Banana Pudding Cake (Printer-friendly)
Moist banana cake layered with vanilla pudding and topped with fresh bananas and crunchy vanilla wafers.
# What You Need:
→ Banana Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup buttermilk
10 - 3 large ripe bananas, mashed (about 1 1/2 cups)
→ Pudding Filling
11 - 1 package (3.4 oz) instant vanilla pudding mix
12 - 2 cups cold milk
13 - 1 cup heavy cream, whipped
→ Assembly and Topping
14 - 2 large bananas, sliced
15 - 1 1/2 cups vanilla wafer cookies, roughly crushed
16 - 1 cup heavy cream, whipped, or prepared whipped topping
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
04 - Mix in the mashed bananas until evenly distributed. Alternately add the flour mixture and buttermilk in three additions, beginning and ending with the flour. Stir until just combined; do not overmix.
05 - Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Whisk the instant vanilla pudding mix and cold milk together in a bowl for 2 minutes. Allow to thicken for 5 minutes, then gently fold in the whipped cream. Refrigerate until ready to assemble.
08 - Place one cooled cake layer on a serving platter. Spread half of the pudding mixture evenly over the top. Arrange a layer of sliced bananas and sprinkle with crushed vanilla wafers.
09 - Place the second cake layer on top. Spread the remaining pudding mixture over the surface. Decorate with whipped cream, the remaining sliced bananas, and additional crushed vanilla wafers.
10 - Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the layers to set before slicing and serving.
# Expert Tips:
01 -
- The combination of moist banana cake and creamy pudding feels like two desserts in one, making every bite feel indulgent
- People literally crowd around the serving table when this appears, and the盘子 is always empty first
02 -
- The cake layers must be completely cool before you start assembling, or the pudding will melt and slide right off the sides
- Fold the whipped cream into the pudding gently so it stays light and airy instead of collapsing into a dense mixture
03 -
- Toss your sliced bananas in a tablespoon of lemon juice before arranging them on the cake to prevent unsightly browning
- Place small strips of parchment paper under the edges of the bottom cake layer before frosting, then pull them away to keep your serving platter pristine