Basket Weave Frosting on Banana Chocolate Chip Layer Cake
Delicious, soft and supremely fragrant banana chocolate chip cinnamon layer cake frosted in a delightful basket weave pattern and filled with caramel sauce is sure to be a crowd pleaser.
Recipe type: Cake
Serves: 10 - 12
For the Banana Chocolate Chip Layer Cake:
  • 2 ½ cups cake flour (295 g)
  • 1 ½ teaspoons baking powder (12 g)
  • 1 ½ teaspoons baking soda (9 g)
  • 1 ½ teaspoons ground cinnamon (6 g)
  • ½ teaspoon salt (2 g)
  • 1 ¼ cups mashed ripe bananas (339 g)
  • 1 cup buttermilk (196 g)
  • ¾ cup unsalted butter (12 tablespoons) (170 g)
  • 1 ½ cups sugar (300 g)
  • 4 eggs
  • 1 ½ teaspoons vanilla extract (6 g)
  • 1 cup mini semi-sweet chocolate chips (172 g)
Optional Chocolate Garnishes:
  • 4 ounces semi-sweet chocolate (113 g)
  • ¾ cup caramel sauce (warm)
For the Caramel Frosting:
  • 1 cup unsalted butter at room temperature (226 g)
  • ½ cup shortening (82 g)
  • 8 cups powdered sugar (912)
  • 1 cup caramel sauce at room temperature
  • 4 tablespoons skim milk (57 g)
For the Banana Chocolate Chip Layer Cake:
  1. Spray three 8-inch round pans with non-stick cooking spray. Pre-heat oven to 350°F.
  2. Sift together cake flour, baking powder, baking soda, cinnamon and salt.
  3. Combine and stir together mashed bananas and buttermilk.
  4. In a mixing bowl, using the flat beater of a stand mixer, beat butter until smooth.
  5. Gradually add sugar and beat until fluffy.
  6. Add eggs one at a time, beating to incorporate each egg before adding the next.
  7. Add ⅓ of the sifted dry ingredients and ½ of the banana buttermilk mixture. Beat just until blended. Add ½ of the remaining dry ingredients and all of the buttermilk. Beat again just until blended. Finish with the last third of the dry ingredients and beat just until blended. Do not overbeat.
  8. Add the vanilla extract and beat just until incorporated.
  9. Add the mini chocolate chips and mix by hand with a rubber spatula.
  10. Divide the batter among the three cake pans. Bake for 20 – 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven, let the cakes cool in the pans for about 15 – 20 minutes. Turn out cakes from pans. To store for later use, wrap cake layers individually in plastic wrap, place in airtight food containers and freeze.
Optional Chocolate Garnishes:
  1. Place semi-sweet chocolate in a heat proof glass bowl.
  2. Line a glass baking dish with wax paper.
  3. Make the caramel sauce. When desired color and consistency is reached, remove from heat and stir for about 2 minutes to cool down slightly. Pour about ¾ cup of warm caramel sauce over the chocolate.
  4. Swirl the bowl to cover the chocolate with caramel sauce. Let sit for about 2 minutes. Stir the chocolate with a wire whisk until smooth and well blended.
  5. Pour the chocolate mixture into the glass baking dish and level with an offset spatula. Allow to cool then cover and refrigerate for a few hours or overnight to let the chocolate firm up.
  6. Press any shape cookie cutter on the cold chocolate for a variety of shapes. Keep in refrigerator until ready to use.
For the Caramel Frosting:
  1. Using the flat beater of a stand mixer, beat butter until smooth.
  2. On low speed, gradually add powdered sugar, beating until smooth.
  3. Slowly pour in room temperature caramel sauce and beat until creamy.
  4. Add skim milk 1 teaspoon at a time using only enough to reach desired consistency. If a softer texture is desired, add more milk 1 teaspoon at a time.
  1. Place one cake layer on a plate. Pipe a border of caramel frosting using the open end of a coupler, no icing tip, around the edge of the cake layer.
  2. Spread a layer of caramel sauce on the cake, within the border of caramel frosting.
  3. Pipe caramel frosting over the caramel sauce. Gently level the frosting with an offset spatula.
  4. Stack the second cake layer on top of the bottom layer and repeat steps 1 – 3.
  5. Stack the last layer on top and spread a thin layer of frosting on top and sides of the cake to form a crumb coat. Chill cake for a few minutes.
  6. Fill a piping bag with caramel frosting and use tip # 47 to pipe a basket weave pattern around the sides of the cake.
  7. Use a small star tip # 21 to pipe borders on the top and bottom edges of the cake.
  8. Garnish the cake with caramel chocolate cutouts.
Store cake in airtight container or under a cake dome at room temperature.
Recipe by SugaryWinzy at