Easy and Moist Banana Pudding Layer Cake W/ Cream Cheese Frosting

8 slices
1 hr 5 min
This super moist Banana Cake has banana pudding filling, a little bit of cinnamon and homemade cream cheese frosting is a banana lover’s dream! If you like bananas or banana bread, you are going to LOVE this cake! Most people know to save ripe bananas for banana bread, but there are so many other uses for them as well! When you have a ripe banana, just throw it in the freezer and you will always have a few on hand for future use. When you are ready to use them, allow them to unfreeze on the counter or zap them on defrost in the microwave for a few seconds and you are in business. The homemade cream cheese frosting for this recipe is the perfect complement to the sweet banana flavor of the cake. I used vegetable shortening instead of butter when making my cake because I wanted the frosting to be pipeable and a little stiffer. If you don’t have shortening or want to use butter, it will work just as good. Just remember to keep the frosting nice and cold until you are ready to frost your cake! Ok, so a lot of Banana Cake recipes out there call for buttermilk. I LOVE to bake, but I’m gonna be honest, I NEVER have buttermilk on hand. The good news is, you can easily make sour milk and use it instead and no one will ever know. In fact, when I made this cake last that’s exactly what I did. Remember 1 cup milk+1 tbsp vinegar or lemon juice. Stir, rest and use!
Banana Pudding Layer Cake with a slice ready to go on a plate!
Banana Pudding Layer Cake with Homemade Cream Cheese Frosting on a cake plate.
Slice of Banana Pudding Layer Cake with cream cheese frosting!
Easy and Moist Banana Pudding Layer Cake W/ Cream Cheese Frosting
Recipe details
  • 8  slices
  • Prep time: 30 Minutes Cook time: 35 Minutes Total time: 1 hr 5 min
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Banana Cake
  • 2½ cups all-purpose flour
  • 1½ cups sugar
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 3 ripe bananas
  • ¾ cup buttermilk (or ¾ cup milk with ¾ tbsp vinegar/lemon juice added)
  • ½ cup vegetable shortening (you can sub butter, see notes)
  • 1 tsp vanilla extract
  • 2 large eggs
Banana Pudding Filling
  • ½ cup banana pudding mix
  • ¾ cup cold milk
Cream Cheese Frosting
  • 1 8 oz package cream cheese, room temp
  • ½ cup vegetable shortening
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3-4 cups confectioners powdered sugar
Banana Cake
Preheat the oven to 350° and prepare your cake pans with shortening, flour, and/or parchment paper.
In a large mixing bowl place the flour, sugar, baking powder, baking soda, salt, and cinnamon and stir together until well mixed. Add the bananas, buttermilk, shortening and vanilla and mix with a hand mixer on medium speed until everything is combined. Add the eggs and continue to beat for 2 minutes.
Pour the cake batter into the cake pans and tap on the counter to remove air bubbles. Place the pan(s) in the oven and bake for 35 minutes. Test the cake with a toothpick at 25 minutes or until the toothpick comes out clean. My pans took 35 minutes to fully cook because they are a deep cake pan.
Once done, remove the cake pan from the oven and allow to cool on a cooling rack for 10 minutes. Remove the cake from the pan and continue cooling on the rack until fully cool.
Banana Pudding
While the cake is baking, add the banana pudding mix and cold milk into a bowl and mix with a hand mixer for 2 minutes on medium speed.
Place in refrigerator until ready to use. Most instant puddings only take about 5 minutes to set but you want to keep the pudding cold until you are ready to use it.
Cream Cheese Frosting
Add the cream cheese and shortening to a mixing bowl and beat until smooth, about 2 minutes. Add the salt and vanilla and beat together for another minute.
Add the powdered sugar, one cup at a time, until desired sweetness and consistency is achieved. Place the frosting in the refrigerator until ready to frost the cake.
Emily | emilyfabulous.com
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