Banana Pudding Layer Cake
Got a banana lover in your life? Make them this banana pudding layer cake! Vanilla cake filled with custard and bananas, topped with whipped cream frosting.
- Prep time
- 50 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups cake flour
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon scant kosher salt
- 3/4 cup unsalted butter, (softened)
- 3 large eggs
- 2/3 cup milk
- 1/2 cup Greek yogurt ((sour cream or buttermilk* may be substituted))
- 1 1/2 teaspoons vanilla extract
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 3/4 cups milk
- 1/2 teaspoon vanilla extract
- 1 1/2 fresh bananas, (sliced)
- 6 ounces cream cheese ((the kind in a brick))
- 3/4 cup powdered sugar
- 2 1/4 cups heavy whipping cream, (cold)
- homemade vanilla wafers (for garnish)
- 1 fresh banana, (sliced (for garnish))
Instructions
- 1
Preheat the oven to 325 degrees F, and mist three 6-inch diameter cake pans** with non-stick spray. Cut three circles from parchment paper, and place them in the bottoms of each pan.
- 2
Place the flours, sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
- 3
Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
- 4
Stir in the eggs, one at a time, until fully incorporated, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- 5
Add the milk, yogurt, and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake’s structure.
- 6
Transfer the batter to the prepared pans, and bake for 20-25 minutes, or until the cakes spring back when gently pressed and toothpick inserted in the center comes out clean or with a few moist crumbs.
- 7
Cool for twenty minutes, then unmold and place on wire racks to cool completely.
- 8
Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
- 9
Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- 10
Add the hot milk to the egg mixture, a little at a time, whisking to combine.
- 11
When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
- 12
Cook the pastry cream, whisking constantly, until thickened (the mixture should be the consistency of pudding).
- 13
Stir in the vanilla.
- 14
Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.
- 15
Press a layer of plastic wrap directly onto the surface, and refrigerate.
- 16
Place the cream cheese and powdered sugar in a large mixing bowl. Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth.
- 17
Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.
- 18
When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
- 19
Place one layer of vanilla cake on a serving platter. Spread half the pastry cream on the cake, and top with sliced bananas. Spread a small amount of whipped cream frosting over the bananas, and top with the second cake layer.
- 20
Repeat, topping with the third layer.
- 21
Frost the cake with the whipped cream frosting, and garnish with homemade vanilla wafers and additional sliced bananas.