Banana and Honey Layer Cake with Salted Rum Caramel

Banana and Honey Layer Cake with Salted Rum CaramelBanana and Honey Layer Cake with Salted Rum Caramel

After many months of feeling uninspired in the kitchen, the cooking bug, in particular, the baking bug, has arrived and bitten back strong. I am again making my own crème fraiche, and curds, and even am attempting my hand at pickling. I also took the time this morning to make my own brioche (more on that later this week), resolving though this time to make it by hand – rather than letting my kitchen aid companion do all the hard work. I’m also letting the little culinary failures I encounter, be just that, small, insignificant, stepping-stone mistakes – ones that teach valuable and important life lessons.

Banana and Honey Layer Cake with Salted Rum Caramel

This recipe is adapted from Donna Hay’s magazine and is one I’ve been bursting to make since it first appeared in my mailbox many months ago… but it’s been put off until now due to all the demanding errands, travel and finicky business of starting back at university.

Banana and Honey Layer Cake with Salted Rum Caramel makes for a delicious, dense and alluring dessert. It is a cake with character – one with old school flavour charm, charisma and slight finesse. The four cake layers are rich with the flavour of banana, slight spice of cinnamon and familiar warmth from a splash of vanilla and rum. Between the cake layers is a simple whipped honey and mascarpone cream filling which contrasts beautifully against the dense cake base. A salted rum caramel is finally drizzled down the cake, providing a warming flavour foil against the sweet banana and honey taste.

Banana and Honey Layer Cake with Salted Rum CaramelBanana and Honey Layer Cake with Salted Rum CaramelBanana and Honey Layer Cake with Salted Rum Caramel

There’s nothing quite like the ritual of slicing and sharing a cake. And this was shared in celebration of a significant occasion for a special someone. It’s quite the showstopper. And simple too.  It is quick to prepare and bakes up beautifully in the oven, every time. It also omits a wonderful, sinful aroma that will linger around the house, long after the cake has come out of the oven.

Banana and Honey Layer Cake with Salted Rum CaramelBanana and Honey Layer Cake with Salted Rum CaramelBanana and Honey Layer Cake with Salted Rum Caramel

There was quite a debate though over the best way to eat the cake. I prefer to eat it chilled. As it brings a dense, moist heaviness to the banana base which contrasts deliciously against the chilled mascarpone and honey cream filling. My mother on the other hand, prefers the cake at room temperature, which yields a slightly more light and aerated crumb texture. I won’t go into offering preferential advice though… as the debate was never settled. We did however; manage to agree that the real truth is this cake is delicious any way you choose to share it. I have a feeling that you too, would be inclined to agree.

Banana and Honey Layer Cake with Salted Rum CaramelBanana and Honey Layer Cake with Salted Rum Caramel

Banana and Honey Layer Cake with Salted Rum Caramel
For the cake:
  • 2 ¼ cups / 340 g / 12 oz. self-raising flour
  • 1 ½ cups / 260 g / 9.2 oz. brown sugar
  • 1 tsp. ground cinnamon
  • 1 ½ cups / 375 g / 13 oz. mashed banana (about 4 ½ medium bananas)
  • 225 g / 8 oz. unsalted butter, melted
  • 3 tbsp. honey
  • 1 tbsp. rum
  • 1 tsp. vanilla extract
  • 6 eggs, lightly beaten at room temperature
For the filling:
  • 1 cup / 250 ml / 9 oz. thickened pouring cream
  • 250 g / 9 oz. mascarpone
  • ½ cup / 90 g / 3.2 oz. honey
For the salted rum caramel sauce:
  • 1 cup / 220 g / 7.8 oz. caster sugar
  • ⅓ cup / 80 ml / 2.8 oz. water
  • ⅓ cup / 80 ml / 2.8 oz. thickened pouring cream
  • 2 tbsp. rum
  • Flaky sea salt, to taste
  1. Pre-heat oven to 160 C / 325 F. Grease and line 4 x 18 cm / 7 inch cake tins and set aside.
  2. In the bowl of a stand mixer, place the flour, sugar and cinnamon in a large bowl and combine. Make a well in the center and add the mashed banana, melted butter, honey, rum, vanilla and eggs. Mix to combine well then divide the mixture into the prepared tins. Bake for 25-30 minutes or until the cakes are beginning to turn a golden colour and a skewer inserted into the middle comes out clean. (If you are not baking the cakes in four individual tins, the cooking time will be slightly longer – roughly 35-40 minutes if baked in 2 cake tins). Allow to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely. Once the cakes are cooled, level any domed tops.
  3. Next make the salted rum caramel sauce, place the sugar and water in a medium saucepan over medium heat and stir until just combined. Bring to the boil and cook, without stirring, for 9-10 minutes or until lightly light caramel in colour. Remove from the heat and carefully add the cream, rum and flaky salt. Return the saucepan to the heat and stir until combined. Set aside and allow to cool completely before pouring onto the cake.
  4. Place the cream, mascarpone and honey in the bowl of a stand mixer fitted with a whisk attachment, or with a hand-held electric whisk, whisk until stiff peaks form. Begin to assemble the cake by spreading a quarter of the honey cream mixture over the first bottom layer of the cake and sandwiching with another cake layer. Repeat this layering process to use up all four cake layers. Spread the remaining cream on-top the cake and drizzle with the salted rum caramel to serve.

Banana and Honey Layer Cake with Salted Rum Caramel


  • Reply Eden Passante November 10, 2016 at 9:46 pm

    WOW! This looks incredible! Plus those flavors are amazing together! What a great idea!

  • Reply Katie April 16, 2015 at 8:31 pm

    This cake looks so amazing!! I really want to make one.
    I’m in the US, and I’m not sure what thickened pouring cream is. Do you know if it’s called something else here? We have heavy cream (45%), whipping cream (35%), creme fresh, sour cream, and Mexican crema.
    My research online suggests that (aptly named) pouring cream is cream you can poor, and thickened cream has gelatin added.
    What would you suggest?
    Thank you so much. Again, this is an amazing looking cake that I can’t wait to taste.

    • Reply thalia April 16, 2015 at 10:27 pm

      Heavy cream will substitute perfectly Katie.

  • Reply 20 Creative Rum Based Recipes That Aren't Cocktails - Shared Appetite March 30, 2015 at 3:36 pm

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  • Reply Dasha @ Amazingly Tasty March 28, 2015 at 8:53 pm

    I am pretty much on a sugar free diet so browsing your site isn’t the best idea 🙂 I have such huge craving now! I would kill for a piece of your cake right now!

  • Reply Bec {Daisy and the Fox} March 22, 2015 at 12:18 pm

    Mmm Donna Hay’s recipes are the best aren’t they!
    And your pictures are beautiful as always 🙂 this sounds soooooo yummmm!
    Bananan, honey and salted caramel – can’t go wrong 😀

    Just reading through your blog and I absolutely love it!
    Your writing, photos are recipes is so honest and beautiful – keep up the amaahhzing work!

    Bec {Daisy and the Fox}

  • Reply Sharon @ What The Fork Food Blog March 20, 2015 at 7:45 pm

    Wow this cake is STUNNING! And I would absolutely not be able to resist wiping that dripping caramel off the cake plate with my finger and putting it straight into my mouth. And repeat. Love the new blog design btw!

  • Reply Quelcy March 19, 2015 at 2:50 am

    Beautiful! Banana cakes and breads always remind me of home, which is a pleasant place to be mentally while eating cake. I especially relate to embracing the little failures. I’ve had a few kitchen mishaps lately, but I had to remind myself for how much I bake and cook, I have to forgive the occasional flops, even if they’re BIG flops.

    Lovely job!

  • Reply Carmella March 18, 2015 at 11:05 am

    Wow, I can’t wait to see how the brioche turns out. I tried it once… I failed lol.

    And I’m with everyone else. Salted. Rum. Caramel.

  • Reply Sarah @ SnixyKitchen March 18, 2015 at 4:11 am

    SUCH a stunning cake Thalia! I love that description – a cake with “old school flavour charm.” That caramel drizzle over the top sounds absolutely divine!

  • Reply mjskit March 18, 2015 at 1:09 am

    You had me at banana and blew me away with the Salted rum caramel! WOW!

  • Reply Angie @ Friday is Cake Night March 17, 2015 at 11:43 pm

    Whoa, salted rum caramel! A must try this weekend 🙂

  • Reply Gabrielle March 17, 2015 at 10:12 pm

    My best friend is celebrating this week and hates chocolate so I was at a loss about which birthday cake to make him (given I’m a chocoholic and all my cakes involve it). This is the perfect solution! It looks complex and rich in the best possible way, not to mention it is beautiful!

  • Reply tanya March 17, 2015 at 10:49 am

    Thalia I would love nothing more than to be able to stick a fork in all those honeyed layers! This cake is stunning.

  • Reply laurel @ wannacomewith March 16, 2015 at 9:22 pm

    Wow. This is the kind of cake that I know I’ll probably never make myself (yeah, I’ll definitely never make this myself), but I WANT it. This looks and sounds amazing. What a great combination of flavours. 🙂

  • Reply Alexandra @ Confessions of a bright-eyed baker March 16, 2015 at 7:13 pm

    Such a drool-worthy cake! That dripping caramel sauce… YUM.

  • Reply Adrienne March 16, 2015 at 3:22 pm

    Just gorgeous! I can’t wait to give this one a try!

  • Reply Vanessa @ Vanessa Baked March 16, 2015 at 11:21 am

    What great flavor combinations! That drizzle down the side..oh man! I would like a huge slice!

  • Reply Link Love 03.15.15 - The Beautiful Balance March 15, 2015 at 10:14 pm

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  • Reply Laura March 15, 2015 at 10:09 pm

    Wow! This cake sounds so good, banana cake, honey cream and that amazing salted caramel running down the sides – yes please!

  • Reply Joscelyn | wifemamafoodie March 15, 2015 at 6:39 pm

    Oh. my. yum. You truly have a gift for making simple ingredients into a show-stopping masterpiece, Thalia! This is going near the top of the long list of “must-trys” from your site alone! So many wonderful recipes to choose from!

  • Reply SUNDAY SHARING | designtrolls March 15, 2015 at 10:28 am

    […] baby beets, via 7. I really want to learn how to bake, so I could whip up something like this, via 8. How tasty does this look? via 9. Coconut flour porridge with matcha milk, crazy colors […]

  • Reply Ann March 14, 2015 at 5:35 am

    Your photos are so gorgeous and dreamy! 🙂 Inspiring!!
    I would love to attempt a vegan version of this lovely cake!

  • Reply Omar @ Lands & Flavors March 13, 2015 at 5:07 am

    Mmm…you can’t go wrong with banana cake! Looks so rich. I love the decadent styling you did in these photos!

  • Reply Maryanne @ the little epicurean March 12, 2015 at 5:07 pm

    Yay for the baking bug! I love seeing your gorgeous treats first thing in the morning. They put in me in such a good mood. I’d definitely eat that cake chilled or room temperature!

  • Reply Meagan @ The F&B Department March 12, 2015 at 4:23 pm

    My boyfriend was just standing over my shoulder as I read your post. I think some drool hit me. He insists I make this cake. I suppose it’s settled then :).

  • Reply Claudia March 12, 2015 at 7:35 am

    I know what you mean about feeling uninspired – being at college has definitely solved that for me though: being unable to bake there has made me make the most of my time at home so much more! This cake looks absolutely amazing and your photography is beautiful – I do have a thing for caramel drips 🙂

  • Reply Amanda @ Cookie Named Desire March 12, 2015 at 12:26 am

    I am so happy to hear that the inspiration is coming back to you again. I have been feeling a little uninspired for a little while now, so I know how frustrating that can be. I am excited to hear about your brioche. I love making bread and usually make it by hand, but ever since getting my KitchenAid, I have been so lazy by letting it do the hard parts for me!

    This cake is absolutely stunning, as usual. I can’t stop pinning it!

  • Reply The Blonde Chef March 11, 2015 at 11:51 pm

    I’m so glad you’ve gotten your baking inspiration back! Especially if it means more recipes like this one! So perfect for the warmer weather we’ve been having!

  • Reply Katrina @ Warm Vanilla Sugar March 11, 2015 at 7:53 pm

    Holy smokes!! This cake is so impressive girl! I love it!

  • Reply Fida March 11, 2015 at 5:33 pm

    Looks amazing, the caramel coming down the sides of the cake just looks so yummy 🙂 Beautiful pictures!

  • Reply A Taste Of Madness March 11, 2015 at 3:35 pm


  • Reply Gourmet Getaways March 11, 2015 at 1:25 pm

    Most cakes we love chilled. It’s coffee or tea that provide the warmth. Your neighbours should be happy smelling something good from your kitchen everyday!

    Julie & Alesah
    Gourmet Getaways xx

  • Reply Sarah@ Whole and Heavenly Oven March 11, 2015 at 12:00 pm

    All that gorgeous caramel is seriously making me drool! This is one stunner of a cake, Thaila! All the flavor combos sound fantastic!

  • Reply Sugar et al. March 11, 2015 at 6:44 am

    I remember staring at the pictures of the cakes in the Donna hay magazine when it arrived. They’re always so beautiful. Lovely to see it here with the sliced versions as well. It looks fabulous and makes me crave this even more:-)

  • Reply Mary | chattavore March 11, 2015 at 1:38 am

    You are killing me with all of these gorgeous cakes lately! Wow!

  • Reply Chrisy @ Homemade Hooplah March 10, 2015 at 11:43 pm

    Beautiful cake (and pictures!) as always 🙂 I seriously need that salted rum caramel sauce in my life!

  • Reply Michelle @ Boards&Knives March 10, 2015 at 10:06 pm

    Dreamy and beautiful as usual Thalia – salted rum caramel?! hello yummy!

  • Reply Mandie | Mandie's Kitchen March 10, 2015 at 9:44 pm

    This cake sounds WAY too good! And it looks SPECTACULAR! I’m definitely pinning for later!

  • Reply Beth March 10, 2015 at 9:32 pm

    Lovely post!
    This cake sounds divine, and your styling is beautiful.
    I’m a sucker for sexy drips, they get me every time 🙂

  • Reply mila furman March 10, 2015 at 9:30 pm

    Everything about this is utter perfection…I can just imagine how heavenly that salted rum caramel is. Gorgeous photography! Pinned!

  • Reply Sus @ March 10, 2015 at 8:31 pm

    Thalia, this, oh this, is fantastic! It looks INCREDIBLE. I know what you mean about a cooking rut, some weeks I stress myself out trying to think of something original to cook and write about. Other weeks I have ideas forever! I can’t wait to try this. Also, making your own creme fraiche?! Impressive!


    PS LOVE the cake stand too x

  • Reply Courtney @ Fork to Belly March 10, 2015 at 6:44 pm

    I have been craving cake all week, this looks so. dang. good!!! Glad you’re feeling reinspired in the kitchen 🙂 this post is definitely doing that for me too!

  • Reply Emily March 10, 2015 at 5:08 pm

    You would never know that you’ve felt uninspired during these past couple months… you’ve made so many incredible desserts! So many favorite things in this one- bananas, honey, rum -> love! And beautiful as always.

  • Reply Amy @ Elephant Eats March 10, 2015 at 5:07 pm

    Holy cow this looks good! Not to mention beautiful….love the pics. All the flavors here are right up my alley 🙂

  • Reply Rachel @ Bakerita March 10, 2015 at 3:57 pm

    This cake is absolutely stunning, and I adore all of the flavors. I love banana, and that salted run caramel sounds heavenly. I love with way it drips off the cake. Gorgeous!

  • Reply Swati @ The Full-time Foodie March 10, 2015 at 1:57 pm

    Wow! First of all your blog is absolutely gorgeous! And secondly I just perused your posts and your recipes look phenomenal! I’m glad you stopped by my blog so I had a chance to see yours! Following 🙂

  • Reply Leslie Musser March 10, 2015 at 12:44 pm

    Your food photography and recipes are mouthwatering. Every post highlights your creativity, baking abilities, and unique approach to staging. I adore these crafted foods and delicious morsels!

    xx, leslie

    • Reply thalia March 10, 2015 at 6:27 pm

      Thanks Leslie x

  • Reply March 10, 2015 at 11:02 am

    Lovely! This is really a winner, Thalia!

  • Reply Harriet Emily March 10, 2015 at 10:28 am

    Yum!! This sounds just like my perfect cake. Another beautiful recipe Thalia, I love it!

  • Reply Amallia @DesireToEat March 10, 2015 at 6:33 am

    wow pretty cake. love all your pictures! 🙂

  • Reply Izzy March 10, 2015 at 5:09 am

    It really did bite back strong because everything about this cake sounds totally amazing!! I would be happy just dipping the bananas in the salted caramel! This sounds so good 🙂

  • Reply Claire | Sprinkles and Sprouts March 10, 2015 at 3:51 am

    You had me at salted caramel!
    This looks amazing 🙂

  • Reply Sara @ Cake Over Steak March 10, 2015 at 12:07 am

    I’m loving the photos on your site!! Gorgeous <3

  • Reply Medha @ Whisk & Shout March 9, 2015 at 10:16 pm

    Glad your inspiration is back! This looks stunning and I love the caramel, pinning 🙂

  • Reply Debs March 9, 2015 at 10:13 pm

    Okay. You may have converted me. Not usually a banana fan, but I can’t stop staring at this cake and how moist it looks. Beautiful!

  • Reply Julie @ Cooks with Cocktails March 9, 2015 at 9:58 pm

    Im not usually much of a cake person, but this one looks amazing. Especially the salted rum caramel! Next time I make caramel it will be your recipe!

  • Reply Beeta @ Mon Petit Four March 9, 2015 at 9:43 pm

    Looks absolutely decadent and wonderful! I love using bananas in recipes, and I can imagine the flavor combo with caramel is perfection. Gorgeous, Thalia!

  • Reply Lindsey March 9, 2015 at 8:46 pm

    I can taste it right now! I love the flavor combinations in this cake, especially the salted caramel rum sauce! Absolutely gorgeous cake.

  • Reply Christina @ Bake with christina March 9, 2015 at 8:03 pm

    Look at all of those delicious layers!! And I love the flavors, banana, honey, and salted caramel..what more could I ask for!! Pinned 🙂

  • Reply Jen @ Baked by an Introvert March 9, 2015 at 7:01 pm

    Thalia, this cake is amazing. I’m smitten with all of the flavors and that salted rum caramel is my new bff!

  • Reply Manali @ CookWithManali March 9, 2015 at 5:10 pm

    The flavors sound so amazing! Stunning pictures! 🙂

  • Reply Mike@TheIronYou March 9, 2015 at 5:01 pm

    That salted rum caramel…OMG YUM!

  • Reply Lisa @ Healthy Nibbles & Bits March 9, 2015 at 4:02 pm

    What a beauty, Thalia! I think I’m with you about serving the cake a bit chilled. The texture just seems better to me that way.

  • Reply Rachelle March 9, 2015 at 3:46 pm

    Wow Thalia! Your inspiration sure came back with a bang! I love all the flavors going on here and this cake certainly is impressive!

  • Reply Melinda @ RecipeFiction March 9, 2015 at 3:32 pm

    Yum, I have been craving both bananas and spice cake. And I always love caramel. Oh my. Good thing there are a lot of birthdays in my world so I have lots of reasons to bake cakes!

  • Reply Jessica | A Happy food dance March 9, 2015 at 3:01 pm

    I am going through the opposite of a baking rut, in which I want to bake EVERYTHING! I just wish my boss at my real job understood 🙂 This is a beautiful cake Thalia!

  • Reply Briana Thomas March 9, 2015 at 2:37 pm

    Congrats on making the first page on Foodgawker. 😉 Another brilliant creation, as always.

  • Reply Sarah | Broma Bakery March 9, 2015 at 1:53 pm

    I’m currently going through a baking rut now. It’s so hard to come out of. Good for you for doing it! I would’ve never known it, seeing your recent recipes. This cake looks out of this world. Load me up a slice!

  • Reply Regina March 9, 2015 at 12:55 pm

    Definitely this is a elegant way to make a banana cake. Here at home, my husband is the expert in banana cake & bread, and I know he’ll love to learn & try this recipe.

    ps.: love your photos :))

  • Reply Jacqueline {Go Go Go Gourmet} March 9, 2015 at 12:48 pm

    I understand Thalia- I feel like I go through frequent periods of being downtrodden and uninspired myself. Maybe it is the fact that spring is coming/here- I have been hit with a major dose of motivation and inspiration. All of a sudden, I am working on stuff to be posted in April- so many ideas! The cake is lovely, I am really in love with the “unfrosted layer cake” look lately!

  • Reply Thao @ In Good Flavor March 9, 2015 at 12:38 pm

    I have been on a mascarpone lately, so this filling is just perfect. Salted RUM caramel is new to me—it sounds divine!

  • Reply Gayle @ Pumpkin 'N Spice March 9, 2015 at 12:31 pm

    I love the flavors of this cake, Thalia! Bananas and honey combined with caramel sound out-of-this-world good! Gorgeous pictures, too!

  • Reply Niels @ Have Another Bite March 9, 2015 at 11:55 am

    Salt and caramel! It’s mouthwatering as well is your photography!

  • Reply Daniela @ FoodrecipesHQ March 9, 2015 at 11:33 am

    I have never tried a Salted Rum Caramel. It looks delicious here, dripping down the top layer of one of the most decadent cakes I have ever seen. Simply stunning.

  • Reply Johlene@FlavoursandFrosting March 9, 2015 at 9:50 am

    Love the combination of flavors! This is a beautiful cake!!

  • Reply Kristin | Tasty Joy March 9, 2015 at 7:13 am

    Your description of this cake made my mouth water, very well done! I love banana desserts, so I’m especially interested in this 🙂

  • Reply March 9, 2015 at 6:50 am

    I love how you’ve managed to capture that salted rum caramel sauce just dripping off the cake.

    True decadence Thalia. 5 stars from me! 😀

  • Reply Sam Taylor March 9, 2015 at 6:41 am

    Oh dear! I am reading this before breakfast, it does not bode well 😉 I often make banana bread, but have never tried a cake version. This tempts me. Lovely, Thalia.

  • Reply Selena @ The Nutritious Kitchen March 9, 2015 at 6:14 am

    This is truly one of the most beautiful layer cakes I have ever seen… and not to mention you totally nailed with the combination of flavors. Banana, honey and salted rum caramel?! Heaven. I am also completley obsessed with mascarpone cheese lately. Pinning this!

  • Reply Christina @ The Beautiful Balance March 9, 2015 at 2:13 am

    Thalia this is beautiful! I am all too familiar with baking/cooking block so it’s great to hear that you’ve found inspiration!

  • Reply fanny March 9, 2015 at 2:00 am

    I can’t decide what I love the most, banana, honey, mascapone cheese, caramel, sea salt and rum….I guess it’s called the perfect combination!

  • Reply annie@ciaochowbambina March 9, 2015 at 1:57 am

    Oh gosh, the debate between you and your mom has me thinking…I’m sure each way is equally delicious! Thanks for sharing, my friend!

  • Reply Catherine March 9, 2015 at 1:24 am

    Dear Thalia, what a beautiful, beautiful cake. This sounds like wonderful spring dessert. With all the birthdays this season, I will have to give this a shot. I love the rum and caramel, and I know my daughter would love this too. xo, Catherine

  • Reply Maureen | Orgasmic Chef March 9, 2015 at 1:21 am

    Banana and honey together in a cake is a true marriage of favourite flavours. Your cake is beautiful.

  • Reply mira March 9, 2015 at 12:31 am

    Beautiful cake Thalia! Inspiration is so important, so glad you got it back!

  • Reply Christine // my natural kitchen March 9, 2015 at 12:23 am

    This looks beautiful, as all the treats you share here!

  • Reply charlotte March 8, 2015 at 10:16 pm

    Glad you’ve got your baking inspiration back, I’m looking forward to seeing more of your amazing cakes. This one looks and sounds delicious.

  • Reply Marissa | Pinch and Swirl March 8, 2015 at 9:23 pm

    I absolutely love the flavors in this cake. And these photos are gorgeous as always Thalia.

  • Reply marcie March 8, 2015 at 9:12 pm

    It’s hard to imagine you being uninspired, Thalia! I can’t wait to see more on the homemade brioche. For now, I love this beautiful banana cake, and that salted rum caramel looks so decadent and delicious!

  • Reply Charanya March 8, 2015 at 9:08 pm

    Stunning photos <3

  • Reply Laura (Tutti Dolci) March 8, 2015 at 8:58 pm

    Those layers are so pretty and I love the salted rum caramel!

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