Put a fun new spin on a classic ice cream treat with this decadent Banana Split Cake!
We are running out of freezer space. Again and always. It’s a constant problem over here. In our efforts to not get completely fat, the majority of the baked goods I make get portioned up and stashed away. I try to give away as much as I can, but inevitably the freezer reaches max capacity and then I decide to go to Costco and buy a bunch of crap we don’t have room for.
Sigh.
I literally sent Ryan off with two dozen cookies today so he could share them with his coworkers.
Is it sad that one of the things I’m most looking forward to about our new place is having a deep freezer? It’s kinda sad, right? The thought of it seriously makes me SO happy. That and having a dedicated place to take pics and store my props. I am going to be a happy camper come September! Too bad the kitchen leaves a lot to be desired. Oh well, I’ll take what I can get!
Anyhow, I’m so excited to share this Banana Split cake with you today! Is it a stunner or what?? Not only is it the prettiest cake I’ve made (in my opinion), it tastes amazing too.
Plus, I’m super happy with how the pictures turned out, which literally never happens.
This Banana Split Cake is my most recent cake for The Cake Blog. I am loving turning other desserts and drinks into cakes lately, so look for more of that to come. So fun! Everything’s better in cake form, right??
I’ve only had a real banana split once in my life I think, or at least only one that I can remember. One of those fond childhood memories, no doubt at a Dairy Queen or something similar.
There are a lot of components to this Banana Split cake, but they are all really easy, I promise. If you’re going to tackle it, just split it up over a few days like I did. Takes some of the stress away!
This Banana Split Cake is truly delicious. The flavors all go so well together. Head on over to The Cake Blog to check out the recipe!
Ruth-Ann says
This cake looks amazing and is on e my to-do list for tomorrow but will double and use 8”pans. A few questions for you:
1. What is the reason for greasing, flouring, and then parchment? Why not just parchment?
2. I’m planning to freeze the layers until end of the month and then take out and decorate – think this would work ok? Texture should Ben ok, like any other cKe?
3. On the cakes blod, a commenter who also ended up with layers that didn’t rise suggested it should be baking soda instead of or along with powder since buttermilk was used. Another person used baking powder and added 1/4 of the bp measurement in the recipe. Thoughts? I tested my bp as you suggest above and it fizzes so I wonder if I could expect that I’m fine to follow the recipe as is (though I’m doubling so to fill 3 8” pans).
4. Speaking of doubling, I know that sometimes it’s better to do two batches of the original recipe vs doubling as to avoid overmixing. Any tips on this?
Thank you!
Ruth-Ann says
Sorry for all the typos. Sometimes my iPad does its own thing!
Olivia says
Haha no problem! 🙂
Olivia says
Hi Ruth-Ann!
1. I like my cakes to pop right out and I don’t like the crumbs running a knife around the edges leaves. Personal preference though!
2. Freezing is totally fine! Just double wrap them in plastic wrap.
3. If I remember correctly, the cake layers aren’t super tall, but they should be about 1.5″. Since you’re doubling the recipe for (three?) 8″ pans, I think it will be fine! Alternatively, You could use this recipe for the cake instead: https://livforcake.com/bananas-foster-cake/ It’s one I’ve increased slightly and I think an improved version of the cake blog one. For three 8″ pans you’d just need to 1.5x the recipe (adjust the Servings to 18).
4. Doubling the recipe should be fine. It’s when you get into 3x and 4x that it gets tricky.
Let me know how it turns out!!
Olivia
Ruth-Ann says
Thanks Olivia! I made the cakes last weekend. I doubled the recipe to fill three 8″ pans. I did this recipe vs. the foster one b/c my brown sugar was hard and I didn’t want to spend time to soften it. Also I wondered if that cake would be too heavy/dense for the split. I did however add cinnamon to the cakes (I can’t even tell 🙁 )
They rose about 1″ but that may be due to the fact that I only own 2 pans so had to guesstimate how much to put into the first two and then wait for the third. So unfortunately, I don’t think I”ll be able to torte them as I imagine the filling might too easily soak through – right?
The next day I did another recipe (as is) and filled an 8″ pan (plus 3 cupcakes), so that was better.
Since my pans are old and the sides are sloped rather than straight up and down, I couldn’t get the parchment to stay around the sides so that wasn’t great.
They’re all in the freezer until next Saturday when I’ll hopefully manage to assemble and frost them to look hopefully like yours! I’ll let you know.
Olivia says
Hi Ruth-Ann! The original recipe I did for the cake blog did have shorter layers — Probably about 1.5″ or so, maybe a little shorter. I did torte them anyhow, you can see in the sliced cake that they aren’t very thick. But you don’t have to torte them at all. I look forward to your review of this cake! Send me a picture if you can 🙂 xoxo
Ruth-Ann says
Hi, wanted to let you know the end result. I was able to torte them easily, yay!
I used carton egg whites and as you and others noted it took longer to whip. It didn’t ever get smooth and silky but was stiff and meringue-like so that was fine and was being covered anyway. 🙂 I froze some of it since I had way too much (doubled recipe)
The fillings turned out well but note to self, ‘do not double the recipe for them- made way too much so froze them in small containers. The ganache didn’t turn out but that’s probably because I used some dark Bakers chocolate along with dark Lindt, so was bitter. Also for some reason it didn’t get smooth. I used ganache I had made for another cake.
As for looks, you don’t have any competition from me!! I wasn’t not perfectly even in distributing the batter so the base cake was a bit bigger and made the cake look lopsided. Adding frosting didn’t help! Ah well,. I made cupcake versions the next day and it tasted great. Im sure whoever bought the cake enjoyed it.
Thanks for the recipe and your tips Andy help.
Olivia says
Yay! Thanks for the report back, so glad it worked out for you 🙂 Thanks for all your helpful tips! Looks aren’t everything 😉 What matters is that it tasted delicious 😀
Angela says
HI Olivia, I posted a comment on Cake Blog. I just made your cake. Unfortunately I do not think it came out right. The batter was really runny going into the cake pans, and the cake did not seem to rise. They are cooling right now. But I know that I will not be able to cut them in half. They are too thin for that. I am looking for any insight of what I might have done wrong. Information that might be useful for you to know; I did not have buttermilk on hand, so I “made” buttermilk with lemon juice and milk. I also wonder if climate has a factor. It’s in the single digits and dry where I live. Any insight would be much appreciated. I am hoping to make this cake for my birthday that is coming up in the next week and half.
Olivia says
Hi Angela! Something must have been off your the measurements — I remember the batter being decently thick! Did you make any substitutions at all? I use homemade buttermilk all the time, so I don’t think that was it. You could also test your baking powder to see if it still works? Let me know 🙂
Angela says
I am going to try again this weekend. Is smashing up the banana up too much make a difference? Also, how do you test if your baking powder works? I’ll let you know the results! Thanks.
Olivia says
Overmashed banana shouldn’t make a difference. For the baking powder my test is (for ease of cleanup): dump some baking powder in the sink an pour vinegar over it. If it bubbles then it’s still good!
Megan @ Meg is Well says
I think I’ve only had one banana split in my whole life and it was so long ago-but I think I would like this even better. Can’t go wrong with cake-it looks so fun and delicious!
Olivia says
I think you and I need a proper banana spilt date so we can try the real thing again! But generally, I would prefer the cake version too 😉
Oana says
What a gorgeous cake, Liv. Well done!
Olivia says
Thanks so much Oana! <3 🙂
Mary Ann | The Beach House Kitchen says
This has to be the MOST GORGEOUS cake I have ever seen Olivia!! I am wiping the drool off my computer as I type!! Your photos are absolutely stunning! I wish I was at your house to grab a slice! Well done my friend!
Olivia says
Thanks so much Mary Ann!! I’m so glad you like it, it’s definitely my favourite :). I wish I could send a huge piece your way!
Olga says
Wow!!!!!!!!! that great clasic ice-cream turn on a layer cake!!!!!!!!!!!!!!!!!!! you are awesome!!!!!!!!!!!!
Olivia says
Thanks so much Olga!! 🙂 xo
Maggie says
could this be made and turn out still right consistency if used only 2 layer cake pans or 3 at most?
this is a MUST to bake for summer!
Olivia says
Hi Maggie! I used 3 cake pans for this and just cut each of them in half horizontally. If you only wanted to do a 2 layer cake, I would use 8″ cake pans rather than the 6″ that I used. That should work totally fine!
Rachel @ Mesa Cooking Co. says
This is one of the most FUN cakes I’ve ever seen. I imagine anyone seeing this in real life would have their jaws drop! I totally get the kitchen woes too. My tiny apartment kitchen is absolutely exploding lately and yet… I still find room for one more essential appliance or tool 🙂
Olivia says
Thanks so much Rachel! Hahaha I know what you mean — there’s always room for a new gadget 😉. I can’t wait to get the new place organized!
Maggie says
Rachel, thought I was only person that had way tooooo many kitchen items! Am bagging up and donating non used stuff to Purple Heart a charity here in Michigan where they come right to your front door and pick up bags/boxes of stuff, things I do NOT use any more, period: toaster, slow cooker that has tb an antique for sure, some sort of rice/veggie steamer used once, electric fry pan that is probably 40+ years old but still works, and so on…I even had to move some items to the basement packed in boxes and marked in case I need those down the road…egads those of us who cook, bake whatever know what that’s like I’m sure, I have a dream kitchen I am going to build whenI have the money and time, a cupboard of nothing but pans and so on! I’ll keep you posted on that!!!
Olivia says
Lol at your antique slow cooker!! I too have a dream kitchen in mind, with PLENTY of storage space and a HUGE pantry. Sigh. Some day :).