Lovelight Peanut Butter Banoffee Cake

Cooking Time

30 minutes

Prep Time

30 minutes

Serving Size

Treat your family to a slice of pure indulgence with Wesson’s Lovelight Peanut Butter Banoffee Cake, a dessert that’s perfect for every occasion. A spin on a true Wesson classic, the Lovelight cake is a recipe that has been a favorite in American kitchens for generations thanks to the light and fluffy cake layers made with Wesson Vegetable Oil. This crowd-pleasing cake combines the rich, creamy flavors of peanut butter and ripe bananas with a luscious peanut butter caramel and a light, airy whipped cream frosting. Its beautiful layers and decadent taste make it a standout centerpiece for birthdays, holidays, or any celebration. Whether you’re hosting a special gathering or simply want to enjoy a delightful dessert with your loved ones, this cake is sure to be a hit with everyone at the table.

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CONTAINS:

dairy, eggs, peanuts

Ingredients

Lovelight Peanut Butter Banoffee Cake

Eggs, separated 2 .

Sugar, white 1 1/3 cup.

Flour, All Purpose 2 cups.

Baking Powder 1 tbsp.

Wesson Vegetable Oil 1/3 cup.

Peanut Butter, smooth 1/3 cup.

Banana, ripe, mashed 3 medium (6"-7").

Milk 2/3 cup.

Vanilla Extract 1 tbsp.

Salt 1/4 tsp.

Peanut Butter Caramel

Butter, unsalted 1/4 cup.

Brown Sugar, packed 3/4 cup.

Heavy Cream 1/4 cup.

Peanut Butter, smooth 3 tbsp.

Whipped Cream Frosting

Heavy Cream 3 cups.

Icing Sugar 1 1/2 cup.

Vanilla Extract 2 tsp.

Whipped Cream Stabilizer 3 pouches.

Crushed Peanuts 1/2 cup.

Method

Banoffee cake

Preheat oven to 350°F.
Lightly oil two 8″ cake pans and lightly dust with flour.
Beat eggs until white and frothy.
Gradually beat in 1/2 cup sugar and continue to beat until stiff and glossy.
Sift remaining sugar, flour, baking powder and salt into a second bowl.
Add Wesson Vegetable Oil, mashed banana, peanut butter, and half of the milk. Beat 1 minute at medium speed.
Add remaining milk, vanilla, and egg yolks, beat one minute at medium speed.
Fold in whipped egg whites.
Divide batter between the two pans and bake for about 30 minutes or until skewer comes out clean.
Let cakes cool in pans for about 30 minutes or until cool enough to touch and then remove from pans.

Peanut Butter Caramel

Combine butter, brown sugar, and heavy cream in a small pot.
Bring to a boil whisking constantly.
Boil for 1 minute.
Remove from heat and stir in peanut butter.
Let mixture cool to room temperature.

Whipped Cream Frosting

In the bowl of a stand mixer combine icing sugar, vanilla, and heavy cream. Add in whipped cream stabilizer according to package directions. Whip until it begins to thicken.
Continue mixing until stiff peaks form.

Assembly Method

Cut the tops off both cakes to level them off. Place one cake layer on a plate or cake board and spread a thin layer of icing on the cake making a crumb coat. Spread about 1/3 of the whipped cream frosting on top of the cake. Top with peanut butter caramel. Top with the second cake layer and ice cake with remaining frosting. Drizzle the cake with the peanut butter caramel, microwave for 10 seconds at a time to soften if the caramel is too firm. Decorate the cake with crushed peanuts and fresh sliced banana.