If you’re a fan of Elvis and delicious desserts, the Elvis Presley Sheet Cake Recipe is a must-try.
This cake is incredibly moist and flavorful, topped with a creamy frosting that makes it mouth-watering.
Easy to prepare and perfect for any occasion, this dessert will have your guests singing its praises. Bring a touch of rock ‘n’ roll to your kitchen with this delightful recipe.
Elvis Presley Sheet Cake Recipe
Recipe Overview
- Time: 45 minutes (prep) + 30 minutes (baking) + 1 hour (cooling)
- Course: Dessert
- Cuisine: American
- Yield: 12 servings
- Calories: 320 per serving
Ingredients Needed
For The Cake:
- 2 cups of all-purpose flour
- 2 cups of granulated sugar
- 1/2 cup of unsalted butter
- 1/2 cup of vegetable oil
- 1 cup of water
- 4 tablespoons of unsweetened cocoa powder
- 1/2 cup of buttermilk
- 2 large eggs
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
For The Frosting:
- 1/2 cup of unsalted butter
- 4 tablespoons of unsweetened cocoa powder
- 6 tablespoons of milk
- 1 teaspoon of vanilla extract
- 3 3/4 cups of powdered sugar
- 1 cup of chopped pecans (optional)
Equipment Required
- Large mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- 13×9 inch baking pan
- Spatula
- Cooling rack
Preparing The Cake Batter
- Preheat The Oven: Set your oven to 350°F (175°C). Grease and flour your 13×9 inch baking pan to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour and 2 cups of granulated sugar.
- Create Cocoa Mixture: In a medium saucepan, melt 1/2 cup of unsalted butter with 1/2 cup of vegetable oil and 1 cup of water. Bring the mixture to a boil, then remove from heat and whisk in 4 tablespoons of unsweetened cocoa powder until smooth.
- Mix Batter: Pour the cocoa mixture over the flour and sugar, stirring until combined. In a separate bowl, whisk together 1/2 cup of buttermilk, 2 large eggs, 1 teaspoon of baking soda, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Add this mixture to the main batter and stir until smooth and well incorporated.
Baking The Cake
- Pour And Spread: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely before adding the frosting.
Making The Frosting
- Melt Butter: In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat.
- Add Cocoa: Stir in 4 tablespoons of unsweetened cocoa powder and 6 tablespoons of milk, bringing the mixture to a boil while stirring constantly.
- Add Vanilla And Sugar: Remove from heat and stir in 1 teaspoon of vanilla extract. Gradually add 3 3/4 cups of powdered sugar, whisking until the frosting is smooth and thick. For an extra touch, you can stir in 1 cup of chopped pecans.
Assembling The Cake
- Frosting The Cake: Once the cake is completely cool, pour the frosting over the top. Use a spatula to spread the frosting evenly across the cake, making sure to cover all edges.
- Let It Set: Allow the frosting to set for a few minutes before slicing and serving.
Decorating Ideas
- Simple Decoration: Dust the top with a light layer of powdered sugar for a classic look.
- Advanced Techniques: Create a stencil design with cocoa powder or add edible glitter for a festive touch.
Serving Suggestions
The Elvis Presley Sheet Cake is best enjoyed with a cold glass of milk or a hot cup of coffee.
It also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Storage Tips
Your cake will keep fresh for up to three days at room temperature if stored in an airtight container.
For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week.
You can also freeze the cake for up to 3 months; just be sure to thaw it completely before serving.
Variations Of The Recipe
- Gluten-Free: Replace the all-purpose flour with a baking blend that is gluten-free.
- Vegan: Replace the butter with a plant-based alternative and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of eggs. Use almond milk in place of buttermilk.
Common Mistakes To Avoid
- Overmixing The Batter: This can lead to a dense cake. Mix just until combined.
- Incorrect Oven Temperature: Always preheat your oven and use an oven thermometer to ensure accurate baking temperature.
- Not Letting The Cake Cool: Frosting a warm cake will cause the frosting to melt and run off.
Conclusion
There you have it, the Elvis Presley Sheet Cake Recipe! A perfect blend of simplicity and flavor, this cake is bound to become a favorite in your home. Happy baking, and rock on!
Deliciously Easy Elvis Presley Sheet Cake Recipe For Beginners
Ingredients
For The Cake:
- 2 cups of all-purpose flour
- 2 cups of granulated sugar
- 1/2 cup of unsalted butter
- 1/2 cup of vegetable oil
- 1 cup of water
- 4 tablespoons of unsweetened cocoa powder
- 1/2 cup of buttermilk
- 2 large eggs
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
For The Frosting:
- 1/2 cup of unsalted butter
- 4 tablespoons of unsweetened cocoa powder
- 6 tablespoons of milk
- 1 teaspoon of vanilla extract
- 3 3/4 cups of powdered sugar
- 1 cup of chopped pecans optional
Instructions
- Preparing The Cake Batter
- Preheat The Oven: Set your oven to 350°F (175°C). Grease and flour your 13×9 inch baking pan to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour and 2 cups of granulated sugar.
- Create Cocoa Mixture: In a medium saucepan, melt 1/2 cup of unsalted butter with 1/2 cup of vegetable oil and 1 cup of water. Bring the mixture to a boil, then remove from heat and whisk in 4 tablespoons of unsweetened cocoa powder until smooth.
- Mix Batter: Pour the cocoa mixture over the flour and sugar, stirring until combined. In a separate bowl, whisk together 1/2 cup of buttermilk, 2 large eggs, 1 teaspoon of baking soda, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Add this mixture to the main batter and stir until smooth and well incorporated.
- Baking The Cake
- Pour And Spread: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely before adding the frosting.
- Making The Frosting
- Melt Butter: In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat.
- Add Cocoa: Stir in 4 tablespoons of unsweetened cocoa powder and 6 tablespoons of milk, bringing the mixture to a boil while stirring constantly.
- Add Vanilla And Sugar: Remove from heat and stir in 1 teaspoon of vanilla extract. Gradually add 3 3/4 cups of powdered sugar, whisking until the frosting is smooth and thick. For an extra touch, you can stir in 1 cup of chopped pecans.
- Assembling The Cake
- Frosting The Cake: Once the cake is completely cool, pour the frosting over the top. Use a spatula to spread the frosting evenly across the cake, making sure to cover all edges.
- Let It Set: Allow the frosting to set for a few minutes before slicing and serving.
- Decorating Ideas
- Simple Decoration: Dust the top with a light layer of powdered sugar for a classic look.
- Advanced Techniques: Create a stencil design with cocoa powder or add edible glitter for a festive touch.
Author & Recipe Developer at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe developer at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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