Banana Pudding Cake (Printable)
Moist cake layers meet creamy banana pudding filling and whipped topping for a classic American dessert.
# What You'll Need:
→ Cake Batter
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
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and 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 eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully blended.
05 - Fold the mashed bananas into the butter 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 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 cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before assembling.
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 combined.
10 - Place one 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.
11 - Carefully place the second cake layer on top. Spread the remaining pudding filling over it and add additional 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 layers to set. Garnish with additional banana slices and wafer crumbs before serving.
# Expert Tips:
01 -
- The pudding filling seeps into the cake layers overnight and creates this impossibly tender, almost gooey texture that nobody expects.
- It tastes like childhood potlucks but looks fancy enough to bring to a dinner party without any stress.
02 -
- I once rushed the chilling step and the filling oozed everywhere when I cut into it, so those two hours in the fridge are not optional.
- Tossing the banana slices for the filling with a tiny squeeze of lemon juice keeps them from turning an unappetizing brown overnight.
03 -
- Freeze your mixing bowl and beaters for fifteen minutes before whipping the cream because cold tools make the cream whip faster and hold its shape longer.
- For a no bake shortcut, use store bought pound cake slices instead of baking the layers, and nobody will complain.