Soft Cake and Pudding Dessert Recipe

This indulgent, tooth-free dessert combines rich chocolate cake, creamy pudding, and buttery frosting. The layers create a perfect texture, and it’s a fun twist on traditional cake balls, minus the chewing!

Print Recipe

Prep Time 15

Chill Time 2

Total Time 2 15

Servings: 5

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Equipment Method

Ingredients

Soft cake about 3 cups crumbled: Forms the tender base of the layered dessert.
Banana pudding about 2 cups: Adds creamy sweetness and smooth texture.
Buttercream frosting about 1 cup: Provides rich flavor and helps bind layers.
Whipped cream as needed: Creates Light airy topping.
Shaved chocolate as needed: Adds light chocolate flavor and elegant visual finish.
Buttercream frosting 1 cup, homemade or store-bought: Adds creamy richness and structure to the layers.
Vegetable shortening ½ cup: Helps create a stable and fluffy frosting texture.
Butter or margarine ½ cup: Adds Rich buttery flavor.
Clear vanilla extract 1 teaspoon: Enhances Sweet aromatic depth.
Confectioners’ sugar 4 cups: Creates Smooth sweet frosting texture.
Milk 2 teaspoons: Adjusts Creaminess and spreadability.

Equipment

Mixing Bowls
Hand mixer or whisk
Serving dish or trifle bowl
Spatula
Knife or cake slicer

Method

Crumble the soft cake into small bite-sized pieces and set aside.
Place a layer of cake crumbs in the bottom of a serving dish.
Spoon banana pudding evenly over the cake layer.
Add a thin layer of buttercream frosting on top.
Spread whipped cream gently to create an airy layer.
Repeat the layering process with cake, pudding, and whipped cream until the dish is filled.
Spread a very thin layer of frosting or gently swirl it into the pudding layer to avoid compressing the soft cake.
Top with a final generous layer of whipped cream.
Sprinkle shaved chocolate evenly for garnish.
Cover and chill the dessert for at least 1 hour.
Serve chilled once the layers have softened into a creamy, spoonable texture.