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image of a slice of banoffee cake on a plate that's been cut into to show how moist and delicious it is
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4.98 from 35 ratings

Banoffee Cake

If you love banoffee pie, you'll love this banoffee cake!! It's made with fluffy banana cake layers, a delicious toffee filling, and whipped vanilla frosting!
Prep Time1 hour
Cook Time30 minutes
Additional Time6 hours
Total Time7 hours 30 minutes
Course: Cakes
Cuisine: English
Servings: 24
Calories: 595kcal
Author: Chelsey White

Ingredients

Toffee Filling / Dulce de leche

  • 14 oz. can of sweetened condensed milk, label removed 397g

Banana Cake Layer Recipe (adapted from Sally's Baking Addiction)

  • 1 1/2 cups ripe bananas, mashed - about 3 large bananas 450g
  • 2 tsp lemon juice 8g
  • 3 cups all-purpose flour 375g
  • 1 tsp baking powder 4g
  • 1 tsp baking soda 6g
  • 1/2 tsp fine salt 3g
  • 1 cup unsalted butter, room temperature 226g
  • 1 cup granulated sugar 200g
  • 2/3 cup packed light brown sugar 133g
  • 3 large eggs, room temperature 168g
  • 2 tsp vanilla extract or vanilla bean paste 8g
  • 1 1/2 cups buttermilk, room temperature 360g
  • 3/4 cup mini chocolate chips or chopped up chocolate - optional 135g

Whipped Vanilla Frosting Recipe

  • 2 cups unsalted butter, room temperature 452g
  • 3 Tbsp heavy whipping cream, room temperature 45g
  • 2 tsp vanilla extract or vanilla bean paste 8g
  • 1/2 tsp fine salt 3g
  • 6 cups powdered sugar 750g
  • 1/4 cup pasteurized egg whites - optional 60g

Additional Filling and Decorations

  • 4-5 fresh bananas optional

Instructions

Toffee Filling

  • The toffee filling needs time to cook and cool, so I recommend making it first or in advance. Remove the label from a can of sweetened condensed milk and place the can on its side in a large pot or large saucepan. Fill with water so that the water level is at least 2 inches above the can.
  • Set the pot over high heat and let the water come to a simmer.
  • Reduce heat and simmer for 2 hours. Check the pot every 30 minutes to make sure the water level stays above the can. Add hot water as needed to top it off.
  • Carefully remove the can from the water using tongs or a large spoon. Set the can on a wire rack and let FULLY COOL to room temperature. It is super important that the can is fully cooled before opening, otherwise the can can explode due to the heat and pressure!
  • Once the can is fully at room temperature, you can either open it and pour it into an airtight container and keep it in the fridge for up to 2 weeks or store the unopened can in the fridge for up to 3 months.

Banana Cake Layer

  • Next, make the banana cake layers. Preheat the oven to 350°F/175°C and grease and line 3, 8-inch cake pans. Set aside.
  • Mash 3 large bananas with either a fork or a mixer and stir together with 2 tsp of lemon juice. This prevents the bananas from browning. Set aside.
  • In a large bowl, whisk 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt together. Set aside.
  • Use a hand mixer or stand mixer fitted with a whisk attachment to beat 1 cup of butter, 1 cup of granulated sugar, and 2/3 cup of brown sugar together. Mix on a high speed for about 3 minutes. The mixture should get lighter in color as air is whipped into it. Use a spatula to scrape the sides and bottom of the bowl as needed.
  • Mix in 3 large eggs and 2 tsp of vanilla extract on a medium speed.
  • Mix in half of the dry ingredients on a low speed until just combined.
  • Add in 1 1/2 cups of buttermilk and mix until incorporated, then mix in the remaining dry ingredients on a low speed. Be careful not to over-mix the batter once you've added in the flour. The batter will be on the thick side.
  • Mix in the mashed bananas on a medium speed until just combined.
  • If desired, carefully fold in 3/4 cup mini chocolate chips.
  • Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out (relatively) clean.
  • Remove the cakes from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Let the cakes cool fully in the pan.

Whipped Vanilla Buttercream Frosting

  • As the cake layers bake and cool, make the whipped vanilla buttercream frosting. This is a pretty sweet frosting (American buttercream base), and if you prefer a less sweet frosting, I'd recommend my Swiss meringue buttercream or my hybrid buttercream.
  • In the bowl of a stand mixer, beat 2 cups of butter on a medium-high speed for 2 minutes with a whisk attachment. The butter should become lighter in color.
  • Mix in 3 Tbsp heavy cream, 2 tsp vanilla, and 1/2 tsp salt on a medium speed until combined.
  • Gradually mix in 6 cups of powdered sugar on a low speed. Scrape the sides and bottom of the bowl as needed.
  • Once all the powdered sugar has been mixed in, add in 1/4 cup of pasteurized egg whites (sounds weird but gives the frosting an amazingly smooth, light texture). Whip the frosting on high for about 1 minute to make it nice and fluffy. The frosting should be rather thick, like whipped topping!
  • Cover flush with plastic wrap to prevent crusting and set aside.

Banoffee Cake Assembly

  • Stack and frost the cake layers on a 10-inch, grease-proof, cardboard cake round or flat plate.
  • Spread a tablespoon of frosting in the center of the board to help keep the first cake layer in place.
  • Spread a layer of vanilla frosting on top of the cake layer, then pipe a thick ring of whipped vanilla frosting around the perimeter of the layer. Chill the cake in the freezer for about 5 minutes, until the frosting it firm to the touch. This will make it so much easier to spread the toffee on top of it!
  • Use about 1/3 of the toffee filling to spread an even layer on top of the frosting. Top with fresh banana slices.
  • Repeat with remaining layers. Make sure the toffee filling and bananas stay inside the frosting ring.
  • Cover the cake in a thin layer of vanilla frosting. Smooth using a large offset spatula and bench scraper, then chill in the freezer (5 mins) or fridge (30 mins) until the frosting is firm to the touch. This helps lock in all the filling and makes it easier to get a perfect, 2nd coat of frosting.
  • Next, add a second, thicker layer of frosting around the cake. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.
  • Spread a thin ring of toffee around the base of the cake, then use a large offset spatula to drag the toffee up the side of a cake at an angle.
  • Top the cake with a circle of freshly slice bananas or banana chips and a drizzle of warm toffee (I heated the toffee in the microwave for about 15 seconds). Then enjoy!

Video

Notes

If you want to make this recipe in a different sized pan, please see the "Making This Banoffee Cake in Different Sizes" section above :)

Tips for Making the Best Banoffee Layer Cake

  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
  • Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter so that cake layers bake to the same height and bake more evenly.
  • Bang the cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
  • Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
  • Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making this Banoffee Cake in Advance and Storage Tips

  • To speed up this process, make the toffee filling a day in advance!! It can sit in the fridge for up to 3 months.
  • Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
  • Make the whipped frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
  • This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good mix once it thaws to make it nice and smooth again.
  • A frosted cake can last in the fridge for up to 3 days. The frosting locks in the moisture and keeps the cake fresh and delicious!
  • I don't recommend freezing this cake, it gives the bananas a strange texture.
Note: If you don't plan to eat this cake immediately, the bananas on the top of the cake will brown! To prevent this, you can either brush the bananas with lemon juice to prevent browning or use banana chips.

Nutrition

Serving: 1 | Calories: 595kcal | Carbohydrates: 82g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Cholesterol: 96mg | Sodium: 248mg | Fiber: 2g | Sugar: 63g