Last updated on
Banana Caramel Biscoff Cake – banana caramel cake, Biscoff filling and salted caramel frosting.
The Banana Caramel Biscoff Cake You Can’t Live Without
Excited to be sharing this unforgettable Banana Caramel Biscoff Cake with you today! The idea for this cake came after I made my Biscoff Ice Cream and Biscoff Cake. While I’m not one to usually eat ice cream with cake, I wanted a cake to go along with the Biscoff ice cream for a party we were throwing. As I thought about what flavors might pair well with Biscoff, banana and caramel were at the top of my list.
Brainstorming This Cake Creation
As I thought about this cake, I knew I wanted the caramel to be a significant part of the cake. Similar to my Honey Pear Upside Down Cake, I decided to incorporate more bananas and the caramel flavor by baking them on the bottom of my cake layers. I couldn’t be more happy with how this element turned out! The brown sugar caramel sauce baked beautifully over the bananas and into the cake layers themselves, adding the extra caramel flavor I was looking for.
Simple and Versatile Biscoff Filling You’ll Want to Eat with Everything
For the filling, I made my Biscoff filling from my Biscoff Cake. It’s a simple filling, but is a total game changer in this cake, especially with the extra pieces of cookie added in. The hint of cinnamon in the cookies is a perfect combination with the bananas and caramel, and the cookie pieces add a bit of texture to the cake as well.
In addition to the Biscoff filling and cookie pieces, I also swirled salted caramel in between each layer and on top of the cake.
I also added an extra half of the frosting recipe to make enough frosting for the ribbons around the cake. The amount of frosting listed in the recipe is enough to frost the cake completely, but if you want to add any piping decorations, I suggest making an additional half batch.
How to Plan Cake Making So You’re Not Stressed and Rushing the Process
I made the entire cake three days before our party and froze the cake in plastic wrap until the night before. I then moved the cake from the freezer to the refrigerator to start thawing overnight. On the day of our party, I removed the cake from the refrigerator, took off the plastic wrap and let it get to room temperature inside a cake box. The cake tasted perfectly fresh and delicious!
However, if you can, I do recommend making this cake as close to when you plan to serve it as possible. The bananas will brown more the further out you make the cake. If you’re looking to make some of the cake ahead of time, I suggest making the filling, caramel and frosting a few days early and saving the cake layers for the day of or day before.
You can find more information for how to freeze, thaw and transport cakes in this POST.
Whether you’re a huge banana fan or not, I think you’ll love this cake. The flavors of the caramel and Biscoff pair so well with the banana, even my chocoholic husband was licking the remains off his plate!
Other Cakes You’ll Love!
Banana Caramel Biscoff Cake
This Banana Caramel Biscoff Cake is filled with layers of banana caramel cake, Biscoff filling and salted caramel frosting.
FOR THE CARAMEL SAUCE
- 1 cup (220 g) brown sugar tightly packed
- 1/2 (118.3 g) cup water
- 1/2 teaspoon (1.1 g) cinnamon
- 4 tablespoons (56.6 g) unsalted butter
FOR THE BANANA CAKE
- 3 cups (365 g) all-purpose flour
- 3/4 teaspoon (3 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.2 g) salt
- 3/4 cup (169.5 g) unsalted butter room temperature
- 1 1/2 tablespoons (20 g) vegetable oil
- 1 1/2 cups (300 g) granulated sugar
- 1/3 cup (73.3 g) light brown sugar
- 3 large or extra large eggs room temperature
- 3/4 cup (180 g) milk room temperature
- 3/4 cup (180 g) plain greek yogurt
- 1 1/2 teaspoons (6.3 g) pure vanilla extract
- 3 medium-sized bananas mashed
- 3 medium-sized bananas sliced
FOR THE FILLING
- 1/2 cup (113 g) unsalted butter room temperature
- 1 cup (250 g) Biscoff spread
- 1 cup (125 g) powdered sugar sifted
- 6 Biscoff cookies
FOR THE CARAMEL
- 1 cup (200 g) granulated sugar
- 8 tablespoons (118.3 g) water
- 4 teaspoons (28 g) light corn syrup
- 2/3 cup (154 g) heavy whipping cream
- 2 teaspoons (8.4 g) pure vanilla extract
- 2 teaspoons (12 g) salt
FOR THE BUTTERCREAM
- 1/2 cup (150 g) salted caramel (recipe above)
- 2 cups (452 g) unsalted butter slightly cold
- 6 cups (750 g) powdered sugar measured and then sifted
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.
FOR THE CARAMEL SAUCE
- Combine all the ingredients in a sauce pan over medium-low heat. Bring the mixture to a boil, stirring occasionally.
- Remove from heat and allow to cool for about 5 to 10 minutes before pouring into the cake pans.
FOR THE CAKE
- Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray, line with parchment rounds, then spray the parchment. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
- Combine the milk and greek yogurt in a small bowl and set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the vanilla.
- With the mixer on low, add the dry ingredients alternating with the milk and yogurt mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer. Using a large stainless steel whisk, stir/whisk the mashed banana into the mixture–you can use use some strength and blend well, ensuring all of the ingredients are well mixed. (If you don’t have a large stainless whisk, you can fold the banana mixture in using a rubber spatula until incorporated.)
- Before pouring the batter in the pans, divide the sliced bananas into TWO of the pans, leaving one pan empty. After arranging the banana slices on the bottom of the pan, pour a few tablespoons of the caramel sauce over the bananas, leaving one pan without bananas or caramel sauce.
- Once the bananas and caramel sauce are in the pans, divide the batter evenly between the three prepared pans, using a kitchen scale for the best accuracy. (For this recipe, you’ll have about 1.4 lbs of batter in each pan).
- Carefully smooth the batter with small offset palette knife, and bake until a toothpick or skewer comes out clean, about 28 to 33 minutes. The cake layer without the bananas and sauce will take less time to cook. I took this layer out of the oven at 28 minutes. The two layers with bananas and sauce took 33 minutes to cook.
- Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
- When the cakes are completely cooled, level the one cake layer that doesn’t have bananas and sauce on it. Using a pastry brush, soak the cake with the remaining caramel sauce.
- The cake layers can be made up to a week in advance, but I just making this cake as close to serving time as possible to keep the bananas looking fresh. If you plan to make it in advance, cover each cake layer with two layers of plastic wrap. When you’re ready to frost your cake, take the cake layers out of the freezer an hour before you decorate.
FOR THE FILLING
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light in color, about 2 minutes.
- Add the Biscoff spread and mix for another minute, until smooth.
- With the mixer on low, add the powdered sugar and mix until incorporated. Turn the mixer to medium speed and beat another minute.
- Can be stored at room temperature for a few days.
FOR THE CARAMEL
- Mix the sugar, water and corn syrup in a small saucepan over medium heat.
- Bring the mixture to boil, but DO NOT STIR! (Stirring encourages crystallization). Let the mixture cook until it turns to a golden brown/amber color. It happens quickly, so keep an eye on it.
- Remove the caramelized sugar syrup from the heat and very slowly stir in the cream, pouring it in little by little, to temper the cream and sugar syrup. If you pour it in all at once, your sugar will turn into hard candy. You can start adding more and more as you go along.
- Once the cream is mixed in, add the salt and vanilla. Stir to combine and then set aside to cool to room temperature before using.
FOR THE BUTTERCREAM
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 2 minutes.
- With the mixer on low speed, gradually add the powdered sugar followed by ½ cup of the salted caramel.
- Turn the mixer to medium-high and beat the frosting for about 5 minutes, until light and fluffy.
- Before spreading, use a wooden spoon to beat for a couple minutes to get air pockets out of frosting.
- On a cake plate or cake board, place one of the banana-lined cake layers on top. Spread half of the Biscoff filling on top of the cake layer. Because this cake layer isn’t leveled, you’ll need to get eye level with the cake to make sure you’re spreading the filling as evenly as possible. You want the filling to be level even though the cake layer may be a little domed.
- Top the filling with three crushed Biscoff cookies and a couple tablespoons salted caramel.
- Place the second banana-lined cake on top of the cookies and caramel sauce. Spread the remaining Biscoff filling evenly over the cake layer, followed by the remaining crushed cookies and some more salted caramel sauce.
- Place the final cake layer top side down (the side with the caramel soak). Cover the entire cake with a thin layer of salted caramel frosting to lock in the crumbs. Freeze the cake for 10 minutes.
- Once the crumb coat is set, continue to frost the cake with the remaining caramel frosting.