Imagine a classic banana split transformed into a stunning dessert. This Banana Split Layer Cake brings together fluffy banana cake, creamy frosting, and rich chocolate ganache, making it a perfect layered cake recipe for any celebration. You’ll love creating this impressive treat that’s surprisingly straightforward.
Key Ingredients & Substitutions:
- Ripe Bananas: Use very ripe, speckled bananas for the best flavor.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be used.
- Cocoa Powder: Unsweetened natural cocoa powder works best for the ganache.
- Heavy Cream: Full-fat coconut cream (the thick part from a chilled can) can substitute for the ganache.
- Butter: Use unsalted butter for better control of saltiness.
Ingredients:
For the Banana Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Garnish (Optional):
- Maraschino cherries
- Whipped cream
- Sprinkles
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Calories per serving: Approximately 450-500 kcal
- Tools Needed: Three 8-inch round cake pans, mixing bowls, electric mixer, saucepan.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later use. This ensures all your dry ingredients are evenly distributed for your layered cake recipe.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This step creates air pockets, contributing to a tender crumb.
4. Add Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and mashed bananas. The mixture might look a little curdled, which is normal.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry. Mix until just combined, being careful not to overmix the batter.
6. Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Make the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract, ensuring your frosting is creamy and ready for your layered cake recipe.
8. Prepare the Chocolate Ganache
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy.
9. Assemble Your Layered Cake
Place one cooled cake layer on your serving plate or cake stand. Spread about one-third of the cream cheese frosting evenly over the top. Repeat with the remaining cake layers and frosting, creating a beautiful layered cake.
10. Finish with Ganache and Garnish
Pour the still-warm (but not hot) chocolate ganache over the top of the assembled cake, allowing it to drip down the sides. Optionally, garnish with maraschino cherries, whipped cream, and sprinkles for that classic banana split look.
Variation Ideas:
- Strawberry Swirl: Add a layer of thinly sliced fresh strawberries between the cake and frosting.
- Pineapple Crunch: Include a layer of crushed pineapple (well-drained) and toasted chopped nuts for added texture.
- Caramel Drizzle: Replace the chocolate ganache with a homemade or store-bought caramel sauce.
Storage Instructions:
Store leftover Banana Split Layer Cake in an airtight container in the refrigerator for up to 3-4 days. This cake is best enjoyed at room temperature, so let it sit out for about 30 minutes before serving.
Frequently Asked Questions (FAQ):
Q: Can I use frozen bananas for the cake?
A: Yes, you can use frozen bananas. Just be sure to thaw them completely and mash them well.
Q: Why is my ganache not smooth?
A: Ensure your cream was hot enough to melt the chocolate chips completely before whisking. You can gently reheat it over a double boiler if needed.
Q: Can I make the cake layers ahead of time?
A: Absolutely! You can bake the cake layers up to 2 days in advance and store them, wrapped tightly in plastic, at room temperature.
Q: My frosting is too thin, what should I do?
A: Add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency.
Q: Can I use different sized cake pans?
A: Yes, but adjust baking time accordingly. For 9-inch pans, baking time might be slightly shorter. For smaller pans, it might be longer.
Q: How do I get clean slices of this layered cake?
A: Use a sharp knife and clean it with warm water between each slice for the best presentation.