Banana Pudding Layer Cake Recipe – Best Dessert Ever

There’s something magically comforting about a banana pudding layer cake, combining the rich flavors of ripe bananas, creamy pudding, and moist cake layers. When you bake this Banana Pudding Layer Cake, you’re creating a dessert that’s both nostalgic and irresistible. You’ll want to make this recipe your go-to for celebrations or whenever you crave a sweet treat that feels like a warm hug.

this Recipe

This banana pudding layer cake is easy to follow and yields a stunning dessert that everyone will rave about. It’s the perfect blend of textures and flavors that will keep you coming back for seconds.

Why You’ll Love This Recipe

• Moist and fluffy cake layers infused with natural banana flavor.
• Creamy homemade pudding adds a smooth, luscious texture.
• Easy to assemble with simple ingredients you likely have on hand.
• Perfect for parties, potlucks, or family dinners.
• Delightful combination of classic banana pudding and layer cake in one.

Ingredients

Gather these ingredients to make your banana pudding layer cake from scratch. The recipe includes the cake, pudding filling, and frosting components.

Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Pudding Filling

• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/2 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Frosting and Assembly

• 3 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sliced ripe bananas (for layering and garnish)
• 1/2 cup vanilla wafers (for garnish)

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes (including chilling)
• Servings: 12
• Calories: Approximately 420 per serving

How to Make Banana Pudding Layer Cake – Best Dessert Recipe

1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then stir in mashed bananas, sour cream, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Divide the batter evenly between the prepared pans.
5. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. While cakes cool, prepare the pudding: In a saucepan, whisk sugar, cornstarch, and salt. Gradually add milk, stirring constantly. Cook over medium heat, stirring until the mixture thickens and boils, about 6-8 minutes.
7. Temper the egg yolks by adding a small amount of hot milk mixture into them, then whisk yolks back into the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter and vanilla. Cover with plastic wrap touching the surface and chill until cool.
8. For the frosting, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
9. To assemble, place one cake layer on a serving plate, spread half the pudding over it, then add a layer of banana slices. Top with a layer of whipped cream. Add the second cake layer and repeat the pudding, banana, and whipped cream layering. Finish by frosting the outside with whipped cream and garnish with vanilla wafers and banana slices. Chill for at least 1 hour before serving.

Tips for the Best Results

• Use ripe bananas for the richest flavor and natural sweetness.
• Be careful not to overmix the cake batter to keep the texture tender.
• Chill the pudding completely before assembling to avoid melting the whipped cream.
• Add pudding and cream layers gently to prevent cake layers from breaking.
• Serve chilled for the best moist and creamy experience.

Storage and Reheating

Store your banana pudding layer cake covered in the refrigerator for up to 3 days to keep it fresh and moist. Because of the fresh bananas and whipped cream, this cake is best enjoyed within a few days.

You can freeze the cake for up to 1 month by wrapping it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving; avoid reheating as it will affect the texture and freshness.

Frequently Asked Questions

Can I use instant pudding instead of homemade pudding?

Yes, instant pudding can be used for convenience, but homemade pudding provides a richer, fresher taste and creamier texture that pairs better with the cake layers.

What’s the best way to prevent bananas from browning in the cake?

Use ripe but firm bananas and slice them just before assembling the cake. You can also lightly brush banana slices with lemon juice to slow browning.

Can I make this cake ahead of time?

Absolutely! Prepare the cake layers and pudding a day ahead, then assemble the cake and refrigerate. This allows the flavors to meld beautifully.

Is this cake suitable for freezing?

You can freeze the assembled cake, but whipped cream frosting may lose texture. It’s best to freeze cake layers and pudding separately if possible.