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–+ servings

Banana Pudding Sheet Cake

Heather Baird
This Banana Pudding Sheet Cake tastes just like my favorite grocery store bakery version, only better. Two tender buttermilk cake layers are filled with vanilla pudding, fresh bananas, and finished with homemade whipped cream and vanilla wafers for a crowd-pleasing Southern dessert.
Serves 15-20 people.
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Prep Time 1 hour
Cook Time 22 minutes
4 hours to chill 4 hours
Total Time 5 hours 22 minutes
Course Dessert
Cuisine American, Southern United States
Servings 15

Equipment

Ingredients
 
 

Buttermilk Cake Layers

  • 2 2/3 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine grain sea salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup whole buttermilk

Vanilla Pudding Filling

  • 2 1/4 cups heavy whipping cream chilled
  • 3.4 oz. instant vanilla pudding mix 1 small box
  • 4 drops yellow food color optional
  • 3-4 medium firm-ripe bananas sliced into 1/2-inch rounds

Whipped Cream Frosting and Decoration

  • 3 cups heavy whipping cream
  • 2/3 cup confectioners' sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 30 whole vanilla wafers such as Nilla Wafers
  • 35-40 dried banana chips
  • 1/4 cup crushed vanilla wafer crumbs about 10 cookies

Instructions
 

Make the Cake Layers

  • Preheat the oven to 350°F. Coat two 13×9-inch cake pans with flour-based baking spray, or grease and flour the pans.
  • In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
  • Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl and beat in the vanilla.
  • Add one-third of the flour mixture, then half of the buttermilk. Repeat with another third of the flour and the remaining buttermilk. Finish with the remaining flour mixture, mixing only until incorporated.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 20-22 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
  • Cool in the pans for 10 minutes. Turn the cakes out onto wire racks and cool completely.

Make the Vanilla Pudding Filling

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy whipping cream, instant pudding mix, and yellow food color, if using.
  • Beat on medium-high speed until thick, fluffy, and spreadable, about 2-3 minutes.
  • Place one cake layer on a serving board or platter.
  • Spread about two-thirds of the pudding filling evenly over the cake.
  • Arrange the banana slices in a single layer over the filling, pressing them in gently.
  • Top with the second cake layer.
  • Spread the remaining pudding filling over the center of the top cake layer, leaving about a 2-inch border around the edges.

Make the Whipped Cream Frosting

  • In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream, confectioners' sugar, and vanilla until thick enough to spread and pipe. Do not overbeat.
  • Cover the cake's sides with a thick layer of the whipped cram and a thinner layer on the outer border of the top, leaving the pudding visible in the center.
  • If desired, run a cake comb around the sides of the cake to create decorative ridges.
  • Place the remaining whipped cream into a piping bag fitted with a large open star decorating tip (Ateco 828).

Decorate

  • Press whole vanilla wafers around the bottom edge of the cake. You should be able to fit 7 cookies on each long edge and 5 on each short edge.
  • Arrange dried banana chips in a rectangle around the edge of the pudding layer.
  • Pipe a shell border around the top edge of the cake using the whipped cream in the piping bag.
  • Sprinkle crushed vanilla wafer crumbs over the whipped cream border.
  • Decorate the center with additional banana chips and vanilla wafers, or leave it plain for a celebration message.
  • Refrigerate the cake for at least 4 hours before serving. For the best flavor and texture, chill overnight. Let stand 15 minutes at room temperature before slicing and serving.

Notes

  • The cake layers can be baked up to 2 days in advance. Wrap tightly and store in the refrigerator.
  • Prepare the pudding filling just before assembling the cake. It thickens quickly and does not spread as easily if made ahead.
  • The assembled cake keeps well, covered, in the refrigerator for up to 3 days.
Keyword banana pudding sheet cake, buttermilk, cookout dessert, party food, summer dessert, vanilla, whipped cream
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