Banana Split Cake

Banana Split Cake with layers of strawberry, vanilla and cake that appears like real frozen dessert is dripping on prime. 

Banana Split Cake

Once you get your mind around associate frozen dessert cake while not exploitation any frozen dessert the least bit, you’ll love this cake. It's sort of a huge Neapolitan frozen dessert treat as a result of the colours, the chocolate ganache “dripping” down the facet of the cake, and also the downy white icing screw-topped with Maraschino cherries.

Even though it’s already sweet and delicious, if you add a scoop of frozen dessert on prime I won’t tell if you won’t.

Banana Split Cake

INGREDIENTS :
CAKE INGREDIENTS:

  • 1 Box Strawberry cake mix
  • 1 Box French Vanilla cake mix
  • 1 Box Triple chocolate cake mix
  • Water
  • Large eggs
  • Canola Oil
  • 3 9 inch round cake pans
  • 1 10 inch round cake board
  • Cake Leveler
  • angled spatula

VANILLA FROSTING:

  • 6 C powdered sugar
  • 2 tbsp pure vanilla extract
  • 5-7 tbsp heavy whipping cream
  • 3 C Unsalted Sweet Cream Butter softened
  • 1 large piping bag fitted with a star tip

CHOCOLATE GANACHE:

  • 1 1/2 C semi sweet chocolate chips
  • 3/4 C heavy whipping cream
  • 1 Squeeze bottle

INSTRUCTIONS :

  1. Preheat oven to 350 degrees and spray the cake pans with pam baking spray
  2. Following the directions on the back of the cake boxes, make your cake batters
  3. Fill 1 cake pan 3/4 way full with one flavor batter for each pan
  4. Bake in the oven for 25-30 minutes or until a toothpick comes out clean
  5. Allow to cool on the counter completely

FROSTING DIRECTIONS:

  1. Using a standing mixer, beat all frosting ingredients together until combined and smooth and stiff peaks
  2. Scoop 1 1/2 C frosting into the piping bag and set aside
  3. Building Cake directions:
  4. Remove cakes from the pans and use the cake leveler to remove the dome tops
  5. Place the strawberry layer onto the cake board and scoop 1 1/2 C frosting onto the top of the cake and smooth evenly with the angled spatula
  6. Place the chocolate cake layer on top of the frosting and scoop another 1 1/2 C frosting onto the top of the chocolate layer and smooth evenly
  7. Place the vanilla cake layer on top of the second layer of frosting
  8. Using the remaining frosting, frost entire cake
  9. Cover the bottom of the cake with the sprinkles

CHOCOLATE GANACHE DIRECTIONS:

  1. Using a small pot, heat up the heavy whipping cream until steaming
  2. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  3. Once the heavy whipping cream is heated, pour over the chocolate chips
  4. Allow to sit for 1 minute before whisking until smooth
  5. Pour ganache into the squeeze bottle
  6. Pipe drips of the ganache around the edge of the cake and fill in the top middle of the cake with ganache
  7. place the cake into the fridge for 30 minutes to allow the ganache to harden
  8. Once hardened, remove from fridge, pipe dollops of frosting onto the top of the cake
  9. Sprinkle some chopped peanuts

Top the frosting dollops with cherries

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