Elvis Presley Cake (Jailhouse Rock Cake)

Why I Love This Recipe

I love this recipe because it’s full of personality, just like Elvis himself. The cake is moist thanks to the mashed bananas and buttermilk, while the frosting is fluffy and buttery—perfectly balanced with crushed peanuts for crunch. And the decorations? Totally over the top in the best way. It’s a playful, nostalgic dessert that never fails to wow anyone I serve it to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup buttermilk

• ½ cup mashed ripe bananas

For the Filling & Frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• ¼ cup cream or milk

• 1 teaspoon vanilla extract

• ½ cup crushed roasted peanuts

• Optional: ½ cup chopped candied bacon

For Decoration:

• Chocolate ganache drizzle

• Mini peanut butter cups or banana slices

• Edible gold glitter (because Elvis was a king!)

Directions

1. I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. I also line the bottoms with parchment paper for easy release.

2. In a medium bowl, I whisk together flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, I cream together the softened butter and granulated sugar until light and fluffy—this takes about 2–3 minutes.

4. I beat in the eggs one at a time, then stir in the vanilla extract.

5. I alternate adding the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry. I stir just until combined.

6. I fold in the mashed bananas until fully incorporated.

7. I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make the Frosting:

9. In a large bowl, I beat the butter until creamy, then gradually add the powdered sugar.

10. I add in the cream (or milk) and vanilla extract and beat until fluffy. If needed, I adjust the consistency with more sugar or milk.

11. I stir in the crushed roasted peanuts and optional candied bacon if I’m using it.

Assemble the Cake:

12. I spread a thick layer of frosting between the two cake layers, then frost the top and sides of the cake.

13. I drizzle chocolate ganache over the top and decorate with mini peanut butter cups, banana slices, or both.

14. For a final touch, I sprinkle on edible gold glitter—it gives the cake that flashy Elvis vibe.

Servings and Timing

• Yield: 1 9-inch layer cake (serves 12)

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Cooling and Assembly Time: 45 minutes

• Total Time: About 1 hour 35 minutes

Variations

• I sometimes bake this as a sheet cake when I want something easy to slice and serve.

• For a deeper banana flavor, I add an extra ¼ cup of mashed banana and reduce the sugar slightly.

• I swap the candied bacon for caramelized banana chips if I want to keep it vegetarian but still crunchy.

• Chocolate chips folded into the batter add another indulgent layer.

• If I want a stiffer frosting, I reduce the milk slightly or chill the frosting before spreading.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. I let it come to room temperature before serving to bring back that soft, buttery texture. This cake also freezes well—I wrap slices individually and thaw them overnight in the fridge when I need a quick treat.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day ahead and store them tightly wrapped. I frost and decorate just before serving for the freshest look and flavor.

What if I don’t have buttermilk?

I make a quick substitute by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice, letting it sit for 5 minutes before using.

Can I leave out the bananas?

The bananas are a key part of the flavor and texture in this cake. If I leave them out, the result is more of a traditional vanilla cake—still delicious, but less Elvis-inspired.

How do I make candied bacon?

I coat strips of bacon with brown sugar and bake at 375°F for 20–25 minutes, flipping halfway through. Once cool, I chop them into bits.

What’s the best way to apply ganache drizzle?

I let the ganache cool slightly and use a spoon to drizzle it over the top, letting it drip down the sides. If I want more control, I use a squeeze bottle.

Conclusion

This Elvis Presley Cake is sweet, nostalgic, and just a little bit outrageous—exactly how I imagine the King would’ve liked it. With its banana-rich base, creamy frosting, and fun toppings, it’s a dessert I love pulling out for birthdays, celebrations, or just when I want something unforgettable. Long live the flavor, long live the King.