Banoffee marshmallow cake

Banoffee marshmallow cake

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(28 ratings)

Prep: 30 mins Cook: 50 mins

Easy

Serves 10
This fun cake won the 11-17 age group in our 20th birthday cake competition

Nutrition and extra info

  • Unfilled sponge can be frozen

Nutrition:

  • kcal659
  • fat35g
  • saturates19g
  • carbs82g
  • sugars53g
  • fibre1g
  • protein9g
  • salt0.97g
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Ingredients

  • 165g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 165g soft light brown or light brown muscovado sugar
  • 325g self-raising flour
  • 1 rounded tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 rounded tsp ground cinnamon
  • 4 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 large ripe banana
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

For the filling

  • 300ml pot double cream
  • 1 banana
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 50g marshmallow, chopped, plus extra whole ones to decorate
  • 450g jar dulce de leche

Method

  1. Heat oven to 190C/170C fan/gas 5. Grease and line the bottom of a round 21cm loose-bottomed cake tin. With a wooden spoon or electric mixer, beat the butter and sugar together until smooth and a pale, creamy colour. In a separate bowl, sift together the flour, baking powder and cinnamon. One at a time, beat each egg into the butter mixture along with a tbsp of the dry mixture, then beat in the milk and fold in the rest of the dry ingredients until well combined.

  2. In the bowl that contained the flour, mash the bananas until smooth and lump-free – whizz with the electric mixer if needed – then fold into the rest of the mixture until well combined. Spoon into the tin and smooth over the surface. Bake for 45-50 mins, until a skewer inserted into the centre comes out clean. Leave to cool for 5 mins, then remove from tin and continue cooling on a wire rack.

  3. Use a serrated knife to cut the cake horizontally into 3 equal layers. Whip the cream until it forms stiff peaks, then chop the banana into small pieces and fold into the cream, along with the marshmallows. On the first layer, spread a generous covering of the dulche de leche, followed by half of the cream mixture. Sandwich the second layer on top and repeat. Thickly spread dulche de leche over the top of the cake, then arrange extra marshmallows around the edge.

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Comments, questions and tips

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raluca87
8th Nov, 2012
Looks delicious ralus-recipes . blogspot. ro
katymayful
16th Aug, 2012
5.05
Delicious! I subbed the dulce de leche for Carnation's canned caramel, as this is what I normally use for banoffee pie. Made the cake for my Dad's birthday and it went down VERY well!
greatwood9
3rd May, 2012
5.05
wow! yummee will be hard to share.
stuart_and_elliann
2nd Apr, 2012
We had so much fun making this! Was very easy and recipe very easy to follow :) we used three thinner tins instead of one thick one and having to cut it :) worked so well and could easily be done with children x
jessica1985
30th Mar, 2012
5.05
i made this on monday using Carnation Condensed Milk Caramel i loved it along with all my family. have be asked to make it for my moms birthday it went down so well
somethinggood's picture
somethinggood
24th Dec, 2011
5.05
this cake looks lush!!!!!!! i will make it in the school hols. what is dulce de leche? is it spanish, french....ect.?
Cookiecake28
2nd Jul, 2016
It's like a sort of caramel-textured ingredien which is hard to fine but you can use caramel instead
sophiemcintyre
3rd Oct, 2011
5.05
looks lovely but haven't tried it. i'm too fat!
cretevick
24th Aug, 2011
4.05
I made this cake yesterday and it went down a storm. Mine also didn't rise as much as I thought it would, so just cut it in 2. When I make again, may use 3 sponge tins to get the height effect. Omitted marshmallows, mainly because other half bought kids ones and not white n pink ones, but didn't think it needed them. Also used Carnation Caramel (which does now say Dulce de Leche on the tin). Spread half on the base, sliced bananas on the top, then added the cream. Topped with other half of cake and rest of caramel. Had I had another banana, I would have sliced this and put it on top in place of marshmallows. Will be adding it to my baking repertoire!
sljxt06
25th Jul, 2011
I've made this a couple of times now with excellent results. First of all I skip the marshmallows and I use Tesco Toffee Dessert sauce and it works great. I've done it as two cakes in two 8" tins and also as one big one sliced into three. It's much less fiddly as two 8" cakes. Either way, it's fantastic - I took one to work today and in less than half an hour there was nothing left but crumbs!

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