Banana Cinnamon Roll Lava Cake

1 hr 30 min + coolingOne 8-inch layer cake

A three-layer banana cake with cinnamon roll filling and cream cheese frosting, featuring a molten cinnamon caramel center.

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prepPreheat oven to 335°F / 168°C
prepGrease and line three 8-inch pans with parchment
330 g cake flour, sifted		Mix in dry ingredients until just combined	Divide between pans, bake 335°F / 168°C, 22–25 min	Cool in pans 15 min, then on racks completely		Layer cake with frosting & cinnamon filling	Chill briefly, frost outside, drizzle or swirl top
8 g cornstarch
10 g baking powder
6 g baking soda
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
200 g granulated sugar
100 g light brown sugar
360 g ripe banana puree	Whisk wet ingredients until glossy
240 g milk, room temperature
15 g apple cider vinegar
160 g plain unsweetened yogurt, room temperature
120 g neutral oil
2 teaspoons vanilla bean paste
113 g butter	Melt butter, stir in brown sugar & cinnamon	Stream in cream while whisking, simmer 1–2 min	Remove from heat, stir in salt & vanilla, cool	Stream in milk until desired consistency
200 g light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
60 g heavy cream
1 teaspoon vanilla bean paste
340 g cream cheese, cold		Add cream cheese in 4 additions, mix until smooth	Add powdered sugar in 4 additions, mix until smooth	Add vanilla & salt, mix until uniform	Add milk if needed, chill if too soft
255 g + 2 tablespoons butter, cool and pliable	Beat butter 2–3 min until smooth & lightened
520 g powdered sugar, sifted
3/4 teaspoon vanilla bean paste

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