This decadent and heavenly cake is the moistest banana cake recipe you’ll ever make with creamy pudding, fresh bananas, whipped cream, and vanilla wafers. A gorgeous cake for any occasion that captivates the texture and flavor of classic banana pudding.
INGREDIENTS
Cake:
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2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box instant, sugar-free banana pudding mix
1 cup milk
Filling:
Add these to a mixing bowl and whisk until incorporated. Place in the fridge for at least 10 minutes while you assemble the cake.
One 1.34oz box instant, sugar-free vanilla pudding mix
1 1/4 cups skim milk
1 cup Cool Whip (or whipped cream)
To brush on layers:
Just mix these two:
1 Tbsp sweetened condensed milk
1 Tbsp skim milk
You will also need:
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting
HOW TO MAKE BANANA PUDDING CAKE
To make the Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using a parchment paper, line the bottom of three 8-inch round pans.
Step 3: In a mixing bowl, add the butter with sugar and cream until light and fluffy. Gradually add in the eggs and egg whites, a piece at a time, beating every after each addition. Then, stir in the vanilla until incorporated.
Step 4: Combine the flour, baking powder, and pudding mix in another bowl. In three separate additions, add this into the wet ingredients. Don’t over mix, stir just until just combined.
Step 5: Pour in the milk and stir until combined.
Step 6: Distribute the batter into the pans. Place inside the preheated oven and bake for about 22 to 25 minutes or until the cake is golden and starts to separate from the sides of the pan.
Step 7: Remove from the oven and let the cakes cool for at least 15 minutes. Then, loosen each cake to remove from the pan. Transfer them on the wire racks and let the cakes cool for another 1 to 2 hours.
To layer:
Step 8: Put the first layer on a cake plate, then, brush with a small amount of milk mixture.
Step 9: Layer the slices of banana on top of the cake before spreading over 1/3 to 1/2 of the filling mix.
Step 10: Then, add the next cake layer on top of the filling. Do the same as the first layer – milk mix, filling, and the final layer.
To Frost:
Step 11: Decorate the cake with the Cool Whip frosting. You can even crush some mini Nilla wafers and spread it over the cake like what I did. And using the rest of the Nilla wafers, decorate the sides of the cake or put them in between the layers.
NOTE:
Remember to store this cake in the fridge because this has many perishable ingredients.
Ingredients
- Cake:
- 2 sticks butter, softened
- 1 3/4 cups sugar
- 3 eggs + 2 egg whites
- 3 tsp vanilla
- 3 cups all-purpose flour
- 3 1/2 tsp baking powder
- One 1.34oz box instant, sugar-free banana pudding mix
- 1 cup milk
- Filling:
- Add these to a mixing bowl and whisk until incorporated. Place in the fridge for at least 10 minutes while you assemble the cake.
- One 1.34oz box instant, sugar-free vanilla pudding mix
- 1 1/4 cups skim milk
- 1 cup Cool Whip (or whipped cream)
- To brush on layers:
- Just mix these two:
- 1 Tbsp sweetened condensed milk
- 1 Tbsp skim milk
- You will also need:
- 2-3 medium ripe bananas
- 3-4 cups Cool Whip for frosting
Instructions
To make the Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using a parchment paper, line the bottom of three 8-inch round pans.
Step 3: In a mixing bowl, add the butter with sugar and cream until light and fluffy. Gradually add in the eggs and egg whites, a piece at a time, beating every after each addition. Then, stir in the vanilla until incorporated.
Step 4: Combine the flour, baking powder, and pudding mix in another bowl. In three separate additions, add this into the wet ingredients. Don't over mix, stir just until just combined.
Step 5: Pour in the milk and stir until combined.
Step 6: Distribute the batter into the pans. Place inside the preheated oven and bake for about 22 to 25 minutes or until the cake is golden and starts to separate from the sides of the pan.
Step 7: Remove from the oven and let the cakes cool for at least 15 minutes. Then, loosen each cake to remove from the pan. Transfer them on the wire racks and let the cakes cool for another 1 to 2 hours.
To layer:
Step 8: Put the first layer on a cake plate, then, brush with a small amount of milk mixture.
Step 9: Layer the slices of banana on top of the cake before spreading over 1/3 to 1/2 of the filling mix.
Step 10: Then, add the next cake layer on top of the filling. Do the same as the first layer - milk mix, filling, and the final layer.
To Frost:
Step 11: Decorate the cake with the Cool Whip frosting. You can even crush some mini Nilla wafers and spread it over the cake like what I did. And using the rest of the Nilla wafers, decorate the sides of the cake or put them in between the layers.
NOTE:
Remember to store this cake in the fridge because this has many perishable ingredients.
