Toasted Marshmallow & Banana Caramel Cake

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Yields1 cake
Prep Time15
Total Time45


For the Cake Layer: 

⅔ cup flour

2 heaping Tbsp cornstarch 

1 Tbsp baking powder

1 1/2 sticks melted butter

1/2 cup whole milk

2/3 cup sugar

2 eggs + 1 yolk 


For the Caramel: 

300g sugar (1 1/2 cup)

65g soft butter (2/3 cup)

2 or 3 splashes of water 


For the Cake Layer:

In a bowl, combine together the melted butter, eggs, and sugar. Whisk by hand just until thickened and combined. 

In a separate bowl, combine the cornstarch, flour, and baking powder. Mix together so all the dry ingredients are well mixed. 

Combine both wet and dry ingredients together and add in the milk to help fold the mixture together. Use a rubber spatula (not a whisk) to help you fold without deflating the batter. 

Once your caramel and batter are both ready, line your pan with some banana slices about 1/4 inch thick. Pour the cake batter on top of it and bake at 350°F for 25-30 minutes.

Insert toothpick to make sure it’s cooked through all the way. 

Allow to cool for 15 minutes, then flip onto the cooling rack. 

Top with Campfire marshmallows and toast them for the perfect slice. 


For the Caramel: 

Place the sugar and water in a small non-stick pot. 

Bring to a boil. DO NOT stir and allow to cook on medium heat until amber in color. 

Caramel can be burnt very fast, so keep an eye on it. As soon as it gets that pretty amber color, add in half the butter. It will boil, so be careful and whisk gently. 

Add in the rest of the butter and whisk together. 

Pour the caramel into the base of a 9×9-inch baking pan.

It will set within 5 to 10 minutes. 

Recipe and photo by: Bake it with Mel

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