Week 76: Banana Pudding Cake

Think banana pudding can’t get any better? Wait until you try this banana pudding layered cake!

Jump to the recipe!

Anyone who knows me knows how much I love banana pudding. So when I stumbled on a recipe for banana pudding cupcakes, I couldn’t believe I hadn’t already tried turning my favorite dessert into a cake!

I can’t get over how good this cake is. It’s such a unique combination for a cake, but it works so well. I will never go back to regular banana pudding after making this.

This is the most decadent cake ever. It’s layered with a creamy Swiss meringue buttercream, Nilla wafers, and a moist banana cake.

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RECIPE:

INGREDIENTS:

Cake:

• 4 bananas, mashed

• 3/4 cup unsalted butter

• 1 cup granulated sugar

• 1/3 cup light brown sugar

• 3 eggs

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 3/4 teaspoon baking soda

• 3/4 cup Greek yogurt

Frosting:

• 6 egg whites

• 2 cups granulated sugar

• 1 1/2 cups unsalted butter, softened

Vanilla Pudding:

• 1 3/4 oz. instant vanilla pudding mix

STEPS:

1. Preheat your oven to 350 degrees F, and line two 9-inch cake pans with parchment paper.

2. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and vanilla extract, followed by the flour, baking powder, and baking soda. Finally, mix in the bananas and yogurt. Pour the batter into your prepared pan and bake for 30 minutes. Set aside to cool to room temperature.

3. Over a double boiler, whisk the granulated sugar and egg whites over medium heat for four minutes until the sugar has dissolved. Pour the egg/sugar mixture into a stand mixer and, with the whisk attachment, beat until stiff peaks form. Add each cube of butter one by one until the mixture reaches a frosting consistency. If it curdles, keep on mixing, and if the frosting is too thin, let it sit in the refrigerator for 10 minutes and then continue beating.

4. Make the vanilla pudding according to the package details. Make sure it cools to room temperature.

5. Pipe a ring of buttercream around the base cake layers. Fill with the pudding and top with crushed Nilla wafers. Top with another cake layer and finish decorating with the rest of the frosting.

Enjoy!

The Bored Baker 👩🏽‍🍳