Here’s a recipe for an Elvis Presley Sheet Cake:
Ingredients:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup mashed ripe bananas
– 1/2 cup creamy peanut butter
– 1/2 cup mini chocolate chips
– 1/2 cup chopped peanuts
For the frosting:
– 1/2 cup unsalted butter, softened
– 1/2 cup creamy peanut butter
– 4 cups powdered sugar
– 1/4 cup milk
– 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing well after each addition.
- Gently fold in the mashed bananas, peanut butter, mini chocolate chips, and chopped peanuts.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the frosting. In a mixing bowl, beat together the softened butter and peanut butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract, beating well until the frosting is creamy and spreadable.
- Once the cake has cooled completely, spread the peanut butter frosting over the top.
- Optionally, you can garnish the cake with additional mini chocolate chips and chopped peanuts.
Slice the Elvis Presley Sheet Cake into squares and enjoy!
Note: This recipe is inspired by Elvis Presley’s love for peanut butter and banana sandwiches. Feel free to adjust the quantities and ingredients according to your taste preferences.
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