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Banana Split Cake
Banana Split Cake is a rich banana cake layered with chocolate, pineapple, and strawberry buttercream that is topped with ganache, cherries, and sprinkles.
Servings 12
Calories 836kcal
Ingredients
Banana Cake
- 1 1/2 cups granulated white sugar
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups mashed ripe banana
- 1/2 cup warm water
- 6 tablespoons cup milk
- 6 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Chocolate Buttercream
- 1/4 cup butter softened
- 1 1/2 tablespoons cocoa powder
- 2 cups powdered sugar
- 3-4 teaspoons milk
Pineapple Buttercream
- 1/4 cup butter softened
- 2 cups powdered sugar
- 5 tablespoons pineapple sundae topping I used Smuckers
- 3-4 teaspoons milk
Strawberry Buttercream
- 1/4 cup butter softened
- 2 cups powdered sugar
- 5 tablespoons strawberry sundae topping I used Smuckers
- 3-4 teaspoons milk
Vanilla Buttercream
- 3/4 cup butter softened
- 6 cups powdered sugar
- 1 tablespoon clear vanilla extract optional
- 3-4 tablespoons milk
Ganache
- ½ cup whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
Banana Cake
- Preheat oven to 350 F. Prepare and grease 2 - 8 inch cake pans, set aside.
- Mix all of the ingredients for the cake and beat together until smooth. Divide batter evenly between the two pans. Bake for 30-35 minutes.
- Remove from oven and allow cakes to completely cool. Once cooled cut both cakes in half, making 4 equal cake layers. While cooling, make buttercream fillings, instructions below.
- Add one of the layers onto a cake plate. Top with chocolate buttercream.
- Add another layer of cake and top with the pineapple buttercream.
- Add one more layer and frost with the strawberry buttercream. Top with the last cake layer.
- Chill cake in the fridge for 30 minutes.
- Frost cake with vanilla buttercream.
- Set cake in the fridge to set for 30-60 minutes. While setting, make ganache, instructions below.
- Pour ganache over cake, allowing it to slowly drip down the sides. Set the cake in the fridge and let it chill for 30-60 minutes, until ganache is set.
- Slice serve and enjoy!
Chocolate Buttercream
- In a large mixing bowl, cream butter. Slowly mix in the cocoa powder. Add powdered sugar one cup at a time, beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency,
Pineapple Buttercream
- In a large mixing bowl, cream butter. Slowly mix in the pineapple topping. Add powdered sugar one cup at a time, beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency,
Strawberry Buttercream
- In a large mixing bowl, cream butter. Slowly mix in the strawberry topping. Add powdered sugar one cup at a time, beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency,
Vanilla Buttercream
- In a large mixing bowl, cream butter. Slowly mix in the vanilla extract. Add powdered sugar one cup at a time, beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency,
Ganache
- In a small sauce pan, add the whipping cream and bring to a boil. Remove from heat and add in chocolate chips. Do not mix or stir them in, let it sit for 5 minutes. Stir until smooth. Let it cool for about 3-5 minutes.
Nutrition
Calories: 836kcal | Carbohydrates: 143g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 78mg | Sodium: 183mg | Potassium: 235mg | Fiber: 2g | Sugar: 118g | Vitamin A: 700IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 1.9mg