We’re Celebrating Dolly Parton’s Birthday with Banana Pudding Cake

Name: We’re Celebrating Dolly Parton’s Birthday with Banana Pudding Cake
Prep time: 1 h
Total time: 8 h
Yield: 12 - 16 serving(s)
Ingredients: 1 large egg plus 2 large egg yolks; 1 c. granulated sugar; 1/3 c. cornstarch; 1/2 tsp. kosher salt; 2 c. whole milk; 2 tsp. vanilla bean paste or pure vanilla extract; 2 tbsp. unsalted butter; Cooking spray; 3 c. all-purpose flour, spooned and leveled, plus more for pans; 2 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. ground cinnamon; 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature; 1/4 c. packed light or dark brown sugar; 3 large eggs, at room temperature; 1 tsp. pure vanilla extract; 1 1/2 c. mashed bananas (from about 3 ripe bananas); 1 1/2 c. buttermilk, at room temperature; 2 c. (4 sticks) unsalted butter, at room temperature; 5 c. confectioners’ sugar; 1/2 c. Vanilla Pudding (recipe above); 1 (11-oz) box vanilla wafers; Banana chips, for garnish

Wishing the happiest of birthdays to the one and only, Dolly Parton!

By Beth BranchPublished: Jan 19, 2026

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birthday cake with candles celebrating an 80th birthday

Becky Luigart-Stayner

Yields:

12 - 16 serving(s)

Prep Time:

1 hr

Total Time:

8 hrs

Happy 80th Birthday to the country queen of our hearts, Dolly Parton! One of Dolly's favorite desserts is banana pudding, so we created this Banana Pudding Cake to celebrate her special day. We're constantly inspired by Dolly's kindness, generosity, and creative talent. Here's to more sparkles, big hair, and country music!

This cake features three layers of banana cake, a homemade vanilla pudding between the layers, and plenty of vanilla wafers. It tastes just like the classic dessert, but in celebratory birthday form. Don't forget sparkler candles to go on top!

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Ingredients

Vanilla Pudding

1 large egg plus 2 large egg yolks
1 cup granulated sugar
1/3 cup cornstarch
1/2 tsp. kosher salt
2 cups whole milk
2 tsp. vanilla bean paste or pure vanilla extract
2 Tbsp. unsalted butter

Banana Cake

Cooking spray
3 cups all-purpose flour, spooned and leveled, plus more for pans
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup packed light or dark brown sugar
3 large eggs, at room temperature
1 tsp. pure vanilla extract
1 1/2 cups mashed bananas (from about 3 ripe bananas)
1 1/2 cups buttermilk, at room temperature

Vanilla Frosting

2 cups (4 sticks) unsalted butter, at room temperature
5 cups confectioners’ sugar
1/2 cup Vanilla Pudding (recipe above)
1 (11-oz) box vanilla wafers
Banana chips, for garnish

Directions

1. Step 1Make the pudding: Whisk together egg and egg yolks in a bowl. Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Cook over medium-low heat, whisking often, until mixture is warm and beginning to thicken, 2 to 3 minutes. While whisking, ladle a large spoonful of custard into eggs to temper them, whisking until completely incorporated. Return egg mixture to pot. Cook over medium-low heat, whisking constantly until mixture thickens, 6 to 10 minutes. (It should be thick enough to coat a wooden spoon or rubber spatula.) Transfer to a heat-safe bowl and stir in vanilla bean paste and butter. Cover with plastic wrap, pressing the plastic wrap onto the surface of the pudding to prevent a skin from forming. Chill pudding 6 to 8 hours or up to 2 days. Whisk well before using.
2. Step 2Make the cake: Preheat oven to 350°F. Lightly grease, then flour three 8-inch cake pans. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a bowl.
3. Step 3Beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time, mixing well after each addition. Beat in vanilla and mashed banana. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated.
4. Step 4Transfer batter to prepared pans, dividing evenly. Bake until a toothpick inserted into the center of each cake layer comes out clean, 22 to 25 minutes. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
5. Step 5Make the frosting: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Slowly beat in confectioners’ sugar until combined, 1 to 2 minutes. Beat in 1/2 cup Vanilla Pudding until smooth, about 1 minute.
6. Step 6Assemble the cake: Crush 3 cups vanilla wafers in a zip-top plastic bag with a rolling pin; reserve remaining whole vanilla wafers. Transfer frosting to a piping bag with a large round open piping tip.
7. Step 7Place one cake layer on a cake stand or plate. Pipe a border of frosting around the top outside edge of the cake layer. Spread about 2/3 cup Vanilla Pudding in the border and cover with whole vanilla wafers. Repeat layering one more time. Top with third cake layer. Frost the outside of the cake. (If the cake layers seems like they’re sliding around, place the cake in the refrigerator for 20 to 30 minutes, then frost.)
8. Step 8Press crushed vanilla wafers into the sides of the cake and pipe swirls of frosting around the top. Garnish top with whole vanilla wafers and banana chips. Chill 4 to 6 hours or up to overnight before serving.