Banana Split Cake
Banana Split Cake with layers of strawberry, vanilla and chocolate cake that looks like real ice cream is dripping on top. Yum!
Speaking of cakes that are stunning to look at, and taste even better, I have a couple of other suggestions to add to your recipe arsenal. Take a look at this mind-blowing Spiced Rum Bacon and Chocolate Cake. Trust me. You want to eat this. Do you know what else you want to eat? Rainbow Surprise Cake, that’s what.
Warning: You’re about to fall in love with this multi-flavor, multi-layered ice cream cake. Does it have ice cream in it? Nope. But the photos reveal why it’s called ice cream cake.
Banana Split Cake
Once you get your mind around an ice cream cake without using any ice cream at all, you’ll adore this cake. It looks like a big Neapolitan ice cream treat because of the colors, the chocolate ganache “dripping” down the side of the cake, and the fluffy white frosting topped with Maraschino cherries.
Even though it’s already sweet and delicious, if you add a scoop of ice cream on top I won’t tell if you won’t.
Steaming the Whipping Cream
For this recipe, you’ll want to heat up the whipping cream until it’s steaming. I can’t stress enough not to turn the heat on low and walk away, thinking you’ll multi-task. Trust me when I tell you that you’re likely to wind up with a mess that’s so burnt onto your pan, you’ll want to throw the entire pan away.
And the smell. Oh gosh, you guys. If you’ve ever let a dairy product like milk or cream burn, you know it has a smell that is so unpleasant it could scare away burglars if you could bottle the scent.
It’s called scorching and it’s the worst.
Go slow, use the heck out of a wooden spoon, and don’t walk away to check on the laundry. In other words, don’t be like me.
How to Know If The Cake Really Done
The toothpick test is what most people do, right? I do it sometimes, but there are other ways that I think are as good as, or even better than the toothpick method of doneness.
Gentle touch in the center of the cake. When you press (lightly) in the center of a cake, it should feel firm and a little springy. If it sticks to your finger, or it doesn’t have any “give” to it, it’s not quite done.
The sides of the cake pull away from the pan. You want to catch it when the cake is only beginning to pull away from the sides. Don’t let it stay in the over beyond that or you might wind up with crunchy cake edges.
Take the cake’s temp. Yep. Put a baking thermometer in the cake to see if it’s reached 210F. I’ve never gone this far, but I can see doing it this way if you have a thick cake that you’re really not sure about.
Banana Split Cake
- 1 Box Triple chocolate cake mix
- 1 Box Strawberry cake mix
- 1 Box French Vanilla cake mix
- Large eggs
- Canola Oil
- 3 9 inch round cake pans
- 1 10 inch round cake board
- Cake Leveler
- angled spatula
- 3 C Unsalted Sweet Cream Butter softened
- 6 C powdered sugar
- 2 tbsp pure vanilla extract
- 5-7 tbsp heavy whipping cream
- 1 large piping bag fitted with a star tip
- 1 1/2 C semi sweet chocolate chips
- 3/4 C heavy whipping cream
- 1 Squeeze bottle
Preheat oven to 350 degrees and spray the cake pans with pam baking spray
Following the directions on the back of the cake boxes, make your cake batters
Fill 1 cake pan 3/4 way full with one flavor batter for each pan
Bake in the oven for 25-30 minutes or until a toothpick comes out clean
Allow to cool on the counter completely
Using a standing mixer, beat all frosting ingredients together until combined and smooth and stiff peaks
Scoop 1 1/2 C frosting into the piping bag and set aside
Building Cake directions:
Remove cakes from the pans and use the cake leveler to remove the dome tops
Place the strawberry layer onto the cake board and scoop 1 1/2 C frosting onto the top of the cake and smooth evenly with the angled spatula
Place the chocolate cake layer on top of the frosting and scoop another 1 1/2 C frosting onto the top of the chocolate layer and smooth evenly
Place the vanilla cake layer on top of the second layer of frosting
Using the remaining frosting, frost entire cake
Cover the bottom of the cake with the sprinkles
Chocolate ganache directions
Using a small pot, heat up the heavy whipping cream until steaming
While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
Once the heavy whipping cream is heated, pour over the chocolate chips
Allow to sit for 1 minute before whisking until smooth
Pour ganache into the squeeze bottle
Pipe drips of the ganache around the edge of the cake and fill in the top middle of the cake with ganache
place the cake into the fridge for 30 minutes to allow the ganache to harden
Once hardened, remove from fridge, pipe dollops of frosting onto the top of the cake
Sprinkle some chopped peanuts
Top the frosting dollops with cherries