banana cake with caramel filling

How To Make banana cake with caramel filling

• 1

  preheat oven to 350.
• 2

  line 2 6 inch round cake pans with parchment paper and butter and flour them or use floured cooking spray.
• 3

  you will have some batter left over. you can also use 2 8 inch pans or 2 9 inch pans for thinner layers.
• 4

  mix cake mix, water, oil, eggs and baking soda in a large bowl on low for 1 minute.
• 5

  increase speed to medium and beat for 2 minutes. reduce mixer back to low or stir for a stand mixer and mix in bananas.
• 6

  fill prepared pans 2/3 full. (if you are using 6 inch pans you will have some batter left over. make cupcakes.
• 7

  make the caramel: while the cake is in the oven add the caramels and whipping cream to a microwave safe bowl.
• 8

  heat on high in 30 second increments, stirring between each to help melt caramel.
• 9

  once caramel is completely melted, place in the refrigerator to cool completely.
• 10

  note: this makes enough caramel filling for a 6 inch layer cake. double recipe for a larger cake.
• 11

  when getting ready to frost the cake, remove cooled caramel from the refrigerator.
• 12

  it will be stiff. beat with a hand mixer until the caramel becomes more creamy, only a few minutes.
• 13

  now it is like a thin frosting you can fill your cake with.
• 14

  make the frosting: beat butter and cream cheese until fluffy.
• 15

  slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed.
• 16

  mix in vanilla. if needed for consistency, add heavy cream, 1 tablespoon at a time.
• 17

  to assemble your cake, place some frosting in a pastry bag fitted with your choice of tip (i used a 1M).
• 18

  if needed, trim the top of your cake layers to make them level. place 1 layer on cake pan.
• 19

  pipe a rim around the edge with cream cheese frosting, creating a barrier for the caramel filling.
• 20

  evenly spread caramel on the bottom layer. place top cake layer on the caramel.
• 21

  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.
• 22

  i didn't have enough frosting to do rosettes on the top, so i made it smooth and added sprinkles.
• 23

  Note: to decorate the entire cake with rosettes or similar or for a larger cake, double the frosting.
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