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Banana Split Cake With Strawberries
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5 from 1 vote

Banana Split Cake With Strawberries

A tasty and refreshing banana split on a warm day is wonderful. How about a banana split cake with strawberries and chocolate ganache? With that, you can take this dessert to a whole new level. 
Course: Dessert
Cuisine: American
Keyword: Banana Split Cake With Strawberries
Author: cakedecorist.com

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring Spoons
  • Non-stick cooking spray
  • Knife
  • Cutting board
  • 3 pcs 8 inch round cake pans
  • Cooling Rack
  • 8B french piping tip or any large star tip for piping around the top of the cake
  • Tip 21 for small shell border around the base (optional)
  • Piping bags
  • Parchment papers

Ingredients
  

For The Cake

For The Whipped Cream Cheese Frosting

For The Filling

  • Sliced Strawberries
  • Crushed drained, pineapples 2 pcs 8 oz cans)
  • Sliced bananas 4-5 pieces

For The Ganache Drip And Filling

For The Decorative Details

  • Sliced or whole strawberries. You can also use Cherries.

Instructions

For The Banana Split Cake With Strawberries

  • Ensure to preheat your conventional oven to 350 degrees Fahrenheit. After that, grease and dust 3 8" pans. Then, line them with circular parchment.
  • Afterward, add the dry ingredients; sugar, flour, baking soda, baking powder, and salt to a mixing bowl. And blend using an electric mixer for 30 seconds to combine.
  • Then, gradually put the softened butter to the dry ingredients. And set your mixer to low speed until the dry ingredients are moist. After that, mix until you achieve a coarse sand texture. Afterward, scrape the bowl's sides and bottom to incorporate well.
  • Next, in a different bowl, slice and mash the bananas. And then, add lemon juice, eggs, vanilla, and buttermilk. Afterward, mix it lightly using a fork to blend.
  • After that, add the first half of the banana mixture to the dry ingredients. So with that, set the mixer at low or medium speed for a minute. Afterward, please ensure to scrape the bowl's bottom and sides and then beat for another minute.
  • Then, pour the cake batter onto the cake pans and bake for 25-30 minutes.
  • Finally, let the banana cakes cool for about 5 to 10 minutes on the cooling rack. Then, turn the banana cakes out, and cool completely.

For The Whipped Cream Cheese Frosting

  • Before anything else, place the mixing bowl and whisk attachments in the freezer for 15 minutes.
  • After that, beat the heavy cream until soft peaks form. Then, please place it in the refrigerator while preparing for the next step.
  • Next, in a different bowl, combine the cream cheese, powdered sugar, and vanilla extract. Afterward, whisk until it becomes very smooth.
  • Lastly, fold the whipped cream using a rubber spatula, then cover and refrigerate. Please do not forget to save it for later.

For The Ganache Drip And Filling

  • First of all, place the chocolate into a microwave-safe bowl.
  • Pour the heavy cream onto the chocolate and place it in the microwave for 1 minute.
  • Then, remove from the microwave and stir. After that, microwave for another 30 seconds. And when the chocolate melts completely, allow it to sit for another minute before stirring. Afterward, stir until you achieve a silky smooth consistency.

Notes

First and foremost, you can substitute cake flour with all-purpose flour. Because of this, measure three cups of all-purpose flour. Then, remove two tablespoons of flour per cup. After that, replace it with cornstarch. Afterward, whisk and blend.
Also, if the frosting becomes too soft for piping, place the piping bag with frosting in the refrigerator. Furthermore, microwaving chocolate may vary. For example, if you tend to make a smaller ganache, you have to reduce your microwave time. 
But, if you have not melted the chocolate based on the instructions above, microwave your chocolate in small increments. With that, microwave it for about 10-15 seconds until it melts entirely. Then, let it sit and stir until it becomes smooth. 
Moreover, allow your ganache to cool down a bit until it achieves a nice consistency for dripping. In this regard, you can test this using an inside of the bowl. If the ganache drips too fast, then let it thicken more.
Additionally, for achieving a smoother frosting, chill the cake in the freezer for about fifteen minutes. And then use a heated spatula to smoothen it out. 
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