Best 2 Classic Banana Split Cake Recipes
The classic banana split cake is a delightful dessert that combines the flavors of a banana split into a moist and fluffy cake. This iconic cake is a favorite among people of all ages and is perfect for any occasion. With its layers of banana cake, creamy vanilla ice cream, and rich chocolate sauce, the classic banana split cake is sure to be a hit at your next event. Whether you're looking for a special treat or a fun way to end a meal, this cake is guaranteed to satisfy your sweet tooth.
Here are our top 2 tried and tested recipes!
CLASSIC BANANA SPLIT CAKE
Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
- Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.
Nutrition Facts : Calories 455, Carbohydrate 65 g, Cholesterol 55 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg
CLASSIC BANANA SPLIT CAKE
Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
- Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.
Nutrition Facts : Calories 455, Carbohydrate 65 g, Cholesterol 55 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg
Tips:
- To make your banana split cake extra special, use ripe bananas that are full of flavor. - Don't overmix the batter, as this can result in a tough cake. - Be sure to grease and flour the cake pan before baking to prevent the cake from sticking. - To make the perfect whipped cream topping, use heavy cream that is at least 35% fat. - When adding the whipped cream to the cake, be gentle to avoid deflating it. - For a fun and festive presentation, top the cake with your favorite banana split toppings, such as chocolate syrup, strawberry sauce, pineapple chunks, and maraschino cherries.Conclusion:
The banana split cake is a classic dessert that is always a hit with party guests. It's easy to make and can be customized to your liking. With its moist banana cake layers, creamy whipped cream frosting, and colorful toppings, this cake is sure to be a crowd-pleaser.
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