If you adore the nostalgic charm of a classic banana split but want to elevate it into a show-stopping dessert, this Banana Split Cake Recipe is your new best friend in the kitchen. Bursting with layers of moist cake, fresh fruit, luscious whipped cream, and rich chocolate ganache, it captures every delightful flavor of the beloved ice cream sundae in a heavenly, sliceable form. It’s the ultimate celebration of everything sweet and fruity, perfect for parties or a special treat that will wow everyone at the table.
Ingredients You’ll Need
Getting started with this Banana Split Cake Recipe is a breeze because the ingredients are straightforward yet amazingly complementary. Each one brings something special to the table, whether it’s the fluffy texture from buttermilk, the sweet burst from fresh berries, or the rich decadence of chocolate.
- All-purpose flour: The foundation for our tender cake layers that hold everything together perfectly.
- Baking powder and baking soda: These leavening agents ensure your cake rises beautifully for a light crumb.
- Salt: Enhances all the sweet flavors and balances the richness.
- Unsalted butter: Provides moisture and a creamy richness essential for this moist cake.
- Granulated sugar: Sweetens the cake and helps create that tender crumb.
- Eggs: Bind ingredients together and add structure for a perfect slice.
- Vanilla extract: Adds a warm, aromatic flavor that ties all the tastes together.
- Buttermilk: Keeps the cake wonderfully moist and tender with a subtle tang to deepen flavor.
- Ripe bananas: The star fruit adding natural sweetness and that signature banana flavor.
- Fresh strawberries: Their juicy brightness complements the bananas effortlessly.
- Maraschino cherries: Sweet and vibrant, adding pops of color and tradition.
- Crushed pineapple: Brings a tropical twist and juicy texture to the fruit medley.
- Raspberries or mixed berries: Add tartness and a lovely burst of color for balance.
- Heavy whipping cream: Whipped to soft peaks, it’s what makes the topping lush and light.
- Powdered sugar: Sweetens and stabilizes the whipped cream without graininess.
- Hot fudge sauce: That irresistible drizzle that brings the chocolatey goodness of a banana split to life.
- Chocolate chunks and semi-sweet chips: Provide texture and intense chocolate flavor in both garnish and ganache.
How to Make Banana Split Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven and prepping two round cake pans so your cakes bake evenly without sticking. Whisk together your dry ingredients separately to distribute the baking powder, soda, and salt evenly throughout the flour. In another bowl, cream the butter and sugar until fluffy — this step is key to a light texture. Add eggs one at a time to incorporate structure, then stir in vanilla for that comforting flavor you love in homemade cakes.
Step 2: Combine Ingredients Lightly
Alternate adding your dry flour mixture and buttermilk to the wet ingredients. This careful folding keeps the batter light and airy while ensuring everything is well mixed. Pour the batter evenly into your pans so both layers bake uniformly in the oven.
Step 3: Bake and Cool the Cake Layers
Bake for roughly 25 to 30 minutes until a toothpick comes out clean, signaling perfectly cooked cake. Once out of the oven, the cakes must cool completely before assembling to prevent your whipped topping and ganache from melting — patience pays off here!
Step 4: Create the Chocolate Ganache
Heat the heavy cream until just simmering and pour over the semi-sweet chocolate chips. Letting it sit then gently stirring forms a silky ganache that’s perfect for drizzling. This rich topping is what takes the Banana Split Cake Recipe over the top, adding luscious chocolate depth.
Step 5: Whip the Cream to Perfection
Beat your heavy whipping cream with powdered sugar until stiff peaks form, creating a light and sweet topping that complements the cake’s texture without overpowering the fresh fruit flavors.
Step 6: Assemble the Cake Layers
Place one cake layer on your serving plate, then layer on slices of your bananas, strawberries, cherries, and raspberries. A drizzle of hot fudge sauce adds the chocolate ripple effect synonymous with a banana split. Place the second cake layer on top, then pour your ganache allowing it to drizzle down the sides for that gorgeous finishing touch.
Step 7: Decorate and Garnish
Use a piping bag to add whipped cream swirls, then scatter more fresh fruits, pineapple chunks, maraschino cherries, and chocolate chunks over the top. A final drizzle of hot fudge sauce makes the presentation irresistible and screams indulgence.
How to Serve Banana Split Cake Recipe
Garnishes
Fresh bananas, strawberries, and maraschino cherries not only bring vibrant colors but also complement the flavors perfectly. Chocolate chunks and ganache drizzle add the ultimate decadent finishing touches that are both beautiful and delicious.
Side Dishes
This cake is delightful on its own, but pairing it with a scoop of vanilla ice cream or a simple berry compote can elevate the experience even further. A refreshing mint sprig on the side adds a pop of color and aroma that’s sure to impress your guests.
Creative Ways to Present
Serve the Banana Split Cake Recipe on a decorative platter or rustic wooden board surrounded by extra fresh fruit and small bowls of hot fudge sauce for drizzling. For parties, consider individual servings with mini spoons and a sprinkle of crushed nuts for fun texture contrasts.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Banana Split Cake Recipe covered in the refrigerator to preserve freshness. It’ll stay moist and flavorful for up to 3 days, making it perfect for deliciously indulgent seconds or dessert the next day.
Freezing
You can freeze the cake layers separately before assembling. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Thaw fully in the fridge before adding whipped cream and garnishes to keep everything fresh and vibrant.
Reheating
Since this is a cold, creamy dessert, reheating isn’t necessary. However, if your ganache hardens too much in the fridge, allow the cake to sit at room temperature for a little while before serving so everything is soft and luscious.
FAQs
Can I use frozen fruit instead of fresh in this Banana Split Cake Recipe?
Frozen fruit can work in a pinch, but fresh fruit is highly recommended for the best texture and flavor. If using frozen, thaw and drain them well to avoid extra moisture that could make the cake soggy.
Is there a substitution for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice or vinegar to one cup of milk. Let it sit for 5 minutes before using to replicate buttermilk’s acidity and tenderness.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Ensure your baking powder is gluten-free as well to keep the cake light and tender without gluten.
How long does the assembled cake last in the fridge?
Once assembled with fresh fruit and whipped cream, the cake is best enjoyed within 2 to 3 days. After that, the fruit might release moisture and affect the texture, so it’s freshest and tastiest if eaten sooner.
Can I prepare parts of this Banana Split Cake Recipe ahead of time?
Yes, you can bake the cake layers and prepare the ganache a day ahead. Store them separately and whip the cream and assemble the cake just before serving to keep everything fresh and perfect.
Final Thoughts
There’s just something so magical about this Banana Split Cake Recipe that brings smiles with every bite. It perfectly captures the spirit of your favorite childhood treat but in an elegant and crowd-pleasing form. I can’t wait for you to try it out, share it with loved ones, and make some delicious memories of your own. Trust me, once you do, this might become your go-to dessert for every celebration!
Print
Banana Split Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Split Cake is a deliciously decadent dessert inspired by the classic banana split sundae. It features moist layers of vanilla cake studded with ripe bananas and mixed berries, topped with whipped cream, rich chocolate ganache, and a medley of fresh fruit and chocolate garnishes, making it a perfect treat for any celebration or sweet craving.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2–3 ripe bananas, sliced
Fruit and Garnishes
- 1 cup fresh strawberries, sliced
- 1/2 cup maraschino cherries, drained
- 1/2 cup crushed pineapple, drained
- 1/2 cup raspberries or mixed berries
- Whole maraschino cherries (for garnish)
- 1/4 cup chocolate chunks (for garnish)
Whipped Cream and Ganache
- 1 cup heavy whipping cream (for piping)
- 1/4 cup powdered sugar
- 1/2 cup hot fudge sauce (for drizzling)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans to ensure the cake doesn’t stick.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each to ensure proper emulsification, then stir in the vanilla extract for flavor.
- Combine Ingredients: Alternately add the dry flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing until just combined to avoid overmixing.
- Prepare to Bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops for even baking.
- Bake the Cakes: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully cooked.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely on wire racks before moving on to assembly.
- Prepare Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the semi-sweet chocolate chips in a bowl. Let sit for one minute, then stir gently until smooth. Set aside to cool slightly.
- Whip the Cream: In a large bowl, beat the heavy whipping cream along with powdered sugar until stiff peaks form. Transfer this whipped cream to a piping bag for decorating.
- Assemble the Cake – First Layer: Place one cake layer on your serving plate. Spread a layer of sliced bananas, strawberries, maraschino cherries, and raspberries evenly over the cake, then drizzle some hot fudge sauce on top for a rich flavor contrast.
- Add Second Layer and Ganache: Place the second cake layer on top of the fruit-covered first layer. Pour the cooled ganache over the top, allowing it to drip down the sides elegantly.
- Decorate the Cake: Pipe whipped cream swirls around the top surface. Garnish with additional sliced bananas, strawberries, whole maraschino cherries, and pineapple chunks. Sprinkle chocolate chunks over the top and drizzle with extra hot fudge for a festive finish.
- Serve and Enjoy: Slice the cake using a sharp knife and serve this luscious banana split-inspired dessert immediately to delight your guests.
Notes
- Ensure bananas used in the cake are ripe for maximum flavor and natural sweetness.
- Don’t overmix the batter once the dry ingredients are added to keep the cake tender and soft.
- The whipped cream can be stabilized with a teaspoon of gelatin if you want it to hold longer for serving.
- Use fresh berries that are firm to avoid excess moisture on the cake layers.
- Ganache should be slightly cooled before pouring to prevent it from melting the whipped cream decorations.
- This cake can be made a day ahead and stored in the refrigerator, but add fresh garnishes just before serving.
