Description
A luscious Banana Pudding Cheesecake Cake that combines moist banana-flavored cake layers with a creamy cheesecake middle, topped with smooth banana pudding and whipped cream. Garnished with fresh banana slices and vanilla wafer cookies, this dessert is perfect for any occasion and serves 12.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup mashed ripe bananas (about 2 bananas)
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the banana pudding layer:
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups cold milk
- 1 tsp vanilla extract
For the topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fresh banana slices for garnish
- Vanilla wafer cookies (optional, for garnish)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients for Cake: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to combine with wet ingredients later.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and well combined, creating a smooth base for the cake batter.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each to maintain an airy texture. Stir in vanilla extract and mashed bananas for flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternately with milk to the wet mixture, mixing gently until just combined to avoid overmixing.
- Bake Cake Layers: Evenly divide the batter between the prepared cake pans, smoothing the tops. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Prepare Cheesecake Layer: Beat cream cheese and sugar until smooth in a large bowl. Add eggs one at a time, beating thoroughly after each. Stir in vanilla extract and sour cream for richness.
- Bake Cheesecake Layer over Cake: Pour the cheesecake batter over the cooled cake layers. Bake at 325°F (163°C) for 45-50 minutes until set and lightly golden on top. Allow to cool completely.
- Make Banana Pudding Layer: Whisk together the instant vanilla pudding mix, cold milk, and vanilla extract in a medium bowl. Refrigerate for 5-10 minutes until thickened.
- Assemble Cake: Place one cake layer on a serving platter, spread with a layer of banana pudding, top with the second cake layer, and spread remaining pudding over it.
- Prepare and Add Topping: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the top of the banana pudding layer.
- Garnish and Chill: Decorate with fresh banana slices and optional vanilla wafer cookies. Refrigerate for at least 2 hours to allow the layers to meld and firm up before serving.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth mixing.
- To save time, prepare the pudding layer while the cheesecake is baking.
- The cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Optional vanilla wafers add a delightful crunch contrast to the creamy layers.
- Use ripe bananas for maximum banana flavor and natural sweetness.
