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Banana Pudding Layer Cake Recipe
Ben Carraoli

Banana Pudding Layer Cake Recipe

I recently made this Banana Pudding Layer Cake, 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
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Total Time 3 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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
  • 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
  • Nilla wafers – adds crunch
  • 2 large bananas sliced 1/4 inch thick – fresh flavor and texture

Method
 

  1. 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.
  2. 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.
  3. Chill your mixing bowl and whisk. Beat heavy cream, sugar, and vanilla until stiff peaks form. Keep cold until ready to frost the cake.
  4. 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.