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Chocolate Banana Split Cake

Indulge in this rich and delightful cake layered with bananas, chocolate, and whipped cream, reminiscent of the classic banana split dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Topping
  • 3 pieces bananas, sliced
  • 1 cup whipped cream store-bought or homemade
  • Chocolate syrup for drizzling
  • Chopped nuts optional
  • Maraschino cherries for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk together.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined, then carefully pour in the boiling water. Mix until smooth.
Baking
  1. Divide the batter between the prepared pans. Bake for 30-35 minutes until a toothpick comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Layering
  1. Once cakes have cooled completely, place one layer on a serving plate. Generously top it with banana slices and whipped cream.
  2. Place the other layer on top and repeat with more banana slices and whipped cream.
  3. Drizzle with chocolate syrup, sprinkle nuts if desired, and top with a maraschino cherry.

Notes

Bananas going bad? Use them for topping the cake to prevent waste. If your whipped cream doesn't hold stiff peaks, layer it generously for added flavor.