This Dulce de leche Banana Cake is a dream come true! Rich and moist banana cake layers are filled with luscious dulce de leche and coated in the most beautiful vanilla bean frosting! Perfect for Mother’s Day!
Preheat your fan oven to 160°C (325°F) or 175°C if you’re not using a fan oven. Grease and line with parchment paper three 6″ round cake tins. Alternatively, you can use two 8″ cake tins.
In a medium bowl sift together flour, baking powder, cinnamon and salt. Whisk until combined and set aside.
In a measuring jug combine sour cream, milk and vanilla extract. These are your wet ingredients. Mash the ripe banana in a separate bowl.
In a medium sized bowl, using a hand mixer, cream the butter, oil and sugar on a medium-high speed until pale and fluffy. (approx. 3 min). Add eggs one at a time – making sure it’s fully incorporated after each addition. Next in, add mashed ripe banana and mix until everything is combined.
Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)
Divide the batter evenly among the 3 tins and bake for 20-25 minutes or until skewer inserted in the middle comes out with few moist crumbs. Do not overbake it.
Once they’re done, let the cakes cool for 10-15 minutes on a wire rack before removing them from the pans to cool completely. They will continue to cook in the pan, so it’s important that the skewer is not entirely clean, but it shouldn’t be mushy and wet.
for homemade dulce de leche
In a heavy bottomed saucepan combine milk, sugar, baking soda and cinnamon. Over a medium to high heat bring it to a boil – do not take your eyes off of it, otherwise it might erupt all over your stove.
After it has boiled, remove the foam with a spoon, reduce the heat to low and let it simmer for around an hour, hour and a half – stirring occasionally. When it thickens, then stir it more often to prevent burning. You want it to be quite thick, but bear in mind it will thicken more as it cools. We want it to be a spreadable consistency. Mine was a little looser. When it’s done, transfer it to a jar and put in the fridge to cool completely before using.
for vanilla bean buttercream
In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, powdered vanilla, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. This can take about 15 minutes. The moment you realize it’s thicker, cook for another 3-4 minutes.
Once it’s done, put a cling film over it touching the surface to prevent “skin” forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.
Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it’s pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it’s all nicely incorporated and with no lumps. Add vanilla extract and mix until everything is combined.
Using a cake leveler or a long serrated knife level the tops of your cakes if needed.
In the middle of your cake board or a serving plate put some buttercream to stop the cake from moving around.
Place one cake layer on a cake board or a serving plate. Using a small offset palette knife or a piping bag, spread the frosting over the cake and make a buttercream dam/border. Fill it with dulce de leche, but be careful not to overfill it, otherwise it will seep out on the sides. Top it with the next cake layer and repeat the process.
Place final layer on top, upside down, and do a thin crumb coat on the cake. Chill for 20-30 minutes in the fridge before final decorating.
Once cooled, frost and smooth the sides with vanilla buttercream. Decorate with banana chips and meringue kisses – or whatever you feel like!
Not all ovens are the same. I suggest to check the cakes at 18 min mark and then adjust the baking time accordingly. Get to know your oven!
If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking!
Cake is best eaten at room temperature. You can keep it in a fridge, wrapped in cling film, but take it out of it at least half an hour before serving.
Make sure not to overfill your cake with dulce de leche if it's a bit runny - you will experience leakage. It's better to add a little bit and then drizzle it over a cut slice :)
Dulce de leche Banana Cake https://www.anasbakingchronicles.com/dulce-de-leche-banana-cake/ April 30, 2019