Caramel coffee banana cake is comprised of two chocolate chunk banana cake layers soaked with a boozy coffee syrup. The cake is filled with a layer of salted caramel and coated with a coffee infused Swiss buttercream.
Last week I talked about internet lingo along with this banana peanut butter jelly cake. Am I the last person to know that BAE means before anyone else?!
I thought it was just a misspelling of babe or baby.
I’m trying to keep up with the times, but whenever I attempt to use such lingo, they always come out to forced, so contrived. I can’t speak without smiling or laughing, and it ends up being a joke (when really, I’m trying to be serious).
Perhaps I should just accept that I am a millennial that can’t speak the language.
Here’s one language I am fluent in- CAKE!
I’m repurposing last week’s banana cake recipe. The previous cake was baked in three tall 6-inch round cake pans. This adjusted recipe makes two 8-inch cake round layers.
Caramel Banana Cake
The only different between last week’s banana cake recipe and this coffee banana cake is the addition of dark chocolate chunks.
The chocolate really adds another dimension. It takes it from a simple banana cake to a decadent dessert.
Cake Assembly
I soaked the bottom cake layer with a coffee liqueur mixture and followed up with a layer of salted caramel. There are numerous ways to frost and fill a cake.
In my opinion, the easiest and cleanest way to fill a cake is with a piping bag. Simply pipe a spiral of buttercream over the cake layer. You’ll get a nice even layer without the use of cake turntable.
My favorite part of cake making is decorating. I took out all my chocolate goodies from the pantry to decorate this caramel coffee banana cake.
Photographed above we have: freeze dried banana slices, dark chocolate shavings/chunks, chocolate covered toffee espresso beans, cocoa nibs, and chocolate coffee peaberry coffee beans.
Get creative with your chocolate decor!
Caramel Coffee Banana Cake
Ingredients
Banana Cake:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ cup unsalted butter, room temp
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temp
- 2 medium ripe bananas, mashed
- ⅓ cup whole milk, room tem
- ½ cup dark chocolate chunks, or chocolate chips
Swiss Buttercream (coffee flavored):
- ¾ cup egg whites (6 large egg whites), room temp
- 1 ½ cup granulated sugar
- 2 cups (1 pound/16 oz) unsalted butter, cut into tablespoons, room temp
- coffee concentrate mixture* (recipe follows)
Other Components:
- coffee soaking syrup (1/3 cup strong coffee mixed with a splash of coffee liqueur)
- sea salt caramel sauce (homemade or store-bought)
- chocolate covered espresso beans, to garnish
- cocoa nibs, to garnish
- chopped chocolate, to garnish
- freeze-dried banana slices, to garnish
Instructions
Banana Cake:
- Preheat oven to 350°F. Line two 8-inch cake pans with parchment and lightly grease the sides of the pan. Set aside.
- Whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Add sugar and brown sugar and mix until well combined. Add eggs one at a time. Add mashed bananas. Scrape down bowl as needed to ensure thorough mixing.
- Alternate adding flour mixture and milk. In three additions, start with the flour and end with the flour. Mix until just combined. Fold in chocolate chunks.
- Divide batter evenly between the two prepared cake pans. Bake for 25-30 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for a few minutes before unmolding. Transfer to wire rack to cool to room temperature.
Coffee Swiss Buttercream:
- In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure simmering water does not touch the bowl. Whisk sugar egg mixture until it reaches a temperature of 160° F. Alternatively, if you don't have a thermometer, heat until all the sugar has melted. You can test test by dipping a finger into the warm mixture and rubbing it between your fingers. The mixture should be smooth. You should not be able to feel the granules of sugar.
- Return bowl to the stand mixer. With a whisk attachment, beat mixture at medium speed until it cools to room temperature. Reduce speed to low and add butter one tablespoon at a time. Once all the butter is incorporated, add coffee concentrate mixture. Increase speed to medium-high and continue to beat until buttercream is light and fluffy
Assembly:
- Place on cake round over a cake board (or serving plate). Using a pastry brush, lightly soak the cake with coffee soaking syrup. Spread a thin layer of caramel sauce (about 2 tablespoons) over soaked cake. Add a layer of coffee buttercream. You can use a piping bag or simply spread buttercream on top of cake.
- Add second cake layer on top. Spread buttercream all over cake to seal in the crumbs (crumb coat). Let chill in the refrigerator for 15 minutes. Once chilled, coat the cake with another layer of buttercream. Return cake to refrigerator until ready to serve.
- Before serving, drizzle caramel sauce over the top and sides of the cake. Decorate top of cake with chocolate espresso beans, cacao nibs, chopped chocolate, and freeze dried bananas. Allow buttercream to soften and allow cake to come to room temperature before serving.
Notes
what?! did not know bae stood for that bc everyone uses it like babe/baby/boothang. anyways, this cake sounds ahmazing; i made some banana chocolate coffee muffins last year that were delicious, so i’ll have to get back into this flavor combo again!
Right?! Also, those banana chocolate coffee muffins sound delish! I’ll have to look for it :)
This looks so delicious, coffee with banana isn’t a combination I’ve tried before but it sounds lovely. The decoration on top is beautiful as well – simple yet incredibly effective :)
Thank you! I love the banana coffee combo so much, that I often make banana coffee smoothies! :)
Bae is emphatically not an acronym; it’s an AAVE abbreviation for, as you say, “babe” or “baby.” I’m not entirely sure why this misapprehension is so pervasive (probably because it makes the word more, not less mysterious), but It’s important not to erase black American culture here or appropriate it to the point that we’re endorsing mythical etymology.
Setting aside that pedantry, this cake needs eating.
For the longest time, I thought “bae” was babe or some nickname for Beyonce (so when people called someone bae, it meant they were as amazing as Beyonce or something) Is it okay if I call this cake bae? Cause It is definitely before anyone or anything else and certainly up there with Beyonce!
I also thought it was in reference to Beyonce! Thank you so much! :)
Oh my, I’m glad I’m not the only one who isn’t up to date on all the latest acronyms! Who cares…this cake looks amazing!
Glad to know I’m not alone! Thanks Amy! :)
You are such an artist! All your cakes are gorgeous, and this is one is no different. Love the flavor combos, so I need to make this ASAP!
This is one drop dead gorgeously, delicious cake.
Yes yes yes! Love these flavors and love them together!
Your cake is like a work of art. Truly artistic to look at and the crumb looks tender and completely tasty. What a great recipe.
This might be the prettiest cake I have ever seen! I am obsessing over the flavors!
Aw, thanks so much! :)
This is one stunning cake – can’t wait to try it myself!
I made your cake today! It was the first time I had every made a swiss meringue buttercream. Everything was so amazing. I’m going to try all of your recipes!
That’s wonderful to hear! I’m so glad you liked it! Happy baking! :)
Hi I made this cake and it was kinda bitter ? Can I use just baking powder instead of baking soda?
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.