Recipe

Banana caramel layer cake

Create a heavenly volcano with thick, sweet caramel oozing out of this gorgeously layered creamy banana cake. It's sure to dazzle at a birthday party.

Oct 29, 2014 1:00pm
  • 40 mins preparation
  • 45 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Banana caramel layer cake
  • 1 quantity banana cake mixture
  • 3/4 cup (180ml) thickened cream
  • 380 gram can caramel top 'n' fill
  • 1 large (230g) banana, sliced thinly

Method

Banana caramel layer cake
  • 1
    Preheat the oven to moderate (180°C / 160°C fan-forced). Grease and lightly flour an 8-cup (24cm) bundt pan.
  • 2
    Prepare cake as for banana cake. Spread mixture into prepared bundt pan.
  • 3
    Bake in a moderate oven for about 40 minutes or until cooked when tested. Stand cake in pan for 10 minutes; turn onto a wire rack to cool.
  • 4
    Beat the cream in a small bowl with an electric mixer until soft peaks form.
  • 5
    Cut cake into 3 layers Spread base of cake with one-third of the caramel, top with about two-thirds of the cream and banana slices. Repeat with next layer using half of the remaining caramel and all the remaining cream and banana slices. Replace top of cake.
  • 6
    In a small bowl, whisk remaining caramel with approximately 1 tablespoon boiling water. Drizzle cake with caramel mixture, if desired.

Notes

Plain banana cake suitable to freeze. Not suitable to microwave. Top n Fill is a very thick caramel filling available in supermarkets.

The Latest from Food To Love