Sweet,gooey and super rich, this cake is as indulgent as impressive. Ripe bananas lend natural moisture to the tender crumb, and swirls of creamy dulce de leche add a caramel-like richness in every bite. One little warning: try to use a fork or else your fingers will be sticky!
Banana Dulce de Leche Cake
Ingredients
For the cake
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups sugar
- 3 eggs at room temperature
- 2 tsp vanilla extract
- 3 large ripe bananas mashed
- 1/2 cup Greek yogurt
- 2 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup buttermilk
For the frosting
- 1 cup unsalted butter at room temperature
- 8 oz cream cheese at room temperature
- 5 cups powdered sugar
- 2 tsp vanilla extract
- 2 bananas peeled and sliced
- 1 jar (13 oz) store-bought dulce de leche
Instructions
Get started
- Preheat the oven to to 350 degrees F (176 C).
- Grease the bottoms and sides of three 8-inch round cake pans.
- In a stand mixer, combine the butter with the sugar and beat for 2 minutes on medium-high speed until light and fluffy.
- Add the eggs one at a time then the vanilla and beat for another 2 minutes.
- Stir in the mashed bananas and yogurt and beat until just combined.
- In another bowl, mix the flour with the baking powder, baking soda, cinnamon and salt.
- With the mixer on low speed, alternate adding the dry ingredients and the buttermilk. Don’t overmix.
- Divide the batter evenly between the prepared pans. Bake in the heated oven for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Remove the pans from the oven and let cool slightly before you remove the cakes from the pans.
- Let the cakes cool completely.
Prepare the frosting
- In the bowl of the mixer, combine the butter and cream cheese.
- Beat on low speed for 30 seconds then add the sugar and vanilla extract.
- Beat on medium speed scraping down the sides and bottom of the bowl with a spatula until the frosting is fluffy.
Bring it together
- Place the first cake on a platter. Top with 1/2 cup of the frosting spreading it evenly to the edges.
- Use a spoon to dollop 1/4 cup of the dulce de leche in the center spreading it to the edges.
- Place rounds of bananas on top of the dulce de leche. Top with the second cake and repeat the process.
- Top with the third cake then use the remaining frosting to frost the top and sides.
- Dab the remaining dulce de leche randomly along the top and sides of the cake and use a knife to gently smear the dabs so that they blend into the frosting.
- Refrigerate the cake for two hours before serving.
- Slice and enjoy.
