This banana pudding cookie butter cheesecake cake is the ultimate dessert fusion! Layers of moist banana cake, creamy cheesecake, and luscious cookie butter frosting come together to create an indulgent treat that’s perfect for any occasion.
Why You’ll Love This Recipe
- Flavor Explosion: Combines banana pudding, cookie butter, and cheesecake for an irresistible flavor trio.
- Show-Stopping Layers: A visually stunning dessert that impresses every guest.
- Moist and Creamy: Perfect balance of cake, cheesecake, and frosting textures.
- Customizable: Add your favorite toppings like caramel or crushed cookies.
- Celebration-Worthy: Ideal for birthdays, holidays, or any special event.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Banana Cake:
- Ripe bananas, mashed
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
For the Cheesecake Layer:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
For the Cookie Butter Frosting:
- Unsalted butter, softened
- Cookie butter spread
- Powdered sugar
- Heavy cream
- Vanilla extract
For Assembly and Decoration:
- Crushed vanilla wafers
- Banana slices (optional)
- Drizzle of caramel sauce (optional)
Directions
Prepare the Cheesecake Layer:
- Preheat the oven to 325°F (163°C).
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour into a 9-inch springform pan lined with parchment paper. Bake for 40–50 minutes or until set. Cool completely and refrigerate.
Bake the Banana Cake Layers:
- Increase oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then mix in mashed bananas and vanilla.
- Gradually add dry ingredients, alternating with buttermilk. Mix until just combined.
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Make the Cookie Butter Frosting:
- Beat butter and cookie butter spread until smooth.
- Gradually add powdered sugar, mixing well.
- Add heavy cream and vanilla extract, then beat until light and fluffy.
Assemble the Cake:
- Place one banana cake layer on a serving plate. Spread a thin layer of frosting on top.
- Add the chilled cheesecake layer. Spread another thin layer of frosting.
- Top with the second banana cake layer. Frost the top and sides of the cake.
- Decorate with crushed vanilla wafers, banana slices, and a drizzle of caramel sauce if desired.
Servings and Timing
- Servings: Serves 12–14
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes (including cheesecake layer)
- Chill Time: 1–2 hours
- Total Time: About 3–4 hours
Variations
- Nutty Twist: Add chopped pecans or walnuts to the cake batter for extra crunch.
- Chocolate Lover’s Option: Drizzle chocolate ganache over the frosting for a decadent touch.
- No Cookie Butter?: Substitute peanut butter or Nutella for a different flavor profile.
- Mini Cheesecake Cakes: Use cupcake molds for individual portions.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the cake layers.
Storage/Reheating
- Storage: Refrigerate in an airtight container for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake layers and cheesecake layer a day in advance. Assemble and frost before serving.
What’s cookie butter?
Cookie butter is a creamy spread made from spiced cookies like speculoos. It’s sweet, rich, and perfect for frosting.
Can I use store-bought banana cake mix?
Yes, a mix can save time, but the homemade version adds more flavor and texture.
How do I prevent the cheesecake layer from cracking?
Avoid overmixing the batter and bake in a water bath for even cooking.
Can I substitute the bananas?
Bananas are essential for this recipe, but you can use pumpkin puree for a fall-inspired twist.
How do I keep the cake layers moist?
Avoid overbaking and use buttermilk in the batter for extra moisture.
Can I skip the cookie butter frosting?
You can use cream cheese frosting or whipped cream as alternatives.
What’s the best way to cut this layered cake?
Chill the assembled cake for at least an hour, then use a sharp knife dipped in warm water for clean slices.
Can I use a different pan size?
Adjust baking times if using larger or smaller pans. The cheesecake layer can also be baked in a square pan for a different presentation.
Can I add banana pudding mix to the frosting?
Yes, mix a few tablespoons of banana pudding powder into the frosting for an extra banana flavor boost.
Conclusion
This banana pudding cookie butter cheesecake cake is a masterpiece of flavor and texture. From the moist banana cake layers to the creamy cheesecake center and the rich cookie butter frosting, every bite is a heavenly treat. Whether you’re celebrating a special occasion or indulging in a weekend baking project, this recipe is sure to be a crowd-pleaser. Try it and make dessert the highlight of your day!
Print
Banana Pudding Cookie Butter Cheesecake Cake
- Prep Time: 45 minutes
- Chill Time: 2 hours
- Cook Time: 1 hour 30 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 slices 1x
- Category: Desserts, Layer Cakes
- Method: Baking
- Cuisine: American
Description
A show-stopping dessert that combines the flavors of banana pudding, cookie butter, and creamy cheesecake layered between tender banana cake. This indulgent treat is perfect for special occasions or to wow your guests!
Ingredients
For the banana cake layers:
- 2 1/2 cups (315 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups (300 g) mashed ripe bananas (about 3 medium)
- 1/2 cup (120 ml) buttermilk
For the cheesecake layer:
- 2 blocks (16 oz / 450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the banana pudding filling:
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups (480 ml) cold milk
- 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
For the cookie butter frosting:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (120 g) creamy cookie butter (like Biscoff)
- 4 cups (500 g) powdered sugar
- 2–4 tbsp heavy cream (to adjust consistency)
For garnish:
- Crushed Biscoff cookies
- Sliced bananas (optional)
Instructions
1. Make the cheesecake layer:
- Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla, mixing until just combined.
- Pour the cheesecake batter into the prepared pan and bake for 35–40 minutes, or until the center is set. Cool completely, then chill in the refrigerator for at least 2 hours.
2. Make the banana cake layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
3. Make the banana pudding filling:
- In a bowl, whisk together the pudding mix and milk until thickened. Fold in the whipped cream gently to keep it light and fluffy. Chill until ready to use.
4. Make the cookie butter frosting:
- Beat the butter and cookie butter together until creamy. Gradually add the powdered sugar, beating well after each addition. Add heavy cream 1 tablespoon at a time until the frosting reaches your desired consistency.
5. Assemble the cake:
- Place one banana cake layer on a serving plate. Spread a layer of banana pudding filling on top.
- Place the chilled cheesecake layer on top of the filling. Spread another layer of banana pudding on top of the cheesecake.
- Top with the second banana cake layer. Spread the cookie butter frosting evenly over the top and sides of the cake.
6. Garnish and serve:
- Sprinkle crushed Biscoff cookies over the top and sides. Add sliced bananas, if desired. Chill the assembled cake for at least 1 hour before serving.
Notes
- Store the cake in the refrigerator for up to 3 days.
- To make slicing easier, chill the cake well before cutting.
- Substitute vanilla pudding for banana pudding if preferred.