Decadent Banana Split Cake Recipe with Chocolate and Strawberries

This banana split cake puts a playful twist on a classic ice cream favorite. Layers of moist banana cake are filled with strawberry jam, coated in a silky vanilla bean buttercream, and finished with a glossy chocolate ganache drip. Decorated with sprinkles, fresh fruit, and cherries, it’s a showstopping dessert perfect for parties or any day you want a fun, flavor-packed treat.

Ice cream sundaes and banana splits have inspired countless desserts, and this cake captures that nostalgic flavor profile in cake form. The combination of tender banana cake, vanilla-forward frosting, a bright strawberry filling, and deep chocolate makes each slice feel like a nostalgic sundae — only better.

How to make this Banana Split Cake

Make the banana cake.
Start by whipping the eggs with granulated and brown sugar until the mixture is pale and slightly fluffy, about 2–3 minutes. In one bowl whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, and salt). In another bowl combine the wet ingredients: vegetable oil, banana puree, milk, and vanilla extract.
Add the dry and wet ingredients to the egg mixture in two or three additions, alternating and mixing on low until just combined. Avoid overmixing to keep the cake tender.
Divide the batter among three parchment-lined 6″ cake pans and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. When the pans are cool enough to handle (about 5–10 minutes), turn the cakes out and wrap them while still slightly warm to retain moisture as they cool completely.

Prepare the vanilla bean frosting.
For a silky meringue-based buttercream, whisk egg whites and granulated sugar together, then heat the bowl over a pot of simmering water (a double boiler) until the sugar dissolves and the mixture is hot to the touch. Transfer the bowl to a stand mixer and whip on high until the meringue cools to room temperature and holds stiff peaks, about 8–10 minutes.
With the mixer on low and using a paddle attachment, add vanilla bean seeds and extract, then incorporate cold butter cut into small cubes, a few pieces at a time. Once all butter is added, gradually raise the speed to high and beat until the frosting is smooth, glossy, and spreadable.

Assemble and frost the cake.
Level each cake layer and split them in half so you have six thin layers. On the first layer spread a thin coating of frosting, pipe a small ring of frosting near the edge to hold filling, and add 1–2 tablespoons of strawberry jam in the center. Top with the next layer and repeat until all layers are stacked.
Apply a thin crumb coat of frosting over the entire cake to lock in crumbs, then chill for 5–10 minutes. Finish with a smooth outer layer of frosting. If you’d like sprinkles on the sides, press them into the frosting now.

Make the chocolate ganache and garnish.
Warm the heavy cream in short bursts until hot but not boiling, then pour over bittersweet or semi-sweet chocolate chips and stir until completely smooth. Let the ganache cool slightly so it thickens a bit and won’t run too far down the sides.
Pour or spoon the ganache over the top, nudging it to the edge with an offset spatula to create a drip effect. Chill briefly to set the chocolate. Finish with dollops of frosting, banana or strawberry slices, sprinkles, and cherries for the classic banana-split look.

Expert tips for success

• Banana puree amount: One cup of banana puree typically requires about four small, very ripe bananas. Use extra fruit for garnish if desired.
• Make ahead: Fully baked cake layers freeze well for up to three months when wrapped tightly. You can frost from frozen, but don’t attempt to level or split layers while frozen.
• Chill before decorating: A slightly chilled cake is easier to trim, stack, and frost cleanly.
• Fix curdled buttercream: If your meringue-based buttercream looks broken or curdled, either continue beating to smooth it out or chill the bowl for 20–30 minutes, then rebeat.
• Remove air bubbles: If air bubbles appear in the frosting, beat on the mixer’s lowest speed for a few minutes to reduce them.
• Storage: Store the uncut cake covered in the refrigerator for 2–3 days. After slicing, press plastic wrap directly against exposed cake surfaces to keep them from drying out.

Recipe

If you liked this recipe, you might also enjoy:

• Fudge sundae cake
• Strawberry champagne cake
• The best mini carrot sheet cake
• Orange blossom bundt cake

Update Notes: This post was originally published in April 2016 and was updated with new photos, a refreshed format, and additional tips in April 2022.