Banana Split Cake

This banana split cake is a fun spin on the classic ice cream treat. With layers of banana cake, vanilla bean frosting, strawberry filling and a rich chocolate ganache, this playful cake is sure to satisfy!

Who said ice cream should have all the fun?

There’s ice cream sundaes, banana splits, milkshakes, treats in cones… The list goes on and on. But today, we’re merging one of those classic cold treats with the delicious world of cake.

And boy, does this banana split cake have it all.

— Moist banana cake
— Velvety vanilla bean frosting
— A burst of strawberry filling
— And a rich chocolate ganache drip

Dressed up with sprinkles and cherries, this cake is every bit as delicious as it is showstopping.

Here’s how to make this cake

First, make the banana cake.

Whip the eggs, granulated sugar and brown sugar until light and fluffy (about 2-3 minutes).

In one bowl whisk together the dry ingredients (flour, baking soda, baking powder and salt) and in another the wet (vegetable oil, banana puree, milk and vanilla extract).

Working in two batches and alternating between wet and dry ingredients, add the ingredients to the egg/sugar mixture, mixing until just combined. Be sure to mix only until the ingredients are just incorporated to avoid overmixing.

Divide the batter between three parchment paper lined 6″ cake pans and bake at 350F for 30-35 minutes.

Once the cake pans are cool enough to handle (about 5-10 minutes after removing them from the oven), turn the cakes out onto plastic wrap. Wrapping the cakes while they’re still warm will help keep the moisture from evaporating while they cool.

Second, make the vanilla bean frosting.

Whisk together the egg whites and sugar for the frosting. Place the mixture over a pot of boiling water (double boiler) and heat until the mixture is hot and the sugar has dissolved.

Transfer the bowl to a stand mixer and whip on high until cooled to room temperature (about 10 minutes).

With a paddle attachment and the mixer on low, add the seeds from one vanilla bean, the vanilla extract and begin to add cold cubes of butter.

Once all of the butter has been added, slowly increase the speed of the mixer to high. Doing this slowly will keep the frosting from splashing over the sides.

Beat on high until the frosting thickens into a cohesive frosting.

Third, assemble and frost the cake.

To assemble the cake, begin by leveling the layers and dividing them in half.

Spread a thin layer of frosting onto the first layer and pipe a couple rings of frosting around the edge. Fill with 1-2 tablespoons of strawberry jam.

Add the next layer of cake and repeat the above steps.

Crumb coat the cake with a thin layer of frosting to lock in the crumbs and place it in the refrigerator for 5-10 minutes.

Frost the cake with the remaining frosting. If you’re new to frosting cakes and want to learn how to get a smooth finish, I recommend checking out my post on how to frost a cake.

If you want to add sprinkles to the sides of your cake, now is the time to do it.

Finally, make the ganache and garnish the cake.

Using 15 second increments in a microwave, heat the heavy whipping cream until hot (but not boiling). Add the semi-sweet chocolate chips and stir smooth.

If you have the time, it’s a good idea to let the ganache cool slightly. This will keep it from running all the way down the sides of the cake.

Pour the ganache over the top of the cake, using an offset spatula to work the ganache to the edges and over the side. Refrigerate immediately to slow the chocolate ganache.

Garnish with dollops of frosting, slices of banana or strawberry, sprinkles and/or cherries.

Expert tips

• Estimating how many bananas you’ll need: For the cup of banana puree, you’ll need about 4 small, ripe bananas. Add additional bananas if you plan to use them as a garnish.
• Working ahead: The banana cakes can be made, wrapped in plastic wrap and frozen for up to 3 months. The cake layers can even be frosted frozen, but you won’t want to level or divide them while frozen.
• Chill your cake: A cool cake is easier to cut and handle, so chilling your cake for a short while before frosting it will help make the cake decorating process easier.
• Fixing a “broken” meringue-based buttercream: Sometimes you’ll find that your buttercream looks “broken” or curdled. There are usually two culprits: Either it hasn’t been beaten long enough or the frosting is too warm (either from the butter being too warm or being added to the meringue too early). If continue to beat it doesn’t work, try putting it in the refrigerate for 30 minutes to cool, then continue beating.
• Air bubble-free frosting: If your frosting has a lot of air bubbles in it, beat it on the lowest speed for 3-5 minutes to work them out.
• Storage: This cake will keep in the refrigerator, uncut, for 2-3 days.
• Storing a cut cake: Once your cake is cut, you’ll want to protect the exposed part. The easiest way to do this is to place a piece of plastic wrap directly onto the exposed cake.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Print

If you liked this recipe, you might also like…

• Fudge sundae cake
• Strawberry champagne cake
• The best mini carrot sheet cake
• Orange blossom bundt cake

Update Notes: This post was originally published in April of 2016 but was republished with an updated format, photos and tips in April of 2022.