My dad loves banana pudding. So, for father's day I wanted to take that and make it into a cake. Light vanilla cake, thick creamy pudding, layered with banana slices and covered in a cream cheese frosting. Feel free to make any of these elements separately and use them for something totally different. This post is Four parts, so scroll through each one and let's make this Banana Shortcake together...
This will be the filling for our cake. But, it actually isn't "banana pudding" because there aren't any bananas in the pudding itself. Also, this is Paula Dean's recipe. It's our family's favorite. So, if you don't feel like making a cake to layer this onto you could just get some shortbread cookies and layer this with banana slices and call it a day. But, today we are making a cake.
You'll need three bowls. In bowl number One: beat 8oz softened cream cheese with 12oz sweetened condensed milk.
In Bowl number Two: beat 12oz cold whipping cream with 1/4 cup powdered sugar on high until light and fluffy.
Gently stir to combine the contents of bowl number One and bowl number Two.
In the Third bowl: beat 2 cups of milk and one package of instant french vanilla pudding until thickened and smooth.
Gently stir to combine the contents of the two remaining bowls.
Since we will be piping this onto our cake, put the pudding into a Ziploc and chill until we're ready to use it. (if you're only in this for the pudding then just layer this with banana slices and wafer or shortbread cookies and chill)
This recipe comes from Layered, the cookbook. I only slightly changed it. I really don't love cake, but I made this for strawberry shortcake for Memorial day and it was so spongy and light I actually liked it. So thank Tessa Huff for this lovely cake.
Preheat your oven to 350. Grease and line two 8 inch pans.
In a medium bowl sift together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt. Set aside.
In your mixer bowl beat 1/2 cup vegetable oil and 1 1/4 cups pf sugar on medium speed for about a minute.
Okay, now beat in 2 teaspoons of vanilla and one by one add six egg yolks, beating for about 30 seconds per yolk, until fully mixed.
Measure out 1/2 cup whole milk.
Add the flour mixture to the batter in 3 separate additions, on low speed, adding half of the milk between each flour addition. Once it's all incorporated STOP mixing. Don't over mix.
Pour batter into a large bowl.
Clean your mixer bowl so that there is not a trace of grease in sight.
Whisk 8 egg whites on med-low speed until foamy.
Once foamy, add 2 tablespoons of sugar and 3/4 teaspoon of cream of tartar.
Whisk on high speed until stiff peaks form. (you should be able to pull your whisk out and a sharp point should remain in the egg whites where the whisk left the whites.)
Gently pour the whipped egg whites over your cake batter. Using a spatula, gently but deliberately fold in the egg whites until everything is combined.
Divide the batter evenly between your prepared cake pans. Bake for 27 minutes or until a toothpick comes out clean.
Let cool on a wire rack before removing from the pans.
Use a knife to run along the edges of the cake and gently remove them from the pans.
Get out some plastic wrap. Using a serrated knife, cut each cake in half so that you have four layers. Wrap in plastic and chill until ready to assemble.
Cream Cheese Frosting
In a medium-large bowl, beat 8oz softened cream cheese and 1/2 cup softened butter until light and fluffy.
One by one, add six cups of powdered sugar, beating thoroughly after each addition. You may also add in a teaspoon of vanilla extract if you'd like.
Again, since we will be piping this onto the cake, pour it into a ziploc bag. If you'll be assembling the cake within 24 hours, leave it at room temperature. Otherwise, refrigerate until an hour or so before you need it.
Time to assemble the cake.
Get out your bag of pudding and your bag of frosting. Cut the end about 1/2 inch off.
Grab a plate or whatever you plan to have your cake on. Put a little squirt of frosting on the bottom so your cake won't slide around.
Put one layer of cake down.
Pipe a border around the cake with cream cheese frosting.
Fill it in with pudding.
Top with banana slices. I ended up using three bananas total, one for each layer.
Repeat the steps until you've put your last layer of cake on.
Cover the top with cream cheese frosting and smooth it out with a butter knife or an off-set spatula.
Pipe some frosting on the edges. Smooth it out.
Chill until it's time to serve.