Banana Cake With Caramel Filling
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- 1 box
- yellow cake mix
- 3/4 c
- 1/3 c
- vegetable oil
- 1 c
- brown bananas, smashed
- 1/4 tsp
- baking soda
- caramels, unwraped
- 1/4 c
- heavy whipping cream
- 1 stick
- butter softened
- 8 oz
- cream cheese, softened
- 4 c
- powdered sugar
- 1 tsp
- vanilla extract
- 1 Tbsp
- heavy cream, if needed for consistency
FOR THE CARAMEL:
FOR THE CREAM CHEESE FROSTING:
1preheat oven to 350.
2line 2 6 inch round cake pans with parchment paper and butter and flour them or use floured cooking spray.
3you will have some batter left over. you can also use 2 8 inch pans or 2 9 inch pans for thinner layers.
4mix cake mix, water, oil, eggs and baking soda in a large bowl on low for 1 minute.
5increase speed to medium and beat for 2 minutes. reduce mixer back to low or stir for a stand mixer and mix in bananas.
6fill prepared pans 2/3 full. (if you are using 6 inch pans you will have some batter left over. make cupcakes.
7make the caramel: while the cake is in the oven add the caramels and whipping cream to a microwave safe bowl.
8heat on high in 30 second increments, stirring between each to help melt caramel.
9once caramel is completely melted, place in the refrigerator to cool completely.
10note: this makes enough caramel filling for a 6 inch layer cake. double recipe for a larger cake.
11when getting ready to frost the cake, remove cooled caramel from the refrigerator.
12it will be stiff. beat with a hand mixer until the caramel becomes more creamy, only a few minutes.
13now it is like a thin frosting you can fill your cake with.
14make the frosting: beat butter and cream cheese until fluffy.
15slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed.
16mix in vanilla. if needed for consistency, add heavy cream, 1 tablespoon at a time.
17to assemble your cake, place some frosting in a pastry bag fitted with your choice of tip (i used a 1M).
18if needed, trim the top of your cake layers to make them level. place 1 layer on cake pan.
19pipe a rim around the edge with cream cheese frosting, creating a barrier for the caramel filling.
20evenly spread caramel on the bottom layer. place top cake layer on the caramel.
21frost 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.
22i didn't have enough frosting to do rosettes on the top, so i made it smooth and added sprinkles.
23Note: to decorate the entire cake with rosettes or similar or for a larger cake, double the frosting.