Tender Banana Pudding Dream Cake

This Banana Pudding Cake brings the familiar comfort of classic Southern banana pudding into an impressive layered dessert.

It combines tender, lightly banana-flavored cake layers with a smooth homemade custard, crisp vanilla wafer crumbs, and a cloud-like whipped cream finish.

The result is a dessert that feels both nostalgic and special, with plenty of contrasting textures in every slice.

The homemade pudding is especially rich and creamy, made from whole milk, heavy cream, eggs, cornstarch, butter, vanilla extract, and banana extract.

Once chilled, it becomes the luscious filling between the soft cake layers.

The cake itself gets its tender texture from a combination of vegetable oil, butter, sour cream, and milk, while vanilla and banana extracts reinforce the dessert’s signature flavor without making the cake overwhelmingly banana-heavy.

Crushed Nilla wafers add a delicate crunch between the creamy filling and moist cake, while freshly sliced bananas can be used as an optional finishing touch.

A generous coating of homemade whipped cream completes the cake, giving it a light, creamy exterior that balances the richer pudding and cake.

With three cake layers and generous creamy filling, this dessert is designed to make a beautiful centerpiece for gatherings, celebrations, or any occasion when a classic banana pudding deserves a more dramatic presentation.

The original recipe lists 22 servings, making it particularly suitable for sharing

Lawrence D. Smith

Tender Banana Pudding Dream Cake

A showstopping layered dessert featuring tender banana cake, homemade banana custard, crunchy vanilla wafers, fresh banana slices, and fluffy whipped cream.

Each slice combines soft, creamy, crisp, and airy textures for a nostalgic yet elegant Southern-inspired treat.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 22

Course: Dessert

Cuisine: American, Southern-inspired

Ingredients Equipment Method Notes

Ingredients

  

Homemade Banana Pudding

• 3 cups whole milk
• 1/2 cup heavy whipping cream
• 4 large eggs room temperature
• 2 egg yolks room temperature
• 2/3 cup granulated sugar
• 6 tablespoons cornstarch
• 4 tablespoons unsalted butter cubed
• 1 tablespoon vanilla extract
• 1 teaspoon banana extract
• 1/2 teaspoon kosher salt

Banana Cake

• 2/3 cup vegetable oil
• 1/3 cup unsalted butter room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs room temperature
• 2 3/4 cups all-purpose flour sifted
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups sour cream room temperature
• 1/3 cup whole milk
• 1 tablespoon vanilla extract
• 1 tablespoon banana extract

Whipped Cream

• 2 cups heavy whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar optional, for stabilizing

Assembly

• Nilla wafers crushed as needed for layering
• 2 large bananas sliced 1/4 inch thick

Equipment

• Medium saucepan
• Medium mixing bowl
• Whisk
• Fine-mesh sieve or strainer
• Storage container
• Plastic wrap or wax paper
• Stand mixer
• Mixer bowl
• Three round cake pans (the source equipment list states 9-inch pans, while the cake instructions specify 8-inch pans)
• Cooling racks
• Cake stand or serving plate
• Offset spatula
• Toothpick
• Pastry brush or spoon for spreading, if needed

Method

 

Make the Banana Pudding

1. Heat the Dairy: Add the whole milk and heavy whipping cream to a medium saucepan over medium heat, stirring often, and bring the mixture to a simmer.
2. Combine the Custard Base: In a medium bowl, whisk the eggs, egg yolks, granulated sugar, and cornstarch until the mixture is thoroughly blended and smooth.
3. Temper the Eggs: Spoon a small amount of the hot milk mixture into the egg mixture and whisk continuously. Repeat with several more spoonfuls, gradually raising the temperature of the eggs without scrambling them.
4. Cook the Pudding: Pour the tempered egg mixture into the saucepan and cook over medium-low heat for about 10 minutes, stirring as needed, until the pudding thickens and coats the back of a spoon.

   If checking with a thermometer, the pudding should reach 170–175°F.
5. Finish the Custard: Remove the thickened pudding from the heat and stir in the cubed butter, vanilla extract, banana extract, and kosher salt until incorporated.
6. Strain the Pudding: Pour the warm pudding through a fine-mesh sieve into a container to remove any lumps and create a smooth filling.
7. Chill the Pudding: Press plastic wrap or wax paper directly against the surface of the pudding to prevent a skin from forming, then refrigerate for at least 3 hours, or until completely chilled and set. Stir well before using.

Bake the Banana Cake

1. Prepare the Oven: Preheat the oven to 325°F and liberally coat three round cake pans with non-stick baking spray, or grease and flour them.
2. Beat the Fat: Place the vegetable oil and room-temperature butter in the stand mixer bowl and beat on high speed for 2 minutes.
3. Cream the Sugar: Slowly add the granulated sugar and continue beating on high speed for another 4–5 minutes, until the mixture becomes very pale yellow and fluffy.
4. Add the Eggs: Add the room-temperature eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
5. Add the Dry Ingredients: Reduce the mixer to its lowest speed and gradually add the sifted flour in two increments, followed by the baking powder, salt, and baking soda. Mix carefully and avoid overbeating.
6. Add the Wet Ingredients: Add the sour cream, whole milk, vanilla extract, and banana extract, then scrape down the sides of the bowl and mix only until the batter is just combined. Turn off the mixer.
7. Fill the Pans: Divide the cake batter evenly among the prepared pans, spreading it into an even layer.
8. Bake the Cake: Bake at 325°F for 15–25 minutes, or until a toothpick inserted into the center comes out just barely clean.
9. Cool the Layers: Remove the cakes from the oven and let them rest in their pans for 10–15 minutes. Invert the cakes onto cooling racks and allow them to cool completely to room temperature.

Prepare the Whipped Cream

1. Whip the Cream: In a cold bowl using a cold whisk, beat the heavy whipping cream, granulated sugar, vanilla extract, and cream of tartar, if using, until stiff peaks form.
2. Chill the Cream: Refrigerate the whipped cream until you are ready to assemble and frost the cake.

Assemble the Cake

1. Layer the Cake: Place one cooled cake layer on a cake stand or serving plate.
2. Add the Pudding: Spoon half of the chilled banana pudding over the first cake layer and spread it evenly toward the edge with an offset spatula, leaving approximately 1/4 inch of space around the edge.
3. Add the Wafers: Sprinkle crushed Nilla wafers evenly over the pudding layer.
4. Build the Second Layer: Place the second cake layer on top and repeat the pudding and crushed Nilla wafer layers.
5. Add the Final Cake Layer: Position the last cake layer on top of the assembled layers.
6. Frost the Cake: Cover the outside of the cake with the prepared whipped cream, using an offset spatula to spread it evenly.
7. Decorate the Top: Finish the cake with Nilla wafers and 1/4-inch banana slices if desired.

Notes

• Refrigerate the banana pudding for at least 3 hours so it becomes completely chilled and set before assembly.
• Stir the chilled pudding well before spreading it between the cake layers.
• Keep the eggs and egg yolks at room temperature for the pudding mixture, as specified in the source.
• When tempering the eggs, add the hot dairy gradually while whisking to prevent the eggs from scrambling.
• Do not overmix the cake batter after adding the flour. Mix only until the ingredients are just combined.
• The cake layers should cool completely to room temperature before assembly.
• For the whipped cream, using a cold bowl and cold whisk helps when whipping the cream to stiff peaks.
• The cream of tartar is optional and can be used to help stabilize the whipped cream.
• Because of the perishable pudding and whipped-cream filling, refrigerate the finished cake. Leftovers can be kept refrigerated for 2–3 days in an airtight cake keeper or individual containers.
• The source recommends allowing the refrigerated cake to sit at room temperature for about 15–30 minutes before serving.
• The source does not recommend freezing this cake.

Chef’s Secret

The key to a smooth banana pudding filling is careful tempering. Instead of adding the hot milk directly to the eggs, gradually whisk several spoonfuls of the hot dairy into the egg mixture first.

This slowly raises the temperature of the eggs and helps prevent them from scrambling when everything returns to the saucepan.

Once the tempered mixture is added, cook it over medium-low heat and watch for the important visual cue: the custard should become thick enough to coat the back of a spoon. For an additional check, the source specifies a temperature of 170–175°F.

Straining the finished pudding through a fine-mesh sieve afterward is another worthwhile step because it removes any remaining lumps and gives the filling a particularly smooth texture for layering.

Serving Suggestions

Serve the Banana Pudding Cake chilled, allowing it to soften at room temperature for about 15–30 minutes before serving.

Garnish individual slices with extra Nilla wafers or freshly sliced banana for a simple finishing touch.

The creamy cake also works beautifully as a centerpiece dessert for gatherings and celebrations, where its distinct layers of banana cake, custard, wafer crumbs, and whipped cream can be showcased in each slice.

Conclusion

This Banana Pudding Cake transforms the familiar flavors of Southern banana pudding into an elegant layered dessert.

Tender banana cake, silky homemade custard, crisp vanilla wafers, and fluffy whipped cream create a satisfying combination of textures and flavors.

With its generous yield and attractive presentation, it is a memorable dessert to prepare when you want a classic banana treat that feels extra special.