Banana Pudding Cake Recipe: How to Make Banana Pudding Cake

For the pudding:

• 2 cups whole milk
• ½ cup sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 large egg yolks
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract

For the cake:

• 3½ cups all-purpose flour
• 3 teaspoons baking powder
• 1½ teaspoons kosher salt
• 2 sticks unsalted butter, room temperature
• 1½ cups sugar
• 2 teaspoons vanilla extract
• 2 cups mashed ripe bananas, from about 4 bananas
• ¾ cup sour cream or Greek yogurt
• 4 large eggs, lightly beaten

For the frosting:

• 8 ounces full-fat cream cheese, room temperature
• ½ cup unsalted butter
• ¼ teaspoon vanilla extract or vanilla bean paste
• 1 cup powdered sugar
• ⅛ teaspoon salt
• 2 tablespoons whole milk or heavy cream

For assembly:

• 2–3 fresh bananas, sliced into 1-inch diagonal pieces
• 1 box vanilla wafers or shortbread cookies, crushed
• Lemon juice, in a spray bottle

Note: This recipe does not include 4 hours and 30 minutes of inactive time.

1. 1

   Make the banana pudding. In a medium saucepan over medium heat, whisk together the milk, sugar, cornstarch, and salt. Stirring frequently, heat the liquid until it is just bubbling—but not fully boiling—which should take about 8 minutes.

2. 2

   In a small bowl or measuring cup, whisk the egg yolks until they are fully beaten.

3. 3

   Temper the eggs. Using a ladle, slowly drizzle about a ½ cup of the hot milk mixture into the eggs, whisking vigorously.

4. 4

   Gently whisk the egg mixture into the rest of the milk mixture and continue cooking the pudding until it is slightly thick, about 2 minutes.

5. 5

   Remove the pan from the heat. Whisk the butter and vanilla extract into the pudding.

6. 6

   Transfer the pudding to a large bowl, and allow it to cool for 10–15 minutes.

7. 7

   Drape a piece of plastic wrap over the top of the pudding, gently pressing the plastic into its surface.

8. 8

   Place the pudding in the refrigerator and allow it to cool for 2–3 hours until it is fully chilled.

9. 9

   As the pudding chills, make the cake. Preheat the oven to 325 degrees Fahrenheit. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.

10. 10

    In a large bowl, whisk together your dry ingredients—the flour, baking powder, and salt.

11. 11

    In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla extract on medium speed—scraping down the sides of the bowl with a spatula gradually as you go—until it is fluffy, about 5 minutes.

12. 12

    Add the eggs to the creamed mixture one at a time until they are fully incorporated.

13. 13

    Fold in the sour cream and mashed bananas until all ingredients are well combined.

14. 14

    With a spatula, transfer the wet ingredients into the bowl of dry ingredients and fold them together. Be careful not to overmix.

15. 15

    Divide the cake batter into the two prepared pans and smooth the tops with a spatula.

16. 16

    Bake the cakes until they are puffed up and golden brown, about 45–50 minutes. Insert a toothpick or skewer into the center. Once the toothpick comes out clean, remove the cake from the oven.

17. 17

    Allow the cakes to cool in the pan for 10–15 minutes before transferring them to a wire rack to cool.

18. 18

    When the cakes are cool, use a serrated knife to cut each cake through the center horizontally to make 4 cake rounds in total.

19. 19

    Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held electric mixer, beat the cream cheese, butter, and vanilla extract together on medium speed until it is light and fluffy.

20. 20

    Using a sifter, sift powdered sugar and salt into the cream cheese mixture. Mix the ingredients until they are smooth.

21. 21

    Add the milk to the mixture and mix it until it is smooth. Transfer the frosting to a piping bag and store it in the refrigerator until the cake has cooled.

22. 22

    When the cake rounds reach room temperature, construct the cake. Pipe a small amount of frosting into the center of a plate or cake stand and place one cake round on the base.

23. 23

    Using the piping bag, pipe a thick border of frosting around the edge of the first layer of cake.

24. 24

    Top the cake layer with a ¼ of the banana slices, followed by a ⅓ of the banana pudding mixture. Top the banana pudding with a layer of crushed vanilla wafers.

25. 25

    Place another cake round on top of the first layer and repeat the assembly steps with the next two rounds of cake.

26. 26

    Place the final cake round on top of the cake. Use the piping bag and an offset spatula to cover the top and sides of the cake with the remaining frosting.

27. 27

    Top the cake with the remaining banana slices and spritz them with lemon juice to prevent browning. Finish the cake with crushed or whole wafer cookies.

28. 28

    Transfer the cake to the refrigerator and allow it to chill for a minimum of 1 hour before slicing and serving it.

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