Banana Pudding Batter Cake
If you love banana pudding, this is about to be your new obsession.
This cake takes everything you love about classic banana pudding—creamy layers, soft cookies, that nostalgic vanilla flavor—and turns it into a layered cake that is somehow even better.
But the real star? The banana pudding batter filling.
It’s thick, smooth, packed with Nilla wafers, and tastes like a banana pudding cookie dough. Truly one of those “I could eat this with a spoon” moments. And layered into a soft banana cake with fluffy pudding cream and a rich banana milk soak… every single bite of this cake is just heaven.
Why You’ll Love This Cake
- Banana pudding in every single layer — nothing gets lost here
- The batter filling is unreal — thick, rich, cookie-dough-like
- Soft cake soaked in banana milk = insanely moist
- Perfect balance of creamy, gooey, and fluffy
- Feels nostalgic but completely elevated
This is the kind of dessert that people take one bite of and immediately go,
“wait… what is that layer??”
The Banana Pudding Batter Filling (The Star)
We need to talk about this layer because it’s what makes this cake so special.
This isn’t just a frosting or a pudding. It’s a banana pudding batter—almost like a cookie dough, but softer and smoother.
It’s made with:
- sweetened condensed milk
- mashed banana
- vanilla pudding mix
- finely crushed Nilla wafers + chunks
The texture is thick and scoopable, and the flavor is straight-up banana pudding but richer and more indulgent.
Honestly? You could eat this on its own with a spoon and be completely happy.
The Layers
This cake is built to give you the perfect bite every time:
- Banana pudding cake layers – soft, tender, lightly banana
- Banana milk soak – adds moisture and that classic pudding flavor
- Banana pudding batter filling – thick, rich, and gooey
- Banana pudding cream filling – light, fluffy, and creamy
- Nilla wafers throughout – for texture and nostalgia
Everything works together so no bite feels flat or one-note.
Perfect for Spring & Easter
This is such a perfect spring dessert.
It’s light but still indulgent, nostalgic but elevated, and it looks beautiful with that soft whipped cream finish and Nilla wafers on top.
If you’re making something for:
- Easter
- a spring gathering
- or just because you want something really, really good
this is one of those cakes that feels special without being overly fussy.
If You Love This, Try This Next
If you’re into these rich, layered, over-the-top desserts, you’ll also love my:
It has the same idea of a thick, edible batter layer, but with a cookies & cream twist. That one is deep, chocolatey, and completely indulgent—this one is lighter, creamier, and perfect for spring.
Banana Pudding Batter Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Butter and flour two 6-inch pans and line bottoms with parchment.
- In a bowl, whisk together 150 g flour, 20 g pudding mix, ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.
- In another bowl, whisk 70 g melted butter, 95 g sugar, and 35 g sweetened condensed milk. Add 1 room temperature egg and whisk smooth.
- Mix in 80 g mashed banana and 2 tsp vanilla.
- Add half the dry ingredients and mix gently. Add 75 g room temperature buttermilk, mix, then add remaining dry ingredients along with 45 g finely crushed Nilla wafers and mix just until combined (do not overmix).
- Divide about 300 g batter per pan and bake for 25 minutes, until centers spring back. Cool completely.
- First, heat-treat the flour: microwave 75 g flour for 30 seconds, stir, then microwave another 30 seconds. Let cool slightly.
- In a bowl, whisk 70 g melted butter and 75 g brown sugar until smooth.
- Add 55 g sweetened condensed milk, 50 g mashed banana, and ½ tsp vanilla and mix.
- Stir in heat-treated flour, 18 g pudding mix, and ½ tsp salt.
- Fold in 55 g finely crushed Nilla wafers and 25 g wafer chunks.
- Texture should be thick, smooth, and scoopable. Do not chill.
- Whip 220 g cold heavy cream to soft peaks.
- Add 55 g sweetened condensed milk, 33 g pudding mix, and 1 tsp vanilla.
- Whip to stiff peaks, then fold in 50 g crushed Nilla wafers.
- Store in the fridge until ready to use.
- Make Stabilized Whipped Cream
- Whip 200 g cold heavy cream to soft peaks.
- Add 20 g powdered sugar, 12 g pudding mix, and 1 tsp vanilla.
- Whip to medium-firm peaks.
- Store in the fridge until ready to use.
- Level cakes and cut into 4 layers.
- Place first cake layer and brush with banana milk soak.
- Pipe a dam using stabilized whipped cream and spread batter filling inside.
- Add next cake layer and brush with soak.
- Pipe another dam and fill with banana pudding cream filling.
- Add third cake layer and brush with soak.
- Pipe another dam and spread remaining batter filling (reserve a little for topping).
- Add final cake layer and brush top with soak.
- Spread remaining banana pudding cream filling on top only (naked cake style).
- Top with dollops of reserved batter filling.
- If needed, pipe additional stabilized whipped cream between layers and use a small spoon to smooth the sides for a clean, cohesive look.
- Finish with Nilla wafers and banana slices if desired.
Notes
- Do not add bananas inside the filling — it affects structure and slicing.
- Batter filling should remain thick and not chilled.
- Smoothing the sides with extra whipped cream helps create a clean layered look.
Storage
- Store in the refrigerator.
- Let sit at room temperature for about 45 minutes before serving for best texture and flavor.
Make Ahead Tips
- The cake layers, banana pudding batter filling, and banana milk soak can all be made 1 day ahead and stored in the refrigerator.
- The batter filling will firm up significantly in the fridge and needs plenty of time at room temperature before assembling so it becomes soft and easily spreadable again.
- Both the banana pudding cream filling and the stabilized whipped cream should be made the day of assembly for best texture and stability.
