for any occasion.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 medium ripe bananas mashed (about 1.5 cups)
- 0.5 cup buttermilk room temperature
- 1 cup unsalted butter for buttercream, softened
- 2 cups powdered sugar sifted
- 0.5 cup salted caramel sauce store-bought or homemade
- 0.5 tsp vanilla extract for buttercream
- 0.25 tsp salt for buttercream
Notes
Storage: Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: Bake the cake layers up to a month in advance and freeze wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting. Variations: For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. Add chopped walnuts or pecans to the batter for extra crunch. Serving Suggestion: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.