Banana Pudding Layer Cake
Banana Pudding Layer Cake
Ingredients
For the Banana Sponge Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ripe bananas, mashed (about 2-3 medium)
- 1/2 cup dairy-free milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Vanilla Custard Filling & Drip
- 1 1/2 cups dairy-free milk
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon dairy-free butter, optional
For the Vanilla Custard Buttercream
- 3 cups powdered sugar, sifted
- 1 cup dairy-free butter, softened (2 sticks)
- 1/2 cup vanilla custard, cooled (from above recipe)
- 1 to 2 tablespoons dairy-free milk, as needed for consistency
- 1 teaspoon vanilla extract
For Assembly and Decoration
- 1 1/2 cups vanilla wafers, crushed
- 2 fresh bananas, sliced
- 1/4 cup vanilla custard, cooled, thinned as needed for drip
Instructions
- 1
Preheat your oven to 350°F. Grease and flour three 6-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for the banana sponge cake.
⏱️ 3 min
- 3
In a separate medium bowl, combine the mashed ripe bananas, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar. Whisk until well combined.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix. Divide the batter evenly among the prepared cake pans.
⏱️ 5 min
- 5
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min
- 6
While the cakes cool, prepare the vanilla custard. In a medium saucepan, whisk together 1 1/2 cups dairy-free milk, 1/4 cup granulated sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in 1 teaspoon vanilla extract and dairy-free butter (if using). Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the refrigerator (at least 1 hour).
⏱️ 75 min
- 7
Once the custard is chilled, prepare the buttercream. In a large bowl, beat the softened dairy-free butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Add 1/2 cup of the cooled vanilla custard and 1 teaspoon vanilla extract, beating until fully incorporated. Add dairy-free milk, 1 tablespoon at a time, until the buttercream reaches a smooth, spreadable consistency.
⏱️ 15 min
- 8
Once the cake layers are completely cool, use a serrated knife to level any domed tops, if necessary.
⏱️ 5 min
- 9
Place one cake layer on your serving plate or cake stand. Pipe a dam of vanilla custard buttercream around the edge of the cake layer. Fill the center with about 1/3 of the vanilla custard and sprinkle with 1/2 cup of crushed vanilla wafers. Repeat with the second cake layer. Place the third cake layer on top.
⏱️ 10 min
- 10
Apply a thin layer of buttercream all over the cake (this is the crumb coat) to trap any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 20 min
- 11
Apply the remaining buttercream to the cake, smoothing the sides and top with an offset spatula or bench scraper.
⏱️ 10 min
- 12
For the drip, take the reserved 1/4 cup of vanilla custard. If it's too thick, whisk in a tiny bit of dairy-free milk until it reaches a pourable, but still thick, consistency. Carefully spoon or pipe the thinned custard around the top edge of the cake, allowing it to drip down the sides. Fill the center of the top with any remaining drip custard.
⏱️ 5 min
- 13
Decorate the top of the cake with the remaining crushed vanilla wafers and arrange the sliced fresh bananas around the base or on top of the cake. Serve immediately or chill until ready to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Pudding Layer Cake
Ingredients
For the Banana Sponge Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ripe bananas, mashed (about 2-3 medium)
- 1/2 cup dairy-free milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Vanilla Custard Filling & Drip
- 1 1/2 cups dairy-free milk
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon dairy-free butter, optional
For the Vanilla Custard Buttercream
- 3 cups powdered sugar, sifted
- 1 cup dairy-free butter, softened (2 sticks)
- 1/2 cup vanilla custard, cooled (from above recipe)
- 1 to 2 tablespoons dairy-free milk, as needed for consistency
- 1 teaspoon vanilla extract
For Assembly and Decoration
- 1 1/2 cups vanilla wafers, crushed
- 2 fresh bananas, sliced
- 1/4 cup vanilla custard, cooled, thinned as needed for drip
Instructions
- 1
Preheat your oven to 350°F. Grease and flour three 6-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for the banana sponge cake.
⏱️ 3 min - 3
In a separate medium bowl, combine the mashed ripe bananas, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar. Whisk until well combined.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix. Divide the batter evenly among the prepared cake pans.
⏱️ 5 min - 5
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min - 6
While the cakes cool, prepare the vanilla custard. In a medium saucepan, whisk together 1 1/2 cups dairy-free milk, 1/4 cup granulated sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in 1 teaspoon vanilla extract and dairy-free butter (if using). Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the refrigerator (at least 1 hour).
⏱️ 75 min - 7
Once the custard is chilled, prepare the buttercream. In a large bowl, beat the softened dairy-free butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Add 1/2 cup of the cooled vanilla custard and 1 teaspoon vanilla extract, beating until fully incorporated. Add dairy-free milk, 1 tablespoon at a time, until the buttercream reaches a smooth, spreadable consistency.
⏱️ 15 min - 8
Once the cake layers are completely cool, use a serrated knife to level any domed tops, if necessary.
⏱️ 5 min - 9
Place one cake layer on your serving plate or cake stand. Pipe a dam of vanilla custard buttercream around the edge of the cake layer. Fill the center with about 1/3 of the vanilla custard and sprinkle with 1/2 cup of crushed vanilla wafers. Repeat with the second cake layer. Place the third cake layer on top.
⏱️ 10 min - 10
Apply a thin layer of buttercream all over the cake (this is the crumb coat) to trap any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 20 min - 11
Apply the remaining buttercream to the cake, smoothing the sides and top with an offset spatula or bench scraper.
⏱️ 10 min - 12
For the drip, take the reserved 1/4 cup of vanilla custard. If it's too thick, whisk in a tiny bit of dairy-free milk until it reaches a pourable, but still thick, consistency. Carefully spoon or pipe the thinned custard around the top edge of the cake, allowing it to drip down the sides. Fill the center of the top with any remaining drip custard.
⏱️ 5 min - 13
Decorate the top of the cake with the remaining crushed vanilla wafers and arrange the sliced fresh bananas around the base or on top of the cake. Serve immediately or chill until ready to serve.
⏱️ 5 min