Oh my goodness, let me tell you about my absolute favorite dessert—banana pudding cake! This delightful creation combines all the nostalgic flavors of classic banana pudding with the soft, moist texture of cake. Imagine slicing into a cake that’s not only fluffy but also layered with creamy vanilla pudding and topped with a cloud of whipped cream! It’s like a hug in dessert form, perfect for gatherings, family celebrations, or just because you deserve something sweet. Trust me, once you serve this at your next get-together, everyone will be asking for the recipe—and you’ll get to bask in the glory of being the dessert hero!
Ingredients List
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 ripe bananas, mashed
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups vanilla pudding (prepared)
- 1 cup whipped cream
- 1/2 cup crushed vanilla wafers for topping
How to Prepare Banana Pudding Cake
Preparing the Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. This is super important for a smooth release later! In a mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy—this usually takes about 3-5 minutes. The air you incorporate here is what will make your cake delightfully airy. Next, add the eggs one at a time, mixing well after each addition. This ensures a lovely, even batter! Then, gently fold in the mashed bananas and vanilla extract, letting that sweet aroma fill your kitchen. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your banana mixture, alternating with the milk, mixing just until combined. Be careful not to overmix; that can make your cake dense!
Baking the Cake
Once your batter is ready, divide it evenly between the two prepared pans. Pop them into the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean—such a satisfying moment! After baking, let the cakes cool in the pans for about 10 minutes before transferring them onto wire racks. This cooling step is crucial because it helps prevent sogginess and lets them firm up a bit before you assemble the cake.
Assembling and Frosting the Cake
Now comes the fun part—assembling your masterpiece! Place one cake layer on a serving plate and spread a generous layer of prepared vanilla pudding on top. This adds that classic pudding flavor we love. Carefully set the second cake layer on top and frost the entire cake with whipped cream. I like to use an offset spatula for a smooth finish, but don’t stress if it’s not perfect—it’ll still taste amazing! Sprinkle the crushed vanilla wafers on top for that delightful crunch. Serve it up, and enjoy the happy faces around your table!
Tips for Success
To really elevate your banana pudding cake, start with the best quality ingredients you can find. Fresh, ripe bananas not only enhance the flavor but also add moisture to your cake. If you’re feeling adventurous, try using brown sugar instead of granulated sugar for a deeper caramel flavor. When it comes to baking, make sure your oven is fully preheated to ensure even baking—trust me, this makes a huge difference! And don’t skip the cooling time; letting the layers rest properly will help them maintain their structure when you assemble the cake. For decoration, consider using a piping bag to create fun swirls with your whipped cream. A sprinkle of additional crushed vanilla wafers or even a drizzle of caramel can take your presentation to the next level. Little details like these will impress your guests and make your cake truly unforgettable!
Variations of Banana Pudding Cake
One of the best things about banana pudding cake is how versatile it can be! For a tropical twist, try adding toasted coconut to the batter or as a topping—it adds a delightful crunch and complements the bananas beautifully. If you’re a nut lover, consider folding in some chopped walnuts or pecans for an extra layer of texture and flavor. Feeling adventurous? Swap out the vanilla pudding for a butterscotch version for a unique spin that’s equally delicious. You could also layer in some sliced fresh strawberries or blueberries for a fruity surprise that brightens every bite. Each variation brings its own personality to the cake, making it a fun dessert to customize for any occasion! Trust me, your guests will love discovering these delightful surprises!
Nutritional Information Disclaimer
Keep in mind that the nutritional values can vary based on the specific ingredients and brands you choose. For the most accurate information, always check the labels of your products. This will help you tailor the cake to your dietary preferences and needs!
FAQ Section
Can I use a different type of pudding?
Absolutely! While vanilla pudding is classic, you can easily swap it for butterscotch or even chocolate pudding for a fun twist on flavor. Just ensure it complements the bananas.
How do I store leftover banana pudding cake?
Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days, as the pudding can soften the cake over time.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Assemble the cake with the pudding and whipped cream closer to serving time for optimal freshness.
What can I do if my cake is too dense?
If your cake turns out dense, it could be from overmixing the batter or too much flour. Next time, mix just until combined and be sure to measure your flour correctly!
Is banana pudding cake suitable for freezing?
Yes, you can freeze the cake layers! Just wrap them well in plastic wrap and foil. However, I recommend adding the pudding and whipped cream after thawing for the best texture.
Equipment Needed
- Two 9-inch round cake pans: These are perfect for baking the cake layers evenly.
- Mixing bowls: A large bowl for creaming the butter and sugar, and a smaller one for the dry ingredients.
- Electric mixer or whisk: An electric mixer makes creaming effortless, but a good whisk works too!
- Spatula: A rubber spatula is great for folding in ingredients and scraping down the sides of the bowl.
- Measuring cups and spoons: Accurate measurements are key to baking success.
- Wire cooling racks: Essential for cooling the cakes properly after baking.
- Offset spatula: Perfect for spreading the whipped cream frosting smoothly on the cake.
Serving Suggestions
When it comes to serving banana pudding cake, I love pairing it with a simple scoop of vanilla ice cream or a dollop of extra whipped cream for that added indulgence! A strong cup of coffee or a sweet tea also complements the flavors beautifully. For a fun twist, try serving it alongside fresh fruit like sliced strawberries or a tropical fruit salad to brighten up the plate. Trust me, these pairings take your dessert experience to the next level!
For more delicious dessert ideas, check out this recipe for a delightful twist on banana pudding!
Print
Banana Pudding Cake: 7 Steps to Sweet Perfection!
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful banana pudding cake that combines the flavors of classic banana pudding with a moist cake, topped with creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 ripe bananas, mashed
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups vanilla pudding (prepared)
- 1 cup whipped cream
- 1/2 cup crushed vanilla wafers for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
- Once cooled, spread a layer of vanilla pudding on top of one cake layer.
- Place the second cake layer on top and frost the entire cake with whipped cream.
- Top with crushed vanilla wafers for garnish.
Notes
- For added flavor, consider incorporating toasted coconut or chopped nuts.
- Use fresh bananas for the best taste and texture.
- Chill the cake for a few hours before serving to enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: banana pudding cake, dessert, baking, vanilla cream, layered cake
