Description
Indulgent banana pudding cookie butter cheesecake cake combines creamy layers of Southern comfort with international cookie butter charm. Sweet nostalgia meets luxurious dessert experience you can savor slice by delightful slice.
Ingredients
Scale
Cake Ingredients:
- 2 cups (240 grams) all-purpose flour
- 1.5 cups (300 grams) sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 4 large eggs
- 1 cup (240 milliliters) milk
Leavening and Seasoning Ingredients:
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
Flavoring Ingredients:
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350F (175C) and prepare two 8-inch cake pans with grease and flour.
- Cream butter and sugar until fluffy and pale, incorporating eggs individually and vanilla extract.
- Sift dry ingredients and blend with wet mixture, alternating with milk until smooth batter forms.
- Distribute batter evenly between pans and bake 25-30 minutes until a toothpick emerges clean.
- Cool cake layers completely at room temperature.
- Whip cream cheese until silky, then integrate powdered sugar, vanilla, and mashed bananas.
- Prepare pudding mix with cold milk until slightly thickened, then fold into cream cheese blend.
- Whip heavy cream to stiff peaks and gently incorporate into banana pudding mixture.
- Microwave cookie butter for 10-15 seconds to soften, then blend with heavy cream until uniform.
- Position first cake layer on serving plate and spread half the cookie butter filling.
- Add banana pudding cheesecake layer across the surface.
- Place second cake layer and repeat filling process.
- Enrobe entire cake with whipped cream, smoothing edges meticulously.
- Garnish top with crushed vanilla wafer cookies and optional banana slice accents.
- Refrigerate to set and enhance flavor melding.
Notes
- Ensure butter and eggs are at room temperature for smoother cake batter and better incorporation.
- Sift dry ingredients to prevent lumps and create a lighter, more even cake texture.
- Use ripe, spotty bananas for maximum flavor in the cheesecake layer.
- Chill the cheesecake mixture thoroughly to help it set and maintain a firm consistency.
- For a gluten-free version, substitute regular flour with gluten-free flour blend and use gluten-free vanilla wafers.
- Warm cookie butter gently to prevent separation and achieve a spreadable consistency.
- Make the cake a day ahead to allow flavors to meld and improve overall taste.
- Store leftovers in the refrigerator for up to 3-4 days to maintain freshness.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 354
- Sugar: 24 g
- Sodium: 129 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg