Banana Split Cake
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Our Banana Split Cake brings together all the flavors you love from the classic dessert to create one seriously delicious treat! With layers of fluffy vanilla cake, fresh bananas, rich chocolate drizzle and more, this decadent cake is always a hit!

Banana Split Cake Recipe
I never met a banana split I didn’t like but this Banana Split Cake takes the classic dessert to a whole new level! My secret ingredient? Melted ice cream!
With moist, fluffy layers of cake, fresh bananas, rich chocolate sauce, and a swirl of whipped cream, it’s a decadent twist on an old favorite. Topped with crunchy nuts, colorful sprinkles, and juicy cherries, it’s got that perfect banana split vibe!
Whether you’re celebrating a birthday, hosting a summer barbecue, or just craving something sweet, this cake is perfect for any occasion. It’s easy to make, looks incredible, and tastes amazing, so if you love a banana split sundae, this dessert is a must-try!
If you’re looking for more banana dessert recipes, be sure to check out these Mini Banana Pudding Bites and this Banana Pudding Fluff.

Why We Love This Recipe
- Fun to make: Layers of cake, bananas, and chocolate sauce makes it feel like you’re building a sundae.
- Delicious dessert: Has all the flavors of a real banana split but in cake form. Perfect for celebrations or a weekend dessert.
- Impressive presentation: It’s simple to make but looks and tastes like something straight from a bakery.
Ingredients

- Vanilla cake mix
- Vanilla ice cream, melted
- Eggs
- Vanilla frosting
- Bananas
- Chocolate syrup
- Strawberry syrup
- Whipped topping or homemade whipped cream
- Maraschino cherries, sprinkles and chopped peanuts for garnish
Recommended Tools
- Cake pans
- Parchment paper (optional)
- Stand mixer with whisk attachment
- Piping bag (optional but useful)
How to Make Banana Split Layer Cake
Making The Cake
Step 1. Preheat your oven to 350 degrees. Spray two 8 inch round cake pans with cooking spray. Line the bottom of each pan with parchment paper.
Step 2. In a stand mixer with the whisk attachment, beat cake mix, melted vanilla ice cream, and eggs on high until smooth.
Step 3. Divide the batter evenly between the two pans. You should have approximately 4 cups of batter total, so each pan will have about 2 cups of batter.


Step 4. Bake for 20-22 minutes or until the top is an even golden brown. Cool in the pan for 10 minutes before flipping out onto a cooling rack to cool completely.
Step 5. While the cakes are cooling, slice the bananas into 1/4 inch slices. Set them aside for now.


Decorating The Cake
Step 1. Use about a teaspoon of frosting to attach the first cake, right side up, to a cake board or a serving dish. Then pipe or spread the frosting over the top of the cake, approximately 1/4 of an inch thick.
Step 2. Pipe a thick ring of the frosting around the edge of the cake. This will give you a barrier for the chocolate and banana filling and will keep everything from oozing out. Spread a thin layer of chocolate sauce inside the ring of frosting.


Step 3. Arrange the banana slices over the chocolate sauce. You can do up to two layers of sliced bananas but try to keep the layers even. Don’t add more than two layers or you’ll run the risk of the top cake sliding off.
Step 4. Top with the second cake, upside down over the chocolate banana filling. Press lightly to make sure that the cake adheres.


Step 5. Frost the entire outside of the cake with the remainder of the frosting.
Step 6. Drizzle the cake with chocolate and strawberry sauce. Top with swirls of Cool Whip and sprinkle with nuts, cherries and rainbow sprinkles!


Step 7. Once decorated, refrigerate for at least 10 minutes before slicing and serving.

Storage Instructions
- Fridge: Store your decorated cake, covered, in the fridge. It’s best to eat the cake within 3 days because the whipped topping may begin to soften.
- Freezer: You can also freeze the whole cake or cake slices without whipped cream or sprinkles. Add toppings after thawing for the best results.
Tips and Tricks
- Cool completely: Just remember, warm cakes will melt the frosting and toppings.
- Keep the bananas fresh: Slice the bananas just before assembling the cake to prevent browning. If they look like they’re turning brown, you can spritz them with a little lemon juice.
- Frosting consistency: If using store-bought frosting, whisk it really well before using. This helps it look light and fluffy, just like homemade.
- Trim the cakes (if needed): If the cakes dome slightly (are rounded at the top), trim them with a cake leveler or serrated bread knife to even up the tops.
- Warm the chocolate sauce: Slightly heating the chocolate sauce before drizzling creates a smoother and shinier finish and makes it much easier to drizzle. You don’t want it to be hot, just warm enough so that it drizzles easily.

Variations and Add-ins
- Ice cream flavors: You can try this recipe with strawberry or chocolate melted ice cream to switch up the flavor.
- Extra fruit: Add sliced strawberries, crushed pineapple, or raspberries between the layers for a fruity twist.
- Chocolate chips: Fold mini chocolate chips into the batter or sprinkle them between layers for a little crunch.
- Nutty crunch: This recipe call for peanuts but you can use walnuts, or pecans for that classic banana split texture.
- Caramel drizzle: Replace chocolate sauce with caramel sauce for a sweet and buttery flavor.
- Frosting: I used vanilla frosting but you can use cream cheese frosting or this Stabilized Whipped Cream Frosting instead.

FAQs
You can bake the cake layers a day or two ahead and store them tightly wrapped. Assemble the cake with frosting, bananas, and toppings just before serving to keep everything fresh.
Make sure the bananas you use are fresh and firm. Also, avoid overloading the layers with too many banana slices.
This can happen if the cake isn’t cooled enough. Let it rest in the pan for at least 10 minutes, and always grease and line your pans with parchment paper.

More Delicious Cake Recipes
- Caramel Apple Cake
- Easy Butterfinger Cake
- Easy Ice Cream Sandwich Cake
- Chocolate Poke Cake
- Oreo Poke Cake
- Lemon Jello Cake

Banana Split Cake
Equipment
- Stand mixer with whisk attachment
- 1 Piping bag optional but helpful
Ingredients
- 13.35 vanilla cake mix 1 box
- 2 cups vanilla ice cream melted
- 3 eggs
- 2 bananas
- 3 cups vanilla frosting
- 1/3 cup chocolate syrup
- 3-4 tablespoons strawberry syrup
- 1 cup whipped topping or whipped cream
- chopped peanuts for garnish
- cherries for garnish
- sprinkles for garnish
Instructions
- Preheat your oven to 350 degrees. Spray two 8 inch round cake pans with cooking spray, then line the bottom of each pan with parchment paper.
- In a stand mixer with the whisk attachment, beat cake mix, melted vanilla ice cream, and eggs on high until smooth.13.35 vanilla cake mix, 2 cups vanilla ice cream, 3 eggs
- Divide the batter evenly between the two pans. You should have approximately 4 cups of batter total, so each pan will have about 2 cups of batter.
- Bake for 20-22 minutes or until the top is an even golden brown. Cool in the pan for 10 minutes before flipping out onto a cooling rack to cool completely.
- While the cakes are cooling, slice the bananas into 1/4 inch slices. Set them aside for now.2 bananas
- Use about a teaspoon of frosting to attach the first cake, right side up, to a cake board or a serving dish. Then pipe or spread the frosting over the top of the cake, approximately 1/4 of an inch thick.3 cups vanilla frosting
- Pipe a thick ring of the frosting around the edge of the cake. This will give you a barrier for the chocolate and banana filling and will keep everything from oozing out. Spread a thin layer of chocolate sauce inside the ring of frosting.1/3 cup chocolate syrup
- Arrange the banana slices over the chocolate sauce. You can do up to two layers of sliced bananas but try to keep the layers even. Don’t add more than two layers or you’ll run the risk of the top cake sliding off.2 bananas
- Top with the second cake, upside down over the chocolate banana filling. Press lightly to make sure that the cake adheres.
- Frost the entire outside of the cake with the remainder of the frosting.3 cups vanilla frosting
- Drizzle the cake with chocolate and strawberry sauce. Top with swirls of Cool Whip and sprinkle with nuts, cherries and rainbow sprinkles!1/3 cup chocolate syrup, 3-4 tablespoons strawberry syrup, 1 cup whipped topping or whipped cream, cherries, sprinkles, chopped peanuts
- Once decorated, refrigerate for at least 10 minutes before slicing and serving.
Nutrition
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