Introduction
Banana pudding cake recipe combines two classic Southern desserts into one irresistible treat. I've spent years perfecting this nostalgic creation that merges creamy banana pudding with moist vanilla cake layers. The result? A showstopping dessert that's surprisingly simple to make.
Each forkful delivers the familiar comfort of banana pudding—complete with those classic vanilla wafers—but in cake form. The velvety cream cheese frosting complements the sweet banana flavor, while the wafer crumble adds delightful texture. Whether for Sunday suppers or special celebrations, this dessert never fails to bring smiles around my table.
Ingredients
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (113g)
- 1 cup granulated sugar (200g)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 4 ripe bananas, mashed (about 1 1/2 cups)
- 3/4 cup buttermilk (180ml) (or regular milk with 2 tsp lemon juice)
- 1 box vanilla wafers (11oz/312g), divided
- 2 packages instant vanilla pudding mix (3.4oz/96g each)
- 3 cups cold milk (720ml)
- 8oz cream cheese, softened (226g)
- 1 cup powdered sugar (120g)
- 1 1/2 cups heavy whipping cream (360ml)
- 2 tablespoons banana extract (optional for stronger flavor)
Step-by-Step Instructions
Step 1: Prepare Your Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This triple protection ensures your banana pudding cake layers release perfectly without sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. This even distribution of leavening agents will help your cake rise uniformly and maintain a tender crumb structure.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 3-4 minutes until light and fluffy. This incorporates air for a lighter cake texture and ensures the sugar crystals begin to dissolve.
Step 4: Add Wet Ingredients
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and mashed bananas until just combined. The riper your bananas, the more pronounced their natural sweetness will be in your banana pudding cake recipe.
Step 5: Combine Wet and Dry Mixtures
Gradually add the flour mixture to the banana mixture, alternating with buttermilk, beginning and ending with flour. Mix on low speed just until combined—overmixing develops gluten and leads to a tough cake.
Step 6: Bake the Cake
Divide batter evenly between the prepared pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. The tops should spring back lightly when touched and have a golden-brown hue.
Step 7: Cool Completely
Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely, about 1 hour. Patience is crucial here—frosting a warm cake will result in a melty mess!
Step 8: Prepare Pudding Layer
In a medium bowl, whisk together vanilla pudding mix and cold milk for 2 minutes until thickened. Crush 1 cup of vanilla wafers into coarse crumbs and fold into the pudding. Refrigerate for 15 minutes to set.
Step 9: Make Cream Cheese Frosting
Beat cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until incorporated. If using, stir in banana extract for an extra flavor boost.
Step 10: Assemble Your Banana Pudding Cake
Place one cake layer on a serving plate. Spread half the pudding mixture on top, leaving a 1/2-inch border. Add a layer of whole vanilla wafers, pressing lightly. Top with the second cake layer and spread remaining pudding over the top.
Step 11: Frost and Decorate
Frost the sides of the cake with the cream cheese frosting. Decorate the top edge with remaining vanilla wafers and sprinkle with any remaining wafer crumbs. The contrast of smooth frosting with crunchy cookies mirrors traditional banana pudding textures.
Step 12: Chill and Serve
Refrigerate the assembled banana pudding cake for at least 4 hours, preferably overnight. This allows the flavors to meld and the wafers to soften slightly, creating that authentic banana pudding experience. Serve cold and store any leftovers in the refrigerator for up to 3 days.
