This soft vanilla sponge cake rolled with creamy banana pudding filling is a dreamy dessert inspired by classic banana pudding. Light, creamy, and packed with banana flavor in every bite.
🧾 Ingredients
For the cake
- 4 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Powdered sugar for rolling
For the filling
- 1 box instant banana pudding mix
- 1 cup cold milk
- 1 cup whipped topping or whipped cream
- 1–2 bananas, sliced
Optional toppings
- Crushed vanilla wafers
- Caramel drizzle
- Extra whipped cream
👩🍳 Instructions
1. Bake the sponge cake
Preheat oven to 350°F (175°C).
Line a jelly roll pan with parchment paper.
Beat eggs and sugar until pale and fluffy. Mix in vanilla.
Fold in flour, baking powder, and salt gently.
Spread batter evenly into the pan and bake 10–12 minutes.
2. Roll while warm
Dust a clean kitchen towel with powdered sugar.
Turn warm cake onto the towel, peel off parchment paper, and carefully roll the cake up with the towel inside.
Let cool completely.
3. Make the filling
Whisk pudding mix with cold milk until thickened.
Fold in whipped topping until smooth and creamy.
4. Fill and roll
Unroll cooled cake carefully.
Spread pudding filling evenly over the cake and add banana slices.
Roll back up tightly.
5. Chill
Refrigerate for at least 1 hour before slicing.
Top with crushed vanilla wafers and whipped cream before serving.
🍯 Fun Variations
- Add crushed vanilla wafers inside the filling for crunch
- Use caramel pudding instead of banana pudding
- Dip banana slices in lemon juice to prevent browning
- Drizzle with chocolate syrup for a banana split vibe
❄️ Storage
Keep refrigerated for up to 3 days.
Best served chilled.