Get ready to transform your Easter celebration with a jaw-dropping dessert that combines the classic banana split with a show-stopping cake! This isn't just another ordinary cake - it's a decadent masterpiece that blends the creamy, fruity goodness of a banana split with the celebratory spirit of Easter. Imagine layers of moist vanilla cake studded with fresh bananas and strawberries, topped with billowy whipped cream and a tantalizing chocolate drizzle that will have everyone at your table begging for seconds!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box of vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup sliced bananas
- 1 cup sliced strawberries
- 1 cup whipped cream
- Chocolate syrup
- Chopped nuts for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Use an electric mixer on medium speed to mix the ingredients for about 2 minutes, until the batter is smooth and well combined.
- Gently fold in the sliced bananas and strawberries into the cake batter, ensuring they are evenly distributed throughout the mixture.
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes to avoid overbaking.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream topping. If using store-bought whipped cream, simply set it aside. If making homemade whipped cream, beat heavy cream with a mixer until soft peaks form, then add sugar to taste.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream on top of the first cake layer.
- Layer the sliced bananas and strawberries on top of the whipped cream, creating an even layer of fruit.
- Carefully place the second cake layer on top of the fruit layer. Spread more whipped cream on top of the second layer, creating a smooth surface.
- Drizzle chocolate syrup over the whipped cream, allowing it to cascade down the sides of the cake for a decorative effect.
- Sprinkle chopped nuts on top of the cake for added crunch and flavor.
- For an Easter touch, consider adding decorative candies or edible flowers on top of the cake.
- Slice the banana split Easter cake into 12 servings and serve immediately. Enjoy your festive dessert!
Tips
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for a smoother, more consistent cake batter.
- Fruit Preparation: Pat your sliced bananas and strawberries dry with paper towels to prevent excess moisture from making your cake soggy.
- Even Baking: Rotate your cake pans halfway through baking to ensure uniform cooking and prevent uneven browning.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the whipped cream from melting.
- Make-Ahead Tip: You can prepare the cake layers a day in advance and store them wrapped in plastic film to save time on the day of serving.
- Decorating Hack: For a professional look, use a piping bag to create beautiful whipped cream borders and designs.
- Nut Alternative: If someone has nut allergies, consider using toasted coconut flakes or colorful sprinkles as a topping alternative.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 55mg
