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This Elvis Presley Sheet Cake is a rich and indulgent treat, combining the classic flavors that made Elvis's favorite snack so legendary—peanut butter, banana, and chocolate. Perfect for any celebration or a simple family dessert, this cake is sure to impress. With its moist texture and layers of irresistible toppings, it’s a must-try for fans of both the King of Rock 'n' Roll and delicious desserts.
Ingredients:
For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup ripe bananas, mashed (about 2 large bananas)
1 cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
For the Peanut Butter Frosting:
1 cup creamy peanut butter
4 cups powdered sugar
¼ cup unsalted butter, softened
¼ cup milk (more if needed)
1 teaspoon vanilla extract
For the Chocolate Ganache:
1 cup heavy cream
1 cup semi-sweet chocolate chips
Directions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet cake pan.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mash the bananas until smooth. Stir in the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined. Pour the batter into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
2. Make the Peanut Butter Frosting:
In a mixing bowl, combine peanut butter, powdered sugar, butter, milk, and vanilla extract. Beat until smooth and creamy. If the frosting is too thick, add a bit more milk until it reaches a spreadable consistency.
Once the cake has cooled, spread a generous layer of peanut butter frosting over the top.
3. Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth.
Pour the ganache over the peanut butter frosting and allow it to set for about 10 minutes before slicing.
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