This Banana Rum Cake recipe combines light and fluffy vanilla cake with rum-infused frosting and delicious caramelized bananas for a sweet and decadent treat your guests will love!
For a unique and impressive dessert packed with rum flavor, try this moist banana cake recipe! Doctor up this kind of box cake mix with rum to make this banana foster cake with rum vanilla frosting and super sweet caramelized bananas.
Perfect for fans of rum, banana bread, and all things dessert! Just like these Hummingbird Cupcakes, this rum cake takes yummy fruit and turns it into a rich and satisfying dessert.
This sweet and decadent layer cake channels the flavors of Bananas Foster for a boozy and delicious dessert!
Why You’ll Love this Banana Layer Cake
If you’re a fan of rum, bananas, or cake, this recipe is a must-try. With layers of tender and fluffy vanilla cake flavored with rum, covered with a rum-vanilla frosting, and topped with caramelized bananas, this is a restaurant quality recipe for banana rum cake! Overripe bananas can be used for much more than banana bread.
Because this recipe starts with boxed cake mix, prep is simple and quick. The addition of rum takes the simple cake to the next level, and the frosting includes two different types of rum for ultimate flavor!
This recipe makes 1 9-inch round 3 layer cake, and even novice bakers can accomplish this impressive dessert. Pair with your favorite rum cocktail for best results!
Equipment Needed
- 1 disposable piping bag
- 1 large piping bag fitted with star tip
- 3 – 9in round cake pans
- 3 – 10in round cake boards
Bacardi Banana Rum Cake Ingredients
Vanilla Cake
- French Vanilla Cake Mix
- Eggs
- Whole Milk
- Bacardi Black Rum – adding rum to the cake batter ensures that the rum flavors are present throughout the dessert.
- Unsalted Sweet Cream Butter – softened
Banana Cake Frosting
- Unsalted Sweet Cream Butter – softened
- Powdered Sugar
- Heavy Whipping Cream
- Bacardi Black Rum and Malibu Rum – two different kinds of rum give your frosting a delicious combination of light and dark liquor.
Caramelized Bananas
- Bananas – this recipe is a great way to use ripe bananas.
- Light Brown Sugar
- Unsalted Sweet Cream Butter
- Cinnamon
Cake Directions
- Preheat oven to 350 degrees and spray the cake pans with baking spray. Using a standing mixer or hand mixer, beat the cake mix, butter, milk, black rum, and eggs until combined well.
- Divide the batter between the 3 pans and bake in the oven for 25-30 minutes or until a toothpick comes out clean. Remove from the oven and allow the cakes to cool completely on a wire rack before moving on to frosting.
How to Make Rum Whipped Cream Frosting
- Using a standing mixer with whisk attachment, beat the butter and sugar until light and fluffy. Then whip in heavy whipping cream, black rum, and Malibu rum until combined, smooth and holds a peak.
It’s so easy to make homemade frosting infused with rum!
- Scoop 2 cups of frosting into the piping bag for later. It will be easiest to use if it’s at room temperature or just slightly chilled.
Decorate your Cake
- Remove the cakes from the cake pans and place onto the cake boards. Using a cake leveler or sharp knife, remove the tops from the cakes to make into a even layer.
Use a cake leveler, a particularly sharp knife, or even some dental floss to easily level your cakes.
- Using 1 cake layer, scoop 1 cup of frosting onto the bottom layer of cake and smooth evenly.
Don’t be stingy with the frosting in between layers, but be sure you leave enough to cover the outside!
- Carefully place the second cake layer on top of the first layer of frosting. Scoop another cup of frosting onto the second layer and smooth evenly.
Be sure to fully cover the outside of your cake for the cleanest presentation.
- Place the last cake layer on top and using the frosting, frost entire cake and smooth with a cake smoother. Set the frosted cake in the fridge while you caramelize the bananas.
How to Caramelize the Bananas
- Line a cookie sheet with parchment paper. Using a medium pan over medium high heat, add the butter, light brown sugar and cinnamon.
- Whisk the ingredients until the butter is melted and the sauce has started to simmer slightly.
- Place the banana slices into the sauce in a even layer and cook for about 4-5 minutes. Carefully flip the slices and continue to cook for another 2 minutes.
Caramelized bananas add lots of rich and complex flavor to your cake.
- Carefully remove the bananas from the pan and place onto the cookie sheet. Allow to cool for a few minutes before placing in even layer around the top of the cake.
- Carefully spoon the left over sauce around the edge of the cake to create a drip effect.
Banana Rum Cake FAQs
How to keep bananas from turning brown on a cake?
Adding a bit of citrus juice to the bananas will prevent any premature browning. A drizzle of lemon juice is usually the way to go, and can even add a whole new dimension of flavor to your caramelized bananas!
Caramelizing the bananas in the first place is also a good way to somewhat preserve them in sugars and prevent them from turning into mashed bananas on top of your cake.
What is a Bananas Foster cake?
Bananas Foster is a popular dessert made from bananas and vanilla ice cream. The bananas are cooked in a sauce made of butter, brown sugar, cinnamon, banana liqueur, and rum.
This banana rum cake takes the Bananas Foster dessert and turns it into a delicious layer cake.
What can I use if I don’t have a cake leveler?
If you have some unflavored dental floss, this is a great way to quickly and evenly separate your cake into layers. Carefully wrap the floss around the cake where you want to make the incision, then pull both ends so the floss cuts through the cake.
Save this Banana Rum Cake to your Pinterest board for later.
Popular Variations and Substitutions
- You can also make this cake with cream cheese frosting, with or without the addition of the two types of rum.
- Another great option for this recipe is to make a bundt cake. You won’t have the layers of frosting on the inside, but there will be lots of surface area to cover with frosting and bananas.
- If you can’t find French vanilla cake batter, yellow, white, or any light cake will work. You could even make this with a spice cake mix.
- To make your own cake batter from scratch, combine flour, baking soda, baking powder, sugar, salt, milk, oil, eggs, and vanilla extract. Check out this recipe from All Things Mamma for more detailed instructions!
This stunning banana cake with rum frosting and caramelized bananas will be a huge crowd pleaser wherever you serve it!
More Dessert Recipes You’ll Love
- Strawberry Shortcake Shot Dessert – An adorable and keto friendly dessert served in shot glasses for a fun and individual treat!
- White Chocolate Bark – It only takes 4 ingredients to prepare this tasty chocolate bark flavored with coffee.
- Mini Fruit Pizza – Use pie crusts and fresh fruit to create adorable handheld “pizzas” that are perfect for picnics and summer parties!
- Mini Fruit Tarts – Another great way to incorporate bananas into your dessert.
- Strawberry Mudslide – This rich and creamy cocktail is so sweet it might as well be a dessert!
- Bananas Foster – If you want to try the classic version of this delicious dessert, check out this recipe from One Dish Kitchen!
Banana Cake Recipe
Banana Rum Cake
This 3-layer Banana Rum Cake takes the flavors of Bananas Foster and makes them into a decadent and crowd-pleasing dessert!
Ingredients
Vanilla Cake
- 2 boxes french vanilla cake mix
- 6 large eggs
- 2 C whole milk
- 4 tbsp Bacardi Black Rum
- 1 C unsalted sweet cream butter, softened
Frosting:
- 2 C unsalted sweet cream butter, softened
- 5 C powdered sugar
- 4 tbsp heavy whipping cream
- 4 tbsp Bacardi Black Rum
- 4 tbsp Malibu Rum
Caramelized Bananas
- 4 large bananas, peeled, sliced into thick round coins
- ½ C light brown sugar, packed
- 4 tbsp unsalted sweet cream butter
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees and spray the cake pans with non stick baking spray.
- Using a standing or hand mixer, beat the cake mix, butter, milk, Rum and eggs until combined.
- Divide the batter between the 3 pans and bake in the oven for 25-30 minutes or until a toothpick comes out clean.
- Remove from the oven and allow the cakes to cool completely.
- Using a standing mixer with whisk attachment, beat the butter, powdered sugar, heavy whipping cream, rum, and Malibu until combined, smooth and holds a peak.
- Scoop 2 C frosting into the piping bag.
- Remove the cakes from the cake pans and place onto the cake boards. Using a cake leveler, remove the tops from the cakes to make into a even layer.
- Using 1 cake layer, scoop 1 C of frosting onto the bottom layer of cake and smooth evenly.
- Carefully place the second cake layer on top of the first layer of frosting.
- Scoop another cup of frosting onto the second layer and smooth evenly.
- Carefully place the last cake layer on top.
- Place the last cake layer on top and using the frosting, frost entire cake and smooth with a cake smoother.
- Place into the fridge while you caramelize the bananas.
- Line a cookie sheet with parchment paper.
- Using a medium pan over medium high heat, add the butter, light brown sugar and cinnamon.
- Whisk the ingredients until the butter is melted and the sauce has started to simmer slightly.
- Place the banana slices into the sauce in a even layer and cook for about 4-5 minutes.
- Carefully flip the slices and continue to cook for another 2 minutes.
- Carefully remove the bananas from the pan and place onto the cookie sheet.
- Allow to cool for a few minutes before placing in even layer around the top of the cake.
- Carefully spoon the left over sauce around the edge of the cake to create a drip effect.
Notes
- French vanilla cake can be substituted for white, vanilla, or spice cake.
- Try this recipe with cream cheese frosting.
- We like Bacardi and Malibu for rum, but any combination of black and white rums will work for this recipe.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 767Total Fat: 39gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 12gCholesterol: 157mgSodium: 726mgCarbohydrates: 94gFiber: 2gSugar: 67gProtein: 6g