Banana Pudding Tres Leches Cake

WANT TO SAVE THIS RECIPE?

When I first dreamt up this Banana Pudding Tres Leches Cake, I knew I wanted to merge two of my all-time favorites: the rich, milky depth of tres leches cake and the nostalgic comfort of banana pudding. The result? A show-stopping dessert that’s airy, soaked in sweet milk, and layered with creamy banana flavor. Every bite is a cloud of sweetness that melts on your tongue, grounded by the fresh pop of banana slices and a whisper of vanilla.

This is the kind of dessert that feels like a celebration—whether it’s a weekend treat, a party centerpiece, or just something special you whip up for yourself on a random Tuesday. I’ve played with the textures here: soft sponge cake, silky pudding, pillowy whipped cream, and a gentle crunch from cookie crumbs on top. It’s irresistible, and you’ll probably find yourself sneaking a slice straight from the fridge.

---

Why You’ll Love This Banana Pudding Tres Leches Cake

This dessert brings together the best parts of two classics into a single, luscious bite. If you love banana pudding and tres leches, you’ll be amazed by how well they complement each other here. The cake base soaks up the three milks like a sponge, staying light and moist, never soggy. The creamy banana pudding layer adds richness, while the whipped topping keeps everything light and dreamy.

It’s also a surprisingly simple dessert to make, even though it looks bakery-worthy. Whether you’re baking for a birthday, a potluck, or just because, this cake will wow the crowd without stressing you out in the kitchen.

---

What Kind of Cake Base Should I Use?

For this Banana Pudding Tres Leches Cake, I recommend using a classic sponge cake or a light butter cake. The key is choosing a cake that’s airy and absorbent without being too dense. Sponge cake works beautifully because it soaks up the tres leches mixture like a dream, creating that signature moist texture. Avoid cakes that are too rich or heavy—pound cake, for instance, won’t soak up the milk as effectively and may feel overly dense in combination with the pudding and whipped cream layers.

If you’re short on time or prefer convenience, a good-quality vanilla or yellow cake mix can absolutely work too. Just be sure not to overmix, and bake it until just done to maintain a soft texture that can still absorb the milk mixture well.

---

Options for Substitutions

This cake is flexible, and that’s part of what makes it a kitchen favorite. Here are a few smart substitutions you can make depending on dietary needs or pantry availability:

• Milk mixture: If you’re dairy-free, swap the evaporated milk, condensed milk, and whole milk with coconut milk, almond milk, and a vegan condensed milk alternative. It will still soak beautifully and taste tropical.
• Pudding layer: Traditional banana pudding mix works well, but you can also make a homemade vanilla pudding and add banana extract or mashed bananas for flavor. Instant mixes save time, but cooked pudding adds a richer texture.
• Whipped topping: Use stabilized whipped cream (with a bit of cream cheese or gelatin) if the cake will sit out longer. Store-bought whipped topping also works for convenience.
• Cookies: Vanilla wafers are traditional for banana pudding vibes, but graham cracker crumbs or shortbread cookies are tasty alternatives with great crunch.
• Bananas: Fresh is best, but if you’re concerned about browning, brush the slices with lemon juice just before topping.

---

Ingredients for This Banana Pudding Tres Leches Cake

Every component in this recipe has a purpose—bringing moisture, flavor, or texture to the table. Here’s a look at what you’ll need and why each ingredient matters:

• Eggs – Essential for the structure of the sponge cake. They help the batter rise and give the cake its light, airy texture that’s perfect for soaking in the tres leches.
• Granulated Sugar – Adds sweetness and helps stabilize the egg mixture during whipping. It also caramelizes slightly during baking for a golden crust.
• All-Purpose Flour – Forms the body of the cake. It’s sifted in gently to maintain the airy structure of the sponge.
• Baking Powder – Just a touch helps ensure the cake lifts and doesn’t fall flat after soaking up the milk mixture.
• Whole Milk – Used in both the cake and the tres leches mix for richness and depth.
• Sweetened Condensed Milk – Thick and syrupy, this brings signature sweetness to the tres leches blend.
• Evaporated Milk – Adds creaminess without being overly heavy. It balances the sweetness from the condensed milk.
• Vanilla Extract – Enhances the flavor of both the cake and the pudding layers with warm, cozy notes.
• Banana Pudding Mix – Brings banana flavor into the spotlight. It’s creamy, nostalgic, and pairs perfectly with the soaked cake.
• Cold Whole Milk (for pudding) – Helps the pudding set properly and keeps it silky smooth.
• Heavy Whipping Cream – Whipped into soft peaks for the topping. It’s airy and provides balance to the richness below.
• Powdered Sugar – Sweetens and stabilizes the whipped cream.
• Fresh Bananas – Sliced on top for freshness, flavor, and visual appeal. They give that unmistakable banana pudding vibe.
• Crushed Vanilla Wafers or Graham Crackers – Sprinkled over the top for texture and crunch, echoing traditional banana pudding.

---

Step 1: Make the Sponge Cake

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. Separate your eggs—beat the yolks with sugar until thick and pale, then mix in vanilla. In a separate bowl, whip the egg whites to stiff peaks and gently fold them into the yolk mixture. Sift in the flour and baking powder, folding carefully to keep the batter airy. Pour into your pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let it cool slightly, then poke holes all over the cake using a skewer or fork.

---

Step 2: Soak the Cake

In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk. Slowly pour this tres leches mixture over the entire cake, allowing it to soak in. It may look like too much liquid at first, but give it time—this sponge is made to absorb it all. Refrigerate for at least 1 hour to let the cake fully soak and chill.

---

Step 3: Prepare the Banana Pudding Layer

While the cake chills, prepare your banana pudding by whisking together the pudding mix and cold milk according to package instructions. Let it set for about 5 minutes in the fridge until thick. Once the cake is fully chilled and soaked, spread the pudding evenly over the top.

---

Step 4: Add Whipped Topping

Whip the heavy cream with powdered sugar and a splash of vanilla until soft peaks form. Gently spread this cloud-like whipped cream over the banana pudding layer. Make sure it’s smooth and fluffy for that picture-perfect finish.

---

Step 5: Garnish

Top the cake with fresh banana slices and a sprinkle of crushed vanilla wafers or graham crackers. This final touch adds texture and a pop of visual appeal that makes it irresistible.

---

How Long to Cook the Banana Pudding Tres Leches Cake

The baking time for the sponge cake is typically 25 to 30 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean. Once the cake is baked and slightly cooled, it will need at least 1 hour in the refrigerator after the milk mixture is poured on, to fully absorb and chill. If you have the time, chilling it overnight deepens the flavor and enhances the texture.

As for the pudding and whipped cream layers, those are added after the soaking and don’t require additional baking—just assembly and chilling. So in total, give yourself around 2 to 3 hours from start to finish, factoring in cooling and chilling time.

---

Tips for Perfect Banana Pudding Tres Leches Cake

• Don’t skip poking holes in the cake. This is how the milk mixture gets soaked evenly. Use a skewer or the handle of a wooden spoon and go deep—but not all the way to the bottom.
• Chill thoroughly before layering. The pudding and whipped cream will hold better on a cold cake. If the cake is too warm, you’ll get sliding layers and potential separation.
• Use ripe, but firm bananas. Overripe bananas may get mushy or brown too quickly on top of the cake.
• Whip the cream to soft peaks. Over-whipped cream can become grainy. Soft peaks keep it smooth and light.
• Don’t overmix the cake batter. Fold gently to keep the sponge airy so it absorbs the tres leches mixture properly.
• Make ahead for best flavor. This cake gets better the next day once everything has melded together.
• Add a banana extract (optional). For a boost of banana flavor in the pudding or cake, a few drops of banana extract can go a long way.
• Use a clear baking dish if you can. Seeing the layers from the side adds visual impact, especially if you’re serving this at a gathering.

---

Watch Out for These Mistakes While Cooking

Even with a fairly simple recipe like Banana Pudding Tres Leches Cake, there are a few missteps that can impact the final result. Here’s what to avoid:

• Undercooking or overbaking the cake: An undercooked sponge won’t hold its structure once soaked, while an overbaked one becomes dry and tough. Stick to the recommended bake time and test with a toothpick.
• Skipping the soak time: The cake needs time to absorb the tres leches mixture. If you rush this step, the texture will be uneven and the flavor won’t fully develop.
• Pouring milk mixture on a hot cake: Warm cake can absorb too fast and unevenly, leading to soggy pockets. Let it cool to room temperature first.
• Using overripe bananas: They turn brown quickly and get mushy. Use bananas that are yellow with just a few spots—ripe but still firm.
• Overwhipping the cream: Stop once soft peaks form. Over-whipping leads to a dense, greasy topping instead of a fluffy finish.
• Applying whipped cream to warm pudding: Always chill the pudding before topping it. This prevents melting and keeps layers clean.
• Not sealing the cake when storing: Always cover it tightly to prevent it from drying out and to preserve those fresh banana slices.
• Forgetting lemon juice on banana slices: A light brush of lemon juice can help slow browning and keep your cake looking fresh.

---

What to Serve With Banana Pudding Tres Leches Cake?

This cake shines on its own, but pairing it with the right drinks or sides can elevate your dessert experience even more.

1. Iced Coffee or Cold Brew

The mild bitterness of coffee balances the cake’s sweetness and adds a refreshing contrast.

2. Espresso Martinis

For a fun dessert cocktail pairing, this adds a sophisticated edge to your dessert table.

3. Fresh Berry Medley

A bowl of fresh raspberries, blueberries, or strawberries adds brightness and a tart note.

4. Caramel Drizzle

A light drizzle of caramel on individual servings adds decadence and complements the banana flavor.

5. Toasted Coconut Flakes

Sprinkle on top for a tropical twist and a bit of crunch.

6. Vanilla Ice Cream

A scoop on the side doubles down on the creamy element for those who just can’t get enough.

7. Mint Tea

Hot or iced, mint tea brings a clean finish and contrast to the richness of the cake.

8. Candied Pecans or Walnuts

Serve on the side or sprinkle on top for extra texture and a nutty finish.

---

Storage Instructions

Banana Pudding Tres Leches Cake is a make-ahead dream—but it does need proper storage to stay at its best. Here’s how to keep it fresh and delicious:

• Refrigeration is a must. Because of the milk soak, pudding, and fresh cream, this cake should always be stored in the fridge. Cover it tightly with plastic wrap or store it in an airtight container.
• Best eaten within 3 days. While it will stay safe to eat for up to 4–5 days, the texture and appearance start to degrade after the third day. The bananas, in particular, can brown and soften too much.
• Avoid freezing. The whipped cream and pudding layers don’t thaw well and can separate. If you must freeze, do so before adding the pudding and topping—then thaw and assemble fresh before serving.
• Keep bananas fresh. If you’re prepping in advance, wait to add banana slices until just before serving to avoid browning. A brush of lemon juice helps extend their freshness.

---

Estimated Nutrition

Keep in mind that these numbers are approximate and can vary based on specific brands and portion sizes. This is based on a standard 9×13 cake divided into 12 servings.

• Calories: ~410 per slice
• Total Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 110mg
• Sodium: 180mg
• Total Carbohydrates: 54g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 6g
• Calcium & Potassium: Moderate due to the milk base

This cake is rich and indulgent—perfect for celebrations or as a once-in-a-while treat. If you’re looking to lighten it up, you can substitute low-fat milk products or reduce the whipped cream topping slightly.

---

Frequently Asked Questions

1. Can I make this cake a day ahead?

Absolutely—this cake actually gets better with time. Preparing it the night before allows the tres leches mixture to soak in completely and the flavors to meld beautifully.

2. What type of milk works best for the tres leches soak?

Traditionally, a mix of sweetened condensed milk, evaporated milk, and whole milk is used. You can substitute one with a plant-based milk if needed, but aim to keep a balance between sweetness and richness.

3. Can I use homemade banana pudding instead of boxed?

Yes! A homemade banana pudding adds a luxurious, rich texture. Just make sure it’s thick enough to layer and chilled before spreading on the cake.

4. How do I prevent the bananas from browning on top?

Brush the banana slices lightly with lemon juice before placing them on the cake. This helps slow oxidation and keeps them looking fresh longer.

5. Do I have to use whipped cream, or can I use store-bought topping?

Either works. Homemade whipped cream adds a fresher, fluffier feel, but a store-bought whipped topping like Cool Whip is a convenient and stable option, especially for make-ahead meals.

6. Can I make this gluten-free?

Yes—use a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure your pudding mix and cookies are gluten-free too.

7. What if I don’t have a 9×13-inch pan?

You can use two 8×8-inch pans or a deep round pan, though baking time may vary slightly. Just make sure there’s enough depth for soaking and layering.

8. How do I keep the whipped cream from deflating?

Add a tablespoon of powdered sugar or a bit of softened cream cheese when whipping the cream. This stabilizes it and helps it hold up longer in the fridge.

---

Conclusion

Banana Pudding Tres Leches Cake is a fusion dessert that brings serious wow-factor with surprisingly little effort. It’s soft, creamy, rich, and loaded with flavor—yet light enough to leave you wanting a second slice. Whether you’re sharing it with friends or savoring it solo, it’s bound to become a repeat favorite in your recipe collection.

---

Print