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Elvis Cake (Banana Cake with Peanut Butter Frosting and Chocolate Ganache)

Elvis Cake: Irresistibly Moist Banana Cake with Peanut Butter Frosting

Indulge in this Elvis Cake, a moist banana cake layered with peanut butter frosting and chocolate ganache.
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Prep Time 30 minutes
Cook Time 26 minutes
Cooling Time 30 minutes
Total Time 1 hour 26 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 tbsp Baking Powder Ensure freshness for best rise.
  • 1 tsp Baking Soda Ensure freshness for best rise.
  • 1 tsp Salt
  • 1 tbsp Instant Clearjel Can use vanilla instant pudding mix.
  • 1 cup Sugar Can replace with erythritol.
  • 3 medium Overripe Bananas Using frozen bananas saves time.
  • 1/2 cup Water/Banana Juice Substitute with pure banana juice.
  • 2 large Eggs
  • 1 cup Buttermilk Use milk with a splash of vinegar if necessary.
  • 1/2 cup Vegetable Oil Melted coconut oil works well.
  • 1 tbsp Vanilla Extract Do not skip this crucial ingredient.
  • 1/2 cup Salted Butter Unsalted butter can be used with adjusted salt.
For the Fillings & Frosting
  • 1 cup Chocolate Ganache Made with semisweet chocolate and heavy cream.
  • 1 cup Peanut Butter Buttercream Frosting Combines creamy peanut butter and cream cheese.

Equipment

  • Mixing bowls
  • whisk
  • Serrated Knife
  • Measuring Cups
  • spatula
  • Baking pan

Method
 

Step‑by‑Step Instructions
  1. Prepare Bananas: Thaw any frozen bananas, strain to create a fine puree.
  2. Preheat Oven: Preheat oven to 325°F (163°C) and prepare a parchment-lined pan.
  3. Mix Wet Ingredients: Whisk together banana puree, water or juice, eggs, buttermilk, and oil until smooth.
  4. Combine Dry Ingredients: Sift together flour, baking powder, baking soda, salt, and Instant Clearjel.
  5. Combine Mixtures: Gradually mix wet ingredients into dry ingredients, whisk until smooth, then add melted butter.
  6. Bake: Pour batter into pan and bake for 16 minutes, then reduce to 300°F and bake for another 6-10 minutes.
  7. Cool & Freeze: Cool in the pan for 10 mins, then transfer to a wire rack and freeze for 30 mins.
  8. Layer & Decorate: Cut cake into layers, fill with ganache and frosting, cover with remaining frosting and drizzle extra ganache.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Using overly ripe bananas ensures maximum moisture and flavor. Always whisk Instant Clearjel with the dry ingredients to prevent clumping. Freezing the cake layers briefly before decorating makes them easier to handle. Allow the cake to reach room temperature before serving for enhanced flavors.

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