This Caramel Banana Biscoff Cake is filled with layers of banana caramel cake, Biscoff filling and salted caramel frosting.
Excited to be sharing this Caramel Banana Biscoff Cake with you today! The idea for this cake came after I made my Biscoff Ice Cream (recipe coming soon). 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. I also knew I had a banana cake recipe from Sweetapolita that had been a total hit in my Banana Peanut Butter Caramel Cake. With that recipe in mind, I went to work.
A FEW TWEAKS
This time around, however, I didn’t want the caramel to just be a drip on the outside of the cake. I envisioned the caramel being a more 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.
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 without the ribbons.
BAKING IN ADVANCE
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.
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!