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Banana Pudding Layer Cake

A delightful cake that combines layered cake with homemade banana pudding custard, ideal for gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups Self raising flour
  • 1 cup Light brown sugar
  • 1 cup Dark brown sugar
  • 1 cup Dairy free buttermilk (milk and vinegar)
  • 1 cup Yoghurt Use room-temperature for better mixing
  • 2 cups Homemade custard Can use store-bought if needed
  • 1/2 cup Dairy free butter (optional for frosting) Use room temperature for best results

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans.
  2. In a bowl, combine the self-raising flour with the light brown and dark brown sugars.
  3. In a separate bowl, mix the dairy-free buttermilk and yoghurt until well blended.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Divide the batter evenly among the prepared cake pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  2. Allow the cakes to cool completely.
Assembly
  1. Layer the cakes with custard in between each layer.
  2. Frost the outside of the cake with custard buttercream.
  3. Drizzle with extra custard on top for decoration.

Notes

Serve chilled or at cool room temperature. Add banana slices or crushed vanilla wafers for added texture.