Banana Dulce de Leche Cake

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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!

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Banana Dulce de Leche Cake

Author: Fida Milki

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

1. Preheat the oven to to 350 degrees F (176 C).
2. Grease the bottoms and sides of three 8-inch round cake pans.
3. In a stand mixer, combine the butter with the sugar and beat for 2 minutes on medium-high speed until light and fluffy.
4. Add the eggs one at a time then the vanilla and beat for another 2 minutes.
5. Stir in the mashed bananas and yogurt and beat until just combined.
6. In another bowl, mix the flour with the baking powder, baking soda, cinnamon and salt.
7. With the mixer on low speed, alternate adding the dry ingredients and the buttermilk. Don’t overmix.
8. 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.
9. Remove the pans from the oven and let cool slightly before you remove the cakes from the pans.
10. Let the cakes cool completely.

Prepare the frosting

1. In the bowl of the mixer, combine the butter and cream cheese.
2. Beat on low speed for 30 seconds then add the sugar and vanilla extract.
3. Beat on medium speed scraping down the sides and bottom of the bowl with a spatula until the frosting is fluffy.

Bring it together

1. Place the first cake on a platter. Top with 1/2 cup of the frosting spreading it evenly to the edges.
2. Use a spoon to dollop 1/4 cup of the dulce de leche in the center spreading it to the edges.
3. Place rounds of bananas on top of the dulce de leche. Top with the second cake and repeat the process.
4. Top with the third cake then use the remaining frosting to frost the top and sides.
5. 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.
6. Refrigerate the cake for two hours before serving.
7. Slice and enjoy.