Caramel coffee banana cake stacks two chocolate chunk banana cake layers soaked with a boozy coffee syrup with coffee infused Swiss buttercream frosting.
Stop making the usual banana bread when you have an abundance of ripe bananas. Broaden your horizons with new exciting banana recipes!
This banana cake with whipped caramel started it all. The layered banana cake recipe opened my imagination to all sorts of banana recipes outside of the standard banana bread. Top favorites include:
- Banana bread doughnuts (yes, fried banana bread!)
- Blueberry banana yeast bread (soft and fluffy banana bread)
- Roasted banana cheesecake ice cream
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.
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.
Assemble and Decorate Layer Cake
- Soak bottom cake layer with a coffee liqueur mixture. Spread a generous layer of salted caramel on top.
- Fill cake. There are numerous ways to do this. The easiest and cleanest way to fill a cake is with a piping bag. Simply pipe a spiral of buttercream over the cake layer. Using this method, you can achieve a nice even layer of buttercream without use of a cake turntable or an offset spatula.
- Stack top cake layer and coat assemble cake with a thin layer of buttercream to seal in any cake crumbs (known as the crumb coat). Place in the fridge to harden for 15 minutes. Once chilled, coat cake with a second thicker layer of buttercream. Then, return to refrigerator until you ready to decorate and serve.
- Decorate the cake! Drizzle the assembled banana cake with caramel sauce. Gather an assortment of chocolate goodies. Some options photographed in the image above include: chocolate covered espresso beans, chocolate covered coffee beans, cacao nibs, and chopped dark chocolate. To highlight the banana cake, garnish the cake with freeze dried banana slices or banana chips.
Cake Decor Options
Decorate the caramel banana cake as minimal or as over the top as you’d like! Choose to keep it simple like the image on the left, or add all the toppings like image on the right.
Or, skip the caramel drizzle and chocolate garnishes. Decorate using a piping bag as shown in this classic chocolate cake or apple cider layer cake.
And, if you prefer less frosting, try the naked cake look like this coconut cake.
Make Ahead Option
Pressed for time? This layered caramel banana cake can be made over the course of several days. The banana cake can be baked several weeks in advance!
- Banana Cake: Make and bake banana cake as directed in recipe card. Cool cakes to room temperature. Individually wrap each cake layer tightly with plastic wrap. For extra protection, place wrapped cake in a freezer zip-top bag. Defrost in the fridge overnight, or defrost at room temperature for a few hours.
- Coffee Buttercream: Swiss buttercream freezes well! Make the buttercream according to recipe instructions. Chill in the fridge until cold (about 2 hours). Then, transfer to an airtight container and keep in the freezer for up to two weeks. Defrost overnight in the fridge, or defrost at room temperature for several hours. Once softened, give the buttercream a good beating or whisking until smooth and fluffy.
Slicing and Serving Cake
Layer cakes are much easier to slice when cold. This will also result in clean slices.
Slice the caramel banana cake while it is cold. Then, allow cake slices to sit at room temperature for about 20 minutes to soften. Longer is even better!
This two layered 8-inch round cake serves 14 when slices into standard cake wedges.
Cake Storage and Leftovers
Fully assembled, frosted cake may be stored in the fridge for up to 48 hours before serving.
Once sliced, store partial cake or cake slices in an airtight container for up to three days. It is important to use an airtight container because the cake and buttercream will absorb the aroma and flavors inside your fridge.
More Banana Layer Cake Recipes
Caramel Coffee Banana Cake
Ingredients
Banana Cake:
- 1 ½ cups all-purpose flour, (200 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt, or Diamond Crystal kosher salt
- ¼ cup unsalted butter, (57 g), room temp, softened
- ½ cup granulated sugar, (100 g)
- ½ cup brown sugar, (100 g), packed
- 2 large eggs, room temp
- 2 medium ripe bananas, mashed
- ⅓ cup whole milk, room temp
- ½ cup dark chocolate chunks, (90 g), or chocolate chips
Swiss Buttercream (coffee flavored):
- ¾ cup egg whites, (6 large eggs)
- 1 ½ cup granulated sugar, (300 g)
- 2 cups unsalted butter, (454 g), cut into tablespoons, room temp
- coffee concentrate mixture* (recipe in notes)
Cake Soaking Syrup:
- ⅓ cup strong coffee
- 1 Tablespoon coffee liqueur of choice
Garnishes
- sea salt caramel sauce , , homemade or store-bought
- chocolate covered espresso beans
- cocoa nibs
- chopped chocolate
- freeze-dried banana slices
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. Note: 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
- Coffee Concentrate Mixture is 1 tablespoon of bottled coffee concentrate mixed with 2 teaspoons instant espresso powder.
- Use the homemade caramel sauce from this buttermilk chocolate cake. Or, I suggest the caramel sauce from Trader Joe’s.
- Banana Cake: Cool cakes to room temperature. Individually wrap each cake layer tightly with plastic wrap. For extra protection, place wrapped cake in a freezer zip-top bag. Defrost in the fridge overnight, or defrost at room temperature for a few hours.
- Coffee Buttercream: Swiss buttercream freezes well! Make the buttercream according to recipe instructions. Chill in the fridge until cold (about 2 hours). Then, transfer to an airtight container and keep in the freezer for up to two weeks. Defrost overnight in the fridge, or defrost at room temperature for several hours. Once softened, give the buttercream a good beating or whisking until smooth and fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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.
Hi I made this cake and it was kinda bitter ? Can I use just baking powder instead of baking soda?
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! :)
This is one stunning cake – can’t wait to try it myself!