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The Most Delicious Banana Split Sheet Cake Recipe

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★★★★★

4.9 from 118 reviews

This Banana Split Sheet Cake is a delightful twist on the classic banana split, featuring a moist banana-infused sheet cake topped with silky banana and strawberry buttercreams, a luscious chocolate ganache drizzle, rainbow sprinkles, and maraschino cherries. Perfect for gatherings, this dessert combines creamy textures and fruity flavors in a visually stunning presentation.

Ingredients

Scale

Banana Cake

  • 4 egg whites, room temperature
  • 3/4 cup buttermilk
  • 2/3 cup sour cream
  • 1 Tablespoon vanilla extract
  • 1 teaspoon banana extract (optional)
  • 1/3 cup vegetable oil
  • 1 cup ripe mashed bananas (about 2 bananas)
  • 1 (15.25 oz) White Cake Mix (Duncan Hines)

Small Batch Banana Buttercream

  • 2 sticks (1 cup) unsalted butter
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon banana extract
  • 1/8 cup heavy cream
  • 4–5 cups powdered sugar
  • 1 drop yellow gel coloring

Small Batch Strawberry Buttercream

  • 2 sticks (1 cup) unsalted butter
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon strawberry emulsion
  • 1/2 cup freeze dried strawberry powder (processed in a food processor)
  • 1/4 cup heavy cream
  • 4–5 cups powdered sugar

Ganache Drizzle

  • 1 cup chocolate candy melts
  • 1/2 cup heavy cream

Extras

  • 1 cup rainbow sprinkles
  • 1 cup stem-on maraschino cherries

Equipment

  • Wilton 1M piping tip
  • Squeeze/ganache bottle
  • Scalloped decorative cake comb/scraper

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325 degrees Fahrenheit on the convection bake setting. Prepare a 9×13 inch baking pan by spreading a thin layer of shortening over it, then dusting with flour to prevent sticking. Set the pan aside.
  2. Make the Banana Cake Batter: In a large bowl, hand-whisk together the egg whites, buttermilk, sour cream, vanilla extract, banana extract (if using), vegetable oil, and mashed bananas until combined. Sift the white cake mix into this wet mixture and gently stir until the batter is smooth and thoroughly mixed.
  3. Bake the Cake: Pour the prepared cake batter into the greased and floured baking pan. Bake in the preheated oven for 25 to 27 minutes. Once baked, cool the cake on a wire cooling rack in the pan or carefully flip it out onto the rack if you plan to frost the sides.
  4. Prepare the Banana Buttercream: Using the paddle attachment on a stand mixer, beat the unsalted butter until it becomes light and fluffy. Add the pinch of salt, vanilla extract, banana extract, and heavy cream, mixing again to combine. Gradually add 4 to 5 cups of powdered sugar and whip on high speed for 2 minutes until the buttercream is light and fluffy. If needed, add an additional tablespoon of heavy cream for texture adjustment. Add a drop of yellow gel coloring and mix in. Finally, use a wooden spoon to gently beat out any air bubbles for a smooth, silky finish.
  5. Prepare the Strawberry Buttercream: With the paddle attachment, whip the unsalted butter until fluffy. Add salt, vanilla extract, strawberry emulsion, freeze-dried strawberry powder, and heavy cream, mixing well. Slowly add 4 to 5 cups powdered sugar and whip on high speed for 2 minutes until light and creamy. If necessary, add an extra tablespoon of heavy cream. Use a wooden spoon to hand-beat out air bubbles, achieving a smooth texture. Transfer this buttercream into a piping bag fitted with a Wilton 1M tip.
  6. Make the Ganache: In a microwave-safe bowl, combine the chocolate candy melts and heavy cream. Heat in the microwave for 30 seconds, then stir. Continue heating in 10-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth. Pour the ganache into a squeeze bottle for easy drizzling.
  7. Assemble the Cake: Using an offset icing spatula, spread the banana buttercream evenly over the cooled banana sheet cake. Use a scalloped cake scraper to create a decorative pattern on the surface. Drizzle the chocolate ganache over the cake in a crosswise pattern. Sprinkle rainbow sprinkles evenly around the outer rim of the cake. With the piping bag, swirl the strawberry buttercream along the edges of the cake. Finally, place maraschino cherries with stems on top of the strawberry buttercream swirls. Serve and enjoy your beautiful and delicious Banana Split Sheet Cake!

Notes

  • You can substitute banana extract if you prefer a stronger banana flavor, but it is optional.
  • Freeze-dried strawberry powder adds a natural strawberry flavor and a beautiful color to the strawberry buttercream.
  • Ensure your butter is at room temperature before making buttercream for better texture and easier whipping.
  • Use a gentle hand to remove air bubbles from the buttercream with a wooden spoon for a silky smooth consistency.
  • You can adjust the amount of powdered sugar in the buttercream to achieve your desired sweetness and firmness.
  • Baking times may vary slightly depending on your oven; check cake doneness by inserting a toothpick, it should come out clean.
  • This recipe uses a convection oven setting for even baking; if you do not have a convection option, bake at 350°F and monitor closely.

Keywords: banana split sheet cake, banana cake recipe, banana buttercream, strawberry buttercream, chocolate ganache, rainbow sprinkles, maraschino cherries, sheet cake, dessert

Find it online: https://nayabaker.com/the-most-delicious-banana-split-sheet-cake-recipe/