Banoffee Mega Cake

How To Cake It's profile picture
  • Time it takes: 3 hours
  • Difficulty Level: Beginner
  • Occasions: Everyday

There’s PLENTY of monkeying around with this banana toffee cake! Okay YoYo’s, don’t get me wrong I LOVE making crazy sculpted novelty cakes for you, but there is also something so SUPER fun about stacking up an ooey-gooey mega cake. It’s where I get to play with some of my fave flavors, and present them in a pretty magical way!

Starting with 6lbs of my Ultimate Banana Cake, 2 of my layers get baked up with a crunchy sweet graham cracker crust! Stacked up with lucious Italian Meringue Buttercream, caramelized bananas, dulce de leche, and toffee candies, I’m playing with texture through a banana and plantain chip coating to make this one cake that’s ready to monkey around!

ingredients image squiggle

Ingredients


Cake

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  • 6lbs Yo’s Ultimate Banana Cake
  • 2 Cups Graham Cracker Crumbs
  • ⅓ Cup White Sugar
  • ¾ Cup Melted Butter

Icing

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  • Yo’s Simple Syrup
  • Yo’s Famous Italian Meringue Buttercream
  • 6 Bananas
  • Brown Sugar
  • 2 Cans Cooked Condensed Milk

Decorations

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  • ½ Cup Soft Toffee Candies
  • 3 Cups Banana Chips
  • 3 Cups Plantain Chips
Tools Icon

Tools


  • 3 x 8" Round Cake Pans
  • Simple Syrup Squeeze Bottle
  • Parchment Paper
  • Large Serrated Knife
  • Ruler
  • Large Straight & Offset Spatulas
  • Small Straight & Offset Spatulas
  • Bench Scraper
  • Brulee Torch
  • #829 Piping Tip
Recipe Book Icon

Learn More About Yo's Banoffee Mega Cake!


Watch It!

  • Combine your graham cracker crumbs, sugar, and butter. Divide in 2, and firmly press into the bottom of 2 8” cake pans and chill for 20 minutes

  • Pour 1 ½ pounds of banana cake batter into each of your graham cracker crusted pans, and 3lbs into your 3rd 8” round cake pan. Bake at 350 degrees for 1 hour.

  • Use a ruler and serrated knife to level your cakes, and remove the caramelization from the bottom. Use a cake pan to guide you in removing the caramelization from the sides.

  • WIth your one non crusted 8” cake, divide in half to create 2 layers.

  • Shower your cakes with simple syrup, and allow to absorb for a few minutes before continuing. 

  • Slice your bananas and lay out in a single layer on a sheet pan. Sprinkle with brown sugar, and use a brulee torch to carefully caramelize. 

  • Build your cake as follows:


    Graham crust cake

    Buttercream

    Bruleed Bananas

    Piped Swirl Dulce De Leche

    Cake


    Repeat, ending with your second graham cracker crusted cake inverted on top.

  • Crumb coat your cake with Italian meringue buttercream and chill for 20 mins before icing with more buttercream and  chilling for another 20 mins.

  • Press a mixture of plantain and banana chips onto the outside of your cake.

  • Pull toffee candies into swirls, and add pipes of more buttercream to finish decorating your cake.

Congratulations you did it!

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