Some desserts feel like a warm hug. Banana pudding is one of them. Tres leches cake is another. For years, they lived happily in their own separate worlds in my recipe book.
Then one day, a crazy thought sparked: what if they joined forces? What if you took the creamy, dreamy comfort of banana pudding and combined it with the rich, milky magic of a tres leches cake?
That’s how this recipe was born. It’s the kind of dessert that makes people quiet down, close their eyes for a second, and just savor the moment. It’s a showstopper, but it has the humble soul of a Southern classic.
This isn’t just a cake; it’s an experience. Let’s make something amazing together.
What You’ll Need
I’ve broken down the ingredients into three parts to keep things simple: the cake base, the milk soak, and the topping. Don’t let the list intimidate you; it’s mostly pantry staples.
For the Vanilla Butter Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Tres Leches Soak:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Topping and Assembly:
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 3-4 ripe bananas, sliced
- 1 box (11 ounces) Nilla wafers
Required Tools
You don’t need any high-tech gadgets for this one. Here is the basic equipment you’ll want to have on hand:
- 9×13 inch baking dish (glass or ceramic is best)
- Stand mixer or electric hand mixer
- Mixing bowls (large and medium)
- Whisk
- Spatula
- Fork or skewer for poking holes
- Measuring cups and spoons
Pro Tips
After making this cake more times than I can count, I’ve picked up a few tricks. These small details make a huge difference.
- The Overnight Soak is Key: I know it’s tempting to dig in right away, but you must let this cake soak for at least 8 hours, preferably overnight. This gives the cake time to absorb all that milky goodness without turning into a soggy mess. Patience pays off!
- Warm Cake, Cool Milk: Poke the holes in your cake while it’s still warm from the oven. But let both the cake and the milk mixture cool down to room temperature before you combine them. Pouring hot milk on a hot cake can make it fall apart.
- Stabilize Your Whipped Cream: For a whipped cream topping that holds its shape for days, add the powdered sugar. It contains cornstarch, which acts as a stabilizer and prevents the cream from weeping.
- Don’t Overmix the Batter: To get a light, spongy cake that’s perfect for soaking, mix the flour in until it’s just combined. Overmixing develops gluten and can make the cake dense and tough.
How to Make Banana Pudding Tres Leches Cake
Ready to build this masterpiece? Follow these steps, and you’ll be golden.
Part 1: The Cake
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for later.
Step 3: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
Step 4: Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract.
Step 5: Alternate adding the flour mixture and the milk to the wet ingredients, beginning and ending with the flour. Mix only until the batter is smooth. Do not overmix.
Step 6: Pour the batter into your prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Part 2: The Soak and Chill
Step 1: While the cake is baking, prepare the milk soak. In a large bowl or pitcher, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and whole milk. Stir in the vanilla extract.
Step 2: Once the cake is out of the oven, let it cool for about 15-20 minutes. While it’s still warm, use a fork or a skewer to poke holes all over the top of the cake.
Step 3: Slowly and evenly pour the milk mixture over the entire cake. It might look like too much liquid, but trust the process! The cake will absorb it all.
Step 4: Let the cake cool completely on the counter. Once cool, cover it tightly with plastic wrap and refrigerate for at least 8 hours, or ideally, overnight.
Part 3: The Topping and Assembly
Step 1: When you’re ready to serve, make the whipped topping. In a cold bowl, use a mixer to beat the cold heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Step 2: Spread a thin layer of the whipped cream over the top of the soaked cake.
Step 3: Arrange a single layer of sliced bananas over the whipped cream. Top the bananas with a layer of Nilla wafers.
Step 4: Spread the remaining whipped cream over the wafers and bananas. For a classic banana pudding look, crush a few extra Nilla wafers and sprinkle them over the top. Serve chilled!
Substitutions and Variations
Want to mix things up? This recipe is flexible. Here are a few ideas.
| Variation | How to Do It |
|---|---|
| Spiced Version | Add 1/2 tsp of cinnamon and a pinch of nutmeg to the milk soak. |
| Caramel Drizzle | Use dulce de leche instead of sweetened condensed milk in the soak. |
| Different Cookies | Crushed shortbread cookies or graham crackers work well. |
Nutritional Info & Diet Swaps
This is a decadent dessert, so it’s a treat! The nutritional information is an estimate per serving.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 65g |
| Protein | 10g |
| Fat | 20g |
For dietary adjustments:
- Gluten-Free: Use a quality 1-to-1 gluten-free baking flour blend for the cake and source gluten-free vanilla wafers.
- Dairy-Free: This one is trickier. You can try full-fat coconut milk for evaporated milk, a dairy-free sweetened condensed milk (made from coconut or oat), and a plant-based milk like almond or oat milk. Use a dairy-free butter substitute and coconut cream for the topping.
Make-Ahead & Efficiency Tips
This cake is perfect for making ahead of time since it needs to chill.
- Cake and Soak: You can bake the cake and pour the milk soak over it up to two days in advance. Keep it covered in the fridge.
- Topping: For the best results, add the whipped cream, bananas, and wafers on the day you plan to serve it. Bananas brown quickly, even on a cake.
- Efficiency: Make the milk soak while the cake is in the oven. This way, it’s ready to go as soon as the cake has cooled down a bit.
Leftovers and Storage
If you have any leftovers, cover the dish tightly with plastic wrap. It will keep in the refrigerator for up to 3 days.
The Nilla wafers will soften over time, but the flavor will still be fantastic. I do not recommend freezing this cake, as the texture of the cake and the bananas will change upon thawing.
Frequently Asked Questions
Q1. Can I use a boxed cake mix instead of making the cake from scratch?
Ans: Absolutely. To save time, you can use a yellow or butter-flavored boxed cake mix. Prepare it according to the package directions in a 9×13 inch pan. Then continue with the recipe from the soaking step.
Q2. My cake seems soggy. What did I do wrong?
Ans: This usually happens for two reasons. Either the cake didn’t get a chance to soak overnight, or the milk was poured on while the cake was still piping hot. Letting both cool to room temp and giving it that long chill time is crucial for the perfect texture.
Q3. Why do the bananas go on right before serving?
Ans: Bananas start to brown as soon as they are exposed to air. To keep them looking and tasting fresh, it’s best to slice and add them just before you add the final whipped cream topping and serve.
Wrapping Up
There you have it—a dessert that’s the best of both worlds. This Banana Pudding Tres Leches Cake is more than a recipe; it’s a celebration in a dish, perfect for family dinners, potlucks, or just a Tuesday night when you need something special.
I hope you give it a try. The real joy comes from seeing the look on people’s faces when they take that first bite.
If you make it, I’d love to hear how it turned out! Leave a comment below with your experience or any questions you might have. Happy baking!
