Banana Pudding Cake

I had never had banana pudding until a few years ago. And now, I’m making up for so much lost time. I’ve become a bit obsessed. I have been hoarding various recipes, for various versions of it. Testing them out. Rating them in my mind. There is a local Charlotte restaurant, called Pinky’s Westside Grill, and they have the ultimate banana pudding there. (See picture of Brandon, under the illusion that I am actually going to share some with him.)

After eating way too much of this recently, I decided I wanted to make a cake version. Banana pudding has a lot of texture, which is what makes it so enticing, for me, anyway. Creamy, fluffy, chewy, sometimes slightly crunchy. This cake is a texture lover’s dream come true. There are several elements to this cake and they are all independently special. When combined = mind blown.

Using this egg foam method, that I learned from Erin Jeanne McDowell, creates the absolute lightest yellow cake sponge I have ever had. No other cake will do, in this scenario.

Of course, there has to be the fluffiest whipped banana cream filling, loaded with vanilla wafers, that soften just enough, as they absorb the cream. I was worried that the cake would become soggy by day 2…but IT DIDN’T! It just got better. Even at room temperature. Using the instant pudding/ pie filling mix, in the heavy cream, thickens it enough, that it fully holds shape, and can support the cake layers. You will have extra and you can surely eat it with a spoon.

The milk soak is just an added “moist maker” (IYKYK)! The sponge cake absorbs it and it boosts the banana flavor. Some sliced banana, in between the layers of cake, gives the complete banana pudding experience.

The vanilla buttercream is sweet, but it balances nicely with the yellow cake. My cake testers agreed that they did not feel weighed down or in sugar shock by this cake!

As an Amazon Associate I earn from qualifying purchases. This post contains affiliate links. If you click the link and purchase, I earn a small commission—at no extra cost to you.

Cake Ingredients:

Yellow Cake (lightly adapted from Erin Jeanne McDowell):

322 g (2 2/3 cups) cake flour (such as King Arthur cake flour)

8 g (2 tsp) baking powder

4 g (1 tsp) Kosher salt

198 g (1 cup) avocado oil (sub neutral oil like grapeseed)

181 g (3/4 cup) whole milk, at room temperature

30 g (2 TBS) vanilla extract

1/2 tsp banana extract

934 g (about 8 large eggs), at room temperature *weight is important here

463 g (2 1/3 cups) granulated sugar

Vanilla Wafer Whipped Banana Cream Filling:

3 3/4 cups heavy whipping cream

1 cup powdered sugar

1/3 cup banana cream instant pudding and pie filling mix (I like Jell-O brand) from one 3.3 oz package

1 package of vanilla wafer cookies (11 oz box), crushed (not to complete crumbs, various size chunks)

1 tsp Kosher salt

1 tsp banana extract

1/2 tsp vanilla extract

1-2 drops yellow gel food coloring (optional)

Banana Milk Soak:

1/2 cup whole milk, at room temperature

1 tsp banana extract (I like this one)

About 4 thinly sliced bananas for layers and extra vanilla wafer cookies for decorating

Vanilla Buttercream:

2 sticks of butter, at room temperature

3/4 cup shortening

1 TBS clear vanilla extract

1/2 tsp almond extract

1 tsp Pink Himalayan salt

1/2 tsp Kosher salt

6 1/2-7 cups of powdered sugar (adjust to taste and desired consistency)

2-3 TBS whole milk or heavy cream

Prepare the cake batter. This batter makes two, 8 inch, round cake layers, that you will slice in half horizontally, for a total of 4 cake layers, once assembled. I also needed to trim the tops of the cake layers first, to make them flat.

Grease two round 8 inch cake pans and line them with parchment circles. Grease the top of the parchment as well. Preheat the oven to 350F and set the rack in the middle of the oven.

In a medium mixing bowl, sift together the cake flour, baking powder and salt, and whisk to combine.

In a separate small mixing bowl or glass liquid measuring cup, whisk together the oil, milk, vanilla and banana extracts.

Add the eggs and sugar to a large mixing bowl, preferably your metal one, for the stand mixer. The mixing bowl you use, needs to be able to rest on a medium saucepan of simmering water on the stove. Using the whisk attachment on the stand mixer, whisk eggs and sugar just to combine, and break up the eggs. Place the medium saucepan, with a few inches of water in it, on the stove and bring to a low simmer. Place the mixing bowl on top of the sauce pan, without letting the bottom of the bowl touch the water, and cook the egg mixture, whisking continuously. This is creating an egg foam, and you will definitely be able to see the results of the foam once the cake layers are baked! Clip on a thermometer to the side of the bowl and cook until the mixture reaches 105F/ 41C. Once the mixture has reached at least 105F, remove from the heat. Return the mixing bowl to the stand mixer, and beat the egg mixture on high speed until it becomes pale and thick. Approximately 5 minutes. Then reduce the speed to medium and continue to whisk for about 3 more minutes to stabilize the egg foam.

Next, begin to incorporate the flour mixture by adding about 1/4 cup of it to the egg foam. Mix gently on low speed, just until combined. Slowly add the remaining flour, in 2-3 additions, mixing on low and scrape down the sides and bottom of the bowl as needed. While the mixer is running on low, gradually drizzle in the milk/oil mixture and stop mixing once it’s incorporated. Do not overmix! Fold the batter together by hand, using a rubber spatula, if any streaks remain.

Divide the batter evenly between the two cake pans and smooth out the tops. Bake in the oven, on the same center rack, but not touching each other, for 45-55 minutes. For me it was 54 minutes, but check beginning at 40 minutes because all ovens are different. The cake should not jiggle in the center and should spring back when you press down on it lightly with your finger. Continue to bake if the center still wobbles! Once they are baked, allow to cool on racks in the pans for around 15 minutes, then invert onto the racks to finish cooling. Allow to cool to room temperature before attempting to assemble the cake.

While cakes are cooling, make the whipped banana cream filling. In a clean mixing bowl, for the stand mixer, combine the heavy cream, powdered sugar, banana cream pudding/pie mix, salt and extracts. Beat with the paddle attachment on medium low speed, until the mixture begins to thicken, about 5 minutes. Scrape around the bowl and paddle as needed. Add the yellow gel coloring, if using, and beat on medium high speed, until the whipped cream has medium stiff peaks. It needs to be able to hold its shape, but don’t over mix. Remove the bowl from the stand and fold in the crushed up vanilla wafer cookies, using the rubber spatula. I used the whole box. This does make a large amount, but no one is mad about that. Make sure the cookies are evenly distributed in the cream. (This step can be made ahead of time, and the whipped cream can be stored in the fridge for up to 2 days before. It will remain thick and spreadable!)

Next, prepare the buttercream. Add the softened butter to a clean mixing bowl, and beat on medium high speed, with the paddle attachment, for about 3 minutes. Add the shortening and mix again on medium for about one minute. The mixture should be pale and creamy. Next, add half of the powdered sugar and beat on medium low speed. Scrape all around the bowl and add the extracts, salts, and two tablespoons of the milk/ cream. Beat again for 1-2 minutes. Gradually add the remaining powdered sugar and milk, as needed. Scrape the bowl and make sure it’s a spreadable consistency.

Once room temperature, trim the tops of the cake layers first, so that you have two even cake layers, that are flat on top. (Save the trimmed top pieces for your leftover buttercream and make a snack!) Next, use a serrated knife to divide each cake layer in half, so that you now have four equal cake layers. Place a cardboard cake circle on a turntable or cake plate or whatever you will use to assemble and frost the cake. Place the first cake layer down. I recommend using a cake layer that has a “bottom” from the cake pan, that is more sturdy, as your base layer.

Combine the milk and banana extract in a small bowl or measuring cup and stir. Using a pastry brush or a spoon, apply about 1/3 of the mixture on the first cake layer, spreading all over the surface. Next, spread on a thick layer of the whipped cream, all the way to the edges. The cookies can be bumpy, but smooth them as best you can. Once the cake is stacked, it will all balance out. Add a layer of thinly sliced banana across the top of the cream layer. Stack the next cake layer on top and repeat the process for the “inside” cake layers. After the final layer of whipped banana cream filling and sliced banana, stack the top layer of cake on with cut side down. You are now ready to crumb coat, frost and decorate your cake with buttercream. Fill a piping bag, if you like, and use extra vanilla wafers, to garnish, as I did! NEXT…eat CAKE!! I kept this cake at room temperature, in a cake keeper, for 2 days, and it was perfect. Refrigerate for longer storage. Freeze individual slices, wrapped in plastic and zip top bags, for a future treat, as well. As always, tag me and send me your pics if you make it!