Banana Split Cake

So many fun flavors in one cake! This Banana Split Cake has it all…bananas, pineapple, strawberry, chocolate, whipped cream frosting and more!

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My son graduated high school this weekend. All the years of school…and now it’s over. I remember that feeling well, even though it’s been 24 years since I graduated HS (oh my heck, that’s a long time).

As with any celebration, there should always be cake! This Banana Split Cake needs to get on your menu ASAP.

I started by making a single layer of chocolate cake, and a double layer banana cake. Three layers of deliciousness. Seriously.

Growing up, my dad has always requested an atomic cake. Have you heard of this? I didn’t know this, but after looking online, an atomic cake is a Chicago bakery thing. Today’s cake is NOT an atomic cake, haha, sorry to disappoint….but it’s close. And it’s huge like an atomic cake (I think I’ll have to get a homemade version of an atomic cake on the blog this summer!!)

After creating the layers of cake, you’re going to make a huge batch of whipped cream frosting. I added in a little cream cheese to not only give a little flavor, but also make the frosting more stable. I also used fresh strawberries and fresh pineapple for between the layers. I know I’ll get questions asking if you can use canned pineapple. And the answer is “probably.” haha.

I would make sure you dry the pineapple on a paper towel. You don’t want any extra liquids to make the cake soggy or the frosting runny.

I drizzled on some extra chocolate syrup, adding some chopped pecans and a few maraschino cherries to garnish. It turned out amazing. And full of flavor!

Now I’m going to go cry in my coffee as I think about how old my kids have become, which means how old I am!

A couple tips about baking this cake:

• You can bake the cake layers ahead of time. If it’s the day before, allow the cake layers to cool completely, then wrap them in plastic wrap. If it’s more than a day before, wrap in plastic wrap, then in foil. Freeze until ready to use. Thaw at room temperature and continue layering according to recipe!
• When it comes to nice, even cake layers, I love using these

Banana Split Cake

Yield: serves 12

Prep Time:

Cook Time:

Ingredients:

For the Chocolate cake layer:

• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 3/4 cup all-purpose flour
• 1/4 cup Rodelle baking cocoa**
• 1/4 tsp kosher salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 cup brewed coffee, cooled
• 1/4 cup milk

For the Banana cake layers:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp Rodelle pure vanilla extract
• 3 large bananas, very ripe
• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt

For the Whipped Cream frosting:

• 3 cup heavy whipping cream
• 2 cup powdered sugar
• 4 oz cream cheese, softened and cubed

For the filling and garnish:

• 2 cup fresh, sliced strawberries
• 2 cup fresh, sliced pineapple
• 1/4 cup chopped pecans
• 2 Tbsp chocolate syrup
• maraschino cherries

Directions:

For the chocolate cake layer:

1. In a large mixing bowl, use an electric mixer to beat butter and sugar for 5 minutes. Add in egg and beat until combined.
2. In a small bowl, combine flour, cocoa, salt, baking soda and baking powder. Set aside.
3. Combine coffee and milk in a measuring cup.
4. To the butter mixture, alternate adding in the dry and the wet ingredients, beating well between each addition. Once the final addition is added, beat for 2 full minutes.
5. Spray one 9-inch cake pan with baking spray and add the batter. Bake in a 350 degree preheated oven for about 25 minutes. Cool in pan for 5 minutes, then flip out onto a wire rack to cool completely.

For the banana cake layers:

1. In a large mixing bowl, beat butter and sugar together for 3 minutes. Add egg, vanilla and ripe bananas. Beat for several minutes, until bananas are fully mashed and incorporated. Add the flour, baking powder, baking soda and salt. Beat for 2 full minutes.
2. Spray two 9-inch cake pans with baking spray and divide the batter evenly. Bake in a 350 degree preheated oven for about 25 minutes. Cool in pans for 5 minutes, then flip out onto a wire rack to cool completely.

For the whipped cream frosting:

1. In a large, clean, dry mixing bowl, beat heavy whipping cream for 2-3 minutes until stiff peaks form. Slowly add in the cream cheese and powdered sugar and continue beating for an additional 3-4 minutes.

To assemble cake:

1. Place cooled chocolate cake layer on a cake plate. Top with a generous amount of the frosting, and layer the strawberries over the frosting.
2. Add one layer of the banana cake and top that with more frosting and the fresh pineapple.
3. Add the second layer of banana cake and frost entire cake with the remainder of the frosting. Top with chopped pecans, chocolate syrup and cherries. Store in refrigerator in airtight cake container. ENJOY.

Love this banana split cake? Here are some more banana split inspired desserts:

No Bake Banana Split Cheesecake Bars: this is as good as it sounds. Delicious!!

Banana Split Poke cake: perfect for potlucks and summer bbq’s!

Banana Split Fudge: a fun twist on a classic dessert!

Here are some fun Banana Split Recipes from my friends:

• Banana Split Fluff Salad from Inside BruCrew Life
• Banana Split Cupcakes from Your Cup of Cake
• Banana Split Lush from Melissa’s Southern Kitchen
• Banana Split Icebox Cake from Life Love and Sugar

Be sure to follow my Out of this World Desserts Pinterest Board for many more ideas!

Follow Shugary Sweets’s board ***Out of this World DESSERTS!!*** on Pinterest.

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