Elvis Presley Sheet Cake

Elvis Presley cake is simple to make and perfect for any gathering or occasion.

The first time I made this cake, my family went wild for it and kept requesting it. It’s an ideal treat for Mother’s Day, Father’s Day, Easter, or any time you want a delicious dessert that everyone will enjoy.

While the original recipe calls for white cake mix, I prefer using pineapple cake mix. I’m sure there wasn’t a pineapple brownie mix when Elvis’s mom asked him to make it. You can use white cake mix, yellow cake mix, or pineapple cake mix—whichever you prefer.

This cake is versatile and refreshing. If you bring it to an event, don’t expect to take any leftovers home. You might also like to check out our recipe for Elvis Presley’s favorite sandwich.

Ingredients:

°3 cups cake flour
°2 cups of sugar
°1 cup packed brown sugar
°3 knobs of butter (room temperature)
°5 eggs (room temperature)
°1 c whole butter (room temperature)
°1/2 teaspoon baking powder
°1/4 tsp salt
°1 tablespoon of vanilla
°1 tablespoon cake extract
°2 cups toasted American walnuts
°thick glass
°2 cups powdered sugar
°4 ounces of butter
°4 ounces of cream cheese

Directions:

Cream the butter and sugar together until smooth (about 3-7 minutes).
Gradually add the eggs 1 at a time
Add flavors
Add flour and milk (alternately).
It starts with flour and ends with flour
stir in the chopped pecans
Pour into a greased tube bowl
Bake at 325° for 1 hour and 10 minutes. Departure after 45 minutes. Mine was ready in an hour.
Insert a toothpick in the middle of the cake and if the toothpick comes out of the batter, leave the cake in the cake for the entire baking time.
The toothpick should come out clean.
Let cool in pan on wire rack for 20 minutes. Then it is placed on the cake plate. Be sure to cover it so the cake doesn’t dry out. A textured cake pan will be perfect.

Enjoy!

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