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1
Position a rack in the middle of the oven and preheat to 350 degrees Fahrenheit.
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2
Generously coat three 8-inch-by-2-inch or 9-inch-by-2-inch round cake pans with butter (you can also use two 9-inch pans to make thicker cakes, which you can split into four layers total).
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3
Line the bottoms of the cake pans with a circle of parchment paper.
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4
Lightly butter the parchment and dust with flour; tap the side of the pans on the countertop to dislodge any excess flour.
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5
Onto a sheet of parchment, sift together the measured flour and baking powder.
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6
In the bowl of a stand mixer fitted with the paddle attachment, beat the measured butter, sugar, and salt on medium-high speed until lightened and fluffy.
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7
Add the eggs and yolks 1 at a time, beating well after each addition.
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8
Scrape down the sides of the bowl a few times while beating.
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9
On low speed, add half of the sifted dry ingredients and beat until combined.
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10
Beat in the sour cream and vanilla.
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11
Add the remaining dry ingredients and the chocolate chips, beating until combined.
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12
Divide the batter among the prepared pans (you can make sure they are divided evenly by using a scale to weigh them).
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13
Bake until a toothpick inserted into the center of the cakes comes out clean, about 20 minutes.
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14
Let cool in the pans on wire racks for about 10 minutes.
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15
Invert the cakes onto the racks, peel off the parchment, and let cool before frosting.
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16
Using a whisk or an electric mixer with the whip attachment, beat the cream, sugar, and vanilla to medium peaks (when you lift the beater, it should look like a Dairy Queen soft-serve curl).
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17
Be careful not to overwhip or it will become grainy and, eventually, turn to butter.
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18
Place a cooled cake layer on a stand or presentation platter.
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19
Spread with a third of the dulce de leche or caramel sauce.
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20
Cover evenly with a layer of banana slices.
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21
Carefully spread with a third of the whipped cream filling.
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22
Place the second cake layer on top; repeat the layers of dulce de leche, bananas, and whipped cream filling.
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23
Repeat with the third cake layer, decorating the very top with just a few banana slices or a sprinkle of chocolate chips (or both).
