Banana Caramel Naked Cake: A Sweet Symphony of Flavors!
Introduction: Hold onto your taste buds, folks, because we’re about to embark on a mouthwatering journey with this Banana Caramel Naked Cake! If you’re a fan of bananas, caramel, and all things sweet, then you’re in for a real treat. Get ready to indulge in layers of moist banana cake, creamy caramel frosting, and a drizzle of caramel sauce that will leave you craving more!
Ingredients:
For the banana cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
The caramel frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy cream
For decoration:
- Additional caramel sauce, for drizzling
- Sliced bananas
- Chopped nuts (such as pecans or walnuts)
How to Make Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Stir in the mashed bananas until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the caramel frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Add the caramel sauce and vanilla extract, and beat until smooth and creamy.
- If the frosting is too thick, gradually add heavy cream, one tablespoon at a time, until desired consistency is reached.
Assembly:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of caramel frosting over the top of the cake layer.
- Repeat the process with the remaining cake layers and frosting, stacking them on top of each other.
- Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
- Drizzle additional caramel sauce over the top of the cake and decorate with sliced bananas and chopped nuts for a beautiful finishing touch.
Helpful Tips:
- Make sure the bananas are ripe for the best flavor in the cake.
- If you prefer a stronger caramel flavor, you can add more caramel sauce to the frosting.
- For extra decadence, you can add a layer of caramel sauce between each cake layer before frosting.
Variations for Banana Caramel Naked Cake :
- Not a fan of caramel? You can substitute it with chocolate ganache or cream cheese frosting for a different flavor profile.
- Feel free to add chopped chocolate or toffee bits to the cake batter for added texture and richness.
Banana Caramel Naked Cake
Ingredients
For the banana cake:
- – 2 cups all-purpose flour
- – 1 teaspoon baking powder
- – 1 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1/2 cup unsalted butter softened
- – 1 cup granulated sugar
- – 2 large eggs
- – 1 teaspoon vanilla extract
- – 3 ripe bananas mashed
- – 1/2 cup buttermilk
For the caramel frosting:
- – 1 cup unsalted butter softened
- – 4 cups powdered sugar
- – 1/2 cup caramel sauce store-bought or homemade
- – 1 teaspoon vanilla extract
- – 2-4 tablespoons heavy cream
For decoration:
- – Additional caramel sauce for drizzling
- – Sliced bananas
- – Chopped nuts such as pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Stir in the mashed bananas until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the caramel frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Add the caramel sauce and vanilla extract, and beat until smooth and creamy.
- If the frosting is too thick, gradually add heavy cream, one tablespoon at a time, until desired consistency is reached.
Assembly:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of caramel frosting over the top of the cake layer.
- Repeat the process with the remaining cake layers and frosting, stacking them on top of each other.
- Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
- Drizzle additional caramel sauce over the top of the cake and decorate with sliced bananas and chopped nuts for a beautiful finishing touch.
Notes
be sure to check out our recipes for Banana Bread and Banana Pudding! Stay tuned for more delicious creations coming your way soon!
Frequently Asked Questions:
Q: Can I make this cake ahead of time? A: Yes! You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. Assemble and frost the cake just before serving for the freshest taste.
Q: Can I use frozen bananas for the cake? A: Yes, you can use thawed frozen bananas for the cake. Just make sure to drain any excess liquid before mashing them.
Storage Instructions:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring the cake to room temperature before serving for the best texture and flavor.
More Relevant Recipes:
If you’re a fan of banana desserts, be sure to check out our recipes
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