🌎 The World Cookbook

Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 package of instant banana pudding
1 1/4 cups milk
1 cup (2 sticks) unsalted butter, softened
3 eggs
1 tablespoon baking powder
2 teaspoons vanilla extract
1 teaspoon salt
Walnuts, for garnish
Frosting:
1/2 cup (1 stick) unsalted butter
4 cups powdered sugar
1/4 cup whole milk (plus more as needed)
1 tablespoon vanilla extract

Preheat oven to 350°F and grease and flour two round 8-inch cake pans. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a separate medium bowl, cream together the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add in banana pudding mix and mix on low until dissolved about 3 more minutes. Add eggs, one at a time, beating after each addition. Add 1/3 of the flour mixture to the butter/sugar mixture and mix to combine. Add 1/2 of the milk and mix until incorporated. Repeat, alternating with the remaining flour mixture and milk. Add 2 teaspoons vanilla extract and beat on medium speed for 2 minutes. Pour batter evenly into prepared pans and bake until a toothpick inserted into the center comes out clean 30-35 minutes. Remove and invert onto wire rack to cool. While cake bakes, make frosting. Heat stick of butter in a small saucepan over medium heat, stirring frequently. Once butter is melted, stir constantly. It will turn clear and yellow and then quickly become frothy, smell like caramel, and turn brown, at about 6-8 minutes. Once this happens, remove from heat and pour into a medium bowl. Add powdered sugar in 1 cup increments, beating with an electric mixer after each addition. Slowly add tablespoon vanilla and milk and mix until well combined. Chill frosting in fridge until it thickens and desired consistency is reached. After chilling, beat with an electric mixer again to make fluffy, about 2 minutes. Let cake cool completely before frosting. Garnish with walnuts, if using.