This is a recipe that, admittedly, I haven’t made in a while. But it’s a much beloved recipe, for sure. The recipe is supposed to make a two layered cake, but honestly, I’m known to just make a 9×13 and then pile the peanut butter, bananas, and whipped cream right on top. It’s easier for me and still tastes delicious.

The recipe is a copy and paste off of my old blog, if I’m going to guess, I’d say 2013 or 2014. But a good recipe is a good recipe, and I wanted to re-share it.

On Friday, I made the most amazing cake. I’ve made some good cakes in my time, but this one was just cake perfection.

I got the recipe from this book that I’ve had for several years now. Of all the recipes in this book, the Elvis cake is the only one that has been made, and it was only made once, at that.

Birthday Cakes is still available used on Amazon, if you’re interested.

Chocolate. Peanut butter. Whipped cream. Banana.

Yum.

Now, for full disclosure, I decided that I wasn’t going to mess around with the layers. I had to transport the cake, so I couldn’t really build it ahead of time. I made it in a 9×13 pan, and it turned out fine. I spread a layer of peanut butter on the cake when it was cooled, and saved the whipped cream and banana for when we arrived at Jeremy’s house. That way everything was still fresh and less complicated. It turned out utterly fantastic.

Here is the recipe so that you can try out this caketasticness for yourself.

The Elvis Cake

Devil’s Food Cake:

1 cup boiling water

1 cup unsweetened cocoa powder

2 cups all purpose flour

1 3/4 cups sugar

1 1/2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350. Grease and flour two 9″ round cake pans. (I used one 9×13)

In a small bowl, pour the boiling water over the cocoa. Set aside to cool.

In an electric mixer, combine the flour, sugar, baking soda, baking powder and salt. Mix on low speed. Add the eggs and cocoa mixture and blend on low speed for 1 minute. Scrape down the sides and bottom of the bowl. Add the buttermilk, oil and vanilla. Beat on low speed for 1 minute. Scrape down the bowl. Beat on medium speed for 1-2 minutes, or until smooth.

Pour the batter evenly into the pan(s). Bake for 20-25 minutes, or until a tester comes out with a fine crumb. (I was content for it to come out clean) Remove the pans from the oven and place on wire racks. Let the cakes cool in the pan for 5-10 minutes. If you’re going to do a proper layer cake, then remove them from the pans carefully, level them off, and place one on a good, large, flat plate. Fill the middle with some of the whipped cream frosting and put some gobs of peanut butter and banana in there as well. I found it much easier, with the one layer cake. No need to fill things, and the bananas can be added as wanted – no brown bananas!

You’ll need aprox 1 cup of smooth peanut butter for the cake.

Whipped Cream Frosting (makes 4 cups)

2 cups heavy cream

1/4 cup sugar

In an electric mixer with a wire whisk, beat the cream for 2-3 minutes, until soft peaks form. Add sugar, and beat until stiff peaks form.