This Banana Split Cake recipe truly has everything! Fresh pineapple and strawberry slices sandwiched between chocolate and banana cake. Perfect for a summer celebration!
Remember the joy of digging into a banana split as a kid? You can recreate the magic with all kinds of fun desserts, like this Banana Split Fudge and these No Bake Banana Split Cheesecake Bars.
Three Layers of Banana Split Cake
When I think of banana splits I think of decadence, color and, most of all fun! This Banana Split Cake recipe has all that and more.
- This recipe includes layers of both banana cake AND chocolate cake. What’s a banana split without chocolate, after all?
- Fresh slices of strawberry and pineapple add an explosion of bright juicy flavor.
- Rich, creamy flavor of real whipped cream in the frosting.
- A sundae topping of chopped nuts, chocolate syrup and cherries adds the perfect finishing touch.
In short: you’re looking at the ULTIMATE Banana Split Cake recipe!
Ingredient Notes
- Baking Cocoa. Use a good quality baking cocoa to get the best ever chocolate cake layers.
- Brewed coffee. Using a small amount of brewed coffee in the cake batter gives the chocolate a richer, deeper flavor.
- Bananas. Choose extremely ripe bananas for the sweetest, moistest banana cake. Check out my guide on how to ripen bananas in minutes.
How to Make Banana Split Cake
Bake the Layers.
- Perfect banana split cake is all about the layers.
- Bake up one 9-inch layer of chocolate cake and two 9-inch layers of banana cake.
Assemble Cake.
- Place the cooled chocolate layer cake on a serving platter. Top with the creamy frosting and slices of strawberries.
- Place one of your banana cake layers over the strawberry layer. Cover this one with more whipped cream frosting and the sliced pineapple.
- The second banana cake layer continues on top. Spread a thick layer of frosting over the top and sides of the whole cake.
- Finally, garnish the top with chopped nuts. Drizzle on chocolate sauce and arrange a few maraschino cherries on the top!
Tips and Tricks
- Store the assembled Banana Split Cake in the refrigerator until just before serving.
- Feel free to swap the sliced pecans with walnuts, peanuts or another favorite nutty topping.
- Put the chocolate cake layer in the center if you prefer! It looks pretty both ways.
- Love caramel or butterscotch? Feel free to drizzle homemade caramel sauce or butterscotch sauce on to the top of the cake.
- Make the layer of cake ahead of time and freeze if desired.
- I don’t receommend using frozen fruit. As frozen fruit thaws it releases a lot of moisture that can seep into the cake. However, canned pineapple can be sure if it’s well drained.
More Banana Recipes
- Banana Split Poke cake: perfect for potlucks and summer bbq’s!
- Banana Split Cheesecake: an easy no bake pie!
- Banana Pudding– Paula Deens classic recipe!
- Banana Bread Recipe– hands down the best bread.
- Banana Cookies– with or without frosting, you choose.
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Banana Split Cake Recipe
This Banana Split Cake recipe truly has everything! Fresh pineapple and strawberry slices sandwiched between chocolate and banana cake. Perfect for a summer celebration!
Ingredients
For the Chocolate cake layer:
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- ¾ cup all-purpose flour
- ¼ cup unsweetened baking cocoa
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup brewed coffee cooled
- ¼ cup whole milk
For the Banana cake layers:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 large bananas very ripe
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
For the Whipped Cream frosting:
- 3 cups heavy whipping cream
- 2 cups powdered sugar
- 4 ounce cream cheese softened and cubed
For the filling and garnish:
- 2 cups fresh, sliced strawberries
- 2 cups fresh, sliced pineapple
- ¼ cup chopped pecans
- 2 Tablespoons chocolate syrup
- maraschino cherries
Instructions
For the chocolate cake layer:
- In a large mixing bowl, use an electric mixer to beat butter and sugar for 5 minutes. Add in egg and beat until combined.
- In a small bowl, combine flour, cocoa, salt, baking soda and baking powder. Set aside.
- Combine coffee and milk in a measuring cup.
- 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.
- 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:
- 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.
- 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:
- 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:
- Place cooled chocolate cake layer on a cake plate. Top with a generous amount of the frosting, and layer the strawberries over the frosting.
- Add one layer of the banana cake and top that with more frosting and the fresh pineapple.
- 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.
Notes
- Store the assembled Banana Split Cake in the refrigerator until just before serving.
- Feel free to swap the sliced pecans with walnuts, peanuts or another favorite nutty topping.
- Put the chocolate layer in the center if you prefer! It looks pretty both ways.
- Love caramel or butterscotch? Feel free to drizzle homemade caramel sauce or butterscotch sauce on to the top of the cake.
- Make the layer of cake ahead of time and freeze if desired.
- I don’t receommend using frozen fruit. As frozen fruit thaws it releases a lot of moisture that can seep into the cake. However, canned pineapple can be sure if it’s well drained.
Nutrition
Serving: 1slice, Calories: 534kcal, Carbohydrates: 65g, Protein: 6g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 264mg, Fiber: 2g, Sugar: 45g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
An impressive appearance and even more impressive taste make this Banana Split Cake a hit! Make it for a special occasion or “just because.” There won’t be one bite leftover!
Can you use thawed out frozen strawberries and pineapple?
Congrats to your son! And to you — because I think we all know all the work that moms do behind the scenes, no matter how old their kids are. This looks amazing — dang, those layers! Can’t wait to try it!
I think this would be more attractive with the chocolate in the middle. Is there a reason for your order?