She Strengthens

Celebrate in Style with this Decadent Layer Cake

When it comes to special occasions, a show-stopping dessert is a must-have. This indulgent layer cake is sure to impress, with its rich, moist chocolate chip butter cake layers, decadent dulce de leche filling, and sweet, fluffy whipped cream.

The Perfect Combination

The secret to this cake’s success lies in its contrasting textures and flavors. The tender, yellow cake layers are infused with the deep flavor of chocolate chips, while the dulce de leche adds a smooth, caramel-like sweetness. The whipped cream provides a light, airy contrast, and the sliced bananas add a touch of freshness.

A Beginner-Friendly Recipe

Don’t be intimidated by the complexity of this cake – it’s actually a great option for beginners. Since you don’t need to frost the sides, you can focus on perfecting the layers and filling. Plus, you can use store-bought dulce de leche or caramel sauce to simplify the process.

Planning Ahead

To ensure your cake turns out perfectly, make sure to plan ahead. You can prepare the cake layers up to a day in advance, and store them at room temperature. The whipped cream is best used fresh, so be sure to prepare it just before assembling the cake.

Ingredients and Instructions

For the Chocolate Chip Butter Cake Layers:

• 3 cups cake flour, plus more for dusting the pans
• 3 teaspoons baking powder
• 1 cup unsalted butter, at room temperature, plus more for coating the pans
• 2 cups granulated sugar
• 1/2 teaspoon kosher salt
• 4 large eggs
• 2 large egg yolks
• 1 cup sour cream
• 2 teaspoons pure vanilla extract
• 3/4 cup semisweet chocolate chips

For the Whipped Cream Filling:

• 1 1/2 cups heavy cream
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons pure vanilla extract

To Assemble:

• 2 (11-ounce) jars dulce de leche or thick caramel sauce
• 3 ripe yet firm bananas, peeled and sliced on a slight diagonal, about 1/4 inch thick

Instructions:

1. Preheat your oven to 350°F. Generously coat three 8-inch-by-2-inch or 9-inch-by-2-inch round cake pans with butter.
2. In a stand mixer, beat the butter, sugar, and salt until lightened and fluffy. Add the eggs and yolks one at a time, beating well after each addition.
3. On low speed, add half of the sifted dry ingredients and beat until combined. Beat in the sour cream and vanilla. Add the remaining dry ingredients and the chocolate chips, beating until combined.
4. Divide the batter among the prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 20 minutes.
5. Let the cakes cool in the pans on wire racks for about 10 minutes. Invert the cakes onto the racks, peel off the parchment, and let cool before frosting.
6. To assemble the cake, place a cooled cake layer on a stand or presentation platter. Spread with a third of the dulce de leche or caramel sauce, cover evenly with a layer of banana slices, and carefully spread with a third of the whipped cream filling.
7. Repeat the layers, finishing with a few banana slices or a sprinkle of chocolate chips on top.

Yield: 1 (8- or 9-inch) layer cake, or 8 to 10 servings
Difficulty: Medium
Total Time: 1 hour 45 minutes, plus 1 hour cooling time