This is the best banana cream cake! Moist layers of banana cake are filled with banana pastry cream, frosted with cream cheese frosting and garnished with Nilla Wafers. This is the perfect cake for the banana lover in your life- it's the best banana cake!
If you're looking for other banana recipes check out my banana bread chocolate chip muffins, cinnamon streusel banana bread or double chocolate banana bread!
Why You'll Love this Banana Cream Cake
They are super soft and moist banana cake layers. The bananas add extra moisture and the best flavor to the cake layers.
It's filled with banana pastry cream. Like banana pudding, but better! It's super creamy and delicious.
It's frosted with cream cheese frosting. Quite literally the icing on the cake, the cream cheese frosting makes each bite just melt in your mouth.
Ingredients for Banana Cream Cake
- All-Purpose Flour- gives this cake the best crumb
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Butter- make sure it's softened
- Sugar- granulated white sugar is used to sweeten and add moisture to the cake, and to make the banana pastry cream
- Eggs- make sure they're room temperature
- Vanilla Extract- adds a sweet note to the cake and pastry cream
- Banana Extract- used to add banana flavor to the pastry cream
- Fresh Bananas- make sure they're overripe and spotted for amazing banana flavor
- Buttermilk- adds extra moisture to the cake
- Cream Cheese- used in the frosting, make sure it's cold
- Powdered Sugar- used to sweeten the frosting
- Corn Starch- used to thicken the pastry cream
- Vanilla Wafers- Nilla Wafers are used as optional decoration
- Fresh Banana Slices- used as optional decoration (use a tablespoon of fresh lemon juice to keep them from turning brown)
Banana Cake Recipe Step by Step
STEP ONE: Make the Banana Cream Filling
In a small saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
To a separate medium saucepan, with the heat off, add the egg yolks, sugar, salt, vanilla and banana extract and whisk until combined and a pale-yellow color. (It will be thick at first but will get smooth as you whisk.) Gradually mix in the cornstarch 1 tablespoon (8 g) at a time making sure each addition is fully combined before adding the next.
When all the cornstarch is added, heat the mixture over medium-low heat. Whisk continuously for 3-4 minutes until the sugar looks dissolved and the mixture is hot. Then turn the heat down to low.
To the mixture, add in ¼ cup (60 ml) of the heated milk while stirring vigorously.
Then, add the rest in and stir to combine. Increase heat to medium-low again and cook for 1-2 minutes, whisking continuously, until the mixture is thick and soft peaks form. Remove from the heat and transfer to a small bowl. Cover with plastic wrap and let cool completely.
STEP TWO: Make the Banana Cake Batter
In a medium bowl combine the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
In a large bowl cream the butter and sugar together on high speed with an electric mixer. (You can also use a stand mixer fit with a paddle attachment.)
Then mix in the eggs, egg yolks, and vanilla on medium speed until pale in color and smooth.
Add in the mashed banana and combine on low speed.
Add the dry ingredients and buttermilk alternately until all has been added and the batter is smooth.
STEP THREE: Bake the Layer Cake
Pour the batter into three six inch cake pans lined with parchment paper rounds and bake. After baking, transfer the cakes to wire racks to completely cool.
STEP FOUR: Make the Cream Cheese Frosting
Add the butter to a large bowl and whip on high speed until pale in color and fluffy. Then mix in the cold cream cheese. Add the powdered sugar in a little at a time until all is combined. Whip the frosting on high speed until light and fluffy.
Assembling the Cake Step by Step
For this you'll need:
- a cake scraper
- a rotating cake turntable
- an offset spatula
- a piping bag
- a piping bag fit with a decorative tip
STEP ONE Filling the Cake: Place the first cake layer on the rotating cake turntable. Then add a thin layer of cream cheese frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the cream cheese frosting to a piping bag and cut off the tip so you have a half inch opening, or use a large circular piping tip. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add banana pastry cream on top of the cake layer. Place the next cake layer over top and repeat the step. (If you have left over pastry cream, reserve for serving.)
STEP TWO Creating the Crumb Coat: Then place the final layer over the top and place small dollops of frosting on the sides of the cake and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be a thin layer for this step. It ensures the cake's final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes.
STEP THREE Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides of the cake and the top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you a smooth finish of cream cheese frosting on the entire cake. Press crushed Nilla Wafers onto the bottom of the cake. Then return the cake to the fridge to chill for 30 minutes.
STEP FOUR Decorating the Cake: Rewhip if necessary and then transfer the remaining cream cheese frosting to a piping bag fit with a decorative tip. Once the cake has chilled, pipe decorative swirls of frosting on top of the cake. Decorate with banana slices and Nilla Wafers, then serve the cake!
FAQs
How do I store this cake? Store leftovers in an airtight container in the fridge for up to three days. The cake is best enjoyed at room temperature, so for the best taste, let it sit at room temperature for 30 minutes before enjoying. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
Can I use cake flour instead of all-purpose flour? For this cake, AP flour will really give you the best, most tender crumb. If you want to use cake flour, increase the amount to 2 ½ cups (280 g), as cake flour weighs less than AP flour cup for cup.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 gram
Troubleshooting pastry cream:
If the pastry cream is too thick, add more heated milk a tablespoon (15 ml) at a time to thin it out slightly. If it starts to get lumpy after the milk is originally added, remove it from the heat and whisk vigorously to smooth out the lumps. Then return to heat and cook until thick.
Troubleshooting cream cheese frosting:
- Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting.
- Make sure your butter is the right temperature, not too cold and not too soft. Usually 30-40 minutes out of the fridge is just right.
- Make sure your cream cheese is cold. This will help the frosting to have the right consistency.
- If your frosting gets too warm while assembling the cake, chill it in the fridge for 10-20 minutes. Whip again with an electric mixer to get it back to the right consistency. This is a soft frosting because of the cream cheese so you may need to chill and rewhip a few times while putting the cake together.
Make sure all your wet ingredients for the cake layers are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cake.
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Recipes to Try Next Time
📖 Recipe
Banana Cream Cake
Ingredients
For the Banana Pastry Cream
- 1 cup (240 ml) whole milk
- 4 egg yolks
- ¾ cup (150 g) granulated white sugar
- ⅛ teaspoon salt
- 2 teaspoon vanilla extract
- 1 teaspoon banana extract
- 3 tablespoon (24 g) cornstrach, scooped and leveled
For the Banana Cake
- 2 ¼ cups (282 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla
- 1 cup (250 g) mashed banana
- ½ cup (120 ml) buttermilk, at room temperature
For the Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 3 ½ cups (455 g) powdered sugar
- Nilla Wafers for decoration
Instructions
For the Banana Pastry Cream
- In a small saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.1 cup (240 ml) whole milk
- To a separate medium saucepan, with the heat off, add the egg yolks, sugar, salt, vanilla and banana extract and whisk until combined and a pale-yellow color. (It will be thick at first but will get smooth as you whisk.) Gradually mix in the cornstarch 1 tablespoon (8 g) at a time making sure each addition is fully combined before adding the next.4 egg yolks, ¾ cup (150 g) granulated white sugar, ⅛ teaspoon salt, 2 teaspoon vanilla extract, 1 teaspoon banana extract, 3 tablespoon (24 g) cornstrach, scooped and leveled
- When all the cornstarch is added, heat the mixture over medium-low heat. Whisk continuously for 3-4 minutes until the sugar looks dissolved and the mixture is hot.
- Then turn the heat down to low. To the mixture, add in ¼ cup (60 ml) of the heated milk while stirring vigorously.
- Then, add the rest in and stir to combine. Increase heat to medium-low again and cook for 1-2 minutes, whisking continuously, until the mixture is thick and soft peaks form.
- Remove the pastry cream from heat. Transfer it to a bowl and place plastic wrap right on top of the pastry cream to prevent a skin from forming. Chill it in the fridge until completely cold.
For the Banana Cake
- Preheat the oven to 350 degrees. Spray 3 6" cake pans with non stick spray and line the bottoms with parchment paper rounds.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt, then set aside.2 ¼ cups (282 g) all-purpose flour, spooned and leveled , 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream the butter and sugar together with an electric mixer on high speed until it is light and fluffy, about 3-4 minutes.10 tablespoon (140 g) unsalted butter, softened, 1 ½ cups (300 g) granulated white sugar
- Next add in the eggs, egg yolks and vanilla and mix on medium-high speed until pale in color, smooth and slightly fluffy, about 1-2 minutes. Scrape the sides and bottom of the bowl with a spatula as necessary.2 eggs, at room temperature, 2 egg yolks, at room temperature, 2 teaspoon vanilla
- Then add in the mashed banana and combine on low speed.1 cup (250 g) mashed banana
- Add the dry ingredients and the buttermilk alternately to the butter mixture and mix on low then medium speed until combined and the batter is smooth.½ cup (120 ml) buttermilk, at room temperature
- Divide the batter evenly among the prepared cake pans.
- Bake the cakes for 30-34 minutes, or until a cake tester/toothpick comes out clean from the centers.
- Let the cakes cool in the pans for 2 minutes, then transfer them to a cooling rack to completely cool.
For the Cream Cheese Frosting
- Add the butter to a large bowl and whip on high speed until pale in color and fluffy, 5-10 minutes.1 cup (224 g) unsalted butter, softened
- Then mix in the cold cream cheese.8 oz (226 g) cream cheese, cold
- Sift the powdered sugar in a little at a time until all is combined. Whip the frosting on high speed until light and fluffy.3 ½ cups (455 g) powdered sugar
Assembing the Cake
- STEP ONE Filling the Cake: Place the first cake layer on the rotating cake turntable. Then add a thin layer of cream cheese frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the cream cheese frosting to a piping bag and cut off the tip so you have a half inch opening, or use a large circular piping tip. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add banana pastry cream on top of the cake layer. Place the next cake layer over top and repeat the step. (If you have left over pastry cream, reserve for serving.)
- STEP TWO Creating the Crumb Coat: Then place the final layer over the top and place small dollops of frosting on the sides of the cake and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be a thin layer for this step. It ensures the cake's final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes.
- STEP THREE Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides of the cake and the top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you a smooth finish of cream cheese frosting on the entire cake. Press crushed Nilla Wafers onto the bottom of the cake. Then return the cake to the fridge to chill for 30 minutes.
- STEP FOUR Decorating the Cake: Rewhip if necessary and then transfer the remaining cream cheese frosting to a piping bag fit with a decorative tip. Once the cake has chilled, pipe decorative swirls of frosting on top of the cake. Decorate with banana slices and Nilla Wafers, then serve the cake!
This is the cake that made my daughter actually choose to have me bake for her birthday, instead of buying a Publix cake! If you live near a Publix you know how people love their cakes. I have been baking for a long time, and for the first time in 31 years, she actually chose this cake!! That's a 10 star review right there!!