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
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 & 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.
