Description
This Banana Split Cake brings the classic ice cream sundae dessert to a delightful cake form. Layers of moist vanilla cake are filled and topped with fresh bananas, strawberries, cherries, raspberries, and pineapple, complemented by a luscious chocolate ganache drip, whipped cream swirls, and drizzles of hot fudge sauce, creating a vibrant and indulgent treat perfect for any celebration.
Ingredients
Scale
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
Fruit and 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 and Decoration
- 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)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for ganache)
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prepare for the batter.
- Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth base.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter mixture, beating well after each addition, then stir in vanilla extract for aroma and flavor.
- Combine Batter: Alternate adding the dry ingredient mixture and buttermilk to the wet mix, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Divide Batter: Evenly distribute the cake batter into the two prepared cake pans.
- Bake: Place pans in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cakes: Remove cakes from oven and allow them to cool completely on a wire rack before assembling the cake.
- Prepare Ganache: Heat 1/4 cup heavy cream in a small saucepan until just simmering, then pour over the semi-sweet chocolate chips in a bowl. Let sit for a minute and stir until smooth, then set aside to cool slightly.
- Whip Cream: In a large bowl, beat the remaining 1 cup heavy whipping cream with powdered sugar until stiff peaks form. Transfer whipped cream to a piping bag for decorating.
- Assemble Cake Layers: Place one cooled cake layer on a serving plate. Arrange sliced bananas, strawberries, maraschino cherries, and raspberries evenly over the cake, then drizzle some hot fudge sauce on top.
- Add Second Cake Layer: Place the second cake layer over the fruit and fudge layer, then pour the cooled ganache over the top, letting it drip down the cake sides beautifully.
- 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. Finish by drizzling more hot fudge sauce.
- Serve: Slice the cake and serve this decadent banana split-inspired dessert to enjoy a harmonious blend of fruit, chocolate, and creamy sweetness.
Notes
- Ensure the cake layers are completely cooled before assembling to prevent the whipped cream and fruit from melting.
- Use ripe bananas and fresh berries for the best flavor and texture contrast.
- The ganache can be prepared ahead of time and gently reheated before use.
- For a dairy-free version, substitute butter, cream, and milk with appropriate plant-based alternatives.
- Chilling the cake for 30 minutes after assembly can help set the ganache and whipped cream.
