Banana Split Cake Recipe
Banana Split Cake is made with layers of strawberry, vanilla, and chocolate cake, and it looks like real ice cream is dripping on top. Yum!
Servings: 12 servings
- 1 Box Triple chocolate cake mix
- 1 Box Strawberry cake mix
- 1 Box French Vanilla cake mix
- eggs (use according to box directions)
- oil (use according to box directions)
- water (use according to box directions)
- 2 Bananas sliced
- 3 cups unsalted Butter softened
- 6 cups powdered sugar
- 2 tablespoons pure vanilla extract
- 5-7 tablespoons heavy whipping cream
- 1 1/2 cups semi sweet chocolate chips
- 3/4 cup heavy whipping cream
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 cups frosting into the piping bag and set aside.
Remove cakes from the pans and use the cake leveler to remove the dome tops.
Place the strawberry layer onto the cake board. Add a layer of slice bananas and scoop 1 1/2 cups of frosting onto the top of the cake and smooth evenly with the angled spatula.
Place the chocolate cake layer and add another layer of sliced bananas. Scoop another 1 1/2 cups 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.
Calories: 1331kcal | Carbohydrates: 168g | Protein: 7g | Fat: 72g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 854mg | Potassium: 382mg | Fiber: 4g | Sugar: 120g | Vitamin A: 1754IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 5mg