Banana Pudding Cake

Okay, let’s be real—I grew up eating banana pudding straight from a big glass dish at every family get-together.

Layers of sliced bananas, whipped topping, and soft vanilla wafers that somehow always tasted better the next day. So when I tell you this Banana Pudding Cake hits in all the right ways, I mean it.

I wanted to take everything I love about that classic pudding and turn it into a proper cake—something that actually looks as special as it tastes. And wow, did it work.

This cake is soft and moist, filled with thick banana pudding and little bites of vanilla cookie magic in every layer. It’s creamy, it’s fluffy, and it still has that cozy, familiar flavor that feels like home.

What I love most? It’s not fussy. No weird ingredients. No complicated techniques. Just simple baking that turns out looking like you spent way more time on it than you actually did.

And if you’re anything like me, you’ll probably end up eating the pudding filling with a spoon before it even makes it into the cake. Worth it.

If banana pudding ever meant something to you growing up, or you just want to try something different from the usual birthday cake routine, this one’s for you. Let’s make something sweet and nostalgic—with a little extra flair.

Table of Contents

Banana Pudding Cake Recipe

Ingredients

For the Cake Layers:

2 ½ cups cake flour (sifted)
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, at room temperature
1 tbsp pure vanilla extract
1 cup buttermilk, at room temperature
½ cup mashed ripe bananas (about 1 medium banana)

For the Banana Pudding Filling:

2 (3.4 oz) packages instant banana pudding mix
3 cups whole milk, cold
1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp pure vanilla extract
1 ½ cups crushed Nilla wafers

For the Stabilized Whipped Cream Frosting:

2 cups heavy whipping cream, cold
½ cup powdered sugar
1 tbsp instant vanilla pudding mix (helps stabilize)
1 tsp pure vanilla extract

For Decoration:

Whole Nilla wafers (about 12 for the top)
Additional crushed Nilla wafers (for the base)

Instructions

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using a stand mixer or hand mixer, beat the butter and granulated sugar together on medium-high speed until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
Gently fold in the mashed banana by hand until incorporated. Do not overmix.
Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
In a large bowl, whisk together the instant banana pudding mix and cold milk for 2 minutes, or until thickened.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the prepared pudding until combined and fluffy.
Fold in the crushed Nilla wafers. Chill until ready to assemble.
In a chilled bowl, combine the cold heavy cream, powdered sugar, vanilla extract, and instant pudding mix.
Whip on medium-high speed until stiff peaks form. The pudding stabilizes the whipped cream so it holds up beautifully on the cake.
Level the cooled cake layers if necessary.
Place one cake layer on a serving plate or cake board. Spread a generous layer of banana pudding filling on top.
Repeat with the second cake layer and more banana pudding filling.
Top with the final cake layer. Frost the entire cake with the whipped cream frosting, smoothing the sides and top.
Press additional crushed Nilla wafers around the bottom edge of the cake.
Pipe decorative swirls of whipped cream on top and place whole Nilla wafers on each swirl.
Chill the cake for at least 1 hour before slicing to allow the flavors to meld.
Make sure all ingredients are at room temperature before you start for best results.
The banana pudding filling will soften the cake layers, creating a pudding-like texture inside.
Use instant pudding mix to ensure a smooth, creamy filling without extra cooking.

How Do You Make Banana Pudding Cake From Scratch?

If you’re making Banana Pudding Cake completely from scratch, a few small tricks can make a big difference:

Use ripe bananas: The riper the bananas, the sweeter and stronger the flavor will be.
Bake a soft vanilla cake base: Use a buttermilk or sour cream-based vanilla cake for better texture and moisture.
Make real banana pudding: Homemade pudding with egg yolks, milk, cornstarch, and mashed bananas tastes way better than boxed.
Add crushed vanilla wafers in layers: They add texture and a nostalgic taste people love.
Chill before serving: Let the cake sit in the fridge for a few hours so the layers can hold together and the flavors settle in.

Can I Make Banana Pudding Cake Ahead Of Time?

Yes, this cake is actually better when made ahead of time.

Resting time improves texture: The pudding softens the wafers and brings the layers together.
Keeps well in the fridge: Make it 1 day before and store it in an airtight container.
Decorate fresh: Add whipped cream or cookie toppings right before serving to keep them looking fresh.

How Long Does Banana Pudding Cake Last In The Fridge?

Banana Pudding Cake can last up to 4 days in the fridge — if stored properly.

Use a cake dome or airtight container: This keeps it from drying out or absorbing fridge odors.
Don’t skip refrigeration: The filling is dairy-based and needs to stay cold.
Best eaten within 2 days: After that, the bananas and wafers may get too soft.

Can I Use Fresh Bananas In The Filling?

Yes, you can use fresh bananas in the filling — and most people do. Just slice them thin and layer them inside the cake with the pudding. But keep this in mind:

Use bananas that are just ripe: Not too green and not overly soft.
Add lemon juice (optional): A light brush can help keep them from browning too fast.
Don’t use too many: Too many banana slices can make the filling watery.

How Do You Keep Vanilla Wafers Crunchy In Banana Pudding Cake?

If you like a little crunch, use these tricks to keep the wafers from getting soggy too fast:

Add wafers just before serving: Especially the ones on top or along the sides.
Keep some whole and some crushed: Crushed ones mix into pudding, whole ones stay crunchier.
Use thicker pudding layers: This keeps the cookies from soaking too fast.
Serve on the same day for crunch: The longer it sits, the softer the wafers get.

How Do You Layer a Banana Pudding Cake Properly?

Layering the cake right makes it easier to slice and better to eat. Here’s a simple way:

Bottom cake layer: Place the first cake round flat on the plate or board.
Spread banana pudding: Use an offset spatula to make it even.
Add banana slices and wafers: Press gently into the pudding.
Repeat with next cake layers: Do the same until all layers are stacked.
Frost the outside: Use whipped cream or light buttercream to cover the whole cake.
Top with wafers or banana slices: Decorate as you like just before serving.

Can I Make Banana Pudding Cake Without Eggs?

Yes, you can make it egg-free with simple substitutions:

Vanilla Cake: Use yogurt, mashed banana, buttermilk, or vinegar + baking soda as egg replacers.
Banana Pudding: Choose eggless recipes using cornstarch, milk, sugar, and mashed banana.
Whipped Topping: Stick to heavy cream or non-dairy whipped toppings.

Can I Freeze Banana Pudding Cake?

Freezing this cake is possible, but not ideal.

Bananas may turn mushy: Freezing fresh bananas in the filling can affect texture.
Wafers lose crunch: They soak up moisture after thawing.
If freezing, wrap well: Use plastic wrap and foil to avoid freezer burn, and thaw in the fridge only.