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Salted Caramel Banana Cake

Salted caramel banana cake with a two-layer crumb and salted caramel cream cheese frosting between the layers. Finished with a dramatic caramel drizzle down the sides and flaky sea salt on top for a bakery-style banana birthday cake look.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas Mash until mostly smooth.
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup butter Softened for creaming and frosting.
  • 1.5 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 8 oz cream cheese Softened for frosting.
  • 0.5 cup butter Softened for frosting.
  • 3 cup powdered sugar
  • 0.5 cup salted caramel sauce Store-bought or homemade.
  • 0.25 tsp flaky sea salt For topping.

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the banana cake layers
  1. Preheat the oven to 350°F, then grease two 8-inch round pans.
  2. Beat the softened butter and sugar until fluffy, about 2–3 minutes.
  3. Add the eggs and vanilla, then beat just until combined.
  4. Mix in the mashed ripe bananas until the batter looks evenly streaked.
  5. Incorporate the flour mixture and sour cream alternately in three additions, starting and ending with flour, mixing until just combined.
  6. Divide the batter between the two pans and bake for 30–35 minutes, until a toothpick comes out clean.
  7. Cool the cakes completely before frosting.
Make the salted caramel cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth.
  2. Add the powdered sugar and beat until combined and fluffy.
  3. Beat in the salted caramel sauce until the frosting is smooth and spreadable.
Assemble and finish
  1. Place one cake layer on a serving plate and spread frosting over the top.
  2. Add the second cake layer, then frost the top and sides.
  3. Drizzle additional salted caramel over the top and down the sides for a dramatic drip.
  4. Finish with flaky sea salt on top.

Notes

For the cleanest layers, make sure the cakes are completely cool before frosting; warm cake melts the cream cheese. Store covered in the refrigerator up to 4 days—bring to room temperature for 20–30 minutes before serving for the best texture. Freezing is yes: freeze unfrosted layers up to 2 months, then thaw and frost. For a lighter option, use reduced-fat cream cheese while keeping the frosting method the same.