Banana Pudding Cake with Vanilla Wafers (Printable)
Moist cake layers filled with creamy banana pudding, fresh sliced bananas, and crushed 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 Make It:
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 cream the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Add the mashed ripe bananas and vanilla extract, mixing until fully combined.
04 - Add the dry ingredient mixture to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry mix. Stir just until combined to avoid overmixing.
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 of each cake comes out clean. Let the cakes 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 optional whipped cream.
09 - Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the structure to set properly.
# Expert Advice:
01 -
- The banana pudding seeps into the cake layers overnight and turns everything into something close to magic.
- It looks elaborate but almost every step is forgiving, which makes it perfect for a Sunday project with zero stress.
02 -
- Wait until the cake layers are completely cool before assembling or the pudding will melt into a soupy mess.
- A quick drizzle of lemon juice on the sliced bananas keeps them from turning brown before the cake even hits the table.
03 -
- The cake tastes significantly better on day two when the pudding has had time to soak into the layers and soften the wafers.
- If you are short on time, bake the cake layers the night before and store them wrapped at room temperature until you are ready to assemble.