There’s something irresistible about a cake that combines classic banana pudding flavors with the elegance of a layer cake.
This Banana Pudding Layer Cake is soft, creamy, and filled with nostalgic goodness.
With tender banana sponge, silky custard, crunchy wafers, and fluffy buttercream, every slice feels like comfort and celebration in one.
Why You’ll Love This Recipe
It transforms a classic dessert into a show-stopping centerpiece.
The layers are moist, rich, and balanced with custard and cream.
It’s dairy-free friendly without sacrificing flavor or texture.
Perfect for birthdays, gatherings, or any special treat.
What You’ll Need (Ingredient Highlights)
Ripe bananas bring natural sweetness and flavor to the sponge.
A mix of light and dark brown sugar adds depth and caramel notes.
Dairy-free yogurt and buttermilk keep the cake moist and tender.
Cornflour thickens the custard into a smooth, creamy filling.
Wafer pieces add crunch and playful texture between layers.
Buttercream ties everything together with sweetness and lightness.
Pro Tips Before You Start
Use very ripe bananas for the best flavor and moisture.
Cool the sponges completely before layering to avoid melting the filling.
Reserve a few tablespoons of custard before assembling for drip decoration.
Chill the assembled cake before slicing—it makes cleaner cuts.
How to Make Banana Pudding Layer Cake
Step 1 – Prepare the pans
Preheat oven to 175°C (350°F). Grease and line three 20 cm round cake tins.
Step 2 – Mix the dry ingredients
Sift flour, baking soda, and salt into a bowl.
Step 3 – Combine the wet mixture
In another bowl, whisk sugars, oil, yogurt, buttermilk, and mashed bananas until smooth.
Step 4 – Make the batter
Fold dry ingredients into wet until just combined. Don’t overmix.
Step 5 – Bake the sponges
Divide batter evenly into tins.
Bake 25–30 minutes until a skewer comes out clean. Cool completely.
Step 6 – Cook the custard
Heat most of the milk in a saucepan.
Mix the rest with cornflour and sugar. Stir slurry into hot milk until thickened.
Remove from heat, add vanilla, and let cool.
Step 7 – Whip the buttercream
Beat butter until fluffy. Gradually add icing sugar.
Mix in vanilla and a few tablespoons of custard until smooth.
Step 8 – Assemble the layers
Place sponge on cake stand, spread custard, sprinkle wafers.
Add second layer with buttercream and bananas.
Top with final sponge and cover with buttercream.
Step 9 – Decorate and chill
Drizzle reserved custard for drip. Garnish with wafers and banana slices.
Chill 1–2 hours before serving.
What to Serve Them With
Pair with hot tea or coffee for a cozy afternoon treat.
Serve as a birthday or party cake with a scoop of dairy-free ice cream.
Enjoy with fresh fruit for a lighter finish.
Variations / Substitutions
Swap wafers for graham crackers or digestive biscuits.
Use dairy-based milk and butter if preferred.
Add a swirl of caramel sauce for extra richness.
Top with whipped cream instead of buttercream for a lighter finish.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Bring to room temperature before serving for best texture.
Freeze unfrosted sponge layers for up to 2 months.
Avoid freezing the fully assembled cake—it may lose texture.
FAQs
Can I make this cake ahead of time?
Yes, bake the sponges and prepare custard a day in advance. Assemble before serving.
Can I use regular dairy ingredients instead of dairy-free?
Absolutely, the recipe works with both.
What type of bananas are best?
Overripe bananas with brown spots give the richest flavor.
How do I prevent the custard from forming a skin?
Cover the surface with cling film while cooling.
Can I make this into cupcakes instead?
Yes, bake in lined muffin tins for 18–20 minutes and layer with custard and buttercream.
What’s the best way to slice this cake neatly?
Chill it first, then use a sharp knife wiped clean between cuts.
Can I add nuts to the sponge?
Yes, walnuts or pecans work well for added crunch.
What if I don’t have three cake tins?
Bake in two larger tins and adjust baking time, then split layers.
How long does the cake need to chill before serving?
At least 1–2 hours to set the custard and buttercream.
Can I add banana slices between every layer?
Yes, but add them right before serving to prevent browning.
Final Thoughts
This Banana Pudding Layer Cake is everything you love about banana pudding wrapped into a stunning cake.
It’s moist, creamy, and just the right mix of textures.
Whether for a celebration or a cozy indulgence, it’s a dessert that’s sure to impress.
