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Elvis Cake Recipe

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★★★★★

4.5 from 144 reviews

This Elvis Cake is a moist and flavorful banana cake layered with rich chocolate ganache and fluffy peanut butter buttercream, inspired by the beloved flavors of Elvis Presley’s favorite snacks. It’s perfect for gatherings or any occasion where a decadent, layered dessert is desired. The cake features a delicate crumb, enhanced with ripe banana puree, and is finished with a smooth, creamy peanut butter frosting and fudgy ganache.

Ingredients

Scale

Dry Ingredients

  • 200 grams (1 1/2 cups) All-Purpose Flour (Gold Medal recommended)
  • 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

Wet Ingredients

  • 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

Other Ingredients

  • 1 stick (4 ounces) Salted Butter
  • 1 batch prepared Easy Chocolate Ganache filling
  • 1 batch prepared Fluffy Peanut Butter Buttercream

Instructions

  1. Make Banana Puree: Thaw frozen overly ripe bananas in a bowl of hot water until very soft, or use fresh overly ripe bananas as per notes. Remove stems and gently squeeze the thawed bananas through a fine mesh strainer over a bowl to reserve banana juice.
  2. Mash Bananas: Mash the strained bananas with a wire pastry blender or fork until smooth and without chunks. Measure out 130 grams (about 1/2 cup plus 1.5 tablespoons) of banana puree for the cake.
  3. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper and spray the bottom and sides with nonstick cooking spray.
  4. Combine Wet Ingredients: Add enough water to the reserved banana juice to equal 1/4 cup. In a large bowl, whisk together this water/banana juice, the 130 grams of banana puree, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  5. Combine Dry Ingredients: Sift the flour, baking powder, baking soda, salt, Instant Clearjel or pudding mix, and sugar into a separate large bowl and whisk to blend evenly.
  6. Melt Butter: Microwave the stick of salted butter in a microwave-safe dish until just melted and set aside.
  7. Mix Wet and Dry Ingredients: Pour wet ingredients into dry ingredients and whisk until just incorporated.
  8. Add Melted Butter: Pour the melted butter over the batter and whisk until the mixture is uniform, shiny, and smooth.
  9. Pour Batter into Pan: Pour the batter into the prepared sheet pan and smooth the surface evenly using an offset icing spatula. The batter should be about 1/4 inch from the top of the 1-inch tall pan.
  10. Bake: Bake the cake on the middle or upper oven rack at 325°F for 16 minutes. Without opening the oven, reduce temperature to 300°F and bake for an additional 6-10 minutes. Check doneness by gently touching the top or inserting a toothpick; if jiggly, bake 1-5 minutes longer. The toothpick should come out clean or with a few moist crumbs.
  11. Cool and Freeze: Allow the cake to cool completely. Wrap and freeze the cake in the pan for at least 2 hours, preferably overnight, or up to 2 weeks ahead. If freezing longer than a couple of days, brush with simple syrup to maintain moisture.
  12. Layer the Cake: For easiest layering, use frozen cake layers the day before serving. Alternatively, use refrigerated layers if layering same day. Cut cake layers using cake rings.
  13. Fill and Frost: Spread a layer of cooled Easy Chocolate Ganache and a layer of fluffy peanut butter buttercream between cake layers. Then frost the outside with peanut butter buttercream. Apply a thin crumb coat and chill in the freezer for about 10 minutes to set.
  14. Optional Ganache Drizzle: Warm remaining ganache until melted and drizzle over the frosted cake edges for decoration.
  15. Serve: Allow the decorated cake to set in the fridge, then remove 2-3 hours prior to serving to reach room temperature for optimal texture. Enjoy your Elvis Cake!

Notes

  • If using fresh overly ripe bananas, mash them directly without the squeezing step used for frozen bananas.
  • The cake can be baked in round or sheet cake pans—adjust bake time accordingly (usually longer for thicker pans).
  • Brushing the cake with simple syrup before freezing longer than a couple of days helps retain moisture.
  • Remaining cake scraps can be repurposed to make delicious cake truffles.
  • Use an offset icing spatula for smooth frosting application and clean edges.
  • Be careful not to open the oven door during the initial baking phase to avoid sinking.

Keywords: banana cake, peanut butter buttercream, chocolate ganache, layered cake, Elvis cake, dessert, homemade cake, banana puree cake

Find it online: https://todayfoodrecipe.com/elvis-cake-recipe/