Everyone deserves a little cake for his birthday, right? This little blog made it to its 4th “birthday” this week and also deserves a little birthday cake ;) Let’s celebrate with a little Banana Split inspired Layer Cake. Shall we?! It is definitely a nice cake for a celebration and for sure a little showstopper with that decorations and cherries on top :P

I like cakes with bright colors and fun decorations. They are normally a bit more work, but for a birthday… you can invest some of that work for a loved one. I love my blog, so a cake like that is more than appropriate to celebrate the occasion ;) The cake itself is not that complicated to make, even though the recipe looks quite long. The steps are easy, it’s just a lot of them :P Baking the cake layers itself, making the fillings, the buttercream, the ganache and then decorate everything – it takes time. But it’s not really difficult.
The cake is inspired by the different ingredients you can find in a banana split dessert. Bananas, pineapple, strawberry, cherries, and chocolate – all the good stuff! If you are not a fan of any of the fillings, replace them :P I know some people are not fans of pineapple or for some people it is weird to use strawberries out of season – that’s fine. You can make any fruity filling you want. Something with mango, raspberries or cherries – there are loads of things that work well with the banana in the cake layers. Just make sure the filling is about the same amount you would get with the original amounts in the recipes and that the fillings are not too liquid. That’s all.

So if you want to make this cake, take your time. You can prepare the fillings in advance and store them in the fridge. Same for the cake layers – bake them a day before and store them wrapped in plastic wrap. I recommend to bake cake layers for a cake like that in advance anyway – the cakes get the chance to “settle down” a bit, are less crumbly, especially if you have to cut them. Not needed for this one, but its still bit easier to work with a day old cake than with a fresh one – sounds weird I know :P
Make sure the cake is cooled for at least one hour before you pour the ganache on top. That helps a bit to get the nice dripping effect – the ganache hardens bit faster on a cooled cake and is not running down the sides completely. When you’re done with that, you should not place the cake in the fridge again immediately. A cool place is fine, but if the ganache hardens too fast, the chances are high that it will get little cracks. If you look close, you can see them in the pictures :P
Oh and if you don’t know where to find cherries like that – could only find them online* – don’t worry, regular ones are also fine or the sweet cocktail cherries without stems ;)
INGREDIENTS / ZUTATEN
For the cake layers:
1 cup (130g) all-purpose flour
1/3 cup (40g) cornstarch
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (120g) butter, at room temperature
1 cup (200g) sugar
2 large eggs, at room temperature
1 tsp. vanilla extract
2 bananas, mashed
3/4 cup (180ml) buttermilk, at room temperature
For the strawberry filling:
1 1/2 cups (250g) fresh strawberries, diced
2 tbsp. sugar
For the pineapple filling:
7 oz. (200g) canned pineapple, diced
1/4 cup (50g) sugar
1 tbsp. cornstarch
For the buttercream:
4 egg (120g) egg whites
1 cup (200g) sugar
1 1/2 cups (345g) butter, at room temperature
1 tsp. vanilla extract
For the chocolate ganache:
2 oz. (60g) semi-sweet chocolate, finely chopped
2 oz. (60g) heavy cream
For the decoration:
3/4 cup (180g) heavy cream
1 tsp. confectioners’ sugar
1-2 tsp. rainbow sprinkles
6-8 cocktail cherries with stem
Für die Kuchenschichten:
130g Mehl (Type 405)
40g Speisestärke
1 1/2 TL Backpulver
1/4 TL Salz
120g weiche Butter
200g Zucker
2 Eier (L), Zimmertemperatur
1 TL Vanille Extrakt
2 Bananen, zerdrückt
180ml Buttermilch, Zimmertemperatur
Für die Erdbeerfüllung:
250g frische Erdbeeren, gewürfelt
2 EL Zucker
Für die Ananasfüllung:
250g gezuckerte Ananas, gewürfelt
50g Zucker
1 EL Speisestärke
Für die Buttercreme:
120g Eiweiß (ca. 4 Eier)
200g Zucker
345g weiche Butter
1 TL Vanille Extrakt
Für die Ganache:
85g Zartbitterschokolade, gehackt
85g Schlagsahne
Für die Dekoration:
180g Schlagsahne
1 TL Puderzucker
1-2 TL bunte Zuckerperlen
6-8 Cocktailkirschen mit Stiel


DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (175°C). Grease and flour three 6 inch (15cm) springform tins and set aside. Mix and sift the flour, cornstarch, baking powder and salt and set aside.
2. In a large bowl mix the butter and sugar on high speed until light and fluffy. Add the eggs one after another and mix in well. Mash the bananas and add together with the vanilla extract to the bowl and mix in. Add the flour mixture alternating with the buttermilk in two portions and mix in until just combined – do not overmix. Divide the batter between the tins and bake for 27-30 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the tins for some time, then remove and let cool down completely on a wire rack.
3. For the strawberry filling wash and dice the strawberries. Add together with the sugar to a saucepan and heat up. Let cook for 5-8 minutes until softened. Take off of the heat and let cool down completely. If there is too much liquid, drain.
4. For the pineapple filling drain the pineapples and dice. Add together with the sugar and cornstarch to a saucepan and heat up. Let cook for about 2-3 minutes until thickened. Take off the heat and let cool down completely.
5. For the buttercream add the egg whites and sugar into a heatproof bowl and place on a pot with simmering water. Whisk constantly until the mix reaches a temperature of 160°F (71°C). Use a thermometer to check the temperature. If you don’t have a thermometer, check the mixture by rubbing it between your fingers – it is good, if the sugar has dissolved and you can’t feel any more sugar pieces between your fingers. Take off of the heat and whisk with your stand mixer on high speed for about 8-10 minutes until thick and glossy – the bowl should have cooled down. Reduce the speed and add the butter in small pieces – mix well after each addition. Add the vanilla extract and mix 2-3 minutes more on high speed – you should have a nice fluffy and shiny buttercream.
6. For assembling the cake, place the first cake layer on a serving plate. Fill some of the buttercream into a piping bag with a large round tip and pipe a thick circle on the edge of the cake layer – this is to keep the filling inside of the cake. Pour the pineapple filling into the space you created. Make sure it has the same hight as the buttercream circle. Place the second cake layer on top and repeat the procedure, but this time with the strawberry filling. Place the third cake layer on top and coat the whole cake with a thin “crumb coat” layer of the buttercream. Place in the fridge for about 20-25 minutes. Take out and finish the cake with the remaining buttercream to get a nice smooth surface. Place in the fridge for about 60 minutes.
7. Chop the chocolate for the ganache and add together with the heavy cream into a microwave-safe bowl. Microwave for 15-20 seconds, stir and microwave again until you get a nice smooth chocolate ganache. Let cool down again. When the cake is cooled and the ganache not warm anymore but still liquid, decorate the cake with it. Start with a small amount on the edges to get the drizzle effect (works best with a small spoon), then pour the rest on top of the cake and smooth out with a spatula. Let the ganache dry and harden.
8. Add the heavy cream and confectioner’s sugar for the decoration into a tall bowl and mix on high speed until stiff peaks form. Fill into a piping bag with star tip and pipe swirls on top of the cake. Place a cherry on each swirl and decorate with rainbow sprinkles.
1. Den Ofen auf 175°C (350°F) vorheizen. Drei kleine Springformen (15cm) einfetten, mit Mehl ausstäuben und dann zur Seite stellen. Das Mehl mit der Speisestärke, Backpulver und Salz vermischen und sieben. Ebenfalls zur Seite stellen.
2. Die Butter mit dem Zucker in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Die Bananen zerdrücken und zusammen mit dem Vanille Extrakt zugeben und unterrühren. Die gesiebte Mehlmischung abwechselnd mit der Buttermilch zur Schüssel dazugeben und unterrühren – hier sollte nicht mehr zu viel gerührt werden. Den Teig gleichmässig auf die Backformen verteilen und dann für 27-30 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen holen und dann erst ein paar Minuten in den Formen abkühlen lassen, dann herausnehmen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Erdbeerfüllung die Erdbeerne waschen und würfeln. Zusammen mit dem Zucker in einen Topf geben und erhitzen – für etwa 5-8 Minuten köcheln lassen. Die Erdbeeren sollen weich, aber nicht matschig sein. Komplett abkühlen lassen. Überschüssige Flüssigkeit abtropfen lassen.
4. Für die Ananasfüllung die Ananas abtopfen lassen und dann würfeln. Zusammen mit dem Zucker und der Stärke in einen Topf geben und erhitzen. Unter ständigem Rühren etwa 2-3 Minuten aufkochen lassen, bis die Masse andickt. Vom Herd nehmen und komplett abkühlen lassen.
5. Für die Buttercreme das Eiweiß mit dem Zucker in eine Metallschüssel geben und dann über einem Topf mit köchelndem Wasser unter ständigem Rühren erhitzen. Die Masse muss eine Temperatur von 71°C erreichen (am besten mit einem Thermometer messen). Vom Herd nehmen und dann in die Schüssel einer Küchenmaschine schütten – auf höchster Stufe jetzt 8-10 Minuten aufschlagen. Die Meringue sollte dick und glänzend sein und die Schüssel sollte sich abgekühlt haben. Die Geschwindigkeit der Maschine reduzieren und dann die weiche Butter in kleinen Stücken zugeben. Zwischen jedem Butterstückchen gut rühren. Wenn die ganze Butter in der Schüssel ist, den Vanille Extrakt zugeben und noch einmal 2-3 Minuten auf höchster Stufe aufschlagen. Die Buttercrem sollte luftig und glänzend sein.
6. Zum Zusammenbau der Torte die erste Kuchenschicht auf eine Servierplatte legen. Etwas Buttercreme in einen Spritzbeutel mit runder Öffnung füllen und dann einen Ring Buttercreme am Rand des Kuchens aufspritzen – das soll verhindern, dass die Füllung ausläuft. Die Ananasfüllung innerhalb des Rings auf den Kuchen geben und glattstreichen. Die zweite Kuchenschicht darauflegen und die Prozedur mit der Buttercreme und Erdbeerfüllung wiederholen. Die letzte Kuchenschicht auflegen und dann ringsum eine dünne Schicht Buttercreme auftragen und für 20-25 Minuten in den Kühlschrank stellen. In einer weiteren Runde die restliche Buttercreme auftragen und die Oberfläche rundum glätten. Die Torte noch einmal für etwa 60 Minuten in den Kühlschrank stellen.
7. Die Schokolade für die Ganache grob hacken und dann zusammen mit der Sahne in eine mikrowellensichere Schüssel geben. In der Mikrowelle 15-20 Sekunden erhitzen und dann verrühren – so lange wiederholen, bis die Schokolade komplett geschmolzen ist und die Ganache glatt und glänzend ist. Zur Seite stellen und abkühlen lassen. Sobald die Torte durchgekühlt ist und die Ganache kühl, aber immernoch flüssig ist, kann man anfangen die Torte damit zu verzieren. Am Besten mit einem Löffel erst am Rand etwas Ganache runtertropfen lassen und dann den Rest in die Mitte schütten und mit einer Palette zum Rand hin ausstreichen. Trocknen lassen.
8. Für die Dekoration die Sahne mit dem Puderzucker in ein hohes Gefäß geben und steifschlagen. Die Schlagsahne in einen Spritzbeutel mit Sterntülle füllen und damit dann Tupfen auf die Torte aufspritzen. Jeweils eine Kirsche aufsetzen und ein paar bunte Streusel auf der Torte verteilen.


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Here is a version of the recipe you can print easily.
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Banana Split Cake
- Prep Time: 120
- Cook Time: 30
- Total Time: 240
Description
Delicious little showstopper inspired by a banana split dessert.
Ingredients
For the cake layers
- 1 cup (130g) all-purpose flour
- 1/3 cup (40g) cornstarch
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup (120g) butter, at room temperature
- 1 cup (200g) sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 2 bananas, mashed
- 3/4 cup (180ml) buttermilk, at room temperature
For the strawberry filling
- 1 1/2 cups (250g) fresh strawberries, diced
- 2 tbsp. sugar
For the pineapple filling
- 7 oz. (200g) canned pineapple, diced
- 1/4 cup (50g) sugar
- 1 tbsp. cornstarch
For the buttercream
- 4 egg (120g) egg whites
- 1 cup (200g) sugar
- 1 1/2 cups (345g) butter, at room temperature
- 1 tsp. vanilla extract
For the chocolate ganache
- 2 oz. (60g) semi-sweet chocolate, finely chopped
- 2 oz. (60g) heavy cream
For the decoration
- 3/4 cup (180g) heavy cream
- 1 tsp. confectioners’ sugar
- 1–2 tsp. rainbow sprinkles
- 6–8 cocktail cherries with stem
Instructions
- Preheat the oven to 350˚F (175°C). Grease and flour three 6 inch (15cm) springform tins and set aside. Mix and sift the flour, cornstarch, baking powder and salt and set aside.
- In a large bowl mix the butter and sugar on high speed until light and fluffy. Add the eggs one after another and mix in well. Mash the bananas and add together with the vanilla extract to the bowl and mix in. Add the flour mixture alternating with the buttermilk in two portions and mix in until just combined – do not overmix. Divide the batter between the tins and bake for 27-30 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the tins for some time, then remove and let cool down completely on a wire rack.
- For the strawberry filling wash and dice the strawberries. Add together with the sugar to a saucepan and heat up. Let cook for 5-8 minutes until softened. Take off of the heat and let cool down completely. If there is too much liquid, drain.
- For the pineapple filling drain the pineapples and dice. Add together with the sugar and cornstarch to a saucepan and heat up. Let cook for about 2-3 minutes until thickened. Take off the heat and let cool down completely.
- For the buttercream add the egg whites and sugar into a heatproof bowl and place on a pot with simmering water. Whisk constantly until the mix reaches a temperature of 160°F (71°C). Use a thermometer to check the temperature. If you don’t have a thermometer, check the mixture by rubbing it between your fingers – it is good, if the sugar has dissolved and you can’t feel any more sugar pieces between your fingers. Take off of the heat and whisk with your stand mixer on high speed for about 8-10 minutes until thick and glossy – the bowl should have cooled down. Reduce the speed and add the butter in small pieces – mix well after each addition. Add the vanilla extract and mix 2-3 minutes more on high speed – you should have a nice fluffy and shiny buttercream.
- For assembling the cake, place the first cake layer on a serving plate. Fill some of the buttercream into a piping bag with a large round tip and pipe a thick circle on the edge of the cake layer – this is to keep the filling inside of the cake. Pour the pineapple filling into the space you created. Make sure it has the same hight as the buttercream circle. Place the second cake layer on top and repeat the procedure, but this time with the strawberry filling. Place the third cake layer on top and coat the whole cake with a thin “crumb coat” layer of the buttercream. Place in the fridge for about 20-25 minutes. Take out and finish the cake with the remaining buttercream to get a nice smooth surface. Place in the fridge for about 60 minutes.
- Chop the chocolate for the ganache and add together with the heavy cream into a microwave-safe bowl. Microwave for 15-20 seconds, stir and microwave again until you get a nice smooth chocolate ganache. Let cool down again. When the cake is cooled and the ganache not warm anymore but still liquid, decorate the cake with it. Start with a small amount on the edges to get the drizzle effect (works best with a small spoon), then pour the rest on top of the cake and smooth out with a spatula. Let the ganache dry and harden.
- Add the heavy cream and confectioner’s sugar for the decoration into a tall bowl and mix on high speed until stiff peaks form. Fill into a piping bag with star tip and pipe swirls on top of the cake. Place a cherry on each swirl and decorate with rainbow sprinkles.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
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Happy- Blog- Birthday …
Auf das es noch viele Jahre mit deinen tollen Rezepten gibt.
Herzliche Grüße
Jutta
Vielen Dank! Ein Weilchen werde ich wohl noch durchhalten ;P
Ich drück die Daumen für’s Gewinnspiel!
LG, Marc
Hallo Marc,
Das ist ja ein toller Kuchen zu deinem Blog-Geburtstag! Ich liebe ja Banana-Split, heißt also, dass ich den Kuchen fast nachbacken muss oder? :D Er sieht einfach fantastisch aus, wie gemalt. Danke für das tolle Rezept!
LG Andrea