Introduction
Get ready to rock and roll your taste buds with a dessert fit for The King himself: the Elvis Presley Cake, affectionately known as the Jailhouse Rock Cake! This isn’t just any cake; it’s a legendary confection that embodies the rich, sweet, and utterly irresistible flavors that Elvis was known to adore. While the King might have been famous for his peanut butter and banana sandwiches, this particular cake often takes a delightful detour, featuring a symphony of pineapple and pecans nestled within a moist, flavorful cake base, all crowned with a lavish, creamy frosting. It’s a true Southern classic, a showstopper at any potluck, and a comforting treat that evokes a sense of nostalgic charm with every single bite.
What makes this Elvis Presley Cake so special? It’s the harmonious fusion of textures and tastes that dance together on your palate. Imagine biting into a wonderfully moist cake, subtly spiced, studded with crunchy pecans. Then, your taste buds encounter pockets of sweet, tangy pineapple, all enveloped in a generous layer of luscious, tangy-sweet cream cheese frosting. It’s rich without being overly heavy, sweet yet balanced by the fruit, and utterly satisfying. This cake is designed to impress, not just with its decadent flavor profile but also with its surprisingly straightforward preparation, making it a perfect project for bakers of all skill levels. Whether you’re a seasoned pro or just starting your baking journey, you’ll find joy in bringing this iconic dessert to life.
The “Elvis Presley Cake” or “Jailhouse Rock Cake” moniker doesn’t just come from nowhere; it’s steeped in the lore surrounding Elvis’s legendary sweet tooth. While specific recipes varied, the common thread was always decadence, comfort, and bold flavors. This particular iteration, often featuring pineapple and pecans, became popular in the South, where rich, fruit-and-nut-filled cakes are a beloved tradition. It’s a cake that speaks to generosity and celebration, much like the King’s own persona. Prepare to fall in love with this timeless treat that continues to captivate hearts and palates, proving that some legends, especially the delicious ones, truly never die. So tie on your apron, put on some classic rock and roll, and let’s bake a cake that’s fit for royalty!
Nutritional Information
Per serving (approximate values):
- Calories: 580 kcal
- Protein: 7g
- Carbohydrates: 75g
- Fat: 30g
- Fiber: 3g
- Sodium: 350mg
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 large eggs, at room temperature
- 1 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 (20-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans, plus extra for garnish
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter (1 stick), softened
- 4 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream (optional, for desired consistency)
For the Garnish:
- Whole pecan halves
- Additional chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or spray with baking spray.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate medium bowl, lightly beat the eggs. Stir in the vegetable oil and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.
- Add Pineapple and Pecans: Stir in the undrained crushed pineapple and 1 cup of chopped pecans until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared 9×13 inch baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. Then, carefully invert it onto the wire rack to cool completely before frosting. Ensure the cake is entirely cool, as warm cake will melt the frosting.
- Prepare the Cream Cheese Frosting: In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until light and fluffy, about 2-3 minutes.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until smooth. Beat in the vanilla extract. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach your desired spreadable consistency.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or knife.
- Garnish: Decorate the top of the cake with whole pecan halves and additional chopped pecans as desired. You can arrange the whole pecans in a pattern or simply sprinkle them over the top.
- Serve: Slice and serve your delicious Elvis Presley Cake.
Cooking Tips and Variations
Achieving the perfect Elvis Presley Cake is all about attention to detail and a few clever tricks. For starters, always ensure your cream cheese and butter are at room temperature before making the frosting. This is crucial for a smooth, lump-free, and easily spreadable consistency. Cold ingredients will result in a clumpy frosting that’s difficult to work with. When mixing your cake batter, remember the golden rule: do not overmix! Overmixing develops the gluten in the flour too much, leading to a tough, dense cake. Mix until just combined, even if a few small lumps remain. The pineapple will add moisture, so overmixing is even more detrimental here. Speaking of pineapple, while the recipe calls for undrained crushed pineapple, if you prefer a slightly less moist cake or are concerned about sogginess, you can lightly drain about half of the liquid from the can. However, for that classic moist texture, the undrained pineapple is key.
Toasting your pecans before adding them to the batter and using them as garnish can elevate the flavor significantly. Simply spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Let them cool completely before chopping and adding to the cake. This brings out their nutty aroma and adds a deeper crunch. For an extra layer of flavor in the cake base, consider adding a pinch of allspice or a touch of ground cloves alongside the cinnamon and nutmeg. These warming spices beautifully complement the pineapple and pecans. If you’re feeling adventurous, a tablespoon of coconut flakes folded into the batter can add another tropical dimension, reminiscent of ambrosia salad.
For frosting variations, if you want a lighter, less rich frosting, you can replace half of the butter with vegetable shortening, though this will alter the flavor slightly. Alternatively, for a truly decadent twist, consider adding a touch of maple extract or even a hint of rum extract to the cream cheese frosting. If you’re a fan of a banana flavor, which is strongly associated with Elvis, you could swap out half of the crushed pineapple for mashed ripe bananas, or even add a teaspoon of banana extract to the cake batter. Just be mindful that bananas will add more moisture, so you might need to slightly increase the baking time. Finally, for presentation, a neat trick is to create a crumb coat: apply a very thin layer of frosting to the cooled cake, refrigerate for 15-20 minutes to set, and then apply the final, thicker layer of frosting. This traps any loose crumbs, ensuring a perfectly smooth finish.
Storage and Reheating
Proper storage is key to keeping your Elvis Presley Cake fresh and delicious. Because the frosting contains cream cheese, this cake should always be stored in the refrigerator. Once completely cooled and frosted, cover the cake tightly with plastic wrap or place it in an airtight cake carrier. Stored in the refrigerator, the Elvis Presley Cake will stay fresh for up to 3-4 days. It’s best to allow the cake to come to room temperature for about 30-60 minutes before serving, as the flavors and texture of both the cake and frosting are more pronounced and enjoyable when not straight from the cold. If you’ve decorated with whole pecan halves, these can sometimes become slightly less crisp over time in the fridge, but their flavor will remain good.
If you need to store the cake for a longer period, it freezes exceptionally well. For best results, freeze the unfrosted cake layers separately. Once the cake layers are completely cooled, wrap each layer tightly in plastic wrap, then an additional layer of aluminum foil. They can be frozen for up to 2-3 months. When you’re ready to serve, thaw the cake layers in the refrigerator overnight. You can then prepare fresh frosting and assemble the cake. If you’ve already frosted the cake and wish to freeze it, place the frosted cake (uncovered) in the freezer for about 1-2 hours until the frosting is firm. Once firm, wrap it tightly in plastic wrap and then foil. This prevents the frosting from sticking to the wrapping. Thaw the entire cake in the refrigerator overnight before serving. Freezing the frosted cake can sometimes slightly alter the texture of the frosting, making it a little softer upon thawing, but it will still be delicious.
Reheating this cake is generally not recommended as it’s a moist, delicate dessert meant to be enjoyed at room temperature or slightly chilled. Heating it in a microwave or oven could dry out the cake, melt the frosting, and negatively impact its texture. If you’ve stored slices in the refrigerator and prefer them less cold, simply let them sit out on the counter for a short while before enjoying. The beauty of this cake lies in its inherent moisture and the creamy, cool frosting, which are best preserved through proper refrigeration and allowing it to temper before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake is an excellent make-ahead dessert. You can bake the cake layers up to 2 days in advance, wrap them tightly, and store them at room temperature or in the refrigerator. The cream cheese frosting can also be made a day in advance and stored in an airtight container in the refrigerator; just let it come to room temperature and give it a quick whip before frosting the cake. Assembled and frosted, the cake will stay fresh in the refrigerator for 3-4 days, and many people find the flavors actually meld and improve over time.
What if I don’t like pecans? Can I use a different nut?
Yes, you can easily substitute pecans with other nuts. Walnuts are a very popular alternative that would work wonderfully in this recipe, offering a similar crunch and earthy flavor profile. Almonds, either slivered or chopped, could also be used for a slightly different texture and taste. If you have a nut allergy or prefer a nut-free cake, you can simply omit the nuts altogether. The cake will still be incredibly moist and flavorful due to the pineapple.
My cream cheese frosting is too runny/too stiff. How can I fix it?
If your cream cheese frosting is too runny, it’s usually due to warm ingredients or too much liquid. Try adding more sifted powdered sugar, a quarter cup at a time, beating until it reaches your desired consistency. If it’s too stiff, it might be because your cream cheese or butter was too cold, or you’ve added too much powdered sugar. You can loosen it by adding a tablespoon of heavy cream or milk at a time, beating until smooth and spreadable. Remember, warm ingredients are key for a smooth start!
Can I make this cake in an 8×8 or 9-inch round pan?
You can adjust the recipe for different pan sizes, but you’ll need to modify the baking time and potentially the ingredient quantities. For an 8×8 inch pan, you might want to halve the recipe, and the baking time would be similar but watch closely. For a 9-inch round pan (which makes a single layer cake), the full recipe would likely be too much batter. If you want a two-layer round cake, you’d need to bake two separate 8 or 9-inch layers. Always fill pans no more than two-thirds full to prevent overflow. Adjust baking times accordingly, as smaller pans or thinner layers will bake faster. The 9×13 inch pan is ideal for this recipe’s generous yield and moist texture.
