If you are searching for an indulgent dessert that combines the best of creamy cheesecake, luscious banana pudding, and the irresistible warmth of cookie butter, look no further than the Banana Pudding Cookie Butter Cheesecake Cake Recipe. This show-stopping layered cake blends moist banana cake layers with a smooth, rich cheesecake and fluffy banana pudding filling, all crowned with a velvety cookie butter frosting. Every bite offers a magical medley of flavors and textures that feels like a comforting hug and a celebration all at once. Whether for a special occasion or just because you deserve something extraordinary, this recipe is guaranteed to delight and surprise your taste buds.
Ingredients You’ll Need
Gathering the right ingredients is essential to achieving that perfect balance of flavor and texture in this cake. Each component, from the creamy cheesecake to the spiced banana cake and luscious frosting, plays a crucial role in creating this remarkable dessert.
- Cream cheese (2 blocks, softened): Provides the rich, creamy base for the cheesecake layer that melts in your mouth.
- Granulated sugar: Sweetens the cheesecake and cake batter evenly without overpowering other flavors.
- Eggs (4 large total): Act as a binding agent giving structure and moisture to both cheesecake and banana cake layers.
- Sour cream (½ cup): Adds a subtle tang and extra creaminess to the cheesecake.
- Vanilla extract: Enhances the overall flavor profile with a warm, sweet aroma.
- All-purpose flour (2 cups): Forms the foundation for the banana cake, offering the perfect crumb.
- Baking powder and baking soda: Work together to leaven the cake, making it tender and fluffy.
- Salt: Balances sweetness and intensifies flavors.
- Unsalted butter: Contributes richness and moisture when creamed into the cake batter and frosting.
- Brown sugar and granulated sugar: Brown sugar adds deep caramel notes, while granulated sugar keeps the crumb light.
- Ripe bananas (1 cup mashed): The star ingredient that delivers natural sweetness and moistness.
- Buttermilk (½ cup): Keeps the banana cake tender with a slight tang that complements bananas beautifully.
- Cookie butter (½ cup): The secret flavor booster that gives the frosting its unique, spiced sweetness.
- Powdered sugar (4 cups): Creates a smooth, velvety frosting that’s the perfect consistency for decorating.
- Heavy cream: Helps thin the frosting to just the right spreadable texture.
- Instant banana pudding mix: Ensures your filling is creamy and bursting with banana flavor.
- Cold milk (1 cup) and whipped topping (1 cup): Combine with pudding mix to add lightness and fluff.
- Extras like crushed Biscoff cookies and banana slices: For that extra pop of crunch and fresh fruitiness when assembling and decorating.
How to Make Banana Pudding Cookie Butter Cheesecake Cake Recipe
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325 degrees Fahrenheit and lining a 9-inch springform pan with parchment paper to prevent sticking. Beat the softened cream cheese together with the granulated sugar until entirely smooth and lump-free. Add the eggs one at a time, mixing gently after each addition to prevent air bubbles. Then stir in the sour cream and vanilla extract, ensuring the batter is silky and creamy. Pour the mixture into the pan and bake for about 35 to 40 minutes until the center is just set but still slightly jiggly. Once done, allow it to cool completely before chilling it for at least two hours. This step guarantees a dense, luscious cheesecake that will hold its layer beautifully within the cake.
Step 2: Bake the Banana Cake Layers
Increase the oven temperature to 350 degrees Fahrenheit and prepare two 9-inch cake pans with grease and parchment paper. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl — these dry ingredients will give your banana cake the perfect rise and light crumb. In another large bowl, cream the unsalted butter with both sugars until the mixture is light and fluffy. Beat in the eggs one by one, then mix in the mashed bananas and vanilla extract for that classic banana flavor. Alternate adding the dry ingredients with the buttermilk, starting and ending with the dry ingredients, just until combined. Overmixing can lead to a dense cake, so gentle folding is key. Divide the batter evenly between the pans and bake for 25 to 28 minutes, or until a toothpick inserted comes out clean. Let these layers cool completely on wire racks to make assembly easier.
Step 3: Make the Cookie Butter Frosting
Use a mixer to beat together softened butter and cookie butter until they form a creamy, uniform blend bursting with spicy-sweet flavor. Gradually add the powdered sugar, blending well after each addition to keep your frosting smooth and lump-free. Stir in vanilla extract, a pinch of salt for balance, and add heavy cream little by little to achieve a spreadable, luxurious consistency. This frosting is the crown jewel of your cake, with a flavor profile that perfectly complements the banana and cheesecake elements.
Step 4: Prepare the Banana Pudding Filling
Whisk the instant banana pudding mix with cold milk until it thickens, then gently fold in the whipped topping to lighten the filling and give it that fluffy, creamy texture. Chill this mixture until you’re ready to assemble the cake. This filling introduces an additional burst of banana flavor while adding moisture and softness between layers.
Step 5: Assemble the Cake
Place one banana cake layer on your serving plate and spread half of the banana pudding filling evenly on top. Gently lay the chilled cheesecake layer over the pudding, then spread the remaining pudding filling on the cheesecake. Cap the stack with the second banana cake layer. Now comes the fun part: generously frost the entire cake with your luscious cookie butter frosting. Sprinkle crushed Biscoff cookies over the top for crunch and color, and adorn with banana slices or whipped cream if you like. Chill the assembled cake for at least one hour so all the flavors marry together beautifully before serving.
How to Serve Banana Pudding Cookie Butter Cheesecake Cake Recipe
Garnishes
The garnishes for this cake aren’t just for looks; they elevate every bite. Crushed Biscoff cookies sprinkled on top add a delightful crunch and spice that echo the frosting’s flavor. Fresh banana slices not only bring color but also enhance the fruity punch, making the cake feel irresistibly fresh. A dollop of whipped cream offers a light, creamy contrast that balances the cake’s rich layers perfectly.
Side Dishes
This cake is quite the star of its own show, but if you’re entertaining, consider pairing it with light accompaniments. Fresh berries or a simple fruit salad add brightness and cut through the richness. A scoop of vanilla bean ice cream or a refreshing mint tea also complements the complex flavors without overwhelming the palate.
Creative Ways to Present
Presentation makes every dessert feel extra special. Try serving individual slices with a drizzle of warmed cookie butter or a small spoonful of extra banana pudding on the side. For a party, cut the cake into petite squares and top each with a mini banana slice and tiny cookie crumb for an elegant bite-size treat. Using a glass cake stand or rustic wooden board can also enhance the visual appeal and invite guests to indulge.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Pudding Cookie Butter Cheesecake Cake Recipe is best stored in an airtight container in the refrigerator. The pudding filling and frosting keep it moist and fresh for up to four days. Keeping it chilled preserves the flavors and the delicate textures of each luscious layer.
Freezing
To freeze, slice the cake first and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe container or bag. This allows you to thaw portions as needed without compromising the whole cake. Frozen slices can be kept for up to two months and thawed overnight in the fridge for best results.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating isn’t recommended as it may affect the cheesecake and pudding layers. If you prefer it slightly less chilled, simply let the slice sit at room temperature for 15 to 20 minutes before serving to bring out the flavors even more.
FAQs
Can I use regular butter instead of unsalted butter?
Yes, you certainly can use regular butter, but be mindful of the salt content in your recipe. Since salted butter contains added salt, you may want to reduce or omit any extra salt called for in the ingredients to keep the flavors balanced.
Is it necessary to chill the cheesecake layer before assembly?
Absolutely. Chilling the cheesecake layer helps it firm up and makes it easier to handle while assembling your cake. It also ensures that the layers stay distinct and the cheesecake doesn’t crumble or break apart.
Can I make this cake gluten-free?
With some ingredient swaps, yes! Replace the all-purpose flour with a gluten-free baking blend designed for cakes, and double-check that your pudding mix and cookie butter are gluten-free. The texture might be slightly different but still delicious.
How ripe should the bananas be for this recipe?
For optimal sweetness and moisture, use bananas that are very ripe, ideally with plenty of brown spots. Overripe bananas have the perfect softness and natural sugars that give the cake its moist texture and banana punch.
Can I prepare parts of the cake in advance to save time?
Definitely! You can make the cheesecake, banana cake layers, pudding filling, and frosting ahead of time. Store them separately in the fridge, then assemble the cake the day you plan to serve for the freshest taste and easiest workflow.
Final Thoughts
Trust me when I say, the Banana Pudding Cookie Butter Cheesecake Cake Recipe is a crowd-pleaser that combines unmatched flavors and textures in every bite. It’s the perfect dessert for making memories, impressing guests, or simply treating yourself to something truly special. Dive into the process, savor every step, and enjoy the incredible reward of this cake—you won’t regret it.
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Banana Pudding Cookie Butter Cheesecake Cake Recipe
- Total Time: 4 hours (including chilling and cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Banana Pudding Cookie Butter Cheesecake Cake is a decadent layered dessert combining moist banana cake, creamy cheesecake, luscious banana pudding, and rich cookie butter frosting. Perfect for special occasions, this American-style dessert impresses with its harmonious blend of flavors and textures, featuring a buttery cookie crumble and optional fresh banana slices for added freshness.
Ingredients
For the Cheesecake Layer:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Banana Cake Layers:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Cookie Butter Frosting:
- 1 cup unsalted butter, softened
- ½ cup cookie butter (like Biscoff)
- 4 cups powdered sugar
- 2–4 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
For the Banana Pudding Filling:
- 1 (3.4 oz) box instant banana pudding mix
- 1 cup cold milk
- 1 cup whipped topping
Extras for Assembly:
- Crushed Biscoff cookies
- Banana slices (optional)
- Whipped cream (optional)
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour into pan and bake for 35–40 minutes, or until center is set. Let cool completely, then chill for at least 2 hours.
- Make the Banana Cake Layers: Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugars until fluffy. Add eggs one at a time, then mix in mashed banana and vanilla. Add dry ingredients alternately with buttermilk, mixing until just combined. Divide batter evenly between pans and bake for 25–28 minutes. Let cool completely.
- Make the Cookie Butter Frosting: Beat butter and cookie butter until creamy. Add powdered sugar gradually. Mix in vanilla, salt, and enough heavy cream to reach a smooth, spreadable consistency.
- Make the Banana Pudding Filling: Whisk pudding mix with cold milk until thickened. Fold in whipped topping and chill until ready to use.
- Assemble the Cake: Place one banana cake layer on a serving plate. Spread half the banana pudding filling on top. Add the chilled cheesecake layer, then spread the remaining pudding filling. Top with the second banana cake layer. Frost the entire cake with cookie butter frosting. Decorate with crushed Biscoff cookies, banana slices, or whipped cream if desired. Chill for at least 1 hour before serving.
Notes
- Make all components ahead for easier assembly.
- Store leftovers covered in the fridge for up to 4 days.
- For extra banana flavor, add sliced bananas between layers just before serving.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
