Banana Pudding Cake (Printable)
Moist cake layered with creamy banana pudding, fresh bananas, and vanilla wafers for a Southern-inspired dessert.
# What You'll Need:
→ Cake Layers
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 cup mashed ripe bananas (about 2 large bananas)
09 - 1 teaspoon vanilla extract
10 - ¾ cup buttermilk
→ Banana Pudding Filling
11 - 1 box (3.4 oz) instant vanilla pudding mix
12 - 2 cups cold whole milk
13 - 1 cup heavy whipping cream
14 - 2 tablespoons powdered sugar
15 - 2-3 ripe bananas, sliced
16 - 1 teaspoon vanilla extract
→ Assembly and Topping
17 - 1 ½ cups vanilla wafer cookies, coarsely crushed
18 - Additional banana slices for garnish
19 - Whipped cream for topping (optional)
# How to Prepare:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the mashed ripe bananas and vanilla extract until fully incorporated.
04 - Add the dry ingredient mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry mixture. Mix just until combined—do not overmix.
05 - Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each layer comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - While the cakes cool, whisk the instant vanilla pudding mix with cold whole milk in a bowl until thickened, about 2 minutes. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract to soft peaks. Gently fold the whipped cream into the pudding mixture until uniformly combined.
07 - Place one cooled cake layer on a serving plate. Spread a generous, even layer of the banana pudding filling over the top. Arrange sliced bananas over the filling and sprinkle with a layer of crushed vanilla wafers.
08 - Place the second cake layer on top. Spread the remaining pudding filling over the top and sides if desired. Garnish with additional banana slices, crushed vanilla wafers, and whipped cream if using.
09 - Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the structure to set.
# Expert Advice:
01 -
- The pudding seeps into the cake layers overnight and creates this impossibly soft, almost trifle-like texture that no one expects from a layer cake.
- You do not need any fancy piping skills or decorative techniques, because the rustic pile of crushed wafers on top does all the visual work for you.
02 -
- The cake must be completely cool before assembly, because even slightly warm layers will melt the pudding filling into a soupy mess that slides right off the edges.
- Toss your sliced bananas in a light drizzle of lemon juice to keep them from turning brown and unappetizing while the cake chills.
03 -
- Fold a tablespoon of sour cream into the whipped cream before combining it with the pudding for a subtle tang that balances all the sweetness beautifully.
- If you want a show-stopping presentation, reserve a handful of whole wafers and stand them upright around the top edge of the cake like a little crown.