How To make Elvis Presley Pound Cake
3 c Sugar
1/2 lb Butter; soft
7 Eggs; room temp
3 c Cake flour; sift twice
1 c Whipping cream
2 ts Vanilla extract
Butter and flour a 10" tube pan. Thoroughly cream together sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream , then the other half of the flour. Add vanilla. Pour batter into prepared pan. Set in COLD oven and turn heat to 350~. Bake 60-70 minutes, until a sharp knife inserted in cake comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly. -----
How To make Elvis Presley Pound Cake's Videos
Elvis Presley's Poundcake
Elvis Presley is the King and he loved poundcake! He's considered one of America's favorite celebrities due to his timeless musical hits and his fantastic taste in soul food. In today's episode we'll teach you how to make one of his favorite recipes of all time, The Presley Poundcake.
INGREDIENTS:
• Cake flour - 1.5 cups
• Butter - 1 stick
• Sugar - 1.25 cups
• Eggs - 3.5
• Heavy cream - 0.5 cup
• Vanilla Extract - 2 tbs
Oven Temperature 350 degrees
Elvis Presley Pound Cake
Pound Cake Elvis Style Ingredients are:
1 cup butter, softened
1 cup sugar
1/4 teaspoon zest of lemon
1 teaspoon of lemon juice
4 eggs
2 cups cake flour
1/4 teaspoon baking powder
Bake at 300` for 1 hr and 15 mins
Elvis Presley's Favorite Pound Cake
**Story of the Pound Cake**
Full Cake Measurement for Large Tube Pan (18 cup tube pan)
• 340 grams / 3 sticks (1 1/2 cups) unsalted butter
• 475 grams/ 4.5 cups sifted CAKE flour plus additional for dusting
• 10 grams/1.25 teaspoon salt
• 900 grams / 4 .5 cups sugar
• 10 + 1 egg yolk of large eggs
• 1 Tablespoons vanilla
• 1 1/2 cup heavy cream
Large Cake Glaze Measurements
• 3 cups of sifted confectionery sugar
• ¼ cup plus a few tablespoons for thinning glaze out
• 1/4 teaspoon of salt
• 2 tablespoons of butter, melted
• 1 teaspoons of clear vanilla extract
Small Cake Measurements for Bundt Pan
• 226 grams / 2 sticks (1 cup) unsalted butter
• 315 grams/ 3 cups sifted CAKE flour plus additional for dusting
• 3/4 teaspoon salt
• 600 grams / 3 cups sugar
• 7 large eggs
• 1 Tablespoons vanilla
• 1 cup heavy cream
Small Cake Glaze Measurements
• 2 cups of sifted confectionery sugar
• 3-5 tablespoons of heavy cream
• 1/8 teaspoon of salt
• 1.5 tablespoons of butter, melted
• ½ teaspoons of clear vanilla extract
Elvis Presley Chocolate Pound Cake
This cake is from Fit For A King. It is also from scratch.
Elvis Presley Cake
Elvis Presley Cake
Yellow Cake Mix make according to directions
20 oz Crushed Pineapples
1 1/2 cups of sugar
1 stick of butter
2 cups of powder sugar
1 tsp of vanilla
8oz cream cheese
pecans
Shop
Taco Holders
Shop
Dolly Parton Cake Mix
Shop
You want the Meat Masher I use Click
Here:
You want the Complete Season I use Click
Here:
You want the Pots & Pans I use Click
Here:
Disclaimer: Description contains affiliate links by clicking on them I may receive a small commission.
How to Make ELVIS PRESLEY CAKE {Recipe Video}
How to Make ELVIS PRESLEY CAKE I The Best Cake Recipes
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Love pineapples and pecans? Then you might like this Elvis Presley Cake! It starts with a basic white cake mix, but add the pineapple topping and cream cheese frosting…you won’t be able to say no!
WHY IS IT CALLED ELVIS PRESLEY CAKE?
From my research, this cake is supposedly the cake that Elvis asked his grandma for the most often. Doesn’t that make it so special? I’m sure it has another name out there, but I’m sure it doesn’t mind being called the Elvis Presley Cake either.
SEMI-HOMEMADE CAKE
I love recipes that start with a box cake mix. Jazzing a plain cake up into something spectacular is fun because there are endless flavor combinations! Also, the cake mix gives a good base to a recipe.
For this Elvis Presley Cake, simple bake a white cake mix as the back of the box suggests. It can be whatever brand of cake mix you’d like, just make sure it will fill a 9×13 cake pan.
Ingredients
1 box white cake mix (with ingredients on the back of the box)
For the pineapple topping:
8 ounces crushed pineapple with juice (1 small can)
1/2 cup granulated sugar
For the frosting:
8 ounces cream cheese (softened)
1/2 cup butter (softened)
1 teaspoon vanilla extract
4 cups powdered sugar
4-5 tablespoons heavy cream
1 cup chopped pecans
Instructions
Prepare cake according to instructions on package.
Bake in a greased 9x13 inch pan according to package directions.
Allow the cake to cool on a wire rack.
Once the cake has cooled, use a fork to poke some holes over the top of the cake.
Combine pineapple and sugar in saucepan. Bring o barely a boil and stir until the sugar is dissolve. The juice should look clear. Then remove from heat.
Spoon over cooled cake and spread the pineapple out to cover the top completely.
In a large bowl, cream butter and cream cheese until smooth.
Add the vanilla extract and mix well.
Add powdered sugar and beat again until smooth. Add in the heavy cream a tablespoon at a time as needed to make the frosting spreadable.
Drop spoonfuls of frosting over the top of the cake, then spread the frosting very carefully over cake. Be very gently doing this so the layers stay in place.
Sprinkle with pecans.
Store in an airtight container in the refrigerator.
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
PRINTABLE RECIPE:
SUBSCRIBE to my channel:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TWITTER:
CONTACT ME: julie@thebestcakerecipes.com
Some of our most popular recipes to try!
Homemade Chocolate Cake:
Black Forest Cake:
Vanilla Cake Recipe:
Almond Cream Cake: