Serves 12
You will need 2, 9 inch round pans
Ingredients
For the cake:
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 tsp vanilla bean paste or extract
4 eggs, room temperature
2 3/4 tsp baking powder
2 3/4 cups cake flour
1/2 tsp salt
1 cup buttermilk, room temperature
1 box vanilla cookie wafers
For the Banana Pudding:
2 cups of milk
1 box 3.4oz. Instant Banana Pudding
1 can sweetened condensed milk
1 container of cool whip
1 package of 8oz cream cheese softened
For the Frosting:
3 cups unsalted butter
7 cups sifted powdered sugar
2 tsp vanilla bean paste
1/2 tsp banana extract (if you do not have this just up the vanilla by 1 tsp)
7-8 tbs of heavy cream add as needed through out the mixing process
Directions:
Preheat oven to 350 degrees and spray pans with a nonstick flour baking spray.
In a stand mixer beat butter and sugar together until a light and fluffy texture 4-5 minutes.
Add eggs, one at a time, mixing well after each addition, then beat beat in the vanilla.
In a separate bowl mix dry ingredients, cake flour, baking powder & salt, together with a whisk until all combined. Add dry ingredient mix along with the buttermilk to the butter, sugar & vanilla mixture. Beat on medium low speed until combined.
Scrape side of the bowl and divide the batter evenly between your two 9 inch cake pans.
Bake for 20-30 minutes or until a toothpick comes out clean from the center of your cake.
Cool cake in pans for 10 minutes on a wire rack. Then release the cake from the pan onto the wire rack to cool down to room temperature.
While the cake is cooling make your pudding.
Pudding Directions:
Using a large mixing bowl, or stand mixer using the whisk attachment beat together the banana pudding and milk for about 5 minutes.
Mix in the sweetened condensed milk until smooth
Mix in cream cheese until smooth, no clumps
Remove bowl from stand mixer and fold in the cool whip by hand with a rubber spatula or spoon. Place the pudding mix into a piping bag, tie off the open end place in refrigerator until cake is cool enough to assemble.
Frosting Directions:
In a stand mixer using your whisk attachment beat the 3 cups of butter for ten minutes, stopping the mixer 2-3 times scraping down the sides of the bowl. This will produce a light fluffy white butter. Change the mixer attachment to the paddle and add in powdered sugar about 2 cups at at time until all powdered sugar has been added. You will want to incorporate 2 tbs of heavy cream with each of the additions of powdered sugar to get the right consistency. Add vanilla and banana extract and beat until all combined. Set aside until your cake is completely cooled off, a warm cake will make the frosting melt and make an ugly cake. Tip: I let my cake layers cool to room temperature then place layers in the freezer for about 30 minutes. This helps with the decorating process and keeps your cake layers from tearing apart and crumbling while frosting.
Build the Cake:
Place bottom cake layer on cake board or your cake stand.
Using the frosting for the cake, pipe a thick circle outline all the way around your bottom layer edge of the cake this will be a barrier to keep your pudding mixture in between the layers. Pipe pudding in the middle of the cake layer. Make sure you leave about a 1/2 cup of pudding in your piping bag. Add your second layer of cake. Using the remaining frosting, frost the entire cake. Use the vanilla cookie wafers to decorate the top and sides of cake. Use the remaining pudding mixture to drizzle over the cookie decorations. Refrigerate for one hour before serving and keep refrigerated up to 7 days.
Comments