Introduction

This Banana Pudding Layer Cake is a delightful treat that combines moist banana cake layers with creamy vanilla pudding and rich buttercream frosting. It’s perfect for special occasions or any time you crave a sweet, comforting dessert.

A tall, round cake with smooth, bright yellow frosting showing horizontal ridges all around its sides sits on a white cake stand. The top edge of the cake is decorated with large, swirled white frosting rosettes mixed with yellow dollops and small white and yellow sprinkles scattered around. In front of the cake on a white plate, a slice is cut to reveal three layers of light brown cake separated by thick white cream and yellow custard fillings containing small bits of nuts. The slice has more yellow frosting along its base with extra rosettes and custard dollops, paired with a few banana slices on the plate. The scene is set on a white marbled surface with some yellow and white sprinkles scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz. sweetened condensed milk
1 cup cold water (240g)
1 3.4 oz package instant vanilla pudding
1 1/2 cups mashed bananas – about 3 large bananas (375g)
2 tsp lemon juice (8g)
3 cups all-purpose flour (390g)
1 tsp baking powder (4g)
1 tsp baking soda (6g)
1 tsp fine salt (6g)
3/4 cup unsalted butter, room temperature (170g)
1 cup granulated sugar (200g)
3/4 cup packed light brown sugar (150g)
3 large eggs, room temperature (155g)
1 1/2 cups full-fat sour cream, room temperature (380g)
2 Tbsp vegetable or canola oil (30g)
2 tsp vanilla extract or vanilla bean paste (8g)
2 cups unsalted butter, room temperature (454g)
1 Tbsp vanilla extract or vanilla bean paste (12g)
1/2 tsp fine salt (3g)
7 cups powdered sugar (875g)
2 Tbsp heavy whipping cream, room temperature (30g)
1 1/2 cups chopped vanilla wafers
2 large bananas, sliced
8 oz. container of whipped topping
Yellow sprinkle blend (optional)

Instructions

Step 1: Make the vanilla pudding first by pouring the sweetened condensed milk and cold water into a large bowl. Whisk together until combined.
Step 2: Add the instant vanilla pudding mix and whisk until smooth. Cover with plastic wrap and refrigerate for a few hours or overnight to set. You’ll need about 1 cup for the cake; use leftovers for mini pudding cups.
Step 3: Preheat the oven to 350°F (175°C). Grease and line three 7-inch or 8-inch round cake pans and set aside.
Step 4: Mash the bananas with lemon juice using a fork or mixer to prevent browning. Set aside.
Step 5: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 6: Beat the butter, granulated sugar, and brown sugar on high speed for about 2 minutes until lighter in color. Scrape sides as needed.
Step 7: Add eggs one at a time, mixing at medium speed until combined.
Step 8: Mix in half the dry ingredients on low speed until just incorporated.
Step 9: Add sour cream, mashed bananas, oil, and vanilla extract on medium-low speed, then mix in remaining dry ingredients until combined. The batter will be thick.
Step 10: Divide batter evenly among prepared pans. Bake for 26–28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 11: Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Level with a serrated knife if needed.
Step 12: To make the vanilla buttercream, beat 2 cups butter on medium speed for 30 seconds until smooth.
Step 13: Add 1 Tbsp vanilla extract and 1/2 tsp salt, mixing on low speed.
Step 14: Gradually add powdered sugar on low speed, adding 2 Tbsp heavy cream halfway through to help mixing.
Step 15: Beat on low until smooth and desired consistency is reached. Adjust with more cream or powdered sugar if needed.
Step 16: Reserve half the buttercream for piping; cover the rest with plastic wrap to prevent crusting.
Step 17: Assemble the cake by placing the first layer on a cake board and securing with a dab of frosting.
Step 18: Spread an even layer of buttercream on the first cake layer. Pipe a thick frosting ring around the edge to hold the pudding.
Step 19: Spread 1/2 cup vanilla pudding inside the ring, top with banana slices, then sprinkle 3/4 cup chopped vanilla wafers. Spread 1 cup whipped topping over wafers. Chill in freezer for 10 minutes.
Step 20: Repeat layering with next cake layer and filling.
Step 21: Apply a thin crumb coat of buttercream around the cake and smooth with a bench scraper. Chill to set.
Step 22: Tint remaining buttercream yellow if desired, then spread evenly over the cake. Decorate with sprinkles and piped buttercream swirls.

Tips & Variations

Use lemon juice when mashing bananas to prevent browning and keep the cake layers fresh-looking.
Freeze the cake layers after leveling to make assembling easier later on.
Substitute vanilla wafers with crushed graham crackers for a different texture.
Add a splash of banana liqueur to the pudding for an adult twist.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. For longer storage, freeze the cake tightly wrapped for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A cake with bright yellow smooth frosting and horizontal ridges sits elevated on a white cake stand; the top edge of the cake is decorated with large swirls of creamy white and yellow frosting and topped with white and yellow sprinkles along with small round pearls. In front, a slice is served on a white plate, showing three thick layers of light brown cake separated by white cream and yellow custard-like filling with bits of pale nuts. The slice has a few banana slices next to it and some yellow and white frosting piped near the base. The scene has a white marbled texture surface with scattered yellow and white sprinkles and a blue cake scraper on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bananas in the frosting or filling?

Fresh bananas are best used in the filling between layers to maintain their texture. Avoid adding them directly into the frosting, as they can alter the consistency and make it too soft.

What can I do if my frosting is too thick or too thin?

If the frosting is too thick, add heavy cream 1 tablespoon at a time until it softens. If it’s too thin, gradually add powdered sugar in 1/4 cup increments until it reaches the desired consistency.