Elvis Cake: Peanut Butter and Bananakathypatalsky
This Elvis Cake combines creamy peanut butter frosting swirled over top a moist cinnamon-banana-vanilla cake – layers of slices banana and frosting throughout. And of course, because peanut butter desserts beckon for chocolate, I added a rich salted chocolate caramel sauce to drizzle over top. The caramel sauce is optional – but really, it’s quite the cake upgrade.
Make this sweet treat for your family – as you sing your own lyrics for “Cakehouse Rocks” or “I’m All Caked Up” or my fave, “you ain’t nothin but a Cake Lover, baking all the time!” Yes, I think Elvis would be proud of this dessert…
Cake-spiration. I’ll admit it, I love Crumbs Bake Shop. True, I’ve never had a Crumbs cupcake (no vegan options for me) but they have some amazing coffee and so I frequent them for a soy latte from time to time. My favorite part is staring at those cupcake flavors – ogling the creativity. Margarita, Tiramisu, Cosmopolitan, Peanut Butter Cup, Baba Booey and more. So many creative flavors. So fun. Then last time I was in I noticed a cupcake called the Elvis. It appeared to be banana and peanut butter swirled frosting on a banana cupcake. I was inspired! Genius. I had to make this into my own cake recipe – with my own touches.
And the Elvis Cake was born. Granted, I added a drizzle of chocolate caramel sauce, too. Who wouldn’t? I think Elvis would approve.
Vegan Dessert. I made my cake vegan – but you can easily make it traditional with your own versions of eggs/milk/butter. Desserts for everyone.
Presentation. I thought it would be fun to bake two cakes and slice them both down the middle – then pack them with frosting like a sandwich. So that’s what I did. So the portion you see is actually only one half of the cake.
NOTE: Easy or From Scratch. To make this really simple, I’ve included instructions based on using a box of vanilla frosting mix and vanilla cake mix. I used a vegan Dr.Oetker brand. If you have your own from scratch recipe for vanilla frosting or cake – go for it!
makes one cake (two “sandwich” style halves, optional)
1 box vanilla cake mix (or see note above)
1 large ripe banana, smashed
2/3 cup vanilla frosting (my egg replacer, subbed for 3 eggs)
2/3 cup soy milk
1/2 cup canola oil
1/2 tsp cinnamon
Peanut Butter Frosting:
1 stick of softened vegan buttery spread (my butter replacer)
1 box vanilla frosting mix (or from scratch mixture)
1/4 tsp cinnamon
3/4 cup peanut butter
Chocolate Caramel Sauce (recipe here)
1 ripe banana, thinly sliced – for garnish and layering
1. Preheat your oven to 350.
2. Combine your cake batter as directed – fold in the smashed banana last. Pour into greased cake pans and bake as directed until the center is fluffy and baked through. I used two small rectangle baking dishes.
3. Cool your cakes. And whip up your frosting with a hand mixer. Place in fridge to chill.
4. Prepare your chocolate caramel according to recipe instructions. Cool in fridge until ready for drizzling.
6. Assemble your cake! (If you want the ‘cut sandwich’ look you will need to slice each cake and pair it with its half – as I did in photos). Place the first layer on your serving platter. Frost. Add a few slices of banana to the center of the cake. Then add top cake layer over top. Finish frosting the entire cake and top with the remaining sliced bananas. Store in fridge until ready to serve.
7. Serve by drizzling chocolate caramel over top.