Banana Pudding Cake Layers (Printable)
Moist cake layers filled with creamy vanilla banana pudding and fresh bananas, topped with crunchy vanilla wafers for a classic Southern dessert.
# What You'll Need:
→ Cake
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 (optional)
# How-to Steps:
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 beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until thoroughly combined.
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 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 smooth and uniform.
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 layers to set properly.
# Expert Pointers:
01 -
- The pudding filling soaks into the cake layers overnight and transforms the whole thing into something impossibly tender and custardy.
- It looks like it took all day but the hands on work is surprisingly manageable for such a show stopping dessert.
02 -
- Toss your sliced bananas in a light drizzle of lemon juice before layering them, or they will turn an unappetizing brown within hours and make your beautiful cake look tired.
- This cake is best eaten within two days because the fresh bananas and pudding filling do not hold up much longer than that, even refrigerated.
03 -
- Adding one tablespoon of sour cream to the whipped cream before folding it into the pudding gives the filling a subtle tang that makes people ask what your secret is.
- Freeze the cake layers unwrapped for twenty minutes before assembling and they will be much easier to handle without cracking or crumbling.