Banana Split Cake

5 from 4 votes

This banana split cake taste like a banana split in cake form. There are moist banana cake layers with whipped cream cheese with sprinkles and chocolate whipped cream cheese with mini chocolate chips for filling. It is topped with strawberry cream cheese frosting and chocolate drip.

Prep Time1 12

Cook Time25

Decorating Time1 30

Total Time3 7

Servings: slices

Calories: 726kcal

Author: Stephanie Rutherford

Ingredients

Banana Cake

3 ½ cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 ½ teaspoon Ground cinnamon
¾ teaspoon Salt
¾ cup Unsalted butter room temperature
1 cup Brown sugar light or dark packed
½ cup White granulated sugar
3 Ripe bananas mashed
½ cup Sour cream room temperature
1 teaspoon Pure vanilla extract
3 Large eggs room temperature
1 cup Buttermilk room temperature

Whipped Cream Cheese Filling

4 oz Cream cheese room temperature
½ cup Powdered sugar sifted
1 teaspoon Pure vanilla extract
1 tablespoon Milk
1 cup Heavy cream cold
⅛ cup Unsweetened cocoa powder
⅓ cup Rainbow sprinkles
⅓ cup Mini chocolate chips

Strawberry Cream Cheese Frosting

1 ½ cups Unsalted butter slightly cold
8 oz Cream cheese room temperature
9 cups Powdered sugar sifted
½ cup Ground freeze dried strawberries measured and then ground
1 teaspoon Pure vanilla extract
Pinch of salt
¼ cup Heavy cream

Chocolate Drip

1 cup Semi-sweet chocolate chips
¾ cup Heavy cream
Maraschino cherries for decoration

US Customary - Metric

Instructions

Banana Cake

Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place a 8 inch parchment paper circles on the bottom. Spray again.
In a mixing bowl, sift the flour, baking powder, baking soda, cinnamon, and salt.
Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 3 minutes. It will be light and fluffy. Scrape the bowl. Add the mashed bananas, sour cream, and vanilla. Mix until combined
Add in the eggs one at a time. Mix until combined.
Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix until starting to combine. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Mix. Add the rest of the dry ingredients. Scrape the bowl and mix for another 10 seconds.
Divide the batter into the three pans by using a scale. Bake for 24-28 minutes. Bake until a toothpick inserted comes out cool. Let the cakes sit for 10 minutes before transferring to a cooling rack. Cool completely.

Whipped Cream Cheese Filling

Freeze a metal bowl and whisk attachment for 10 minutes.
Using a hand mixer, beat the cream cheese for 1 minute on high. Add in the sifted powdered sugar and mix on low until combined. Switch to high and beat until smooth.
Add in vanilla. Mix until smooth. Separate in half in two separate bowls.
Use the cold bowl and cold whisk attachment and beat heavy cream on high until stiff peaks form.
In one bowl, add in the cocoa powder and the milk. Beat until smooth. Take the whipped cream and split in half between the two bowls. Gently fold in the whipped cream in each bowl. Fold until everything is combined.
Place in the freezer for 30 minutes. And then place in the fridge while you make the frosting. Fold in the sprinkles into the white whipped cream cheese and the chocolate chips into the chocolate right before using.

Strawberry Cream Cheese Frosting

Place butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar while you wait. Ground up the freeze dried strawberries and place with the powdered sugar.
Using a mixer, beat the cream cheese on high for 1 minute. Add in the butter and beat for 2-3 minutes until fluffy and no butter chunks remain.
Slowly add in the powdered sugar/strawberries. Mix until combined. It will be very thick. Add in the vanilla, salt, and heavy cream. Mix on low until starting to combine. Switch to high and beat for 2-3 minutes.

Chocolate Drip

Make this right before you need it. Pour chocolate chips into a bowl. Heat heavy cream with a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips.
Let it sit for 1 minute 30 seconds. Use a rubber spatula and stir until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds until melted.

Assembly

Place a small amount of frosting on the board you are decorating on. This will be the glue. Place the first layer down bottom side up.
Pipe a double layer border around the edge of the cake. Place the 1st filling (doesn't matter which one goes first) and spread on the cake. Repeat with the second layer. Place on the last layer.
Apply a very light layer of frosting over the cake. It should be very thin you can see a lot of the cake poking through. This is the crumb coat layer. Freeze for 15 minutes. Frost the rest of the cake. For a semi-naked there should be cake poking through.
Pour chocolate over the cake. Use an offset spatula to spread chocolate over the edge for it to drip down. Freeze for 10 minutes. Before decorating the rest of the cake.

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