Banana foster layer cake with rum sauce

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 ripe bananas, mashed

For the Rum Sauce:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup heavy cream
• 1/4 cup dark rum
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
5. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
6. While the cakes are cooling, prepare the rum sauce. In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, cooking until the mixture is smooth and bubbly. Remove from heat and stir in the dark rum, vanilla extract, and cinnamon. Allow to cool slightly.
7. For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, alternating with the heavy cream, and mix until smooth. Stir in the vanilla extract.
8. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then drizzle with rum sauce. Repeat with the second layer, adding frosting and rum sauce. Top with the final cake layer and frost the top and sides of the cake.
9. Drizzle any remaining rum sauce over the top of the frosted cake.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12 slices
Calories: Approx. 450 kcal per slice