Banana Pudding Cookie Butter Cheesecake Cake Recipe
If you’re a fan of decadent desserts that make a statement both in flavor and appearance, the Banana Pudding Cookie Butter Cheesecake Cake Recipe is about to become your new obsession. Imagine layers of supremely moist banana cake, creamy cookie butter cheesecake, and fluffy banana pudding, all tucked beneath a cloud of whipped cream frosting. Each slice is a celebration of rich textures and nostalgic flavors, with a playful nod to classic Southern banana pudding and the irresistible charm of cookie butter. Whether you’re planning a birthday, a potluck, or just want to wow your friends, this showstopper delivers pure joy in every bite.
Ingredients You’ll Need
The best part about this Banana Pudding Cookie Butter Cheesecake Cake Recipe is that each ingredient brings something special to the table. You don’t need anything fancy—just a handful of pantry staples and a few extra treats to transform simple components into an unforgettable cake.
- Ripe bananas: The riper, the better for maximum banana flavor and natural sweetness in the cake layers.
- Buttermilk: Adds a subtle tang and keeps the banana cake extra tender and moist.
- All-purpose flour: The reliable foundation for structure and light crumb in the cake.
- Baking powder & baking soda: These give the cake its lift and airy texture—don’t skip them!
- Salt: Just a pinch balances the sweetness and enhances every other flavor.
- Unsalted butter: Brings rich dairy notes and helps the cake bake up soft and buttery.
- Granulated sugar: Sweetens the cake and cheesecake layers perfectly.
- Eggs: Essential for richness, structure, and the perfect creamy cheesecake.
- Vanilla extract: Adds warmth and depth to every layer—don’t be shy with the good stuff!
- Cream cheese: The hero of the cheesecake layer, making it silky smooth and luscious.
- Cookie butter (such as Biscoff): Swirls of spiced, caramelized spread that set this cake apart.
- Instant banana pudding mix: Shortcut to that classic banana pudding flavor everyone craves.
- Cold milk: Whisks with the pudding mix for a creamy, thick filling.
- Heavy cream: Whipped into the pudding and frosting for dreamy lightness.
- Powdered sugar: Sweetens and stabilizes the whipped cream frosting.
- Crushed vanilla wafers: For a classic banana pudding crunch on top.
- Banana slices: Fresh, vibrant, and the perfect finishing touch.
- Cookie butter drizzle (optional): Because more cookie butter is always a good idea!
How to Make Banana Pudding Cookie Butter Cheesecake Cake Recipe
Step 1: Make the Cookie Butter Cheesecake Layer
Start by preheating your oven to 325°F (165°C), lining a 9-inch springform pan with parchment, and lightly greasing the sides. In a large bowl, beat the cream cheese and cookie butter together until smooth and creamy—this is where the magic begins! Add the sugar and mix until well combined, then beat in the eggs one at a time to keep the batter silky. Stir in the vanilla and pour everything into your pan. Bake for 45–50 minutes, until the center is set and just a little jiggly. Let it cool completely, then chill in the fridge so it’s firm and easy to handle when you assemble the cake.
Step 2: Bake the Banana Cake Layers
Preheat your oven to 350°F (175°C), and get two 9-inch cake pans ready with a good greasing and flouring. Mash your ripe bananas and mix them with buttermilk—this duo is the secret to that deep banana flavor and ultra-moist crumb. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl until pale and fluffy, then beat in the eggs one at a time, followed by vanilla. Alternate adding your dry mixture and banana-buttermilk mixture, blending just until everything is incorporated. Divide the batter between your pans and bake for 25–30 minutes. Cool the cakes completely before moving on—they’ll be tender and fragrant!
Step 3: Whip Up the Banana Pudding Filling
In a medium bowl, whisk the instant banana pudding mix with cold milk until it thickens up (it’s almost instant gratification). In another bowl, whip your heavy cream with vanilla until stiff peaks form, then gently fold this into the pudding. This creates a light, mousse-like filling that’s bursting with banana flavor—chill it until you’re ready to assemble.
Step 4: Assemble the Banana Pudding Cookie Butter Cheesecake Cake Recipe
Now comes the fun part! Place one banana cake layer on your serving plate and generously spread half the banana pudding filling over the top. Carefully set the chilled cookie butter cheesecake layer on next, followed by the remaining banana pudding filling. Top with your second banana cake layer, pressing down gently to secure everything in place. The layers are gorgeous and decadent, so take a moment to admire your handiwork!
Step 5: Make and Apply the Whipped Cream Frosting
Beat the heavy whipping cream, powdered sugar, and vanilla extract together until you have thick, billowy peaks. Frost the top and sides of the cake with this cloud-like mixture, making swoops and swirls as you go. For the ultimate finish, sprinkle crushed vanilla wafers on top, add banana slices, and, if you’re feeling extra, drizzle warmed cookie butter over the whole masterpiece. Chill the cake for at least an hour to let everything set beautifully before slicing and serving.
How to Serve Banana Pudding Cookie Butter Cheesecake Cake Recipe
Garnishes
Garnishing this cake is almost as fun as eating it! A sprinkle of crushed vanilla wafers brings that classic banana pudding crunch, while fresh banana slices brighten every bite. If you love extra indulgence, a generous drizzle of warmed cookie butter over the top adds shimmer and spice. Don’t forget a few whole wafers or even a dusting of cinnamon to make your Banana Pudding Cookie Butter Cheesecake Cake Recipe look as festive as it tastes.
Side Dishes
Since this cake is a showstopper all on its own, keep your sides simple and fresh. A bowl of berries or a scoop of vanilla ice cream are lovely companions, balancing the richness of the cake. For a Southern-inspired feast, offer tall glasses of iced tea or coffee to round out the experience—your guests will be in dessert heaven!
Creative Ways to Present
This cake begs for a dramatic reveal! Serve it on a pretty cake stand to highlight its stunning layers. Try slicing the cake at the table for a true wow moment. For parties, you can even cut the cake into smaller squares or use a clear trifle dish to show off each layer. However you present it, every slice is guaranteed to be a conversation starter.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Pudding Cookie Butter Cheesecake Cake Recipe keeps beautifully in the fridge. Simply cover the cake tightly with plastic wrap or store slices in an airtight container. The flavors meld even more overnight, and the cake stays moist for up to four days—if it lasts that long!
Freezing
If you want to make this cake ahead or save some for a future treat, freezing is a great option. Wrap individual slices or the whole cake (without garnishes) in plastic wrap and then foil. Freeze for up to one month. Thaw slices in the fridge overnight, then add fresh garnishes before serving for best results.
Reheating
No need to reheat this cake—it’s meant to be served chilled! If you find the cake too cold directly from the fridge, let it sit at room temperature for 15 minutes before serving. The flavors and textures will be at their best when it’s pleasantly cool but not icy.
FAQs
Can I use homemade banana pudding instead of instant?
Absolutely! If you have a favorite homemade banana pudding recipe, go for it. Just make sure it’s thick enough to hold its shape between the layers, and let it cool completely before using.
What is cookie butter, and where can I find it?
Cookie butter is a creamy, spiced spread made from crushed speculoos cookies (like Biscoff). It’s sweet, slightly caramelized, and tastes a bit like gingerbread. Find it in the peanut butter aisle at most grocery stores or specialty markets.
Can I make this cake gluten free?
Yes! Substitute a 1:1 gluten-free flour blend for the cake layers and use gluten-free cookies in the topping. Double-check your pudding mix and cookie butter for any gluten-containing ingredients.
How far in advance can I assemble the cake?
You can assemble the Banana Pudding Cookie Butter Cheesecake Cake Recipe up to one day in advance. Just wait to add fresh banana slices and cookie butter drizzle until just before serving, so everything looks and tastes fresh.
What’s the best way to slice and serve this cake?
Use a sharp, thin-bladed knife dipped in hot water and wiped dry between cuts. This helps you get clean, neat slices that show off the beautiful layers without smudging the filling.
Final Thoughts
If you’re searching for a dessert that’s as fun to make as it is to eat, you can’t go wrong with the Banana Pudding Cookie Butter Cheesecake Cake Recipe. Every layer is a treat on its own, but together they create something truly spectacular. Gather your favorite people, grab your apron, and get ready to bake up some joy—this cake is sure to become a new tradition!
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Banana Pudding Cookie Butter Cheesecake Cake Recipe
- Total Time: 2 hours (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in this decadent Banana Pudding Cookie Butter Cheesecake Cake, a luscious multi-layered dessert combining moist banana cake, creamy cookie butter cheesecake, and smooth banana pudding filling. Perfect for special occasions, this rich and flavorful cake is topped with fluffy whipped cream frosting and garnished with banana slices, vanilla wafers, and an optional cookie butter drizzle, delivering a delightful treat for banana and cheesecake lovers alike.
Ingredients
For the Banana Cake:
- 2 ripe bananas, mashed
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cookie Butter Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup cookie butter (such as Biscoff)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Banana Pudding Filling:
- 1 box (3.4 oz) instant banana pudding mix
- 1 cup cold milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
For the Frosting:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Toppings:
- Crushed vanilla wafers
- Banana slices
- Cookie butter drizzle (optional)
Instructions
- Make the Cheesecake Layer: Preheat the oven to 325°F (165°C) and line a 9-inch springform pan with parchment paper, lightly greasing the sides. In a large mixing bowl, beat softened cream cheese and cookie butter together until smooth. Add sugar and mix until fully incorporated. Beat in eggs one at a time, followed by stirring in the vanilla extract. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until the center is set. Allow the cheesecake layer to cool completely, then refrigerate to chill before assembly.
- Make the Banana Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a small bowl, combine mashed bananas and buttermilk. In another bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Alternately add the flour mixture and banana-buttermilk mixture to the creamed ingredients, mixing just until combined. Divide the batter evenly between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake layers completely.
- Make the Banana Pudding Filling: In a medium bowl, whisk together instant banana pudding mix and cold milk until the mixture thickens. In a separate bowl, beat heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the pudding mixture. Chill the banana pudding filling until ready to use.
- Assemble the Cake: Place one banana cake layer on a serving plate. Spread half of the banana pudding filling evenly over this layer. Carefully place the chilled cookie butter cheesecake layer on top of the pudding. Spread the remaining banana pudding filling over the cheesecake layer. Finally, top with the second banana cake layer.
- Make the Frosting: Beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Frost the top and sides of the assembled cake. Garnish the cake with crushed vanilla wafers, banana slices, and drizzle with warmed cookie butter if desired. Chill the cake for at least 1 hour before serving to set and enhance flavors.
Notes
- This cake is rich and layered, making it ideal for special celebrations and gatherings.
- For easier assembly and best texture, prepare all layers a day in advance.
- Always keep the cake refrigerated and serve chilled.
- Be gentle when folding the whipped cream into the pudding to preserve its airy texture.
- Use ripe bananas for optimal flavor and moisture in the cake layers.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 42g
- Sodium: 360mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
