Whole Lotta Elvis Cake

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Yield: 20 servings

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This cake was one of the entries in the 2009 Wisconsin State Fair, submitted by Sue Urbaniak. It's a towering edifice, combining many of Elvis' favorite things to eat: peanut butter, bananas, and chocolate. If you have (or need an excuse for) a special occasion, this cake's your baby. It's a hunka hunka dessert love!

Whole Lotta Elvis Cake

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 servings
Published: 01/02/2011

Ingredients

Cake

Banana cream filling

  • 6 tablespoons unsalted butter
  • 1/4 cup vegetable shortening
  • 3 cups confectioners' sugar, sifted
  • 1/2 cup banana baby food
  • 1/2 teaspoon banana extract

French silk frosting

  • 2/3 cup unsalted butter, at room temperature
  • 2 squares (2 ounces) unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 2/3 cups confectioners' sugar, sifted
  • pinch of salt
  • 2 tablespoons milk

Peanut butter ganache (optional, for garnish)

  • 1 cup peanut butter chips
  • 3 tablespoons heavy cream
  • 20 miniature peanut butter cups, to garnish

Tips from our bakers

  • You can put the layers in the refrigerator or freezer after they've been tipped out of their pans to cool them a bit faster. Chilled (or even partially frozen) layers are a bit sturdier, and won't shed as many crumbs as you frost the cake.
  • Do yourself a favor and frost the cake in two stages. Once the layers are stacked, use just enough frosting to very thinly coat the outside of the cake. It's OK if you can see through this layer: it's called the crumb coat. Put the cake in the refrigerator to set the frosting, which will now keep any crumbs on the outside of the cake in place. Frost the cake once more, using as much frosting as you need to make a smooth outside surface.
  • A cake turntable is very handy for making a neat job of frosting a round layer cake, but if you don't have one a lazy susan is a good substitute.
  • After the cake is frosted, gently pull the parchment out from under the edges of the cake; you'll have a nice clean serving plate!

Directions

Preheat the oven to 350°F. Grease and lightly flour three 9" round cake pans.

1) For the layers: Whisk together the flour, baking soda, and salt; set aside. In a large mixing bowl, cream the butter for 30 seconds at medium speed. Pour in the sugar with the mixer running until it's all incorporated. Stop the mixer, scrape the sides and bottom of the bowl, then beat in the vanilla and the eggs, one at a time. Scrape the bowl again, beat in the peanut butter, then alternate adding the flour mixture and buttermilk, one third at a time. Scrape the bowl, beat for 30 seconds, then divide the dough between the three pans, using 2 1/4 cups or 18 ounces of batter per pan.

2) Bake for 25 to 30 minutes, until a tester inserted in the center comes out clean, and the edges of the cake just begin to pull away from the sides of the pan. Remove from the oven and cool in the pans on racks for 20 minutes before tipping the layers out of the pans and returning them to the racks to cool completely before assembling the cake.

3) For the filling: Cream together the butter, shortening, and confectioners' sugar until no lumps remain. Add the banana extract and baby food, and whip until the mixture is light and fluffy. Refrigerate until you're ready to build the cake.

4) For the frosting: Combine the butter, cooled chocolate, and vanilla. Add the confectioners' sugar and salt; beat until light and fluffy, adding milk as needed to adjust the consistency.

5) For the ganache: In a small saucepan or microwave-safe bowl, melt the chips and cream together, stirring until smooth. Use while still slightly warm.

6) To assemble the cake: Trim any domes off the tops of the cooled cake layers. Place a layer, cut side down, on a cake or serving plate; line the edges of the plate with strips of parchment. Spread the top of the layer with half the banana filling. Place another trimmed layer over the filling, cut side down, and spread it with the remaining filling. Place the third layer on top. Cover the top and sides of the cake with the chocolate frosting. Arrange the peanut butter cups around the top edge of the cake, and decorate the tops with piped peanut butter ganache (in the shape of a crown — for the king, of course!)

Nutrition information

Serving Size: 1 slice, 119g Servings Per Batch: 20 Amount Per Serving: Calories: 460 Calories from Fat: 225 Total Fat: 25g Saturated Fat: 11g Trans Fat: 0g Cholesterol: 84mg Sodium: 233mg Total Carbohydrate: 53g Dietary Fiber: 1g Sugars: 39g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 03/25/2011
  • mamapeach417 from KAF Community
  • I baked this for my wonderful sister-in-law's 40th birthday because it had all her favorite flavors. The cake was wonderful & everyone enjoyed it; however, the banana filling was too sweet for my liking. Most of us found it totally overpowered the nice peanut butter cake. Next time I'm going to try it with a PB filling. While I was making it, people were sneaking the french silk frosting by the spoonfuls! Also, when I was trying to write with the PB ganache it kept breaking. I think I'll use PB frosting instead for less frustration. Thanks for a great recipe.
  • star rating 02/12/2011
  • jeanne1223 from KAF Community
  • Excellent recipe! The cake turned out beautifully and was a big hit - I'd agree the filling was a little too banana-y - I think next time I'd cut the extract down a little but I will definitely make this again!
  • star rating 01/30/2011
  • cowdancr from KAF Community
  • This recipe peaked my curiosity so I just had to try it. I followed the instructions and ingredient lists to the letter and didn't change a thing. The only thing I would change next time is that I would add less banana extract. Two teaspoons made the flavor of banana too intense and it overwhelmed the other flavors, particularly the peanut butter cake flavor. My husband loves peanut butter and he thought the cake was vanilla. Next time I think I will try just one teaspoon of extract and a teaspoon of plain water. I used McCormick Imitation Banana extract, the only banana extract I could find locally.
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