This cake is a spin on the classic Southern caramel cake. A moist banana cake is swirled with rich caramel sauce and covered with a creamy caramel frosting. The frosting uses nutty browned butter and salted caramel for a unique spin on the traditional recipe and is much easier to spread. You can use dulce de leche or any other thick caramel sauce for both the cake and the frosting (I use Trader Joe’s salted caramel sauce). Sugar-coated pecans make the perfect topper for the cake. Happy Mother’s Day!
For the cake:
- 10 Tablespoons UNSALTED BUTTER, ROOM TEMP
- 1 1/4 Cups SUGAR
- 2 mashed bananas
- 1/2 teaspoon KOSHER SALT
- 1/3 Cup CARAMEL SAUCE
- 2 each EGGS
- splash VANILLA EXTRACT
- 2 Cups AP FLOUR
- 1/2 teaspoon BAKING POWDER
- 1 Cup MILK
- Preheat oven to 350F
- Grease two 9″ cake pans.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.
- Add sugar, carmel sauce, mashed bananas and salt & cream until light and fluffy.
- Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
- Sift flour and baking powder.
- Turn mixer to lowest speed, and add one third of the dries.
- When incorporated, add half of the milk, a little at a time.
- 8. Add another third of the dries, then the other half of the milk and finish with the dries.
- Take off mixer and by hand, use a spatula to do a few last folds. making sure batter is uniform.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting.
For the frosting:
- 2 sticks UNSALTED BUTTER
- 1 Pound CONFECTIONER’S SUGAR, SIFTED
- 2-3 Tablespoons MILK
- 2 teaspoons VANILLA EXTRACT
- 1/2 cup CARAMEL SAUCE
- Kosher or sea salt to taste
- Cook butter until brown.
- Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
- Pour cooled brown butter into mixer bowl.
- In a stand mixer fitted with a paddle or whisk attachment, add confectioner’s sugar a little at a time. When mixture looks too chunky to take any more, add a bit of milk and or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste.