Light and Fluffy Banana Pudding Cake Recipe

This banana pudding cake is a decadent, nostalgic dessert that layers the classic flavors of vanilla pastry cream, fresh bananas, vanilla wafers and whipped cream between soft, fluffy cake layers. It captures everything you love about traditional banana pudding in an elegant layer cake format.

If you enjoy banana pudding desserts, this cake follows the same flavor profile found in classic banana pudding—vanilla custard, bananas, and crunchy wafers—stacked with a light sponge and stabilized Chantilly cream for structure.

How To Make Banana Pudding Cake

There are several components to this cake. Each element contributes texture and flavor so the final dessert is layered, balanced and memorable:

1. Vanilla sponge cake — a hot milk sponge works beautifully: light, tender, and firm enough to hold multiple layers while still being great chilled.
2. Vanilla pastry cream — a richer, more flavorful custard than boxed pudding; it gives the cake depth and silky texture.
3. Chantilly cream — sweetened whipped cream that adds lift and lightness to each slice. The added sugar helps stabilize the cream.
4. Toppings and fillings — fresh banana slices and vanilla wafers provide freshness and crunch. Slice bananas just before assembling and toss with a little lemon juice to keep them from browning.

Tip: weighing ingredients in grams with a digital scale yields the most consistent sponge and ensures the pastry cream has the right firmness.

Vanilla Pastry Cream

1. Whisk egg(s), sugar, cornstarch and a pinch of salt until smooth and free of lumps.
2. Heat milk until just simmering, then temper the eggs by slowly adding some hot milk while whisking.
3. Return the combined mixture to the saucepan and cook over medium-low heat, whisking constantly until the custard thickens.
4. When it begins to cling to the whisk and pan, remove from heat and whisk in butter and vanilla. The mixture may initially separate but will become smooth as you whisk.
5. Press plastic wrap directly onto the surface and chill until cold.

Hot Milk Sponge

1. Gently heat milk and butter together until the butter is melted and the mixture is hot but not boiling; set aside.
2. Beat eggs and sugar until pale and airy.
3. Sift dry ingredients over the egg mixture, then stream the hot milk-butter mixture in with the mixer on low. Mix only until combined.
4. Divide batter evenly among three pans and bake until the layers are golden and spring back when touched.

Whipped Cream (Chantilly)

1. Sift powdered sugar and a pinch of salt into a bowl, then add vanilla.
2. With the mixer on low, stream in cold heavy cream until it begins to thicken.
3. Increase speed and whip until the cream holds stiff peaks. If slightly over-whipped, add a splash more cream and gently fold until smooth.

Assemble

1. Slice bananas and toss with a little lemon juice to prevent browning.
2. Place the first cake layer on a flat surface. Spread a generous layer of pastry cream, add a single layer of banana slices, then a layer of vanilla wafers, and finish with a layer of whipped cream.
3. Repeat with the second layer and then the third. Finish by spreading remaining whipped cream over the top and decorating with extra banana slices and wafers.
4. Refrigerate for at least a few hours to set; the cake slices more cleanly when chilled. Serve cold or slightly chilled.

How to Store a Banana Pudding Cake

Cover the cake with foil, a cake dome or an airtight container and refrigerate for up to a week. Serve cold or slightly chilled.

For longer storage, slice the cake and freeze individual slices in an airtight container for a few weeks. Bananas may soften a bit when thawed, so expect a slight change in texture after freezing.

Thanks for reading. If you make this banana pudding cake, enjoy sharing it with friends and family—and consider leaving your feedback or rating so others can discover this layered interpretation of a beloved classic. Happy baking!

Love, B

Fluffiest Banana Pudding Cake Recipe

Traditional banana pudding in a layered cake: fluffy sponge layered with vanilla pastry cream, banana slices, vanilla wafer cookies and whipped cream.

Prep: 1 hr

Cook: 35 mins

Total: 3 hrs 35 mins

Serves: 12

Ingredients

Vanilla Pastry Cream

• 1 large egg (or 3 large egg yolks), room temperature
• 45 grams granulated sugar
• 30 grams cornstarch
• tiny pinch fine sea salt
• 240 mL whole milk (2% also works)
• 42 grams salted butter, room temperature
• 2 tsp vanilla bean paste or extract

Sponge Cake

• 240 grams all-purpose flour, spooned and leveled
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 240 mL milk
• 113 grams salted butter (melted with milk)
• 4 large eggs, room temperature
• 350 grams granulated sugar
• 2 tsp vanilla extract

Whipped Cream / Chantilly

• 360 mL heavy whipping cream, cold
• 45 grams powdered sugar, spooned and leveled
• 2 tsp vanilla bean paste or extract
• tiny pinch fine sea salt

Toppings / Fillings

• 2 ripe bananas, sliced (ripe but not over-ripe)
• 15 mL lemon juice
• 4–6 oz vanilla wafers

Method

Vanilla Pastry Cream

1. Whisk egg(s), sugar, cornstarch and salt until smooth and runny.
2. Heat milk until just simmering.
3. Temper the eggs by streaming half the hot milk into the egg mixture while whisking.
4. Return everything to the saucepan and cook over medium-low, whisking constantly until it thickens.
5. When it starts to stick to the pan, whisk for 30–60 seconds, remove from heat and whisk in butter and vanilla. Chill covered.

Sponge Cake

1. Preheat oven to 350°F (177°C, convection). Grease and line three 8-inch pans.
2. Whisk flour, baking powder and salt together.
3. Heat milk and butter together until the butter melts and the mixture is hot but not simmering.
4. Beat eggs until frothy, add sugar and beat until pale and fluffy. Add vanilla.
5. Sift dry ingredients over the egg mixture. With mixer on low, stream in the milk/butter mixture and mix just until combined.
6. Divide batter between pans and bake about 20 minutes until golden and springy.

Whipped Cream

1. Sift powdered sugar and salt into a bowl, add vanilla.
2. Pour in cold heavy cream; start mixing on low until it thickens, then increase speed.
3. Whip until stiff peaks form. If over-whipped, add a little more cream and fold gently.

Assemble

1. Toss banana slices with lemon juice.
2. Layer cake, pastry cream, bananas and wafers, then whipped cream. Repeat for remaining layers.
3. Top with remaining whipped cream and decorate with bananas and wafers. Refrigerate several hours before slicing.

Notes

You can make pastry cream with either 3 egg yolks for a richer color and flavor or 1 whole egg if you prefer to save whites for another use. Both approaches work; yolks yield a slightly richer custard.

Nutrition (per slice)

Calories: 538 kcal | Carbohydrates: 66 g | Protein: 9 g | Fat: 27 g