Banana Pudding Cake
A delightful dessert that combines the classic flavors of banana pudding with a moist cake, perfect for any occasion.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 pieces eggs
- 1 tbsp vanilla extract
- 1 cup milk
For the pudding filling
- 1 box instant banana pudding mix (3.4 oz)
- 2 cups cold milk
- 1 cup whipped cream
For the frosting
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla
For decoration
- Banana slices Use ripe bananas for best flavor.
- Vanilla wafers/crushed cookies Use for decorating the cake.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until fluffy. Add eggs one at a time, and then mix in the vanilla.
- Alternate adding the dry ingredients and milk until the mix is combined.
- Divide the batter into the prepared pans and bake for 25-30 minutes. Allow the cakes to cool completely.
Assembly
- Mix the pudding powder with cold milk until it thickens, then fold in the whipped cream.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form for the frosting.
- Layer the cooled cakes with banana pudding filling between the layers.
- Frost the outside of the cake with the whipped frosting.
- Decorate with banana slices and crushed vanilla wafers for a beautiful finish. Chill for 1 hour before serving to enhance the flavors.
Notes
To keep your cake fresh, store it in an airtight container in the refrigerator for 3-4 days. You can also freeze it for longer storage.