This recipe for 12 Layer Banana Pudding Crepe Cake piles butter crepes with luscious vanilla pudding, sliced bananas, and crushed Nilla wafer cookies! It's fun to make and such a dreamy dessert.
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12 Layer Banana Pudding Crepe Cake

Prep Time1 hr
Cook Time6 hrs
Total Time7 hrs


For the crepes:

  • 6 tablespoons unsalted butter melted and cooled, plus more for pan
  • 3/4 cup all purpose flour
  • 1/3 cup cup granulated sugar
  • 1/4 teaspoon coarse Kosher salt
  • 1 cup whole milk
  • 3 whole large eggs
  • 1 teaspoon vanilla extract

For the pudding:

  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter cut into pieces
  • 1 teaspoon pure vanilla extract

For the cake:

  • 4 medium bananas
  • 1 cup Nilla wafer cookies crushed, plus more for garnish


For the crepes:

  • Melt the butter in the pan you intend to cook the crepes in. Remove from heat and set aside to cool slightly.
  • In a blender, combine the flour, sugar, salt, milk, eggs, and vanilla extract. Blend to combine. Scrape down the sides of blender and add the butter. Blend again until well incorporated, about 1 minute. Refrigerate the batter in the blender jar for at least 2 hours and up to overnight.
  • Remove blender from refrigerator and blend slightly again to remove any lumps. Heat a 6’’ nonstick skillet over medium low heat. Lightly coat the pan with a dab of butter. Using a small cookie dough scoop, add about 2 tablespoons of the batter to the bottom of pan. Use your hand to gently tilt the skillet in a circular motion to ensure the batter evenly coats the bottom of the pan. Cook the crepe until the edges begin to turn golden and the center looks dry (you don’t want to see any wet batter on top). The top of the crepe may start to show tiny bubbles - that is good! Use a rubber spatula to gently flip the crepe over and cook for about 30 seconds more. Transfer the crepe to a baking sheet to cool completely.
  • Continue this process with the remaining batter and lay the crepes on baking sheets to cool (it’s ok if part of a crepe overlaps a part of another when you lay them out; just don’t stack them or they will sweat).

For the pudding:

  • Prepare for the pudding by placing a large fine mesh sieve over a medium, heat-proof bowl. Set aside.
  • In a medium saucepan, combine the sugar, cornstarch, and salt by stirring with whisk. Gradually add the milk, whisking until combined and all the cornstarch is dissolved. Whisk in the egg yolks.
  • Place the saucepan over medium heat (about a number 5 or 6). Whisking constantly (and I mean constantly!), cook the pudding until it thickens to the point that it coats the back of a wooden spoon. When you see the first bubble in the pudding, reduce the heat to low, stir and cook a minute more. The total cook time will be about 20 minutes. It’s ok if it takes longer to get it thick enough though!
  • Pour the pudding through the fine mesh sieve and into a heat proof bowl. Stir in the butter and vanilla. Place a sheet of plastic wrap on the top of the pudding surface and refrigerate for 4-6 hours until chilled or overnight.

For cake assembly:

  • Line a cake pedestal with a 6’’ round of parchment paper. Slice 4 bananas into thin, ¼’’ thick coins. Have your sliced bananas, crepes, chilled pudding, and crushed Nilla wafers all within arms reach.
  • Place a dab of pudding in the center of the parchment round. Anchor the first crepe to the cake stand by placing it directly on top of the pudding dab. Using an offset spatula, evenly spread about 2 tablespoons of pudding on top of the first crepe. Place 7-8 banana slices on top, followed by sprinkling 1 tablespoon of the Nilla wafer crumbs on top of the banana. Place a crepe on top and repeat this process for the next 11 layers of cake. You should have 12 layers total, ending with pudding and crushed Nilla wafers on the very top. Place a few whole Nilla wafers on the very top to garnish. Refrigerated the cake for 1 hour and up to 6 hours to let it set before slicing. Slice the cake using a serrated knife.
  • Lightly cover any leftover cake and refrigerate. Enjoy for up to 1 additional day (the bananas may brown a little but it still tastes delicious!


Recipe notes: The crepe batter makes enough for 14-15 crepes, which means you will have a few extra ones in case the first few that you cook don’t turn out too pretty! This is always the case with mine - the first 2-3 crepes are always the cook’s sample since they don’t look too great :) You will also have a little extra pudding leftover, which means lots of sampling of the warm pudding before you chill it OR filling the ugly crepes with a little pudding for a snack. Either way, you win! Just make sure you reserve 2 cups of pudding for assembling the cake!