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Banana Pudding Layer Cake Recipe

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★★★★★

4.8 from 68 reviews

This delicious Banana Pudding Layer Cake combines moist French vanilla cake layers with creamy banana pudding and rich caramel sauce. Toasted coconut and Nilla wafer cookies add delightful texture and flavor, while the luscious cream cheese frosting ties all the elements together for an indulgent dessert perfect for any occasion.

Ingredients

Scale

Cake

  • 30.5 ounces French Vanilla cake mix (two boxes)
  • 6 eggs
  • 2 cups water
  • 1 cup oil
  • 2 cups toasted coconut (reserve some for topping)

Banana Pudding

  • 3.4 ounces Instant Banana Pudding mix
  • 2 cups whole milk
  • 1 can (14 ounces) sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 8 ounces Cool Whip, thawed

Frosting

  • 3 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 3 teaspoons pure vanilla extract
  • 5–7 tablespoons heavy whipping cream

Assembly & Toppings

  • 16 ounces caramel sauce
  • 5 ounces Nilla wafer cookies
  • Toasted coconut for sprinkling on top and bottom

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and spray three cake pans with non-stick baking spray to ensure easy removal of the cake layers.
  2. Make the Cake Batter: Following the instructions on the cake mix box, combine the cake mix, eggs, water, and oil to create the batter. Mix until fully combined and smooth.
  3. Bake the Cake Layers: Divide the batter evenly between the three prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  4. Cool and Level the Cakes: Allow the baked cakes to cool completely. Once cooled, use a cake leveler to slice off the rounded tops and make all layers level for easier stacking.
  5. Prepare the Banana Pudding Filling: In a large mixing bowl, beat the banana pudding mix and whole milk together for about 5 minutes until thickened. Mix in the sweetened condensed milk until smooth, then add the softened cream cheese and beat until fully incorporated. Finally, fold in the thawed Cool Whip gently until the pudding is smooth and light. Transfer the pudding into a piping bag for easier assembly.
  6. Make the Frosting: Using a stand mixer, beat the softened butter, powdered sugar, and vanilla extract together until creamy. Gradually add heavy whipping cream, beating until the frosting reaches stiff peaks and a spreadable consistency. Transfer frosting into a separate piping bag.
  7. Assemble the First Layer: Place one cake layer on a cake board. Pipe a thick outline of frosting around the edge to form a barrier. Pipe the banana pudding filling into the center within the barrier.
  8. Repeat Assembly for Second Layer: Place the second cake layer on top of the first. Repeat piping the frosting barrier and fill the center with banana pudding as before.
  9. Add the Third Cake Layer: Place the final cake layer on top of the second without pudding filling.
  10. Frost the Entire Cake: Use the remaining frosting to cover the entire cake smoothly. Sprinkle toasted coconut around the base of the cake for decoration.
  11. Add Caramel Drizzle and Decorations: Pour caramel sauce into a squeeze bottle and drizzle it along the top edges allowing it to drip down the sides for a beautiful finishing touch.
  12. Pipe Frosting Dollops and Garnish: Pipe dollops of frosting along the top edge of the cake. Place Nilla wafer cookies against each frosting dollop, then sprinkle toasted coconut on top for added texture and appeal.
  13. Chill the Cake: Refrigerate the assembled cake for at least 1 hour to allow the frosting to firm up before slicing and serving.

Notes

  • Make sure the cake layers are completely cooled before assembling to prevent melting the pudding and frosting.
  • Reserving some toasted coconut for decoration adds a beautiful crunch and visual appeal.
  • If you don’t have a piping bag, you can use a plastic bag with a corner snipped off to pipe the pudding and frosting.
  • For best results, chill the cake well before slicing to keep the layers intact.
  • Use fresh eggs and good quality vanilla extract to enhance flavor.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: banana pudding cake, layered cake, vanilla cake, caramel drizzle cake, toasted coconut cake, Nilla wafer cake, creamy banana pudding dessert

Find it online: https://flavorsbymaya.com/banana-pudding-layer-cake-recipe/