Caramel Drizzled Banana Pecan Cake

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This Banana Pecan Caramel Layer Cake is everything a dessert should be—decadent, indulgent, and utterly irresistible. The rich caramel drizzle perfectly complements the moist banana cake, while the buttery, fluffy buttercream frosting adds a dreamy texture. Toasted pecans on top bring the perfect crunch and nutty flavor, making every bite pure bliss.

  1. Ingredients:
    For the Cake Layers:
    • 2 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 3 ripe bananas, mashed
    • 1 cup sour cream
    • 1/2 cup chopped pecans (plus extra for topping)
    For the Caramel Sauce:
    • 1/2 cup unsalted butter
    • 1 cup brown sugar, packed
    • 1/4 cup heavy cream
    • 1 teaspoon vanilla extract
    • Pinch of salt
    For the Buttercream Frosting:
    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 2-3 tablespoons heavy cream (as needed for consistency)
    Directions:
    1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
    4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    5. Mash the bananas and add them to the wet mixture, followed by the sour cream. Mix until smooth.
    6. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chopped pecans.
    7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
    9. While the cakes are cooling, make the caramel sauce. In a saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, and a pinch of salt. Stir continuously and bring to a simmer. Let it cook for 3-5 minutes, until the caramel thickens. Remove from heat and stir in the vanilla extract. Allow the caramel to cool.
    10. To make the buttercream frosting, beat the softened butter with an electric mixer until smooth. Gradually add powdered sugar, 1 cup at a time, until fully combined. Add vanilla extract and 2 tablespoons of heavy cream, then beat until light and fluffy. Add more heavy cream if the frosting is too thick.
    11. Once the cakes are fully cooled, place one layer on a serving plate. Drizzle with a few tablespoons of the caramel sauce. Spread a layer of buttercream frosting over the caramel. Top with the second cake layer. Frost the entire cake with buttercream, smoothing it out.
    12. Drizzle the remaining caramel sauce over the top of the cake and sprinkle with additional chopped pecans. Let the cake sit for at least 30 minutes before slicing to allow the caramel to set.
    Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes
    Kcal: 540 kcal per slice | Servings: 12 servings

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