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Banana Pudding Batter Cake

Prep Time 45 minutes
Cook Time 25 minutes
Assembly Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American

Ingredients
  

Banana Pudding Cake
  • 150 g 1 cup + 2 tbsp all-purpose flour
  • 20 g 2 tbsp vanilla instant pudding mix
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 70 g 5 tbsp unsalted butter, melted & cooled
  • 95 g ½ cup granulated sugar
  • 35 g 2 tbsp sweetened condensed milk
  • 1 large egg room temperature
  • 80 g ⅓ cup mashed ripe banana
  • 75 g ⅓ cup buttermilk, room temperature
  • 2 tsp vanilla extract
  • 45 g about ½ cup finely crushed Nilla wafers
Banana Pudding Batter Filling
  • 70 g 5 tbsp unsalted butter, melted
  • 75 g ⅓ cup brown sugar
  • 55 g 3 tbsp sweetened condensed milk
  • 50 g 3 tbsp mashed banana
  • 75 g ½ cup + 1 tbsp all-purpose flour (heat-treated)
  • 18 g 2 tbsp vanilla instant pudding mix
  • ½ tsp vanilla
  • ½ tsp salt
  • 55 g about ½ cup finely crushed Nilla wafers
  • 25 g about ¼ cup Nilla wafer chunks
Banana Pudding Whipped Cream Filling
  • 220 g 1 cup cold heavy cream
  • 55 g 3 tbsp sweetened condensed milk
  • 33 g ¼ cup vanilla instant pudding mix
  • 1 tsp vanilla
  • 50 g about ½ cup crushed Nilla wafers
Stabilized Whipped Cream (Dam Only)
  • 200 g ¾ cup + 2 tbsp cold heavy cream
  • 20 g 2 tbsp powdered sugar
  • 12 g 1 tbsp vanilla instant pudding mix
  • 1 tsp vanilla
Banana Milk Soak
  • 35 g 2 tbsp sweetened condensed milk
  • 35 g 2 tbsp heavy cream
  • 1 tbsp mashed banana

Equipment

  • 2 6-inch cake pans
  • Parchment paper
  • Mixing bowls
  • Handheld mixer
  • Rubber spatula
  • Whisk
  • Offset spatula
  • Piping bag or zip top bag
  • Turntable or cake stand
  • 3 Tb ice cream scoop

Method
 

Make the Cake Layers
  1. Preheat oven to 350°F. Butter and flour two 6-inch pans and line bottoms with parchment.
  2. In a bowl, whisk together 150 g flour, 20 g pudding mix, ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.
  3. 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.
  4. Mix in 80 g mashed banana and 2 tsp vanilla.
  5. 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).
  6. Divide about 300 g batter per pan and bake for 25 minutes, until centers spring back. Cool completely.
Make the Batter Filling
  1. First, heat-treat the flour: microwave 75 g flour for 30 seconds, stir, then microwave another 30 seconds. Let cool slightly.
  2. In a bowl, whisk 70 g melted butter and 75 g brown sugar until smooth.
  3. Add 55 g sweetened condensed milk, 50 g mashed banana, and ½ tsp vanilla and mix.
  4. Stir in heat-treated flour, 18 g pudding mix, and ½ tsp salt.
  5. Fold in 55 g finely crushed Nilla wafers and 25 g wafer chunks.
  6. Texture should be thick, smooth, and scoopable. Do not chill.
Make the Banana Pudding Cream Filling
  1. Whip 220 g cold heavy cream to soft peaks.
  2. Add 55 g sweetened condensed milk, 33 g pudding mix, and 1 tsp vanilla.
  3. Whip to stiff peaks, then fold in 50 g crushed Nilla wafers.
  4. Store in the fridge until ready to use.
  5. Make Stabilized Whipped Cream
  6. Whip 200 g cold heavy cream to soft peaks.
  7. Add 20 g powdered sugar, 12 g pudding mix, and 1 tsp vanilla.
  8. Whip to medium-firm peaks.
  9. Store in the fridge until ready to use.
Assemble the Cake
  1. Level cakes and cut into 4 layers.
  2. Place first cake layer and brush with banana milk soak.
  3. Pipe a dam using stabilized whipped cream and spread batter filling inside.
  4. Add next cake layer and brush with soak.
  5. Pipe another dam and fill with banana pudding cream filling.
  6. Add third cake layer and brush with soak.
  7. Pipe another dam and spread remaining batter filling (reserve a little for topping).
  8. Add final cake layer and brush top with soak.
Decorate
  1. Spread remaining banana pudding cream filling on top only (naked cake style).
  2. Top with dollops of reserved batter filling.
  3. If needed, pipe additional stabilized whipped cream between layers and use a small spoon to smooth the sides for a clean, cohesive look.
  4. 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.