If you adore the nostalgic flavors of a classic ice cream treat but crave something a bit more indulgent and cake-like, this Banana Split Cake Recipe is going to be your new go-to dessert obsession. Combining moist layers of vanilla cake with the fresh burst of bananas, strawberries, and pineapples, all crowned with rich chocolate ganache and fluffy whipped cream, this cake captures every delightful note of the iconic banana split — but in an elegant, sliceable form that’s perfect for celebrations or any sweet craving. The harmony of fruity freshness and chocolatey goodness in this Banana Split Cake Recipe will have you reaching for seconds, trust me!
Ingredients You’ll Need
This Banana Split Cake Recipe calls for straightforward, pantry-friendly ingredients that come together to build layers of flavor, texture, and sweet charm. Each component plays a vital role, whether in creating that tender crumb, adding bright fruit notes, or finishing with luscious toppings you’ll love.
- 2 cups all-purpose flour: The base for a soft, tender cake crumb.
- 1 1/2 tsp baking powder: Helps the cake rise just right for a light texture.
- 1/2 tsp baking soda: Works with the buttermilk to add extra fluffiness.
- 1/2 tsp salt: Balances and enhances the sweetness in the cake.
- 1 cup unsalted butter, softened: Adds richness and moisture for a buttery crumb.
- 1 1/2 cups granulated sugar: Sweetens without overwhelming the fresh fruit flavors.
- 3 large eggs: Provide structure and help bind the ingredients perfectly.
- 1 tsp vanilla extract: Adds classic flavor depth that complements the fruit beautifully.
- 1 cup buttermilk: Adds tang and tenderness for a moist cake.
- 2-3 ripe bananas, sliced: The star fruit of the dish, offering natural sweetness and creamy texture.
- 1 cup fresh strawberries, sliced: Brings a bright, juicy contrast.
- 1/2 cup maraschino cherries, drained: Sweet pops of color and flavor.
- 1/2 cup crushed pineapple, drained: Adds tropical zest and moisture.
- 1/2 cup raspberries or mixed berries: Adds tart notes and vibrant color.
- 1 cup heavy whipping cream (for piping): Whipped into fluffy swirls for an elegant finish.
- 1/4 cup powdered sugar: Sweetens the whipped cream lightly.
- 1/2 cup hot fudge sauce (for drizzling): Adds decadent chocolate luxury.
- 1/4 cup chocolate chunks (for garnish): Adds texture and chocolate indulgence.
- Whole maraschino cherries (for garnish): Classic finishing touches atop the whipped cream.
- 1/2 cup semi-sweet chocolate chips: Used in the ganache for rich chocolate flavor.
- 1/4 cup heavy cream: Heated for the silky ganache glaze.
How to Make Banana Split Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans — this preps your pans so your cakes come out nice and easy. Then, in a medium bowl, whisk together flour, baking powder, baking soda, and salt to ensure your dry ingredients are evenly mixed for consistent texture throughout the cake. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy — this step is crucial for an airy crumb. Add the eggs one at a time, beating well after each, then mix in the vanilla extract for that comforting, familiar flavor.
Step 2: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. This slow incorporating technique helps avoid overmixing which can make the cake tough. Once everything looks just combined, divide the batter evenly between the prepared pans. You’re almost ready to bake this beauty!
Step 3: Bake and Cool the Cake
Bake the pans for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This signals the cake is perfectly done, moist but fully cooked. Let the cakes cool completely on wire racks before you start assembling the layers — patience here will make decorating easier and prevent the frosting from melting.
Step 4: Make the Chocolate Ganache
While the cakes cool, make your ganache by heating the heavy cream until just simmering and pouring it over the semi-sweet chocolate chips in a bowl. Let it sit for a minute to soften, then stir until silky smooth. Set this aside to cool slightly until it’s thickened but still pourable — this luscious glaze adds rich chocolate indulgence that ties the whole Banana Split Cake Recipe together.
Step 5: Whip the Cream
In a large bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. When you pipe this creamy whipped topping later, it will hold its shape beautifully, adding a dreamy lightness that balances the fruit and chocolate perfectly.
Step 6: Assemble the Cake
Place one cake layer on your serving plate. Spread a generous layer of sliced bananas, strawberries, maraschino cherries, and raspberries on top, then drizzle some hot fudge sauce for a chocolate surprise in every bite. Add the second cake layer and pour the ganache over the top, letting it cascade down the sides for a glorious, drippy effect. Pipe on the whipped cream in swirls, then decorate with pineapple chunks, banana slices, cherries, chocolate chunks, and a final drizzle of hot fudge sauce for that signature finishing touch.
Step 7: Serve and Enjoy
Slicing into this magnificent cake reveals the colorful fruit layers and creamy frosting that make this Banana Split Cake Recipe so irresistible. Grab a fork and dig into a slice that tastes just like your favorite childhood dessert — only way more festive and fancy!
How to Serve Banana Split Cake Recipe
Garnishes
The garnishes for this cake are what bring it all together visually and flavor-wise. Fresh fruit slices like bananas, strawberries, and pineapple chunks bring brightness, while maraschino cherries add a pop of classic nostalgic color. Sprinkle chocolate chunks or shavings over the whipped cream for a delightful texture contrast, and finish with a drizzle of hot fudge to enrich every bite with chocolate decadence.
Side Dishes
Because this cake is so rich and fruity, simpler accompaniments work best. A scoop of vanilla ice cream or a dollop of freshly whipped cream can amplify the dessert experience. For something fresh, serve alongside a light mixed greens salad with a citrus vinaigrette to balance the richness. Sparkling water with a squeeze of lemon or a fruity iced tea can refresh your palate between bites.
Creative Ways to Present
For an eye-catching presentation, try layering this cake in a clear trifle bowl to showcase all the colorful fruit and creamy layers. Another fun idea is to serve mini individual parfaits using the same ingredients for gatherings—just layer cake pieces, fruit, whipped cream, and drizzle chocolate in pretty glasses. You can also pipe the whipped cream decoratively and add edible flowers for an elegant touch that wows your guests.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator. The fresh fruit and whipped cream toppings make it best eaten within 2 to 3 days to enjoy peak freshness and prevent the fruit from turning mushy.
Freezing
You can freeze the cake layers separately before assembly by wrapping them well in plastic wrap and then in aluminum foil. Freeze for up to 2 months. However, because of the fresh fruit and whipped cream, it’s best to assemble the cake fresh after thawing the layers for optimal taste and texture.
Reheating
This cake is meant to be enjoyed chilled or at room temperature, so reheating isn’t recommended. If you want to soften the ganache and whipped cream slightly, let the cake sit at room temperature for 15 to 20 minutes before serving.
FAQs
Can I use frozen fruit instead of fresh in this Banana Split Cake Recipe?
While frozen fruit can work in a pinch, fresh fruit is preferred for this recipe to avoid excess moisture that could make the cake soggy. If using frozen, be sure to thaw and drain them very well.
Is it possible to make this cake dairy-free?
Yes! Substitute the butter with dairy-free margarine, use a plant-based milk mixed with a bit of vinegar for buttermilk, and choose a dairy-free whipped topping alternative to keep the same creamy texture.
Can I make this Banana Split Cake Recipe gluten-free?
Absolutely. Use a gluten-free all-purpose flour blend that includes xanthan gum to maintain the cake’s structure and texture.
How do I keep the bananas from browning in the cake?
To minimize browning, slice the bananas just before assembling the cake and brush them lightly with lemon juice. This also adds a nice zing that complements the overall flavor.
What’s the best way to pipe the whipped cream on top?
A large star tip works beautifully for piping swirls of whipped cream. Make sure your whipped cream is stiff enough to hold shapes before piping for a polished look.
Final Thoughts
This Banana Split Cake Recipe is a delightful twist on a beloved classic that’s perfect for any occasion where you want to impress with a dessert that’s both nostalgic and sophisticated. It’s bursting with fresh fruit, creamy whipped topping, and chocolatey goodness — all embraced in tender cake layers that are simply irresistible. Give this recipe a try and watch your friends and family fall in love with every bite! Happiness really is a slice away.
Print
Banana Split Cake Recipe
- Prep Time: 20 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 rich and delightful dessert inspired by the classic banana split sundae. Featuring moist layers of vanilla cake filled with fresh bananas, strawberries, cherries, raspberries, and pineapple, all topped with luscious chocolate ganache, whipped cream swirls, and drizzles of hot fudge. Perfect for parties or any special occasion, it combines the favorite flavors of a banana split in a beautiful, sliceable cake.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients & Cake Base
- 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
Ganache & Toppings
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 cup heavy whipping cream (for piping)
- 1/4 cup powdered sugar
- 1/2 cup hot fudge sauce (for drizzling)
- 1/4 cup chocolate chunks (for garnish)
- Whole maraschino cherries (for garnish)
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and ensure even baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract for flavor.
- Combine Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix the batter until just combined to prevent overmixing and maintain a tender crumb.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely on wire racks before assembling to prevent melting the frosting.
- Prepare Ganache: Heat 1/4 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let it sit for a minute. Stir until smooth and set aside to cool slightly for the perfect ganache consistency.
- Whip the Cream: In a large bowl, beat 1 cup of heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag for decorating.
- Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of sliced bananas, strawberries, maraschino cherries, raspberries, and pineapple chunks over the cake. Drizzle with hot fudge sauce to infuse the flavors.
- Add Second Layer: Carefully place the second cake layer on top. Pour the slightly cooled ganache over the top, allowing it to drip elegantly down the sides of the cake.
- Decorate the Cake: Pipe whipped cream swirls on top of the cake using the piping bag. Garnish with additional sliced bananas, strawberries, whole maraschino cherries, pineapple chunks, and sprinkle with chocolate chunks. Drizzle extra hot fudge sauce over the top for added indulgence.
- Serve: Slice the cake into 12 servings and enjoy this decadent banana split-inspired treat with friends and family.
Notes
- Ensure your bananas are ripe for maximum sweetness and flavor in the fruit layers.
- Allow cakes to cool completely before assembling to avoid melting the whipped cream and ganache.
- The ganache can be made a day ahead and refrigerated; warm slightly before using.
- Feel free to use mixed berries if raspberries are unavailable for added color and flavor.
- Use room temperature ingredients for a smoother cake batter.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
