Banana Pudding Cake With Whipped Cream Frosting – A Soft, Comforting Dessert
Banana pudding cake is the kind of dessert that makes people smile before they even take a bite. It’s familiar, nostalgic, and loaded with creamy flavor. This version brings all the comfort of classic banana pudding, but in a soft, sliceable cake that’s easy to serve.
The whipped cream frosting is light, not too sweet, and brings everything together without weighing it down. If you love banana pudding and you love cake, this is your sweet spot.
Banana Pudding Cake With Whipped Cream Frosting – A Soft, Comforting Dessert
Ingredients
Method
- Prep your pans and oven. Heat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment.You can also use a 9x13-inch pan if you prefer a sheet cake.
- Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Mash the bananas. In a separate bowl, mash the ripe bananas until mostly smooth. Whisk in buttermilk and vanilla.
- Cream the fats and sugar. With a mixer, beat butter, oil, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.Add eggs one at a time, mixing well after each.
- Combine wet and dry. Mix in half the dry ingredients, then the banana mixture, then the remaining dry ingredients. Stir just until combined. Do not overmix.
- Bake. Divide batter evenly between pans.Bake 22–28 minutes for round layers, or 30–35 minutes for a 9x13. The cake is done when a toothpick comes out clean with a few moist crumbs.
- Cool completely. Let cakes cool in the pans for 10 minutes, then turn out onto a rack to cool fully. Cold layers are easier to frost.
- Make the pudding. Whisk instant pudding mix with cold milk for about 2 minutes until thick.Chill to set. It should be spoonable, not runny.
- Make the whipped cream frosting. Beat the cream cheese until smooth. Add cold heavy cream and powdered sugar and whip to medium-stiff peaks.It should be fluffy but hold its shape. Fold in 1 teaspoon vanilla if you like.
- Layer the cake. Place the first cake layer on a plate. Spread a thin layer of whipped cream, then spoon a layer of pudding over it, staying 1/2 inch from the edge.Sprinkle a generous handful of crushed vanilla wafers over the pudding.
- Add the second layer. Top with the second cake round. Frost the top and sides with the remaining whipped cream frosting. For a sheet cake, spread pudding over the cake and top with whipped cream, then wafers.
- Decorate. Press more crushed wafers onto the sides or sprinkle on top.If using fresh banana slices, brush them with lemon juice and add just before serving.
- Chill before serving. Refrigerate at least 1 hour. Chilling helps the layers set and makes neater slices.
What Makes This Special
This cake blends two crowd-pleasers: tender banana cake and classic vanilla pudding. The layers stay moist thanks to mashed ripe bananas and a quick soak with vanilla milk.
Crushed vanilla wafers add a little crunch for contrast. And the frosting? It’s stabilized whipped cream, so it stays fluffy and neat on the cake without turning runny.
It’s also a forgiving recipe.
You can bake it as a layer cake, a sheet cake, or even as cupcakes. It holds up well in the fridge and actually tastes even better the next day as the flavors blend.
Shopping List
- Bananas: 3 large, very ripe (freckled or dark)
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 1/2 cups
- Brown sugar: 1/4 cup (optional, for depth)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Kosher salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup (1 stick), softened
- Neutral oil: 1/4 cup (canola or vegetable)
- Eggs: 3 large, room temperature
- Buttermilk: 1 cup (or milk + 1 tablespoon lemon juice)
- Vanilla extract: 2 teaspoons
- Instant vanilla pudding mix: 1 (3.4-ounce) box
- Whole milk: 2 cups (for the pudding)
- Vanilla wafers: About 2 cups, lightly crushed, plus extra for garnish
- Heavy whipping cream: 2 cups, cold
- Powdered sugar: 1/3 cup
- Cream cheese: 4 ounces, room temperature (for stabilized frosting)
- Banana slices: 1–2 bananas, for decorating (optional)
- Lemon juice: A few teaspoons to brush on banana slices to prevent browning
How to Make It
- Prep your pans and oven. Heat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment.You can also use a 9×13-inch pan if you prefer a sheet cake.
- Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Mash the bananas. In a separate bowl, mash the ripe bananas until mostly smooth. Whisk in buttermilk and vanilla.
- Cream the fats and sugar. With a mixer, beat butter, oil, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.Add eggs one at a time, mixing well after each.
- Combine wet and dry. Mix in half the dry ingredients, then the banana mixture, then the remaining dry ingredients. Stir just until combined. Do not overmix.
- Bake. Divide batter evenly between pans.Bake 22–28 minutes for round layers, or 30–35 minutes for a 9×13. The cake is done when a toothpick comes out clean with a few moist crumbs.
- Cool completely. Let cakes cool in the pans for 10 minutes, then turn out onto a rack to cool fully. Cold layers are easier to frost.
- Make the pudding. Whisk instant pudding mix with cold milk for about 2 minutes until thick.Chill to set. It should be spoonable, not runny.
- Make the whipped cream frosting. Beat the cream cheese until smooth. Add cold heavy cream and powdered sugar and whip to medium-stiff peaks.It should be fluffy but hold its shape. Fold in 1 teaspoon vanilla if you like.
- Layer the cake. Place the first cake layer on a plate. Spread a thin layer of whipped cream, then spoon a layer of pudding over it, staying 1/2 inch from the edge.Sprinkle a generous handful of crushed vanilla wafers over the pudding.
- Add the second layer. Top with the second cake round. Frost the top and sides with the remaining whipped cream frosting. For a sheet cake, spread pudding over the cake and top with whipped cream, then wafers.
- Decorate. Press more crushed wafers onto the sides or sprinkle on top.If using fresh banana slices, brush them with lemon juice and add just before serving.
- Chill before serving. Refrigerate at least 1 hour. Chilling helps the layers set and makes neater slices.
Keeping It Fresh
Store the cake covered in the refrigerator for up to 3 days. The whipped cream is stabilized, so it holds up well, but the vanilla wafers will soften over time.
For the best texture, add extra wafer crumbs just before serving.
If you want to make components ahead, bake the cake layers and wrap tightly to store at room temperature for 1 day or freeze up to 2 months. Make the pudding and frosting the day you assemble for the freshest flavor.
Why This is Good for You
This dessert is still a treat, but it has a few bright spots. Bananas add potassium, fiber, and natural sweetness. Using a mix of butter and oil keeps the cake moist with a bit less saturated fat than all-butter recipes.
The whipped cream frosting is lighter than buttercream, so each slice feels less heavy and often needs less sugar overall.
If you want to cut sugar further, reduce the granulated sugar by 2–3 tablespoons and use a lightly sweetened pudding mix. You can also swap some flour for whole wheat pastry flour for extra fiber without compromising texture.
Pitfalls to Watch Out For
- Under-ripe bananas: Green or barely yellow bananas won’t deliver the flavor. Use very ripe, spotty bananas.
- Overmixing the batter: This can make the cake dense.Mix just until combined after adding the flour.
- Runny pudding: If the pudding is loose, it will slide. Chill it until thick before layering.
- Warm cake + cold frosting: Frosting will melt on a warm cake. Make sure the layers are completely cool.
- Watery whipped cream: Start with cold cream, and don’t overbeat.Aim for medium-stiff peaks.
- Soggy wafers: Add some wafers inside the cake for flavor but save extra crumbs for the top just before serving.
Recipe Variations
- Sheet Cake Shortcut: Bake in a 9×13-inch pan. Spread pudding over the cooled cake, then top with whipped cream and wafer crumbs. Easy to transport and serve.
- Banana Cream Pie Twist: Add a thin layer of sliced bananas between the pudding and cake.Brush slices with lemon juice to slow browning.
- Chocolate Drizzle: Finish with a light drizzle of melted dark chocolate or chocolate syrup for a banana-split vibe.
- Coconut Whisper: Fold 1/2 cup toasted coconut into the whipped cream, and sprinkle more on top.
- Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free wafers. Check your pudding mix label too.
- Cupcakes: Bake batter in lined muffin tins (18–24 cupcakes), fill with a dollop of pudding, and top with whipped cream and a mini wafer.
- Lighter Option: Swap half the heavy cream with Greek yogurt in the frosting, beating the cream first, then folding in the yogurt with a little extra powdered sugar for stability.
FAQ
Can I use boxed cake mix?
Yes. A yellow or white cake mix works well.
Stir in 2 mashed ripe bananas and bake as directed on the box, adjusting time as needed. The rest of the steps (pudding, whipped cream, wafers) stay the same.
Do I need to refrigerate it?
Yes. Because of the whipped cream and pudding, this cake must be refrigerated.
Keep it chilled and remove it 15–20 minutes before serving for the best texture.
Can I make the frosting without cream cheese?
You can. For extra stability without cream cheese, add 1 tablespoon instant vanilla pudding mix to the cream while whipping. It helps hold the structure, though it will be slightly sweeter.
How do I keep banana slices from browning?
Brush or toss slices with a little lemon juice.
Add them right before serving, and avoid exposing them to air for long periods.
What if I don’t have buttermilk?
Make a quick substitute by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes to thicken, then use as directed.
Can I freeze the finished cake?
It’s not ideal due to the pudding and whipped cream. Instead, freeze the unfrosted cake layers and assemble fresh when you’re ready to serve.
Why did my cake sink?
Common causes are underbaked centers, opening the oven door too early, expired leaveners, or too much moisture from large bananas.
Bake until fully set and measure ingredients carefully.
Can I make it less sweet?
Reduce sugar in the cake by a few tablespoons, use a less sweet pudding mix, and keep the frosting lightly sweetened. The banana flavor will still shine through.
In Conclusion
Banana Pudding Cake with Whipped Cream Frosting is a comfort dessert with a polished look and an easygoing flavor. It’s tender, creamy, and full of banana goodness without being heavy.
Whether you serve it for a birthday or a casual Sunday dinner, it delivers that familiar, homey charm people love. Keep it chilled, slice generously, and don’t forget the wafer crumbs on top for a little crunch.
