Welcome to a dessert experience that truly captures the joy and classic flavors of an ice cream parlor favorite – the **Banana Split Cake**. Imagine a meticulously crafted, incredibly moist banana nut cake, each layer infused with the delightful essence of ripe bananas and a hint of nutty crunch. This isn’t just any cake; it’s a celebration in every slice, transforming the beloved banana split into an elegant, show-stopping dessert perfect for any occasion. Prepare to be enchanted by a cake that promises a harmonious blend of textures and tastes, from the tender crumb of the cake to the luscious layers of fruit, rich fudge, and airy whipped frosting.
Crafting the Ultimate Banana Split Cake Experience
Get ready to impress with a dessert that’s truly a cut above the rest – our sensational Banana Split Cake. This isn’t just a cake; it’s an edible masterpiece designed to bring smiles and gasps of delight. What makes this cake an absolute jaw-dropper is its intricate yet perfectly balanced composition. Each generous layer of moist, fragrant banana nut cake serves as the ideal canvas for a symphony of classic banana split toppings.
Between these tender cake layers, you’ll discover succulent strawberries, sweet slices of fresh banana, juicy pineapple pieces, and a decadent drizzle of rich fudge, all complemented by the satisfying crunch of chopped nuts. The entire creation is enveloped in an unbelievably light and fluffy whipped frosting, creating a cloud-like texture that melts in your mouth. But the indulgence doesn’t stop there; the cake is crowned with an overflowing cascade of gooey fudge, fresh dollops of whipped cream, and vibrant maraschino cherries, making it a visual and culinary spectacle that no one can resist. It’s truly a showstopper that promises an unforgettable dessert experience, bringing together the nostalgic charm of a banana split with the elegance of a gourmet cake.
The Perfect Centrepiece for Every Celebration
Every birthday, anniversary, or special milestone deserves a dessert that’s as extraordinary as the person or moment being celebrated. This Banana Split Cake was born out of a desire to create something truly special and memorable. My mom, a true connoisseur of the classic banana split, inspired me to transform her favorite dessert into an incredible cake. For months, I meticulously planned how to capture every delicious flavor and texture – the creamy bananas, the sweet fruits, the rich fudge, and the light whipped topping – into a single, cohesive, and utterly delicious cake. The result, I believe, hit it out of the park!
There’s an undeniable joy in baking, especially when you’re crafting a dessert for someone you love. Watching this cake come to life, layer by glorious layer, was incredibly exhilarating. It’s a delightful journey of flavors and textures, with each forkful offering a taste of pure bliss. From the moist banana nut cake base to the vibrant fruit fillings and the dreamy whipped frosting, every component contributes to a symphony of sweetness. And, of course, no banana split is complete without that iconic cherry on top, adding a festive finish to this magnificent creation. This cake isn’t just a dessert; it’s a heartfelt expression, designed to make any celebration feel even more special and create lasting memories around the table.
Essential Ingredients for Your Banana Split Cake
Creating this spectacular Banana Split Cake begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture, mirroring the classic dessert we all adore. Below is a detailed look at what you’ll need, along with some helpful tips for making the best choices. (For exact measurements and further details, please refer to the recipe card below.)
For the Moist Banana Nut Cake:
- All-purpose flour: The foundation of our tender cake. Ensure it’s fresh for optimal texture.
- Banana cream instant pudding mix: This secret ingredient is key to achieving an incredibly moist cake with an intensified banana flavor. If banana cream is unavailable, vanilla instant pudding mix makes an excellent substitute, allowing the natural banana flavor to shine through.
- Baking soda: Our leavening agent, ensuring the cake rises beautifully and has a light, airy crumb.
- Salt: A pinch enhances all the sweet flavors in the cake, balancing them perfectly.
- Softened unsalted butter: Crucial for creaming with sugar to create a tender, rich cake. Make sure it’s at room temperature for the best results.
- Granulated sugar: Sweetens the cake and contributes to its moist texture.
- Large eggs: Bind the ingredients together and add richness and structure.
- Vanilla extract: A classic flavor enhancer that complements the banana beautifully.
- Milk: Adds moisture to the batter, creating a smooth consistency.
- Mashed ripe bananas: The star of the cake! Use very ripe bananas (those with brown spots) for maximum sweetness and banana flavor. This is essential for the cake’s signature taste.
- Chopped peanuts: Adds a delightful crunch and nutty counterpoint to the soft cake, mimicking the traditional banana split.
For the Dreamy Whipped Frosting:
- Vanilla instant pudding mix: This ingredient is essential for stabilizing the whipped frosting, giving it a light yet firm texture that holds up beautifully.
- Milk: Used to prepare the pudding mix and create the creamy base for the frosting.
- Vanilla extract: Enhances the overall sweet and creamy flavor of the frosting.
- Powdered sugar (confectioner’s sugar): Sweetens the frosting and helps achieve a smooth, lump-free consistency.
- Frozen whipped topping, thawed (such as Cool Whip): The key to an airy, light, and incredibly easy-to-make frosting that perfectly complements the cake layers.
For the Iconic Banana Split Toppings:
- Sliced strawberries: Fresh, vibrant, and sweet – a quintessential banana split topping.
- Sliced banana: Adds more fresh banana flavor and a creamy texture between the layers.
- Pineapple pieces (well-drained): For that tropical tang and juicy burst of flavor. Crushed pineapple, thoroughly drained, also works wonderfully.
- Hot fudge topping: The rich, gooey chocolate component that defines a banana split. It’s best to use a new jar at room temperature for smooth drizzling. If refrigerated, gently warm it until it flows easily.
- Chopped peanuts (or chopped pecans): Adds another layer of crunch and nutty flavor.
- Whipped topping: For decorative dollops on top, adding visual appeal and extra creaminess.
- Maraschino cherries: The classic finishing touch, adding a pop of color and sweetness.
Essential Baking Supplies:
- Electric mixer or hand mixer: For creaming butter and sugar, and mixing batter efficiently.
- Whisk: For combining dry ingredients and making the frosting.
- Two (8-inch) round cake pans: Ensure these are of good quality for even baking.
Step-by-Step Guide: How to Assemble Your Banana Split Cake
Embark on a delightful baking journey to create this magnificent Banana Split Cake. Follow these instructions carefully, and you’ll have a dessert that looks as incredible as it tastes. We’ll guide you through each stage, from baking the perfectly moist banana nut cake layers to assembling the final showstopper.
- Prepare for Baking: Begin by preheating your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans. This crucial step prevents sticking and ensures your cake layers release easily. Set them aside while you prepare the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dry banana cream instant pudding mix, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, leading to a consistent cake texture. Set this mixture aside.
- Cream Wet Ingredients: In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), beat together the softened unsalted butter and granulated sugar on medium-high speed. Continue beating until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cake’s tender crumb.
- Incorporate Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract.
- Alternate Wet and Dry: Gradually beat in the flour mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just smooth – be careful not to overmix, as this can lead to a tough cake. Finally, gently stir in the mashed ripe bananas and chopped peanuts. The goal is to incorporate them without crushing them too much.
- Bake the Layers: Divide the batter evenly between the two prepared cake pans. You can use a kitchen scale to ensure exact halves for perfectly level cakes.
- Baking and Cooling: Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. Once baked, let the cakes cool in their pans for about 30 minutes. This allows them to firm up slightly before inverting. Then, carefully invert them onto a wire rack to cool completely for approximately 1 hour. It’s crucial that the cake layers are entirely cool before frosting to prevent the frosting from melting.
- Prepare the Whipped Frosting: In a large bowl, whisk together the vanilla instant pudding mix, milk, and vanilla extract until the mixture is smooth and slightly thickened.
- Add Sweetness: Whisk in the powdered sugar until it’s fully combined and the frosting is smooth.
- Fold in Whipped Topping: Gently fold in the thawed frozen whipped topping until no streaks remain. This creates a light, airy, and incredibly delicious frosting. Avoid overmixing to keep the frosting fluffy.
- Layer the Cake (Part 1 – Strawberries): Once completely cooled, carefully cut each cake in half lengthwise using a serrated knife for four layers in total. Place one half of a cake layer, cut side up, onto your chosen cake stand or serving platter. Spread a thin, even layer of the whipped frosting over the cake. Generously cover this frosting layer with sliced strawberries. Use a small spoon to drizzle a few tablespoons of the room-temperature fudge topping over the strawberries, followed by a sprinkle of chopped peanuts.
- Layer the Cake (Part 2 – Bananas): Place the other half of the first cake layer, cut side up, directly on top of the strawberry layer. Spread another thin layer of frosting over this cake. Now, cover it with a layer of freshly sliced bananas. Drizzle with a few more tablespoons of fudge topping and sprinkle with chopped peanuts.
- Layer the Cake (Part 3 – Pineapple): Take the bottom half of your second cake (the first layer of the second cake), cut side up, and place it on top of the banana layer. Spread with a thin layer of frosting. This time, cover the frosting with well-drained pineapple pieces. Drizzle with a few tablespoons of fudge topping and sprinkle with more chopped peanuts.
- Final Cake Layer & Frosting: Place the final cake half, cut side down, on top of the pineapple layer. This creates a flat, smooth top. Spread the remaining whipped frosting evenly over the top and sides of the entire cake, creating a beautiful, polished finish.
- Chill for Stability: Refrigerate the frosted cake for at least 1 hour, or until you are ready to serve. This crucial step allows the cake layers, frosting, and fillings to set and firm up, ensuring the cake holds its structure beautifully when sliced and served.
- The Grand Finale – Fudge Drizzle & Garnish: When it’s time to serve, remove the cake from the refrigerator. Slowly pour the remaining room-temperature fudge topping over the top of the cake. Start in the center and move outward in slow, continuous circles, allowing the fudge to gently cascade down the sides of the cake. If the fudge doesn’t flow naturally all around, use a spatula to gently smooth the center, encouraging it to spread outwards.
- Final Touches: Sprinkle the remaining chopped peanuts over the fudge-drizzled top.
- Decorate with Flair: Artfully decorate the top of the cake with dollops of additional whipped topping and vibrant maraschino cherries, completing the classic banana split look.
Storage Solutions for Your Banana Split Cake
Ensuring your delicious Banana Split Cake stays fresh and retains its exquisite flavor is simple with the right storage methods. Given its fresh fruit and whipped topping, proper refrigeration is key to enjoying leftovers.
To Store Leftover Cake in the Refrigerator: For immediate enjoyment of any remaining slices, cover the leftover banana split cake tightly with plastic wrap or place it in an airtight cake container. Store it in the refrigerator for up to 3 days. This helps maintain the freshness of the fruit and the stability of the whipped frosting.
To Freeze Leftover Cake for Longer Enjoyment: If you’re lucky enough to have more than a few slices left and want to savor them for longer, freezing is an excellent option. First, slice the cake into individual portions. Place these slices on a parchment-lined baking sheet and flash freeze them for about 30 minutes. This prevents them from sticking together. Once slightly firm, remove from the freezer and wrap each individual slice tightly in plastic wrap, then again in aluminum foil. Place the wrapped slices in a freezer-safe container or a heavy-duty plastic freezer bag. Frozen cake can be stored for up to 2 months without significant loss of quality. When you’re ready to indulge, simply transfer a slice from the freezer to the refrigerator and let it defrost for 3-4 hours, or preferably overnight, to regain its delightful texture and flavor. This method is perfect for enjoying a taste of celebration whenever the craving strikes!
We absolutely adore seeing your culinary creations! If you whip up this incredible Banana Split Cake, don’t forget to capture a picture and share it with me on Instagram @thebakermama. I love being inspired by how creative and unique you make the recipes I share. Enjoy every delightful bite!
xoxo,
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Whether you’re planning a casual kid’s birthday party or an elegant gathering that calls for a show-stopping dessert, my collection of Cakes Made for Celebrating has you covered! Dive into a delightful array of recipes, including easy sheet cakes, impressive layer cakes, refreshing ice cream cakes, and much more. There’s truly something for every palate and every special occasion, ensuring your celebrations are always topped with sweetness and joy!
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Banana Split Cake Recipe
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Author: Maegan – The BakerMama
Prep Time: 30 mins
Cooling/Chilling Time: 2 hours
Cook Time: 40 mins
Total Time: 3 hour 10 mins
Yield: 12
Category: Dessert
Description
This incredible cake has banana split bliss in every bite! Moist banana nut cake is layered with all the incredible toppings of a traditional banana split.
Ingredients
Banana Nut Cake:
- 2 cups all-purpose flour
- 1 (3.4 ounce) package banana cream instant pudding mix
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 3/4 cup milk
- 1 and 1/4 cups mashed ripe bananas (about 3 large)
- 3/4 cup chopped peanuts
Whipped Frosting:
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 cup milk
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 (16 ounce) container frozen whipped topping, thawed (such as Cool Whip)
Toppings:
- 1 cup sliced strawberries
- 1 large banana, sliced
- 1 cup canned pineapple pieces, well drained
- 1 and 1/2 cups hot fudge topping, room temperature, divided
- 1 cup chopped peanuts, divided
- Whipped topping (such as Cool Whip), for decorating
- Maraschino cherries, for decorating
Instructions
- Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans. Set aside.
- In a medium bowl, whisk together the flour, dry pudding mix, baking soda and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until fluffy. Beat in the eggs and vanilla. Gradually beat in the flour mixture alternating with the milk until smooth. Stir in the mashed bananas and chopped peanuts.
- Divide batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans about 30 minutes then invert onto a wire rack to cool completely, about 1 hour.
- To make the whipped frosting, whisk together the pudding mix, milk and vanilla in a large bowl until smooth. Whisk in the powdered sugar until well combined. Fold in the whipped topping until no streaks remain.
- Cut each cooled cake in half lengthwise. Place one half, cut side up, on a cake stand. Spread a thin layer of frosting over cake. Cover with sliced strawberries. Use a small spoon to drizzle with a few tablespoons of the fudge topping. Sprinkle with a few tablespoons of the chopped peanuts.
- Place the other half of the first cake, cut side up, on top of the strawberry layer. Spread a thin layer of frosting over the cake. Cover with sliced bananas. Drizzle with a few tablespoons of the fudge topping. Sprinkle with a few tablespoons of the chopped peanuts.
- Place the bottom half of the other cake, cut side up, on top of the banana layer. Spread with a thin layer of frosting. Cover with pineapple pieces. Drizzle with a few tablespoons of the fudge topping. Sprinkle with a few tablespoons of the chopped peanuts.
- Place final cake half, cut side down, on top of pineapple layer. Spread remaining frosting evenly over top and sides of cake.
- Refrigerate the frosted cake for at least 1 hour or until ready to serve so the cake layers can all set and hold up well when slicing and serving.
- Remove cake from refrigerator. Slowly pour remaining fudge topping over the top of the cake, starting in the center and moving outward in circles. Sit back and watch as the fudge flows down the sides of the cake. If it doesn’t start flowing on its own all around the cake, use a spatula to smooth the center, pushing the fudge outward. Sprinkle with the remaining chopped peanuts.
- Decorate the top of the cake with dollops of whipped topping and cherries.
- Store in the refrigerator until ready to serve.