Banana Butterscotch Cake

Banana Butterscotch Cake 1PM

My husband whole heartedly believes that butterscotch and banana go together like peanut butter and jelly.  Last month for his birthday I decided to shake up his favorite combination. My husband’s favorite banana butterscotch cake recipe comes from Mich Turners: Pretty Party Cakes. It is a dense banana cake with homemade butterscotch sauce poured on top just has it come out of the oven. It is gooey delight.  This spring I was looking for something a tad lighter.  I love the light texture of swiss meringue buttercream but I was wondering if the butterscotch would over power it’s light texture. While the buttercream does not over power the banana butterscotch cake, it is definitely rich!

Banana Butterscotch Cake 1PM

Banana Butterscotch Cake

Adapted from Epicurious Banana Layer Cake

  • 2 cups AP flour {sifted}
  • 1 tbsp. potato starch  **see note for substitution
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 cup mashed ripe bananas
  • 1/4 cup buttermilk {room temp}
  • 1 tsp. pure vanilla extract
  • 1/2 cup of unsalted butter {room temp.}
  • 1 1/3 cups fine sugar
  • 2 large eggs {room temp.}

Directions:

  1. Preheat oven to 350 degrees. Prepare cake pans.  Spray two 8″ cake pans and line with parchment paper.
  2. In a bowl combine flour, baking soda, baking powder and salt. Use a wire whisk and stir for 10 seconds.
  3. In a separate bowl combine mashed bananas, buttermilk, and vanilla.
  4. In your stand mixer bowl combine butter and sugar until light and fluffy. {approximately 4 minutes}
  5. Add eggs one and at a time. Scrape down bowl between adding the eggs.
  6. Add 1/3 of the dry ingredients.
  7. Add half of the banana mixture.
  8. Add the next third of the dry ingredients.
  9. Add the last half of the banana mixture. Scrape down the bowl.
  10. Add the remaining dry ingredients.
  11. Scrape down the bowl. Make sure all the ingredients have been incorporated.
  12. Divide batter between the two pans. I like to use a scale to have equal measurements in both pans.
  13. Baking cakes can vary from oven to oven. I would start with 25 minutes. Check the cakes with toothpick. Once the toothpick comes out clean. Remove from the oven and allow the cakes to cool on racks for about 10 minutes.
  14. Use a knife to loosen the cake from the sides of the pan. Invert on a wire rack to cool completely.

**If you can not find potato starch in your area you can use 2 1/4 cups of cake flour instead of the AP Flour and Potato Starch Mixture.

Banana Butterscotch Cake

Butterscotch Sauce

Recipe from: David Lebovitz Ready for Dessert

  • 4 tbsps. salted butter
  • 1 cup packed light brown sugar
  • 1/4 cup heavy cream in a small bowl
  • 6 tablespoons heavy cream in a separate prep bowl
  • 1/2 tsp. vanilla extract

Directions:

  1. Place butter, brown sugar and heavy cream in a wide saucepan over medium heat. Stir until the mixture is smooth.
  2. Once it is smooth stop stirring. Let the mixture cookie at a bubbling simmer for 3 minutes.
  3. Remove the mixture from the heat. Stir in the remaining  cream. Let the mixture cool.
  4. Stir in vanilla extract.
  5. Store butterscotch in a mason jar in the refrigerator.

Banana Butterscotch Cake

Butterscotch Swiss Meringue Buttercream

  • 4 large egg whites
  • 1 1/4 cups of sugar
  • 1 1/2 cups unsalted butter {cut into cubes}
  • 1 tsp. pure vanilla extract
  • 1/3 cup butterscotch sauce
  • 1/4 cup butterscotch set aside for drizzle

Directions:

  1. Wipe down all utensils with vinegar. This will make sure there is no hidden grease. Grease is the enemy of meringue.
  2. Remove eggs from refrigerator and allow them to come to room temperature. It is easier to separate them from the yolk when they are not cold.
  3. Put egg whites and sugar in your stand mixer bowl.  Set over a sauce pan of simmering water. Whisking constantly until sugar and egg mixture has completely dissolved or at 160 degrees. This normally takes about 4 minutes.
  4. Attach your mixing bowl to the stand mixture fitted with the whisk attachment. Beat the egg white mixture on high-speed {Kitchenaid 6} until still stiff peaks are formed. If you over mix the mixture with fall and become dry.  This is approximately 6 minutes.
  5. Feel the bowl. If it is warm to the touch you do not want to add butter quite yet. Rub and ice pack on the sides of the bowl to help it cool.
  6. Once the mixture is cool add butter cubes one at a time on medium-low speed. After each addition to let them incorporate. If the mixture appears to separate beat on medium high-speed after all the butter has been added. The mixture will come together and have a silky smooth texture.
  7. Switch to the paddle attachment.
  8. Add vanilla and 1/3 of the butterscotch sauce.
  9. Mix on the lowest speed for 5 minutes. This helps reduce the air bubbles in the buttercream.

Banana Butterscotch Cake

Banana Butterscotch Cake Assembly

  1. If you need help with how to ice a cake. Tessa from The Frosted Cake Shop has a great tutorial! {Link Here}
  2. Place 1 cake layer on cake plate or 8 inch cake round face down.
  3. Fill a piping bag with the buttercream mixture and a large round open tip.
  4. In a circular motion fill the top area of the 1st layer with approximately 1/2 cup of buttercream.
  5.  Place the next cake layer on top of the buttercream.
  6. In a circular motion fill the top area with a thin layer of buttercream for the crumbcoat.
  7. Take your piping bag and coat the side of the cake with a thin layer of buttercream. Scrap the extra buttercream off and place back in the bowl.
  8. Place cake in the refrigerator for 15 minutes.
  9. Once the buttercream has set remove from the refrigerator. Pipe another layer of buttercream. Take an offset spatula and make the wavy look in the buttercream.
  10. Once the cake is finished. Take a spoon and drizzle the remaining 1/4 cup of butterscotch sauce on the top and the sides of the cake.

I prefer to place my cake layers on an 8″ cardboard round. This makes it easy to transport the cake between the refrigerator to the cake stand of my choice.

Banana Butterscotch Cake

I love using a piping bag to ice my cakes. I think it even makes getting the crumb coat just right super easy. By piping the buttercream on the rounds the crumbs stick to the cake not knife. I after I pipe on the buttercream I smooth it down with an offset spatula.

Banana Butterscotch Cake

You will have about a half a jar of left over butterscotch sauce left over from the banana butterscotch cake recipe. It is perfect to warm up and put over ice cream. Enjoy!

 

 

 

 

18 thoughts on “Banana Butterscotch Cake

  1. Is this a cake you can ice in advance and refrigerate until time to eat, or just a cake you make same day? It’s enough steps that I wonder if it’s the refrigerating kind.

  2. I have to agree with the hubby!! Butterscotch and banana are quite the duo! See what happens when you two combine your great tastes…magical cakey goodness :)

    1. Oopsie. It’s on page 85 of Pretty Party Cakes by Mich Turner. My husband loves this one, but I wanted a layer cake so I switched it up a little. You will definitely have to try her recipe.

  3. I can’t wait to make this. Curious about potato starch though… is this something that comes dry from the spice aisle? I have never used it!

    1. Jody- You bring up a great point. I will add this to the blog post. I learned the potato starch technique from Warren Brown’s cookbook Cake Love. I don’t like to use cake flour because of the bleach. So instead you can convert and use All Purpose flour with Potato Starch. I use Bob’s Red Mill which you can normally find in the natural section of your grocery store. If you don’t have access to any you can use 2 1/4 cups of cake flour instead of the AP/Potato Starch mixture.

    1. Thank you so much Paula! It’s funny when I started icing cakes this way my life became a lot less frustrating. The crumbs always used to stick to my knife. Now they don’t at all!

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