Banana Pudding Cake is a delightful fusion of two beloved desserts that brings the classic flavors of Southern banana pudding into a moist and fluffy cake form. This recipe is special because it captures the essence of a traditional banana pudding while offering a unique twist that makes it an excellent choice for family gatherings, potlucks, or simply a sweet treat to enjoy at home. The cake is layered with creamy homemade banana pudding, layered with vanilla wafers, and topped with whipped cream or cream cheese frosting, creating a luscious dessert that will leave everyone craving more. The combination of flavors and textures makes this dessert a standout at any occasion. It’s a perfect representation of classic American desserts, combining the tropical flavor of bananas with the comforting textures of a cake and pudding. With easy preparation steps and an inviting taste, this Banana Pudding Cake is sure to become a family favorite. You may even find yourself making it repeatedly, as its popularity among friends and family grows! The contrast between the light, airy cake and the rich, creamy pudding provides a nostalgic experience, reminding many of warm family gatherings in the South.

Ingredients

• For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed
• For the Banana Pudding:
  • 2 cups milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • ½ teaspoon banana extract (optional)
• For the Topping:
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 box vanilla wafers (about 12 ounces)
  • Sliced bananas for garnish

Steps / Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This temperature is ideal for baking the cake evenly and thoroughly. Grease and flour two 9-inch round cake pans to prevent sticking; using parchment paper at the bottom can also help with easy removal. This preparation ensures a smooth release and preserves the cake’s delicate structure.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This step is crucial as it ensures the leavening agents are evenly distributed throughout the flour, which helps the cake rise properly. Set aside. Taking the time to sift the dry ingredients can further enhance the texture of your cake by aerating the flour.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. The mixture should turn a pale color and have a creamy texture, which indicates that enough air has been incorporated for a light cake. Using an electric mixer on medium speed will yield the best results during this stage.
4. Add Eggs and Bananas: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the mashed bananas and vanilla extract until evenly mixed. The bananas not only add flavor but also moisture, which is key for a tender cake. Using overripe bananas will provide a sweeter taste and a deeper banana flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be cautious not to overmix; this can lead to a denser cake rather than the desired fluffy texture. The alternating method helps maintain the batter’s lightness and ensures a well-blended mixture.
6. Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Proper cooling prevents soggy layers when assembling the cake. Keeping the cakes in the pans too long can lead to steam buildup.
7. Prepare the Banana Pudding: In a medium saucepan, combine the milk, heavy cream, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 10-15 minutes. This is an essential step, as it creates the rich, creamy texture of the pudding. Be attentive during this process to avoid scorching the mixture.
8. Incorporate Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add about 1 cup of the hot milk mixture to the yolks, whisking constantly to temper the eggs. This technique prevents the eggs from scrambling. Then pour the yolk mixture back into the saucepan, mixing thoroughly. This step is vital for achieving the smooth consistency of your pudding.
9. Finish the Pudding: Continue cooking the pudding, stirring constantly until thickened, about 2-3 more minutes. Remove from heat and stir in the vanilla and banana extracts. Allow it to cool slightly; this pudding will provide a delightful flavor contrast in the cake layers. Consider covering the pudding with plastic wrap, pressed directly against its surface, to prevent a skin from forming as it cools.
10. Layer the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of banana pudding over the cake, followed by a layer of vanilla wafers. Add the second cake layer on top, repeating the process of pudding and wafers. This layering technique is essential for achieving that classic banana pudding flavor in every bite. Be sure to leave a little pudding for the top layer to ensure every bite has that luscious flavor combination.
11. Make Whipped Topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. This light and fluffy topping is what brings the whole cake together, providing a sweet, creamy finish. Spread the whipped cream over the entire cake, ensuring it’s generously covered. For a decorative touch, use a piping bag to create elegant swirls on top.
12. Garnish and Chill: Decorate with additional sliced bananas and crumbled vanilla wafers on top for visual appeal and added texture. Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld. This chilling time ensures that the cake is set properly and enhances the overall taste. Serving it chilled also provides a refreshing contrast to the sweetness of the dish.

Tips & Tricks

• Storage: Store leftover Banana Pudding Cake in an airtight container in the refrigerator for up to 3 days. The cake may become slightly soggy as it absorbs moisture from the pudding, so enjoy it fresh for the best texture. To maintain freshness, cover the cake tightly. If you notice it becoming too moist, simply toast some additional vanilla wafers and sprinkle them on top for crunch.
• Make-Ahead: You can prepare the banana pudding a day in advance and store it in the refrigerator until you’re ready to assemble the cake. This will also allow the flavors to deepen, giving the pudding an even richer taste. Be sure to keep the pudding sealed to preserve its creaminess and prevent it from absorbing any unwanted odors from the fridge.
• Common Mistakes: Ensure your butter is softened to room temperature for proper creaming. Do not overmix the batter; mix until just combined to keep the cake light and fluffy. Ensure the cakes are entirely cool before adding the pudding to prevent it from melting the layers. Additionally, using cold eggs can inhibit the creaming process, so it’s best to have them at room temperature, too.
• Pro Technique: When layering the cake with pudding and wafers, try to place the wafers in a single layer for an even distribution. This will help create a beautiful presentation and a delightful crunch. Additionally, consider using a serrated knife to level the tops of the cakes for a neater assembly. If you’d like to enhance the flavor, consider lightly toasting the vanilla wafers before using them to add an extra depth of flavor.

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Banana Pudding Cake

Recipe by Chef

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− 12 +

⏱️

Prep Time

20 min

🍳

Cook Time

30 min

🔥

Calories

350 kcal

Banana Pudding Cake is a delightful fusion of two beloved desserts that brings the classic flavors of Southern banana pudding into a moist and fluffy cake form. This recipe is special because it captures the essence of a traditional banana pudding while offering a unique twist that makes it an excellent choice for family gatherings, potlucks, or simply a sweet treat to enjoy at home.

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Ingredients

US Metric

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 2 cups milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 teaspoons vanilla extract
• ½ teaspoon banana extract (optional)
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 box vanilla wafers (about 12 ounces)
• Sliced bananas for garnish

Directions

1.

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

3.

In another bowl, beat the softened butter and granulated sugar until light and fluffy.

4.

Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.

5.

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.

6.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes.

7.

In a medium saucepan, combine the milk, heavy cream, granulated sugar, cornstarch, and salt. Cook over medium heat until thickens.

8.

In a separate bowl, whisk the egg yolks. Gradually add about 1 cup of the hot milk mixture to the yolks, whisking constantly. Mix back into the saucepan.

9.

Continue cooking the pudding until thickened, about 2-3 more minutes. Remove from heat and stir in extracts.

10.

Once the cakes are completely cool, layer them with banana pudding and vanilla wafers.

11.

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the cake.

12.

Garnish with additional sliced bananas and crumbled vanilla wafers. Chill in the refrigerator for at least 2 hours before serving.

Nutrition Facts

Calories 350 kcal