This Banoffee Tres Leches Cake combines the creamy richness of traditional tres leches with the irresistible flavors of banana and caramel. Featuring a light sponge soaked in a three-milk mixture, topped with fresh bananas, a generous drizzle of salted caramel, and a fluffy whipped cream topping, this dessert is a perfect fusion of textures and tastes. Each component adds a layer of complexity, making this cake a delightful treat for any occasion.
Why You'll Love This
If you're a fan of both banoffee pie and tres leches cake, this dessert is for you. It offers the best of both worlds, combining the moist, milky goodness of tres leches with the sweet and salty charm of banoffee. The addition of toasted coconut provides a subtle crunch that contrasts beautifully with the softness of the soaked sponge and the creaminess of the topping.
Perfect Occasion
This cake is ideal for celebrations like birthdays, holidays, or any festive gatherings where you want to impress your guests. It's also perfect for a luxurious weekend treat or as a sweet ending to a family dinner. Its rich flavors and impressive presentation are sure to make any occasion special.
Decoration Tips
- Garnish with a sprinkle of cinnamon or cocoa powder on top of the whipped cream for a touch of warmth and color.
- Add a few banana slices on top just before serving to emphasize the banoffee theme.
- Decorate with chocolate shavings or curls to enhance the visual appeal and add a touch of chocolatey richness.
- Serve each piece with a small mint leaf for a fresh, colorful contrast.
Ingredients:
For the Sponge:
- 1/2 cup All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/8 tsp Salt
- 2 Eggs
- 1/2 cup Sugar
- 1 tsp Vanilla Extract
- 3 tbsp Milk
For the Tres Leches Mixture:
- 3/4 cup Evaporated Milk
- 1/2 cup + 2 tbsp Condensed Milk
- 1/4 cup Cream
Toppings:
- 3 Bananas (sliced)
- 1/3 cup Toasted Coconut
- 1/2 cup Salted Caramel Sauce (plus extra for topping)
For the Whipped Cream:
- 200 ml Cream
- 1 tbsp Powdered Sugar
- A few drops of Vanilla Extract
Instructions:
- Prepare the Cake:
- Preheat your oven to 190°C (375°F). Grease a ceramic or glass serving dish and set aside.
- Sift together the flour, baking powder, and salt.
- In a separate bowl, whisk the eggs and sugar until pale and fluffy. Add milk and vanilla, mixing well.
- Carefully fold in the flour mixture, taking care not to deflate the batter.
- Pour the batter into the prepared dish and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool. Once cooled, poke holes all over the sponge.
- Soak the Sponge:
- Whisk together the evaporated milk, condensed milk, and cream. Pour this mixture evenly over the cooled sponge.
- Drizzle with salted caramel sauce and evenly distribute the sliced bananas over the top.
- Add the Toppings:
- Whip the cream with powdered sugar and vanilla until it forms soft peaks.
- Spread the whipped cream over the bananas. Sprinkle toasted coconut on top and drizzle with extra caramel sauce.
- Chill and Serve:
- Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavors to meld together.
- Serve chilled and enjoy the lush combination of flavors and textures.
Indulge in this Banoffee Tres Leches Cake, a dessert that promises to be a crowd-pleaser with its luxurious layers and sumptuous flavors.