Banana Caramel Whipped Cream Cake

I made this cake last summer, and I just came across the photos for it recently. I love when I stumble across something old and it feels like new, do you know what I mean? Sometimes that happens in my pantry too when I find hidden snacks, and that is even more fun. So, I thought I would share this amazing cake as we’re coming up on summer and this would make an amazing end to a dinner on the patio.

banana caramel whipped cream cake

This Banana Caramel Whipped Cream Cake is very simple, and it’s oh so easy to make! I bake a classic vanilla cake three-layer cake and fill it with my Whipped Cream Frosting, fresh banana slices, and homemade Caramel Sauce. I let this cake be freeform and rustic, leaving it naked and exposing all the fresh banana slices and caramel sauce.

My Whipped Cream Frosting needs to be refrigerated, so make sure to store this cake in the fridge until ready to serve, or if you have extra (but I doubt that will happen!). That’s also why this is an amazing cake for summer, as it’s served chilled, so it is an amazing cool dessert for a warm summer night.

Why Organic?
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

banana caramel whipped cream cake
banana caramel whipped cream cake
slice in a bowl of banana caramel whipped cream cake

Banana Caramel Whipped Cream Cake
Makes 3-layer 6-inch cake

Batter
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
1/2 cup organic milk
57 grams (1/4 cup) organic sour cream
170 grams (1 cup plus 3 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt

Frosting
2 cups Organic Valley Heavy Whipping Cream
142 grams (1 cup) organic powdered sugar, sifted
1 teaspoon organic vanilla extract

Topping
2 organic large bananas
Caramel Sauce

Method
Make sure to make the Caramel Sauce ahead of time, so it has time to cool. I like to make it the day before I plan to make this cake. Preheat the oven to 350°F. Line 3 cake pans with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs, milk, and sour cream and mix on low until combined.

In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined.

Divide the batter evenly into each of the cake pans, about 227 grams each. Spread evenly and bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely.

To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on low, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form.

Slice the bananas. Place the first cake layer on a cake stand or cake spinner, add a generous amount of frosting, top with banana slices, and drizzles of caramel sauce. Top with the second cake layer, and repeat that process, and top with the third and repeat again.

Store in an airtight container in the fridge for up to 3 days.

Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.

High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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