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Banana Toffee Cake

Banana Toffee Cake with Browned Butter Toffee Buttercream

Course: Dessert
Cuisine: American
Keyword: banana toffee cake, browned butter toffee buttercream
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes
Servings: 12 servings
Calories: 992kcal
Author: Kara @I Scream for Buttercream
This is a moist cake that's full of banana flavor with the addition of chopped toffee, then it's covered in rich browned butter toffee buttercream. The browned butter toffee buttercream has such a rich and delicious flavor. Browning the butter really makes the difference, plus the added chopped toffee really gives it deeper flavor.
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US Customary - Metric

Ingredients

For the cake:

  • 3 cups cake flour (not all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¾ cup butter room temp (not warm)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2 teaspoon vanilla bean paste (or vanilla extract)
  • 1 cup sour cream
  • ½ cup whole milk
  • 1 ½ cup mashed very ripe bananas (about 3 bananas)
  • 1 cup chopped toffee (I used Heath chopped toffee bits)

For the buttercream:

  • 1 cup salted butter (room temp)
  • 1 cup unsalted butter (room temp)
  • 2 teaspoon vanilla bean paste (or vanilla extract)
  • ¾ cup chopped toffee (I used Heath chopped toffee bits)
  • 7 cups confectioner's sugar
  • 3 tablespoon milk (or cream) (add another tablespoon if needed)

Instructions

For the cake:

  • Preheat the oven to 350 degrees.
  • Grease and flour your pans. This recipe will fill two, 8" round pans that are 2" deep.
  • Using your mixer, beat the butter until smooth. Add in the granulated and brown sugar and beat on low until combined, then on medium high for a couple minutes.
  • Add in the eggs, one at a time and mix on low/meium after each addition, just until combined. Do not over mix.
  • In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Whisk to mix it a bit.
  • In another bowl, mix together the sour cream, whole milk, mashed bananas and vanilla. Whisk well.
  • Add your dry ingredients and your liquid ingredients alternately to the egg and sugar mixture. Start with a third of the dry ingredients, mix on medium after that addition, just until combined. Then add half of the liquid ingredients and mix on medium just until combined. Continue on with another third of the flour mixture. Mix just until combined. Add the last half of the liquid ingredients and mix. End with the last third of the dry mixture. It's important to only mix until each addition is combined. Do not over mix.
  • Fold in a cup of chopped toffee.
  • Pour into prepared pans.
  • Bake at 350 degrees for approximately 45 - 50 minutes. Start checking at 40 minutes.
  • Remove from oven and set on racks to cool for 10 minutes. Turn out the cakes onto racks after 10 minutes to cool completely.
  • Ice with browned butter toffee buttercream.

For the buttercream:

  • Melt the butter in a saucepan on medium low to medium setting approximately six minutes.
  • Remove from heat and let it sit for about five minutes.
  • Add vanilla bean paste or extract and stir.
  • Stir in chopped toffee.
  • Let the mixture sit over-night to cool or you can store in the refrigerator until it’s fully cooled down.
  • Once it’s completely cool and room temperature, add to a mixing bowl. Beat on medium until fluffy.
  • Add 3 cups of powdered sugar. Beat on low until combined and then on medium until well mixed.
  • Add in 2 – 3 tablespoon of cream or milk and mix well. 
  • Add in the other 4 cups of confectioners sugar and mix well. If the buttercream is too stiff, add in more cream, a tablespoon at a time until you reach the desired thickness.

Notes

This cake can be kept in the fridge for 4-5 days. Set the cake out about 20 minutes before serving, so it came come closer to room temp.
This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.
Nutritional values are an estimate. 
Make sure to check out the TIPS section for this recipe in the blog post, which may answer questions about substitutions.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 992kcal | Carbohydrates: 135g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 178mg | Sodium: 433mg | Potassium: 234mg | Fiber: 1g | Sugar: 109g | Vitamin A: 1551IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg