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Banana Split Cake | Bake to the roots

Banana Split Cake

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  • Author: Bake to the roots
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 240

Description

Delicious little showstopper inspired by a banana split dessert.

Ingredients

Scale

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

  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.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 10

Find it online: https://baketotheroots.de/birthday-cake-banana-split-cake/