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Banana Pudding Cake

Updated: Mar 30, 2021

Have you ever tried banana pudding? Wait until you tried my banana pudding cake! It is like adding the most indulgent vanilla cake to the perfect banana pudding filling! Soft Nilla wafer cookies, fresh banana slices and an easy vanilla custard. Just like the real deal but better!

The softest vanilla cake lots of banana pieces and an indulgent vanilla buttercream!

What is a banana pudding filling?

Have you ever had Magnolia's Bakery famous banana pudding? Soft vanilla custard (yes vanilla not banana), Nilla Wafer cookies and lots of sliced bananas. There is an easy homemade version of that recipe - you should try it! It is made of instant vanilla pudding mix mixed with sweetened condensed milk and ice water. After letting it set for a few hours it is mixed under whipped cream and layered with banana slices and cookies. The banana pudding filling used in this cake is simpler. The vanilla pudding is mixed accordingly to the instructions on the package. If you want the real deal feel free to make it like the Magnolia's Bakery copycat recipe! Then just toss the sliced bananas in lemon juice and fill the cake with these and lots of Nilla wafer cookies. It is as simple as that! Enjoy!

What is the secret of a soft vanilla cake? Read here how to make the softest vanilla cake layer!

banana slices vanilla pudding frosting cake

Banana Pudding Cake

cake slice banana pudding cake

Ingredients for 3 8-inch cake layers

Vanilla cake batter:

3 cups (360 g) all-purpose flour

1 tbsp baking powder

1 tsp salt

1 3/4 cup (350 g) sugar

4 large eggs, at room temperature

1 cup (227 g) unsalted butter, at room temperature

2 tsp vanilla

1 1/3 cup ( 320 ml) butter milk, at room temperature

1/2 cup (120 ml) sour cream

For the filling:

3 oz (100 g) vanilla wafers

2 medium bananas, hardly ripe

1 tbsp lemon juice

1 instant vanilla pie filling

For the buttercream:

6 egg whites

1 1/2 cups (300 g) sugar

2 tsp vanilla

1 1/2 cups (340 g) butter

For the chocolate ganache:

1/4 cup (120 ml) heavy cream, hot

1/2 cup (85 g) chocolate chips


Step 1:

Preheat the oven to 350 °F. In a big mixing bowl cream butter and sugar until combined and fluffy for about 3 minutes. Add vanilla and eggs. Mix it until well combined. Mix in sour cream and butter milk. Sift in the dry ingredients. Mix it on low until it is just combined. Divide the batter into three, lined 8-inch baking pans.

Step 2:

Bake it in the preheated oven at 350 °F for about 30 minutes. Let the cake layers cool down for 10 minutes in the baking pan on a wire rack, then flip it onto parchment paper and let them cool completely on a wire rack.

Step 3:

Prepare the vanilla pie filling as mentioned on the package. Cut the bananas in slices and cover them with lemon juice.

For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until it reaches room temperature. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. As a last step add the vanilla.

Step 4:

To assemble the cake pipe a boarder of buttercream on the first cake layer. Fill it with vanilla wafers, vanilla pie filling and bananas. Smooth it with an offset spatula. If needed pipe another layer of buttercream around the cake to ensure the filling is not going to leak. Repeat this step with the second cake layer. Place the third cake layer on top and put a thick crumb coat. Smooth it. Freeze the cake for 10 minutes or let it cool in the fridge for about 40 minutes without opening the fridge in between. Continue decorating the cake with piping a second layer of frosting on it and smooth it. Place it in the fridge for another 40 minutes.

Step 5:

Prepare the dark chocolate ganache while the cake is resting in the fridge. In a small bowl add chopped dark chocolate and pour hot heavy cream over it. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. Decorate the cake and place it in the fridge for another 30 minutes to let the ganache set. Pipe buttercream swirls on its top and decorate with banana slices and vanilla wafers if desired.


cutting the decorated banana pudding cake


  • For a caramel like flavor and look of the frosting use brown sugar instead of white sugar

  • Decorate the cake with bananas shortly before serving to prevent the fresh bananas from turning brown

  • Fill the cake a few hours or up to 1 day in advance to let the filling soak the cookies and cake layers.

  • The amount of chocolate ganache is enough to fill the cake top in the center, too.

  • Make the banana pudding filling like Magnolia's Bakery just search for the copycat recipe!


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