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Banana Pudding Layer Cake Recipe

★★★★★

4.7 from 89 reviews
  • Author: Lana
  • Total Time: 1 hour 57 minutes
  • Yield: 24 servings 1x

Description

This Banana Pudding Layer Cake is a luscious dessert combining moist banana cake layers with a creamy vanilla pudding filling, topped with smooth vanilla buttercream frosting. Layers of fresh bananas and crunchy vanilla wafers add texture and classic banana pudding flavors, making it a delightful cake perfect for gatherings and celebrations.

Ingredients

Scale

Vanilla Pudding

  • 14 oz. sweetened condensed milk
  • 1 cup cold water (240g)
  • 1 3.4 oz package instant vanilla pudding mix

Banana Cake Layers

  • 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)

Vanilla Buttercream Frosting

  • 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)

Cake Assembly

  • 1 1/2 cups chopped vanilla wafers
  • 2 large bananas, sliced
  • 8 oz. container of whipped topping
  • Yellow sprinkle blend (optional)

Instructions

  1. Make Vanilla Pudding: In a large bowl, whisk together sweetened condensed milk and cold water until combined. Add the instant vanilla pudding mix and whisk until smooth. Cover with plastic wrap and refrigerate for a few hours or overnight to set. Use about 1 cup for the cake filling; save the rest for another use.
  2. Prepare Cake Layers: Preheat oven to 350°F. Grease and line three 7-inch or 8-inch round cake pans and set aside. Mash bananas with lemon juice using a fork or mixer to prevent browning, then set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: Using a mixer with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed for about 2 minutes until the mixture is lighter in color. Scrape the bowl as needed.
  5. Add Eggs: Mix in eggs, one at a time, on medium speed until combined.
  6. Combine Ingredients: Add half of the flour mixture and mix on low speed until just incorporated. Then mix in sour cream, mashed bananas, canola oil, and vanilla extract on medium-low speed. Finally, mix in the remaining dry ingredients until combined. The batter will be thick.
  7. Bake Cake Layers: Divide batter evenly among prepared pans. Bake 26-28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans 10 minutes, then invert onto wire racks to cool completely. Level layers if needed.
  8. Make Vanilla Buttercream: Beat 2 cups butter on medium speed for 30 seconds until smooth. Add vanilla extract and salt, mixing on low speed. Gradually add powdered sugar, mixing on low speed, adding heavy cream halfway through. Beat on low until fully incorporated, adding more cream or powdered sugar to adjust consistency if necessary.
  9. Prepare Frosting for Piping: Place half the buttercream in a piping bag fitted with a large round tip and set aside. Cover remaining frosting with plastic wrap to prevent crusting.
  10. Assemble the Cake: Place one cake layer on a greaseproof cake board using a dab of frosting to adhere. Spread an even layer of buttercream on top, then pipe a thick frosting ring around the edge to create a dam to hold the pudding.
  11. Add Filling: Spread 1/2 cup vanilla pudding inside the frosting ring. Top with a layer of banana slices, followed by 3/4 cup chopped vanilla wafers, then spread about 1 cup whipped topping over the wafers. Chill the cake in the freezer for 10 minutes to set.
  12. Repeat Layers: Add the second cake layer and repeat the filling process described above.
  13. Crumb Coat: Spread a thin layer of buttercream over the entire cake and smooth with a bench scraper to lock in crumbs. Chill briefly if needed.
  14. Final Frosting and Decoration: Tint remaining buttercream yellow with gel food coloring and spread evenly around the cake. Smooth with a bench scraper or icing comb. Decorate as desired with yellow sprinkles and pipe buttercream dollops and swirls on top.

Notes

  • Make the vanilla pudding a few hours or a day in advance to allow proper setting.
  • Use lemon juice when mashing bananas to prevent browning and maintain a fresh appearance.
  • If baking in advance, layers can be leveled, wrapped, and frozen.
  • Adjust frosting consistency with heavy cream or powdered sugar as needed for easier spreading or piping.
  • Leftover pudding can be used to make mini banana pudding cups for an extra treat.
  • Chilling the cake between assembly steps helps stabilize the layers and fillings.
  • Prep Time: 40 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: banana pudding layer cake, banana cake, vanilla pudding cake, layered cake dessert, homemade cake, banana dessert

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Find it online: https://mealsbylana.com/banana-pudding-layer-cake-recipe/