Description
A rich, moist Southern-style layer cake that incorporates vanilla wafers directly into the batter for a pudding-like texture, topped with a creamy cream cheese frosting.
Ingredients
Scale
- 1 cup buttermilk
- 3 large ripe bananas (mashed, about 1 ½ cups)
- 1 ½ cups vanilla wafers (torn into chunks)
- ½ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs (room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 oz cream cheese (softened, full-fat block)
- 1 cup heavy cream (cold)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining bottoms with parchment paper.
- In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in mashed bananas and vanilla extract until just combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with flour. Mix on low speed until just combined.
- Gently fold in torn vanilla wafers using a spatula, ensuring they remain as distinct chunks.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While cakes cool, beat cream cheese until smooth. Add powdered sugar and vanilla, beating until combined.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture.
- Place one cake layer on a serving plate, spread a generous layer of frosting on top, add the second layer, and frost the top and sides with remaining frosting.
- Decorate with fresh banana slices and whole vanilla wafers if desired. Refrigerate until serving.
Notes
Use overripe bananas with brown spots for maximum sweetness and flavor. Do not skip the buttermilk as it tenderizes the crumb. Fold wafers gently to avoid crushing them. The cake tastes better the next day as flavors meld. Store in the refrigerator for up to 3 days; do not freeze.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 42
- Sodium: 350
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 58
- Fiber: 2
- Protein: 6
Keywords: banana pudding, layer cake, southern dessert, vanilla wafers, cream cheese frosting, easy baking, make-ahead dessert