Elvis Presley Sheet Cake Recipe

Elvis Presley, the King of Rock ‘n’ Roll, had a larger-than-life personality, and his culinary tastes were just as legendary. Among his favorite treats was a decadent and delightful sheet cake, famously known as the Elvis Presley Sheet Cake. This cake is a celebration of rich flavors and textures, featuring a moist and tender vanilla-almond cake, a sweet and tangy pineapple topping, and a luscious cream cheese frosting. Topped with optional nuts and coconut, this cake offers a symphony of tastes that’s bound to impress.

Whether you’re a fan of Elvis or simply a lover of indulgent desserts, this sheet cake recipe is perfect for any occasion. It’s easy to make and serves a crowd, making it ideal for parties, potlucks, or family gatherings. As you take a bite, you’ll experience a delightful blend of flavors that harkens back to the comfort foods of the South, capturing a piece of culinary history associated with one of the most iconic figures in music. Enjoy a slice of nostalgia with this classic dessert that pays tribute to the King himself!

Ingredients:

Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Pineapple Topping:

• 1 can (20 ounces) crushed pineapple, undrained
• 1 cup granulated sugar

Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts (optional)
• 1 cup sweetened shredded coconut (optional)

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
   • In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
   • In a medium saucepan, melt the butter over medium heat. Add the water and bring to a boil.
   • Pour the boiling mixture over the dry ingredients and mix well.
   • Add the buttermilk, eggs, vanilla extract, and almond extract to the batter. Mix until smooth and well combined.
   • Pour the batter into the prepared baking pan and spread it evenly.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely in the pan on a wire rack.
2. Prepare the Pineapple Topping:
   • In a medium saucepan, combine the crushed pineapple (with its juice) and sugar.
   • Cook over medium heat, stirring occasionally, until the mixture thickens, about 10-15 minutes.
   • Spread the pineapple topping evenly over the cooled cake.
3. Prepare the Frosting:
   • In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
   • Add the vanilla extract and beat until well combined.
   • If using, fold in the chopped pecans or walnuts and shredded coconut.
   • Spread the frosting evenly over the pineapple topping on the cake.
4. Serve:
   • Slice the cake into squares and serve. Enjoy!

Notes:

• This cake can be stored in the refrigerator for up to 5 days.
• For a more intense flavor, toast the pecans or walnuts before adding them to the frosting.
• The pineapple topping can be made ahead of time and refrigerated until ready to use.

Enjoy this delicious Elvis Presley sheet cake that’s sure to be a hit at any gathering

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