Comments on: Banana Split Cake

By: Ruth-Ann

Ruth-Ann — Sun, 16 Feb 2020 16:51:49 +0000

In reply to Jane. Interesting. When you say you used 1/4 measure of soda do you mean 1/4 of the 1.5 tsp of powder stated in the recipe (so 1/4 tsp +1/8tsp)?

By: Ruth-Ann

Ruth-Ann — Thu, 23 Jan 2020 01:10:26 +0000

In reply to olivia @ livforcake. This cake looks very attractive and fun! I am considering making it for the annual missions auction later in Feb. i like the “half-naked” look as I do not have the steady hand you do to get the frosting perfectly smooth, yet, the layers aren’t bare. In terms of the pan size, one of the recipe notes states, “Using 8 inch pans will result in unusually short cake layers.” So, doing 1.5X recipe should make them higher and still work ok? It would be a lot of cake but would look impressive and our cakes aren’t supposed to be small. I just wonder if of 6 inch might look too small. Thanks! Ps. I’m still a big fan of your Black Forest cake, two-toned and lemon bundts! :)

By: Jane

Jane — Mon, 03 Jun 2019 16:08:55 +0000

In reply to Merry.

I made changes after looking up your suggestions of difference using baking soda vs baking powder,
https://bakerbettie.com/baking-powder-and-baking-soda/
Since baking soda is 4x stronger, i used both baking powder plus equivalent 1/4 msmt. of baking soda in this recipe.
It was perfect, cake was delicious & I could easily slice each 6″ inch cake in half. * the different mixing speeds in recipe is also very important to ensure batter not too runny too.

By: Merry

Merry — Sun, 28 Apr 2019 13:37:07 +0000

I made this cake yesterday for my grandkids’ birthday but like several people noted above the layers didn’t rise; they were only about an inch high so obviously couldn’t be cut horizontally. As a matter of fact after baking the cake and being so disappointed and thinking I did something wrong I made them again with the same results. It It tasted ok but too dense. It occurred to me later that since the recipe called for buttermilk it should have been baking SODA not baking POWDER. If anyone has the courage to try that (or add baking soda to the recipe) please post to let us know if that does the trick!

By: Kim

Kim — Tue, 05 Feb 2019 06:21:03 +0000

Do you need to refrigerate the cake after making it?

By: Angela

Angela — Tue, 22 Jan 2019 19:09:34 +0000

Like a few others commented, the cake did not rise very much. Right now they are cooling, but I can already tell that I will not be able to cut them in half. Any insight? I re read the recipe to make sure I did everything correctly. The batter was very runny when putting them in the pans. I will say that I didn’t have buttermilk on hand, so I made buttermilk from lemon juice and milk. Also, I wonder if the climate of where I live effected it. Below zero and dry out right now. Thanks for any suggestion of what might have gone wrong!

By: Carrie Sellman

Carrie Sellman — Wed, 06 Dec 2017 14:42:24 +0000

In reply to Debbie Levy. Absolutely, just be sure to store it in the refrigerator. You could add the whipped cream and cherries right before serving or use a gelatin stabilized whipped cream to allow you to pipe them in advance.