The Elvis Cake Views: 19
Aug 13, 2014 Comments:
3 cups flour
1 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup of vegetable oil
1 1/2 teaspoon vanilla
3 eggs, extra large or jumbo
6 large ripe bananas, roughly mashed, you should have some chunks
Whip Cream frosting Ingredients:
2 8 ounce blocks of cream cheese
2 teaspoons of vanilla
12 ounces of whipping cream
3 cups of powdered sugar, or more if you want a sweeter whip cream taste
Peanut Butter Ganache Ingredients:
10 ounce bag of peanut butter chips
Heavy Whipping Cream 4-6 ounces (you want to be able to pour it on your cake)
You all are "Always On My Mind" when I create a new recipe. This Saturday, August 16, we sadly said goodby to The King, Elvis 37 years ago. I know you might be "All Shook Up" when I tell you I wasn`t an Elvis fan growing up. "Don`t Be Cruel", I was young with a "Wooden Heart". "That’s All Right", you will "Love Me Tender" after tasting "A Big Hunk O` Love" Elvis Banana Cake With Whipped Cream Frosting and Peanut Butter Ganache. I guarantee you will not "Return To Sender" if you have any leftovers. "Don’t Cry Daddy", I saved you a slice! Until next recipe, I will "Viva Las Vegas". And now you know, I am "The Devil In Disguise".
Preheat oven to 350 degrees. Grease and flour 3 parchment lined 8″ cake pans. This will give you a tall cake like I have pictured. You may also use 9″ pans for a shorter cake. In a bowl, whisk flour, salt, baking powder and baking soda and set aside.
In your mixing bowl, combine sugar and oil. Add vanilla. Add eggs, one at a time. Mix well. Alternate bananas and flour mixture, ending up with flour. Before each addition, scrape down sides of mixing bowl. Divide equally between your three pans. Bake for 25 -35 minutes (depending on pan size) when tested in center if cake is done. Cool in pans for 15, remove from pans and let cool completely before frosting.
Whip Cream Frosting Instructions:
Chill mixing bowl and attachment in refrigerator for 20 minutes minimum. Whip 2 chilled (not room temperature) cream cheese blocks. Add vanilla. Mix well. Add powdered sugar and blend well. Add heavy cream and beat until stiff peaks have formed. Frost cooled cake.
Microwave bag of peanut butter chips in a microwave safe measuring cup. Use a measuring cup with a spout so you can pour ganache on cake. Check and stir chips every 30 seconds until completely melted. Add heavy cream to melted chips. You want it thin enough to pour but not flood the cake. Cool to room temperature. Place cake in freezer for 15 minutes before pouring ganache on top of cake. Do not leave cake in freezer longer than 15 minutes or ganache will seize up and not spread over cake. Please keep cake refrigerated due to the whip cream frosting.
This cake was truly a labor of love to make. It has a big bold natural banana flavor. The whipped cream icing does not compete with the cake or ganache. Whoever you serve this cake to, “Can’t Help Falling In Love With You”. I have grown up, I now appreciate Elvis and his music. Enjoy!
Tampa Cake Girl
August 13, 2014 at 2:37 pm
Thank you Lorinda!
Tampa Cake Girl
August 13, 2014 at 1:46 pm
Thank you Karen. It tastes better than it looks. It was fun to write that intro!