Banana Cake With Caramel Filling
Family Tested & Approved
brown bananas, smashed
FOR THE CARAMEL:
heavy whipping cream
FOR THE CREAM CHEESE FROSTING:
cream cheese, softened
heavy cream, if needed for consistency
line 2 6 inch round cake pans with parchment paper and butter and flour them or use floured cooking spray.
you will have some batter left over. you can also use 2 8 inch pans or 2 9 inch pans for thinner layers.
mix cake mix, water, oil, eggs and baking soda in a large bowl on low for 1 minute.
increase speed to medium and beat for 2 minutes. reduce mixer back to low or stir for a stand mixer and mix in bananas.
fill prepared pans 2/3 full. (if you are using 6 inch pans you will have some batter left over. make cupcakes.
make the caramel: while the cake is in the oven add the caramels and whipping cream to a microwave safe bowl.
heat on high in 30 second increments, stirring between each to help melt caramel.
once caramel is completely melted, place in the refrigerator to cool completely.
note: this makes enough caramel filling for a 6 inch layer cake. double recipe for a larger cake.
when getting ready to frost the cake, remove cooled caramel from the refrigerator.
it will be stiff. beat with a hand mixer until the caramel becomes more creamy, only a few minutes.
now it is like a thin frosting you can fill your cake with.
make the frosting: beat butter and cream cheese until fluffy.
slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed.
mix in vanilla. if needed for consistency, add heavy cream, 1 tablespoon at a time.
to assemble your cake, place some frosting in a pastry bag fitted with your choice of tip (i used a 1M).
if needed, trim the top of your cake layers to make them level. place 1 layer on cake pan.
pipe a rim around the edge with cream cheese frosting, creating a barrier for the caramel filling.
evenly spread caramel on the bottom layer. place top cake layer on the caramel.
frost the cake as directed. ( i frosted the entire cake with a thin crumb coat of frosting and then piped rosettes on the sides with my 1M tip.
i didn't have enough frosting to do rosettes on the top, so i made it smooth and added sprinkles.
Note: to decorate the entire cake with rosettes or similar or for a larger cake, double the frosting.