BANOFFEE CAKE

5 from 1 vote

Preheat the oven to 350 degrees and grease three 6" (or two 9") cake pans with cooking spray.
In a medium bowl, mix together flour, salt and baking soda and set aside.
In a large mixing bowl, using an electric mixer with a paddle attachment, cream butter and sugar until light and fluffy (about 3 minutes).
Beat in eggs one at a time and then add vanilla extract.
In a separate small bowl, mash 1 cup of bananas. Once bananas are mashed, add them to the sugar mixture and mix until just combined.
On low speed alternatively add flour mixture and buttermilk until just combined (starting and ending with flour mixture). Do not over mix!
Evenly divide batter between greased pans and bake for 25-30 minutes or until a toothpick comes out of the center of the cake clean.
Let pans cool on top of a cooling rack.

Place sugar and water into a saucepan over medium low heat and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
Once sugar has dissolved increase heat to high.
At this point do not stir the mixture directly. Now and then, using the saucepan handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine.
Transfer to a small bowl and set aside to cool.

In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
Once the sugar reaches 248 degrees, immediately add it to the egg white mixture. Mix on a high speed for 30 minutes.
After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
Add vanilla and 3/4 of room temperature caramel sauce (the remaining caramel is used as the topping). Mix until just combined.

Once the cakes are cool, take them out of the pans, and place one layer onto a cake plate.
Using an offset spatula, spread a layer of frosting on the cake. Add 1/4 cup of toffee bits.
Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer. Spread another layer of frosting and 1/4 cup toffee bits on top of the cake.
Add the third layer (so the bottom is face up) on top.
Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides.
Place the cake in the fridge for at least 1 hour.
In the microwave, heat the remaining caramel until it is just warm. Drizzle it over the top of the cold cake.
Add remaining toffee bits to the cake.

*One 6" Cake