banana Nutella cake on a cake stand with two slices taken out

Banana Nutella Cake

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 42 minutes
Total Time 1 hour 12 minutes
Servings 10
Author Kelsie


Banana cake layers

  • 1 (15.25-ouncbox yellow cake mix*
  • 3/4 cup whole milk
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (3.4-ouncbox instant vanilla pudding
  • 3 large very ripe bananas about 9 to 10 ounces peeled banana, mashed

Nutella frosting

  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup Nutella
  • 1 tablespoon Frangelico OR 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 1/2 to 4 cups powdered sugar
  • 1/4 cup cocoa powder
  • 3 to 6 tablespoons whole milk or heavy cream


Banana cake layers

  1. Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray, line the bottoms of the pan with parchment, and set pans aside.
  2. Combine the cake mix, milk, oil, eggs, baking soda, salt, and pudding mix in a large mixing bowl. Beat with an electric mixer set to medium until well combined, about 2 to 3 minutes.
  3. Scrape down the sides and bottom of the bowl, then add the mashed banana and beat again to combine.
  4. Divide the batter evenly between the prepared cake pans and bake 42 to 48 minutes, until a toothpick inserted into the center of the cake layers comes out clean.
  5. Cool cake layers in the pans for 20 minutes, then carefully invert onto a wire rack to cool completely before frosting.

Nutella frosting

  1. Beat butter on medium speed until light and fluffy. Add the Nutella, Frangelico (or vanilla), and salt and beat for 30 seconds more. Scrape down the sides and bottom of the bowl.
  2. Add 3 1/2 cups of powdered sugar, the cocoa powder, and 3 tablespoons of milk and mix on low just to combine.
  3. Scrape down the sides and bottom of the bowl and mix on medium until frosting is smooth. Adjust to desired consistency by adding milk if too thick or more powdered sugar if too thin.
  4. Set 1 cooled cake layer on a cake stand or cardboard cake circle and spread frosting over the top. Top with the second cake layer, then frost with the remaining frosting. Serve.
  5. Uneaten cake can be stored loosely covered at room temperature for up to 2 days or in the freezer (tightly wrappefor up to 3 months.

Recipe Video

Recipe Notes