Introduction

Elvis Cake is a rich, flavorful banana cake layered with fudgy chocolate ganache and fluffy peanut butter buttercream. This decadent dessert captures a perfect balance of banana sweetness and indulgent chocolate-peanut butter goodness, ideal for celebrations or an impressive treat.

A close-up of a three-layer slice of cake on a white plate, each cake layer is light brown with a crumbly texture, separated by two thick layers of creamy light tan frosting and a thinner dark chocolate layer in between; the outer part of the cake is coated with the same light tan frosting, decorated with banana chips and small chocolate peanut butter cups, and drizzled with chocolate sauce on the side; the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams (1 1/2 cups) All-Purpose Flour (I use Gold Medal)
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 Tablespoon + 1 1/2 teaspoons Instant Clearjel or 3 Tablespoons Vanilla Instant Pudding Mix
200 grams (1 cup) Sugar
2.5 large to 3 small overly ripe bananas (peel mostly dark brown/black)
1/4 cup Water and/or banana juice (if using frozen bananas)
2 large Eggs
3/4 cup Buttermilk
1/4 cup + 1 Tablespoon Vegetable Oil
1 1/2 teaspoons Vanilla Extract
1 stick (4 ounces) Salted Butter
1 batch prepared Easy Chocolate Ganache filling
1 batch prepared Fluffy Peanut Butter Buttercream

Instructions

Step 1: Thaw frozen overly ripe bananas in a bowl of hot water. Remove stems and squeeze bananas through a fine mesh strainer over a bowl, reserving the banana juice. Mash the strained bananas into a fine puree without chunks until you measure about 130 grams (around 1/2 cup + 1.5 tablespoons).
Step 2: Preheat the oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper and spray it with nonstick cooking spray.
Step 3: Add water to the reserved banana juice to make 1/4 cup. In a large bowl, whisk together the banana juice mixture, banana puree, eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
Step 4: In another large bowl, sift together the flour, baking powder, baking soda, salt, Instant Clearjel or pudding mix, and sugar. Whisk until evenly combined.
Step 5: Melt the salted butter in the microwave until just melted. Pour the wet ingredients into the dry ingredients and whisk gently until combined. Then whisk in the melted butter until the batter is smooth and shiny.
Step 6: Pour the batter into the prepared sheet pan and smooth it evenly using an offset spatula. The batter should fill about 3/4 of the pan’s height.
Step 7: Bake on the middle or top rack for 16 minutes. Without opening the oven, reduce the temperature to 300°F (149°C) and bake for another 6 to 10 minutes. Test doneness by gently touching the cake top or inserting a toothpick; it should come out clean with a few moist crumbs.
Step 8: Allow the cake to cool completely. Wrap and freeze in the pan for at least 2 hours or up to 2 weeks. If freezing longer than a couple of days, brush the cake with simple syrup before wrapping.
Step 9: To assemble, cut the frozen or refrigerated cake into layers using cake rings. Layer with cooled chocolate ganache and peanut butter buttercream, then frost the outside with peanut butter buttercream. Apply a thin crumb coat and chill for 10 minutes before finishing.
Step 10: Optionally, warm remaining ganache and drizzle over the cake edges. Refrigerate the finished cake but remove it 2-3 hours before serving to bring to room temperature for best texture.

Tips & Variations

For extra moisture, use perfectly ripe bananas with mostly black peels and add banana juice from the straining process.
If you don’t have Instant Clearjel, vanilla instant pudding mix is a great substitute to help the cake’s texture.
Use an offset spatula to smooth the batter and frosting for cleaner layers and neat presentation.
Freeze the cake layers before assembling to make clean cutting and layering much easier.
Leftover cake scraps can be transformed into delicious cake truffles.

Storage

Store the finished cake covered in the refrigerator for up to 5 days. To maintain flavor and texture, remove the cake from the fridge 2-3 hours before serving to allow it to come to room temperature. You can freeze unassembled cake layers for up to 2 weeks; wrap tightly and brush with simple syrup if freezing longer than a few days.

How to Serve

A slice of three-layer banana cake is placed on a white plate with decorative edges. Each cake layer is light beige with a crumbly texture, separated by smooth, creamy beige frosting and dark brown chocolate filling. The top and sides of the slice are coated in the same beige frosting, with a banana chip and a small peanut butter cup piece resting at the front. Another peanut butter cup with a drizzle of dark chocolate sauce decorates the back side of the slice. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bananas instead of frozen?

Yes, you can use fresh overly ripe bananas. Simply mash them well to achieve a smooth puree. If not using frozen, you may skip the thawing step and use fresh banana juice if available.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5-10 minutes to curdle before using it in the recipe.