There’s a certain delight in transforming simple ingredients into something extraordinary, and that’s exactly what this Banana Cream Cake achieves. Picture this: a moist, fluffy white cake layered with creamy, sweet banana pudding and drizzled with rich salted caramel. This isn’t just dessert; it’s a celebration of flavors and textures that always garners compliments and requests for seconds.
I discovered the magic of this delightful cake during a weekend baking spree when I was craving something light yet indulgent. The combination of bananas and salted caramel offers a perfect balance, making it a star at any gathering, from backyard barbecues to birthday parties. Plus, the layers of whipped cream and graham cracker crumbs add an inviting crunch that makes each bite irresistible.
Whether you’re a home-cooking enthusiast or a professional chef seeking inspiration, this Banana Cream Cake recipe will not only revive your love for homemade desserts but also impress anyone lucky enough to share it with you. Let’s dive into creating this showstopper!
Why is Banana Cream Cake a Must-Try?
Heavenly Layers: This Banana Cream Cake is a dream come true with its fluffy white cake, luscious banana cream filling, and indulgent salted caramel drizzle.
Effortlessly Elegant: Impress your guests, as this cake’s sophisticated presentation belies its straightforward preparation.
Versatile Delight: Perfect for any occasion, from birthdays to casual get-togethers, it’s bound to be a crowd-pleaser.
Fresh and Flavorful: The combination of ripe bananas and rich cream brings fresh flavors that elevate your dessert game.
Make-Ahead Magic: With a bit of chilling time, this cake can be prepped in advance, making it a convenient option for busy schedules.
Indulge in this delightful creation that celebrates all things sweet and satisfying!
Banana Cream Cake Ingredients
Here’s everything you need to make this delightful Banana Cream Cake!
For the Cake
• Unsalted butter – 1/2 cup (113 g) helps achieve a rich and tender crumb.
• Granulated sugar – 1 cup (200 g) sweetens the cake perfectly.
• Egg whites – 3 add structure and lightness to the cake.
• Pure vanilla extract – 1/2 teaspoon (2.1 g) enhances the sweet flavor.
• Cake flour – 1 1/2 cups (172.5 g) gives the cake that soft and tender texture.
• Baking powder – 2 teaspoons (8 g) ensures a nice rise in your cake.
• Salt – 1/2 teaspoon (3 g) balances the sweetness beautifully.
• Buttermilk – 1/2 cup (120 g) keeps the cake moist and flavorful.
• Sour cream – 1/4 cup (60 g) adds a hint of tanginess for depth.
For the Banana Cream Filling
• Instant banana pudding mix – 1.5 ounces brings that beloved banana flavor without fuss.
• Sweetened condensed milk – 7 ounces adds creaminess and sweetness to the filling.
• Milk – 1/2 cup (120 g) helps blend the pudding mixture smoothly.
• Heavy whipping cream – 1 1/2 cups (346.5 g) whipped to elevate the filling’s texture.
For the Salted Caramel
• Granulated sugar – 1/2 cup (100 g) forms the base for a rich caramel flavor.
• Water – 1/4 cup (59.15 g) aids in dissolving the sugar for uniform cooking.
• Light corn syrup – 1 teaspoon (5 g) prevents crystallization for smooth caramel.
• Heavy cream – 1/4 cup (57.75 g) adds richness to the caramel sauce.
• Pure vanilla extract – 1 teaspoon (4.2 g) infuses comforting flavor into your caramel.
• Salt – 1 teaspoon (6 g) balances sweetness and enhances flavor profiles.
For the Graham Cracker Crust
• Graham cracker crumbs – 1 1/2 cups (180 g) provide a crunchy texture to the cake.
• Melted unsalted butter – 1/2 cup (113 g) binds the crust together beautifully.
• Granulated sugar – 1/4 cup (50 g) sweetens the crust for a delightful contrast.
• Salt – 1/4 (1.5 g) teaspoon enhances the sweetness of the crust.
For the Whipped Cream Topping
• Heavy whipping cream – 1 1/2 cups (346.5 g) promises lightness and fluff.
• Powdered sugar – 1/2 cup (62.5 g) sweetens without the grittiness.
• E-Z Gel – 1 tablespoon (5 g) stabilizes the whipped cream for a lasting finish.
How to Make Banana Cream Cake
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Preheat the oven to 325°F (163°C). Prepare a quarter sheet baking pan by spraying it with nonstick spray, lining it with parchment paper, and spraying it again for easy removal later.
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Whisk together the cake flour, baking powder, and salt in a medium bowl. This is your dry mix; set it aside for now.
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Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 3 minutes. This adds air to your cake, ensuring a lovely texture!
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Add egg whites one at a time, mixing until smooth after each addition. Then, stir in the vanilla extract—you’re building flavor here!
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Combine the dry ingredients and buttermilk: With the mixer on low, alternate adding 1/3 of the dry mix and the buttermilk, finishing with the dry mix. Mix until just combined—overmixing can lead to a dense cake.
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Fold in the sour cream gently, ensuring it’s well incorporated to keep that moisture. Your batter should feel light and airy!
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Pour the batter into the prepared pan and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick; it should come out with a few moist crumbs.
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Cool the cake layers in the pans for 15 minutes, then invert them onto cooling racks to cool completely. Patience pays off!
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Mix the pudding filling: In a medium bowl, blend the pudding mix, sweetened condensed milk, and milk until smooth. Cover and refrigerate until set, at least 2 hours—this will create that creamy filling you love.
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Whip the heavy cream until it reaches medium-stiff peaks. Gently fold the whipped cream into the pudding mixture and let it chill until you’re ready to assemble the cake.
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Prepare the salted caramel: In a small saucepan, combine sugar, water, and corn syrup over medium heat. Heat the cream in a microwave-safe bowl for about a minute, keeping it warm.
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Boil the sugar mixture without stirring until it turns amber in color. Remove it from heat and slowly stir in the warm cream, followed by salt and vanilla. This is where the magic happens!
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for the graham cracker crust.
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Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until damp. Spread this mixture evenly on the prepared baking sheet.
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Bake for about 8-10 minutes until golden brown; then, let it cool. You’ll love the aroma filling your kitchen!
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Make the whipped cream topping: In a bowl, whisk together heavy cream, powdered sugar, and E-Z Gel until medium-stiff peaks form. This will create a luscious, stable topping for your cake.
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Assemble the cake: Place a piece of parchment on your counter. Invert the cooled cake and use a cake ring to cut out circles.
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Prepare the ring: Place it on a pan lined with clean parchment and line the inside with acetate. Arrange half circles around the edge and fill in the gaps with cake scraps.
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Layer one-third of the banana cream pudding over the cake, add sliced bananas if desired, sprinkle with graham cracker crumbs, and drizzle with salted caramel. Finish with 1/2 cup of whipped cream on top.
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Repeat with another cake layer, adding pudding, bananas, graham crumbs, caramel, and whipped cream again.
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Top with the final cake layer, covering it with the remaining banana cream pudding, more graham cracker crumbs, caramel, and whipped cream.
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Freeze the cake for at least 12 hours. Before serving, transfer to the refrigerator for 4-5 hours to thaw. Serve chilled for the best experience!
Optional: Garnish with extra banana slices or a drizzle of caramel for a beautiful presentation.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Banana Cream Cake layers are perfect for meal prep, allowing you to enjoy a delicious dessert without the last-minute rush! You can bake the white cake and prepare the banana cream filling up to 24 hours in advance; just ensure you store the cake tightly wrapped at room temperature and refrigerate the pudding mixture. When you’re ready to assemble, simply layer the cake with the refrigerated banana cream and graham cracker crust, drizzle with salted caramel, and finish with whipped cream. For the best quality, freeze the assembled cake for longer storage and thaw in the refrigerator 4-5 hours before serving. Enjoy the convenience of having this delightful Banana Cream Cake ready to impress your family or guests!
How to Store and Freeze Banana Cream Cake
Fridge: Store the cake tightly covered in the refrigerator for up to 3 days. The cold keeps the layers fresh and creamy, ready for your next indulgence.
Freezer: If you’d like to keep it longer, wrap the cake well in plastic wrap and then foil. It’ll stay good in the freezer for up to 2 months. Just remember to thaw it in the fridge before serving!
Reheating: If desired, you can warm individual slices in the microwave for about 10-15 seconds. This will soften the cake while maintaining the delightful fillings.
Serving Tip: After freezing, allow the cake to chill in the fridge for about 4-5 hours before serving again to revive its fresh taste!
What to Serve with Banana Cream Cake?
Imagine the joy of a delightful gathering, where each bite of cake is perfectly complemented by a symphony of flavors and textures.
- Fresh Berries: Their tartness balances the sweetness of the cake, adding a pop of color and freshness to your dessert table.
- Coconut Whipped Cream: A tropical twist to accentuate the banana flavor, it adds a light and airy texture that’s irresistible.
- Coffee or Espresso: The rich bitterness of coffee enhances the cake, creating a comforting pairing that is delightful any time of the day.
- Chocolate Drizzle: A warm drizzle of dark chocolate sauce elevates the dessert’s indulgence and perfectly contrasts the layered sweetness.
- Toasted Nuts: Chopped pecans or walnuts provide a satisfying crunch, offering a nutty flavor that beautifully complements the creamy elements of the cake.
- Vanilla Ice Cream: A scoop of smooth vanilla ice cream adds a classic touch, creating a deliciously creamy contrast against the cake’s richness.
- Mint Tea: A refreshing herbal infusion cleanses the palate and enhances the dessert experience, making every bite feel light and pleasurable.
- Spiced Apple Compote: Warmed gently, it offers a cozy flavor that pairs well with the banana, creating a heartwarming fall-inspired dessert.
- Lemon Curd: The tangy zest of lemon curd brightens the palate, making every slice feel vibrant and fresh amid the sweetness.
Expert Tips for Banana Cream Cake
Choose Ripe Bananas: Use fully ripe bananas for the filling; their natural sweetness will enhance the overall flavor of the Banana Cream Cake.
Don’t Overmix: Be careful not to overmix your batter when combining the dry ingredients and buttermilk—this ensures a light and fluffy cake texture.
Chill the Pudding Filling: Make sure to chill the banana cream filling until set; this will help it hold its shape when layered and enhance the creaminess.
Whip Cream to Stiff Peaks: When whipping the cream, look for medium-stiff peaks—that’s the sweet spot for stability, ensuring a beautifully topped cake.
Freeze for Flavor: Don’t skip freezing the cake! It enhances the flavors and the texture, making each bite an absolute delight.
Add Acetate for Clean Layers: Using acetate in your cake ring during assembly allows for easy removal and helps create cleaner layers for presentation.
Banana Cream Cake Variations
Feel free to get creative and add your personal touch to this delightful cake with these fun variations!
- Gluten-Free: Substitute cake flour with a gluten-free blend to enjoy this delicious cake without gluten.
- Dairy-Free: Swap out buttermilk and heavy cream for almond or coconut milk for a lighter, dairy-free take.
- Nutty Touch: Fold in chopped walnuts or pecans into the banana cream for delightful texture and flavor.
- Chocolate Drizzle: Add a chocolate ganache drizzle on top for a rich contrast to the sweetness of banana.
- Tropical Twist: Incorporate crushed pineapple or coconut into the banana cream filling for a tropical flair!
- Spice it Up: A dash of cinnamon or nutmeg in the cake batter can add a warm, spiced element to the flavor profile.
- Banana Chips: Garnish with crunchy banana chips instead of fresh banana slices for an unexpected, crispy bite.
- Caramel Variations: Experiment with different flavored caramels, like sea salt or bourbon, to elevate your salted caramel layer.
Let your imagination run wild and make this cake your very own!
Banana Cream Cake Recipe FAQs
What type of bananas should I use for the banana cream filling?
Absolutely use fully ripe bananas! Their natural sweetness and flavor will elevate the Banana Cream Cake significantly. Look for bananas that are yellow with a few brown spots—this indicates they’re sweet and perfect for that creamy filling.
How should I store the leftover Banana Cream Cake?
You can store your delicious creation in the fridge for up to 3 days! Make sure to cover it tightly so it stays fresh and creamy. I often use plastic wrap or a cake dome for best results.
Can I freeze the Banana Cream Cake?
Yes, you can! Wrap the cake tightly in plastic wrap, then cover it with aluminum foil. It will maintain its quality for up to 2 months in the freezer. When you’re ready to enjoy it again, just move it to the fridge and let it thaw for about 4-5 hours before serving.
What should I do if the cake layers turn out too dense?
The most common culprit for dense layers is overmixing the batter. Be very gentle when you combine the dry ingredients with the wet ingredients! Mix until just combined and don’t be afraid to fold in your sour cream lightly.
Can I make this cake gluten-free?
Very! You can substitute the cake flour with a gluten-free flour blend. Be sure to check that all other ingredients, like baking powder and pudding mix, are also gluten-free. It might take a little experimentation with baking times, but many have succeeded with this delicious cake even without gluten!
Is this cake safe for pets, particularly dogs?
No, it’s best not to share this cake with furry friends! The sugar, cream, and certain ingredients like chocolate in some variations can be harmful to dogs. Always keep human desserts away from your pets, and it’s best to stick to dog-friendly treats for them!
Indulge in Bliss: Irresistible Banana Cream Cake Delight
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C). Prepare a quarter sheet baking pan by spraying it with nonstick spray, lining it with parchment paper, and spraying it again.
- Whisk together the cake flour, baking powder, and salt in a medium bowl, then set aside.
- Beat the butter and sugar in a stand mixer until light and fluffy, about 3 minutes.
- Add egg whites one at a time, mixing until smooth after each addition. Stir in the vanilla extract.
- Combine the dry ingredients and buttermilk, alternating between the two, mixing until just combined.
- Fold in the sour cream to keep the batter light and airy.
- Pour the batter into the prepared pan and bake for 18 to 20 minutes, checking for doneness with a toothpick.
- Cool the cake layers in the pans for 15 minutes, then invert them onto cooling racks.
- Mix the pudding filling by blending the pudding mix, sweetened condensed milk, and milk until smooth. Cover and refrigerate for at least 2 hours.
- Whip the heavy cream until medium-stiff peaks form, then gently fold it into the pudding mixture.
- Prepare the salted caramel: In a saucepan, combine sugar, water, and corn syrup over medium heat, heating the cream in another bowl.
- Boil the sugar mixture without stirring until it turns amber, then slowly stir in the warm cream, followed by salt and vanilla.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment for the graham cracker crust.
- Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until damp, then spread evenly on the baking sheet.
- Bake for about 8-10 minutes until golden brown and let it cool.
- Make the whipped cream topping by whisking together heavy cream, powdered sugar, and E-Z Gel until medium-stiff peaks form.
- Assemble the cake by inverting the cooled cake and using a ring to cut out circles.
- Prepare the ring with parchment and acetate, then arrange the cake scraps around the edge.
- Layer one-third of the banana cream pudding over the cake, adding sliced bananas, graham crumbs, and drizzles of caramel.
- Repeat with another cake layer, adding pudding, bananas, graham crumbs, caramel, and whipped cream.
- Top with the final cake layer and cover with remaining banana cream pudding, more graham cracker crumbs, and whipped cream.
- Freeze the cake for at least 12 hours, then transfer to the refrigerator for 4-5 hours before serving.
- Optional: Garnish with extra banana slices or a drizzle of caramel before serving.