I recently made this Banana Pudding Layer Cake Recipe, and let me tell you—it’s pure magic. The layers of soft banana-flavored cake, creamy homemade pudding, and whipped cream came together perfectly. Each bite reminded me of classic Southern desserts, but elevated into a show-stopping cake.
If you enjoy rich and savory flavors, you can also enjoy similar recipes like French Onion Soup Burgers. I had friends over, and everyone couldn’t stop talking about it. Honestly, this recipe has quickly become one of my favorites to make for gatherings.
Ingredients for Banana Pudding Layer Cake
Here’s everything you need to make this dreamy dessert:
For the Homemade Banana Pudding
- 3 cups whole milk – rich milk gives a creamy base
- 1/2 cup heavy whipping cream – adds luxurious texture
- 4 large eggs, room temperature – helps the pudding thicken smoothly
- 2 egg yolks, room temperature – intensifies richness
- 2/3 cup granulated sugar – balances sweetness
- 6 tbsp cornstarch – ensures a silky, thick pudding
- 4 tbsp unsalted butter, cubed – adds a smooth, creamy finish
- 1 tbsp vanilla extract – classic flavor enhancer
- 1 tsp banana extract – boosts banana aroma without overpowering
- 1/2 tsp kosher salt – balances sweetness
For the Banana Cake
- 2/3 cup vegetable oil – keeps cake moist
- 1/3 cup unsalted butter, room temperature – adds flavor depth
- 1 1/2 cups granulated sugar – for sweet, tender crumb
- 3 large eggs, room temperature – binds the batter perfectly
- 2 3/4 cups all-purpose flour, sifted – ensures light cake texture
- 1 1/2 tsp baking powder – helps the cake rise
- 1 tsp salt – enhances flavors
- 1/2 tsp baking soda – works with sour cream for lift
- 1 1/4 cup sour cream, room temperature – adds tang and moisture
- 1/3 cup whole milk – balances batter consistency
- 1 tbsp vanilla extract – essential flavor layer
- 1 tbsp banana extract – subtle banana note
If you like experimenting with slow-cooked meals, this cake pairs nicely with dishes like Slow Cooker Mongolian Beef for an indulgent dinner-to-dessert experience.
For the Whipped Cream
- 2 cups heavy whipping cream – fluffy topping
- 2 tbsp granulated sugar – lightly sweetens the cream
- 1 tsp pure vanilla extract – classic flavor
- 1/2 tsp cream of tartar (optional) – stabilizes whipped cream
For Assembly
- Nilla wafers – adds crunch
- 2 large bananas, sliced 1/4 inch thick – fresh flavor and texture
Note: several servings
Variations
- Use coconut milk for a dairy-free pudding
- Swap sugar for maple syrup or monk fruit for sugar-free
- Add a splash of rum or bourbon for adult flavor
- Mix in crushed pineapple for a tropical twist
- Top with caramel drizzle for extra indulgence
Cooking Time
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
Equipment You Need
- 9-inch round cake pans – for even cake layers
- Stand mixer – makes creaming and whipping effortless
- Offset spatulas – perfect for smooth frosting and pudding spread
How to Make Banana Pudding Layer Cake Recipe
Make the Pudding
Start by heating milk and cream in a saucepan until it simmers. Whisk eggs, sugar, and cornstarch separately. Slowly temper the eggs with hot milk, then cook until thickened and add butter, vanilla, banana extract, and salt. Chill for at least 3 hours.
Bake the Cake
Beat oil and butter, gradually adding sugar until fluffy. Add eggs one by one, then fold in dry ingredients with baking powder and soda. Mix in sour cream, milk, vanilla, and banana extract until smooth. Bake in prepared pans until golden and set aside to cool.
Whip the Cream
Chill your mixing bowl and whisk. Beat heavy cream, sugar, and vanilla until stiff peaks form. Keep cold until ready to frost the cake.
Assemble the Cake
Place one cake layer on a plate, spread half the banana pudding, add Nilla wafer crumbs and banana slices. Repeat with the next layer. Frost the cake with whipped cream, garnish with wafers or banana slices for presentation.
Additional Tips for Making this Recipe Better
- I always use room temperature eggs and butter—they blend better and give a smoother batter.
- I let the pudding chill overnight for firmer layers and easier assembly.
- I crush Nilla wafers coarsely for a mix of textures.
- I slice bananas right before assembling to prevent browning.
- I use an offset spatula to get perfectly smooth whipped cream.
How to Serve Banana Pudding Layer Cake
Serve chilled for the best flavor. I like to garnish with extra Nilla wafers around the edge and banana slices on top. A light dusting of powdered sugar or a drizzle of caramel can make it look bakery-perfect.
Nutritional Information
Here’s a rough idea per serving:
- Calories: 420 – indulgent but worth it for dessert lovers
- Protein: 5g – from eggs and milk
- Carbohydrates: 58g – mostly from sugar and cake flour
- Fat: 20g – from butter, cream, and oil
Make Ahead and Storage
Storing: Keep the cake in the fridge, covered, for up to 4 days. It stays fresh and creamy.
Freezing: Freeze individual slices in airtight containers for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: This cake is best served cold, so no reheating needed. Just slice and enjoy straight from the fridge.
Why You’ll Love This Recipe
Making this cake is an absolute treat for several reasons:
- Layers of moist cake and creamy pudding are incredibly satisfying.
- It’s versatile: easily adapted for dietary needs.
- Perfect for gatherings—it looks and tastes impressive.
- Easy to assemble if ingredients are prepped in advance.
- Customizable with flavors like caramel, pineapple, or rum extract.
Banana Pudding Layer Cake Recipe
Ingredients
Method
- Start by heating milk and cream in a saucepan until it simmers. Whisk eggs, sugar, and cornstarch separately. Slowly temper the eggs with hot milk, then cook until thickened and add butter, vanilla, banana extract, and salt. Chill for at least 3 hours.
- Beat oil and butter, gradually adding sugar until fluffy. Add eggs one by one, then fold in dry ingredients with baking powder and soda. Mix in sour cream, milk, vanilla, and banana extract until smooth. Bake in prepared pans until golden and set aside to cool.
- Chill your mixing bowl and whisk. Beat heavy cream, sugar, and vanilla until stiff peaks form. Keep cold until ready to frost the cake.
- Place one cake layer on a plate, spread half the banana pudding, add Nilla wafer crumbs and banana slices. Repeat with the next layer. Frost the cake with whipped cream, garnish with wafers or banana slices for presentation.
Notes
- I always use room temperature eggs and butter—they blend better and give a smoother batter.
- I let the pudding chill overnight for firmer layers and easier assembly.
- I crush Nilla wafers coarsely for a mix of textures.
- I slice bananas right before assembling to prevent browning.
- I use an offset spatula to get perfectly smooth whipped cream.