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Banana Split Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 67 reviews
  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Banana Split Cake is a delightful, fruit-packed dessert inspired by the classic banana split sundae. Featuring moist, fluffy cake layers filled with fresh bananas, strawberries, maraschino cherries, raspberries, and pineapple, and topped with rich whipped cream, hot fudge ganache, and chocolate accents, it’s a perfect treat for any celebration or sweet craving. The combination of fruity freshness and decadent chocolate offers a harmonious balance of flavors and textures in every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk

Fruit Filling

  • 2-3 ripe bananas, sliced
  • 1 cup fresh strawberries, sliced
  • 1/2 cup maraschino cherries, drained
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup raspberries or mixed berries

Whipped Cream & Decor

  • 1 cup heavy whipping cream (for piping)
  • 1/4 cup powdered sugar
  • Whole maraschino cherries (for garnish)
  • 1/4 cup chocolate chunks (for garnish)

Ganache & Sauce

  • 1/2 cup hot fudge sauce (for drizzling)
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed until the mixture becomes light, fluffy, and pale in color, about 3-4 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time into the butter mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract until combined.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Gently mix just until everything is combined; avoid over-mixing to keep the cake tender.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Cakes: Allow the cakes to cool completely in their pans for 10 minutes, then transfer to wire racks to cool fully before assembling.
  8. Prepare Ganache: Heat the 1/4 cup heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heat-safe bowl and let sit for 1 minute, then stir gently until the ganache is smooth and glossy. Set aside to cool slightly.
  9. Whip Cream: In a large bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Transfer the whipped cream into a piping bag for decorating.
  10. Assemble Base Layer: Place one cake layer on your serving plate. Arrange sliced bananas, strawberries, maraschino cherries, and raspberries evenly on top. Drizzle some hot fudge sauce over the fruit.
  11. Add Second Layer and Ganache: Place the second cake layer on top of the fruit and press down gently. Pour the slightly cooled ganache over the cake, letting it drip down the sides naturally for a beautiful finish.
  12. Decorate Cake: Pipe whipped cream swirls atop the cake. Garnish with additional sliced bananas, strawberries, whole maraschino cherries, pineapple chunks, and sprinkle chocolate chunks over the top. Drizzle more hot fudge sauce if desired.
  13. Serve: Slice the cake into 12 servings and enjoy the luscious, banana split-inspired flavors with each bite!

Notes

  • Ensure bananas are ripe but firm to maintain texture in the filling.
  • Let the cakes cool completely before assembling to prevent melting the whipped cream and ganache.
  • The ganache can be made ahead and gently reheated if needed before pouring.
  • For a lighter option, substitute half the heavy cream with whipped topping, but results may vary.
  • Store leftovers covered in the refrigerator for up to 3 days to preserve freshness.
  • Use room temperature ingredients for the best batter consistency and rise.

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Find it online: https://sweetindulgencescakes.com/banana-split-cake-recipe/