What could be better than a delicious dish of all the classic flavors? Layers of moist banana cake, creamy strawberry frosting, rich chocolate ganache, and whipped cream, that is. Today, we’d like to invite you to dig right in to this sky-high Banana Split Layer Cake. We’ve taken our favorite flavors from a good ol’ fashioned banana split and transformed them into a beautifully layered cake, complete with a cherry on top. And luckily, as we dream of warmer spring days ahead, this treat won’t melt on you!
(adapted from Confetti Cakes)
Makes one 1/2 sheet cake or three 9″ rounds
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- 3 1/4 cup all-purpose flour, sifted
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 5 large, ripe bananas
- Preheat oven to 350 degrees. Prepare baking pans and set aside
- Sift together dry ingredients and set aside.
- Using a potato masher, mash bananas and set aside.
- Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Cream butter on medium speed for a couple of minutes.
- Add sugar and beat until light and fluffy.
- Gradually add in the eggs, one at a time, on medium-low speed.
- Stir the vanilla into the sour cream, and then add it to the egg/butter mixture. Be sure to scrape the bottom of the bowl with a rubber spatula at this point.
- With the mixer on low, slowly add the dry ingredients in two batches, scraping the bottom of the bowl in between.
- Stir in bananas until combined.
- Pour batter into prepared pans. Bake until done, about 20- 25 minutes, or until an inserted toothpick comes out clean.
Strawberry Cream Frosting:
- 3/4 cups (1 1/2 sticks) unsalted butter, softened
- 1/2 cup cream cheese
- 3-4 cups powdered sugar
- 2 tablespoons strawberry preserves or 4 tablespoons fresh strawberry puree
- Cream butter and cream cheese until combined (about 3-4 minutes).
- Stir in strawberry preserves or puree.
- With your mixer on low, gradually add in powdered sugar until you reach your desired consistency.
Whipped Vanilla Frosting
(adapted from Sweetapolita)
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 3 1/2- 4 cups powdered sugar
- 3 tablespoons whole milk
- 1 tablespoons pure vanilla extract
- Whip butter using the paddle attachment on an electric mixer on medium speed for 8 minutes.
- Turn the mixer to low speed and gradually add the remaining ingredients.
- Slowly increase the speed back up to medium, and continue to beat for 6 minutes until fluffy.
Dark Chocolate Ganache
- 16 ounces chopped, good quality dark chocolate
- 8 ounces heavy cream
- Place chopped chocolate in a heatproof bowl and set aside.
- Pour heavy cream in a saucepan, and slowly bring to a boil over medium-low heat.
- Pour hot cream (be careful not to burn!) over the chopped chocolate and let sit for one minute.
- Stir with a rubber spatula until smooth. Bring chocolate to room temperature or until a spreadable consistency.
- For this layer cake, bake the cake in a sheet pan. Once cooled, invert cake out of the pan. For sheets, I wrap them with plastic wrap and place them in the freezer for about an hour to make de-panning easier for the large cake. Once de-panned, cut out 4 X 6″ rounds using a cake ring. If you run out of space, use 2 half-circles.
- Line a cake ring with a strip of acetate. Place one cake round snuggled into the bottom of the cake ring.
- Pipe Whipped Vanilla Frosting in a thin layer over the cake, making sure to touch the walls of the cake ring.
- Spoon in and smooth a thin layer of Chocolate Ganache on top of the frosting.
- Place another layer of Banana Cake on top of the ganache.
- Pipe Strawberry Cream Frosting in a thin layer over the cake.
- Repeat with until you have 4 layers of Banana Cake and finish with Strawberry Cream Frosting on top. Between the 3rd and 4th layer, your cake will probably exceed the walls of your cake ring. Fit another strip of acetate tucked in between the top of the cake ring and first piece of acetate to continue the walls of the cake. Now that you can see the cake, be sure to keep pressing the buttercream into the acetate in even layers.
- Wrap well with plastic wrap, and place in the freezer for 4-24 hours.
- Remove from the freezer and defrost in the refrigerator for about 1 hour. Once the cake begins to thaw, carefully slide off the cake ring and acetate strips. Transfer cake to a cake round or platter. Continue to thaw in the refrigerator for a remaining 1-2 hours.
- Once the cake is ready to go, remove it from the refrigerator and top it with plenty of sprinkles. Pipe remaining buttercream into dollops around the edge of the cake and top with cherries. Enjoy at room temperature.
What’s your favorite ice cream inspired treat?