Banoffee Cake

Why I Love This Recipe

I love this Banoffee Cake because it blends all the richness and comfort of Banoffee Pie into a beautiful layer cake that’s as delicious as it is eye-catching. The banana cake layers are soft and flavorful, and the combination of dulce de leche, bananas, and chocolate feels both nostalgic and luxurious. It’s a joy to bake and even more satisfying to slice into and share. Every layer brings something special, and it’s a great balance of textures—from smooth frosting to moist cake to silky caramel.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Banana Cake Layers:

• 360 g all-purpose flour

• 1 teaspoon baking powder

• 1 ½ teaspoon baking soda

• ½ teaspoon salt

• 360 g very ripe bananas

• 110 g butter, room temperature

• 250 g granulated sugar

• 3 large eggs

• 150 g whole milk

• 1 teaspoon vanilla extract

• 40 g semi-sweet dark chocolate, chopped

For the Dulce de Leche Buttercream:

• 400 g butter, room temperature

• 660 g powdered sugar

• 2 teaspoon vanilla extract

• 2 tablespoon dulce de leche (total about ¾ of a can used in the full recipe)

• 2–3 tablespoon whole milk

For Assembling:

• 4–6 tablespoon dulce de leche

• 1–2 bananas (firm, not overly ripe)

• Chocolate shavings

Directions

Banana Cake Layers:

1. I preheat the oven to 170ºC/340ºF and prepare three 20 cm (8 in) cake pans with parchment paper.

2. I sift the flour, baking powder, baking soda, and salt in a bowl and set it aside. I mash the ripe bananas and keep them ready.

3. In a large bowl, I cream the butter and sugar together using a mixer for about 3 minutes until fluffy.

4. On low speed, I add the eggs one at a time, mixing until each is incorporated.

5. I add half of the flour mixture, then the mashed banana, milk, and vanilla, mixing gently.

6. I stir the chopped chocolate into the remaining flour mixture and fold it into the batter until just combined.

7. I divide the batter evenly among the three pans and bake for 20–23 minutes or until a cake tester comes out clean.

8. I let the cakes cool in the pans for 5–10 minutes before transferring them to a wire rack to cool completely.

Dulce de Leche Buttercream:

1. I sift the powdered sugar and set it aside.

2. In a stand mixer, I beat the butter for 4 minutes, scrape the sides, and beat again for 2 more minutes.

3. I add the powdered sugar in two additions, along with the vanilla and dulce de leche, mixing well between each.

4. I adjust the consistency with milk and mix for 1 final minute on low speed.

Assembling the Cake:

1. I place the first cake layer on a stand or plate.

2. I spread on a generous layer of buttercream, then add 2–3 tablespoons of dulce de leche, spreading it just inside the edges.

3. I add sliced bananas, gently pressing them in. I repeat this for the next layer.

4. I top with the final cake layer and apply a thin crumb coat of buttercream. I chill the cake for 20 minutes.

5. I cover the cake with the remaining buttercream, smoothing it out, and then drizzle or spread dulce de leche over the top.

6. I finish with chocolate shavings for garnish.

Servings and timing

This cake makes 12 generous slices. The total time to prepare it is about 1 hour and 20 minutes—1 hour for prep and assembly, and 20–23 minutes for baking each layer. It’s perfect for parties, birthdays, or when I want a centerpiece dessert that everyone will remember.

Variations

• I swap the chopped chocolate for chocolate chips or white chocolate for a twist.

• I layer in whipped cream for an extra light filling between layers.

• For added crunch, I sometimes sprinkle crushed toffee or chopped hazelnuts over the bananas.

• I use caramel sauce instead of dulce de leche when I want a runnier texture.

• To make it gluten-free, I use a 1:1 gluten-free baking flour blend.

Storage/Reheating

I store the cake in the fridge, covered, for up to 3 days. Since it contains fresh banana slices, I try to serve it within 24–48 hours for the best texture. Before serving, I let it sit at room temperature for 30–40 minutes so the buttercream softens. I don’t reheat this cake, but I do enjoy it chilled or at room temp.

FAQs

Can I make Banoffee Cake in advance?

Yes, I bake the cake layers a day ahead and store them wrapped at room temperature. I make and assemble the cake the next day for best freshness.

What’s the best type of banana to use?

I always use very ripe bananas with brown spots for the batter, but for layering, I prefer firmer bananas that are easier to slice and handle.

Can I freeze the cake?

I freeze the unassembled cake layers, tightly wrapped, for up to 2 months. I thaw them overnight in the fridge before using. I don’t freeze the assembled cake because of the fresh banana slices.

What can I use if I don’t have dulce de leche?

I’ve used thick caramel sauce as a substitute in both the buttercream and layers—it works well, though the flavor is slightly different.

How do I prevent the banana slices from browning?

I slice the bananas right before assembling the cake and press them into the dulce de leche to reduce air exposure. I also avoid overripe bananas for layering, which helps them hold up better.

Conclusion

This Banoffee Cake is everything I love about dessert—moist, rich, fruity, and completely satisfying. It’s a layered masterpiece that’s easier to make than it looks and perfect for banana and caramel lovers. Whether I’m making it for a special celebration or just to indulge, it always hits the mark with its bold flavor and gorgeous presentation.