Banana Pudding Cake (Printable)
Moist banana cake layered with creamy vanilla pudding, fresh bananas, and vanilla wafers, topped with whipped cream.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 1/4 cups granulated sugar
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 3 ripe bananas, mashed
10 - 3/4 cup buttermilk
→ Banana Pudding Filling
11 - 1 package (3.4 oz) instant vanilla pudding mix
12 - 1 1/2 cups cold whole milk
13 - 1 cup heavy cream, whipped to stiff peaks
14 - 2 ripe bananas, sliced
15 - 20 vanilla wafer cookies, roughly crushed
→ Whipped Cream Topping
16 - 1 cup heavy whipping cream
17 - 2 tablespoons powdered sugar
18 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
05 - Fold the mashed bananas into the wet mixture until evenly incorporated throughout the batter.
06 - Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix until just combined, being careful not to overmix.
07 - Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
09 - Whisk the instant vanilla pudding mix with cold whole milk until smooth and thickened, about 2 minutes. Gently fold in the whipped heavy cream until no streaks remain.
10 - Place one cooled cake layer on a serving platter. Spread half of the pudding filling evenly over the top. Arrange sliced bananas and a layer of crushed vanilla wafers on top of the filling.
11 - Carefully place the second cake layer on top. Spread the remaining pudding filling over it, then add more sliced bananas and crushed vanilla wafers.
12 - Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the top and sides of the assembled cake.
13 - Refrigerate the cake for at least 2 hours to allow the filling to set properly. Garnish with additional banana slices and wafer crumbs before serving if desired.
# Expert Advice:
01 -
- The combination of tender banana cake and creamy pudding filling feels like a warm hug from someone who loves you
- It feeds a crowd and looks impressive but comes together with patience rather than fancy techniques
- The textures work together perfectly moist cake, silky pudding, crisp cookies, and airy whipped cream
02 -
- Room temperature ingredients blend better; take your butter, eggs, and buttermilk out an hour before starting
- Overmixing the batter makes tough cake; stop mixing as soon as flour disappears
- The chilling step is not optional; warm pudding slides right off the cake
03 -
- For extra stability, freeze your cake layers for 30 minutes before assembling; this prevents them from sliding
- Toast your vanilla wafer crumbs in a dry pan for 2 minutes before sprinkling on top for deeper flavor