Banana Pudding Cake
A rich, moist cake layers with creamy vanilla pudding, ripe bananas, and whipped cream, styled like a traditional banana pudding. Perfect for nostalgic desserts with a homely flavor and elegant presentation.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1.75 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk (for batter)
- 2 cups cold milk (for pudding)
- 1 package instant vanilla pudding mix
- 14-ounce can sweetened condensed milk
- 1 cup whipped cream, divided
- 3-4 ripe bananas, sliced
- Vanilla wafers or butter cookies (about 1-2 cups)
- Extra whipped cream for topping
- Caramel drizzle or cookie crumbs (optional, for decoration)
Instructions
- Preheat oven to 350°F (175°C)
- Grease and flour two 9-inch round cake pans
- Sift together flour, baking powder, and salt in a bowl
- Beat butter and sugar until light and fluffy
- Add eggs one at a time, then mix in vanilla extract
- Alternate adding flour mixture and 1 cup milk to the butter mixture
- Divide batter between prepared pans and bake 25-30 minutes
- Let layers cool, then crumb coat with whipped cream
- In a bowl, mix 2 cups cold milk, pudding mix, and sweetened condensed milk
- Chill until thickened
- Stack cake layers with pudding mixture, bananas, and cookies between
- Frost the top and sides with remaining whipped cream
- Garnish with sliced bananas, cookies, caramel, or crumbs
- Chill 2-4 hours or overnight before serving
Notes
Chilling time is critical for flavor melding and creamy texture
Vegetarian-friendly (no meat/alcohol)
Substitute milk for non-dairy variety if needed
Store leftovers in the refrigerator up to 2 days
Vegetarian-friendly (no meat/alcohol)
Substitute milk for non-dairy variety if needed
Store leftovers in the refrigerator up to 2 days