Elvis Presley Cake (Jailhouse Rock Cake)

Bake a slice of rock ‘n’ roll history with our Elvis Presley Cake recipe! This decadent “Jailhouse Rock” cake features a moist banana base, a creamy pineapple frosting, and a crunchy peanut streusel. Discover the story behind the King’s favorite dessert.

Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours (highly recommended)
Total Time: 3 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: Banana Cake, Elvis Presley, Pineapple Frosting, Southern Dessert, Peanut Topping
Servings: 12 slices
Calories: Approximately 585 kcal per serving

The Story Behind the Cake

Elvis Presley was a man of legendary tastes, especially when it came to food. While peanut butter and banana sandwiches fried in bacon grease (the “Fool’s Gold Loaf”) are his most infamous culinary love, this cake is a far more refined—yet equally decadent—tribute to his favorite flavors.

Dubbed the “Jailhouse Rock Cake” by fans and food historians, it’s believed to be a dessert he frequently requested. It masterfully combines the moist, comforting sweetness of banana cake with the tropical tang of a pineapple cream cheese frosting, all finished with a crunchy, salty peanut topping. It’s a symphony of textures and flavors that truly earns its rock ‘n’ roll name.

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Ingredients

For the Banana Cake:

• 2 cups (250g) all-purpose flour

• 1 ½ teaspoons baking soda

• ½ teaspoon fine sea salt

• ½ cup (1 stick / 113g) unsalted butter, softened to room temperature

• 1 ½ cups (300g) granulated sugar

• 2 large eggs, room temperature

• 1 cup (240g) mashed very ripe bananas (about 3 medium bananas)

• 1 teaspoon pure vanilla extract

• ½ cup (120ml) buttermilk, room temperature

For the Pineapple Cream Cheese Frosting:

• 8 oz (226g) full-fat brick cream cheese, softened to room temperature

• ½ cup (1 stick / 113g) unsalted butter, softened to room temperature

• 4 cups (480g) confectioners’ sugar, sifted

• ½ cup (120ml) well-drained crushed pineapple (from a 8oz can)

• 1 teaspoon pure vanilla extract

• Pinch of salt

For the Peanut Topping:

• 1 cup (140g) chopped, salted peanuts

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Equipment

• 9×13 inch baking pan

• Parchment paper

• Electric hand mixer or stand mixer

• Mixing bowls

• Wire cooling rack

• Rubber spatula

• Measuring cups and spoons

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Instructions

Bake the Cake:

1. Prep and Preheat: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal later.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl using a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.

4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the mashed bananas and vanilla extract. The batter may look slightly curdled at this point—that’s perfectly normal.

5. Combine Everything: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

6. Bake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

7. Cool: Place the cake pan on a wire rack and allow the cake to cool completely in the pan. This is a crucial step; frosting a warm cake will melt the frosting.

Prepare the Frosting & Topping:

1. Drain Pineapple: While the cake is cooling, place the crushed pineapple in a fine-mesh strainer set over a bowl. Press down with a spoon to remove as much excess juice as possible. This step is key to preventing runny frosting.

2. Cream Base: In a large bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy, about 2 minutes.

3. Add Sugar and Flavor: Reduce the mixer speed to low and gradually add the sifted confectioners’ sugar. Once incorporated, increase the speed to high and beat for 2 minutes. Add the well-drained pineapple, vanilla extract, and a pinch of salt. Beat for another minute until fluffy and combined.

Assemble the Cake:

1. Frost: Once the cake is completely cool, spread the pineapple cream cheese frosting evenly over the top using an offset spatula.

2. Add the Final Rock ‘n’ Roll Touch: Sprinkle the chopped salted peanuts evenly over the entire surface of the frosting, pressing down gently so they adhere.

3. Set: For the cleanest slices, cover the cake and refrigerate for at least 1 hour before serving. This allows the frosting to set firmly.

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Notes & Tips for Success

• Banana Ripeness: The blacker the banana, the better! Overripe bananas have more sugar and a stronger, sweeter flavor, which makes for a more moist and flavorful cake.

• Room Temperature is Key: Using room temperature butter, eggs, and buttermilk ensures they emulsify properly with the sugar, creating a light and tender crumb. Cold ingredients can lead to a dense cake.

• Don’t Overmix: Once you add the flour, mix only until the last streaks disappear. Overmixing develops gluten, leading to a tough, rubbery cake.

• Frosting Consistency: If your frosting seems too soft after adding the pineapple, you can refrigerate it for 20-30 minutes to firm up before spreading it on the cake.

• Storage: This cake must be stored covered in the refrigerator due to the cream cheese frosting. It will keep beautifully for up to 4 days. Let it sit at room temperature for 15-20 minutes before serving for the best texture and flavor.

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Nutrition Information

Serving Size: 1 slice (1/12 of cake)
Calories: 585
Total Fat: 26g (33% DV)

• Saturated Fat: 13g (65% DV)

• Trans Fat: 0g
  Cholesterol: 85mg (28% DV)
  Sodium: 320mg (14% DV)
  Total Carbohydrates: 84g (31% DV)

• Dietary Fiber: 2g (7% DV)

• Total Sugars: 65g

• Includes 62g Added Sugars (124% DV)
  Protein: 7g
  Vitamin D: 1mcg (6% DV)
  Calcium: 50mg (4% DV)
  Iron: 2mg (10% DV)
  Potassium: 220mg (4% DV)