Banana Split Cake Recipe

A side view of a strawberry banana split cake.

Need a true showstopper for your next party? This banana split cake recipe is as delicious as it is gorgeous, and best of all, it's so easy to make!

Course Dessert

Cuisine American, holidays

Diet Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 925kcal

Author Jessy Freimann

Equipment

Ingredients

For the cake:

Cooking spray
1 strawberry cake mix I like Duncan Hines Signature Strawberry Supreme Cake Mix
3.7 ounces Instant Banana Pudding 2 small packages- reserve 2 Tablespoons for the Banana Whipped Cream
5 large eggs
¾ cup vegetable oil
1 cup warm water

For the Banana Whipped Cream

2 cups heavy cream
2 Tablespoon Instant Banana Pudding reserved from the ones used in the cake
2 Tablespoon confectioner's sugar

For the Chocolate Ganache

¾ cup heavy cream
1 cup dark chocolate chips

Andplusalso:

1 banana halved legnth-wise and sliced
8-10 Strawberries halved and then sliced
9 Maraschino cherries for topping

Instructions

Preheat the oven to 325 degrees F and line the bottom of two 9 inch round cake pans with parchment. Spray the pans with cooking spray and set aside.
In a large mixing bowl, combine the cake mix, eggs, pudding mixes, oil and water. Beat until just combined.
Split the batter between the two pans and bake for around 30 minutes (begin checking it around 25 minutes).
Once the cakes have cooled, remove the first layer from the pan, onto your cake platter.
Next, spread half of the banana whipped cream (recipe below) onto the cake in an even layer (I find it easiest to pipe it around the edge of the first layer and then fill it in).
Sprinkle the sliced bananas and strawberries atop the banana whipped cream and use your hands (or a clean spatula) to gently press them into the whipped filling a bit.
Put a little more whipped cream on top of the fruit to help adhere the second layer. Place the second layer onto your first layer.
Carefully pour the chocolate ganache (recipe below) onto the center of the cake and carefully use an off-set spatula to push "drips" of ganache over the sides of the cake-take your time to get the look you want.
Pipe dollops of banana whipped cream in rosettes around the edges of the cake and one in the middle and place maraschino cherries onto each dollop.
Refrigerate until serving.

Whipped Cream Topping:

Place the pint of heavy cream into the mixer with a whisk attachment and begin mixing on high.
As it starts to thicken, add the reserves banana pudding mix and sugar.
Whip until it forms nice fluffy peaks (try not to over-whip it) and pipe onto the cake as per the above directions.

Chocolate Ganache:

Place the chocolate chips into a heat-safe bowl and set aside.
Heat the heavy cream in a small pot over medium heat, whisking often to prevent scalding.
After around 5-10 minutes, just before the heavy cream starts simmering, remove it from the heat and pour it into the bowl of chocolate chips.
Let it sit for 5 minutes and then carefully whisk it until it combines and turns into a smooth chocolate ganache.

Video

Notes

Trace the bottom of your cake pan onto parchment paper, then cut it to size for an easy, perfectly fitted liner.
Check the cakes a few minutes early, since baking times can vary slightly depending on your oven.
If your ganache is too thin, let it sit for 5 to 10 minutes to thicken. If it's too thick to pour, just spread it on top instead.
Pipe the whipped cream rather than dolloping it with a spoon. Trace the edge of the bottom layer first, then fill in the center for the cleanest look.
If you don't have a piping bag, a sandwich bag with the corner snipped off works just as well.
Take your time with the ganache drips, using an offset spatula to control how far they run down the sides.
Ingredients to prep ahead- Slice the strawberries and bake the cake layers up to a day in advance.
Leftovers and storage- Store covered in the refrigerator for up to 3 days.

Nutrition