Ice Cream Parlor Banana Split Cake
A decadent banana split cake featuring layers of flavored cake, banana slices, and creamy frosting, topped with chocolate and fruit toppings—perfect for dessert lovers and celebrations.
Ingredients
- 1/2 cup butter ⓘ
- 1/2 cup shortening ⓘ
- 1 3/4 cups sugar
- 3 eggs ⓘ
- 1 tsp vanilla ⓘ
- 3 1/2 cups cake flour ⓘ
- 2 1/2 tsp baking soda
- 1 tsp salt ⓘ
- 2 cups buttermilk ⓘ
- 1/4 cup strawberry ice-cream topping ⓘ
- 3 drops red food color ⓘ
- 1/4 cup pineapple ice-cream topping ⓘ
- 3 drops yellow food color ⓘ
- 2 tbsp baking cocoa ⓘ
- 2 tbsp hot water ⓘ
Instructions
- Heat oven to 350°F. Grease and flour three 9 1/2-inch round baking pans.
- Beat butter, shortening, and sugar in a large bowl with an electric mixer on medium speed about 3 minutes until light and fluffy.
- Beat in eggs, one at a time, then add vanilla.
- Mix flour, baking soda, and salt in a separate bowl.
- Alternately beat flour mixture and buttermilk into the sugar mixture, scraping the bowl constantly, for about 1 minute.
- Divide batter evenly into three bowls.
- Stir 2 tablespoons of strawberry topping and red food color into one bowl of batter.
- Stir 2 tablespoons of pineapple topping and yellow food color into another bowl of batter.
- Mix cocoa with hot water and stir into the third bowl of batter.
- Pour each batter into separate prepared pans.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes for 10 minutes, then remove from pans and cool completely on wire racks.
- Spread the remaining 2 tablespoons of strawberry topping over the strawberry layer.
- Layer banana slices on top, then spread with 3/4 cup frosting.
- Add the chocolate layer, then spread remaining pineapple topping over banana slices, then add another layer of banana slices and frost with 3/4 cup frosting.
- Top with the pineapple cake layer.
- Frost the sides and top of the cake with remaining frosting.
- Drizzle with chocolate ice-cream topping if desired.
- Store covered in the refrigerator.
Tips & Substitutions
To enhance the flavor, consider using fresh strawberries and pineapple instead of ice-cream toppings. If you don't have buttermilk, you can substitute it by mixing milk with a tablespoon of vinegar or lemon juice. Ensure that the cake layers are completely cooled before frosting to prevent melting. For an extra treat, drizzle with chocolate ice-cream topping for added richness.
Serving Suggestions
This vibrant banana split cake is perfect for birthday parties or summer gatherings. Serve it with a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Petit Pea Salad for a refreshing contrast. Consider adding fresh fruit on the side for a colorful presentation and a burst of flavor.
Storage & Reheating
Store any leftover banana split cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap and then in aluminum foil. To serve, thaw in the refrigerator overnight before enjoying again.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Cream Parlor Banana Split Cake contains roughly 685 calories, with 2g protein, 13g carbohydrates, and 71g fat. Note that it is relatively high in sodium, at 1008mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of frosting?
Absolutely! While the recipe suggests a traditional frosting, feel free to experiment with cream cheese frosting or whipped cream for a lighter option. Each will add a unique flavor profile that complements the cake layers beautifully.
How can I make this cake ahead of time?
You can bake the cake layers a day in advance. Once cooled, wrap each layer in plastic wrap and store them in the refrigerator. Frost the cake on the day you plan to serve it to ensure optimal freshness and texture.
What can I substitute for shortening?
If you prefer not to use shortening, you can replace it with an equal amount of unsalted butter for a richer flavor. Alternatively, coconut oil can be used for a dairy-free option, but keep in mind that it may slightly alter the cake's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).