Description
This Banana Pudding Cheesecake Cake combines the rich flavors of banana pudding with the creamy texture of cheesecake layered over moist banana cake. Topped with fluffy whipped cream, fresh banana slices, and optional vanilla wafer cookies, this dessert is perfect for celebrations or any time you crave a luscious, multi-layered treat.
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
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Cake Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs, Vanilla, and Bananas: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and mashed bananas to infuse flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing gently until just combined to maintain a tender crumb.
- Bake Cake Layers: Divide the batter evenly between the two prepared pans, smoothing the tops for even baking. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely on a wire rack.
- Prepare Cheesecake Mixture: In a large bowl, beat together the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream for extra creaminess.
- Bake Cheesecake Layer: Pour the cheesecake mixture over the cooled cake layers. Bake at 325°F (163°C) for 45 to 50 minutes, until set and lightly golden on top. Let cool completely.
- Make Banana Pudding: Whisk together the instant pudding mix, cold milk, and vanilla extract in a medium bowl. Refrigerate for 5 to 10 minutes until thickened.
- Assemble Cake: Place one cheesecake cake layer on a serving platter. Spread a layer of thickened banana pudding on top. Add the second cake layer and spread the remaining banana pudding over it.
- Prepare Whipped Cream Topping: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream atop the banana pudding layer.
- Garnish and Chill: Decorate with fresh banana slices and vanilla wafer cookies if desired. Refrigerate the assembled cake for at least 2 hours to allow the layers to set before serving.
Notes
- Ensure the cake layers are completely cooled before adding the cheesecake mixture to prevent cracking.
- Use ripe bananas for the best natural sweetness and flavor.
- Chill the cake well to help the pudding layer set properly and enhance flavors.
- Vanilla wafer cookies add texture and a nostalgic touch but can be omitted for a smoother finish.
- For easier slicing, run a warm knife through the cake layers between cuts.
