½ cup (1 stick) unsalted butter
3 tablespoons unsweetened cocoa powder
6 tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla extract
Optional Garnish: Crumbled cooked bacon, chopped peanuts, or banana slices
The Step-by-Step Method: Baking like The King
Prep Time: 20 mins | Cook Time: 18-22 mins | Serves: 20
Step 1: Prep and Preheat
Preheat your oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan.
Step 2: The Dry Whisk
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
Step 3: The Boiling Pour-Over
In a saucepan, bring the 1 cup of butter and 1 cup of water to a boil.
Immediately pour the boiling mixture over the dry ingredients and stir until just combined.
Step 4: The Wet Ingredients
In a separate bowl or measuring cup, mix the buttermilk, beaten eggs, and vanilla extract.
Gradually stir the buttermilk mixture into the batter until smooth.
Gently fold in the mashed bananas until evenly distributed.
Step 5: The Peanut Butter Swirl
In a small bowl, mix the peanut butter, powdered sugar, and milk until smooth.
Drop spoonfuls of the peanut butter mixture onto the cake batter in the pan. Use a knife or skewer to swirl it dramatically through the batter.
Step 6: Bake to Perfection
Pour the batter into the prepared pan and spread it evenly.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
Step 7: Make the Frosting
While the cake is baking, make the frosting. In a saucepan, melt the ½ cup of butter. Whisk in the cocoa powder and milk. Bring to a gentle boil, then remove from heat.
Whisk in the powdered sugar and vanilla until the frosting is smooth and pourable.
Step 8: The Warm Frosting Pour
As soon as the cake comes out of the oven, immediately pour the warm chocolate frosting over the top. Use an offset spatula to spread it evenly over the hot cake. The heat from the cake will help the frosting set into a fudgy, glazed layer.
Step 9: Cool, Slice, and Serve
Allow the cake to cool completely in the pan before slicing into squares.
Garnish with a sprinkle of sea salt, chopped peanuts, or crumbled bacon for the ultimate Elvis experience.
Chef’s Notes: Pro-Tips for a Legendary Cake
Banana Ripeness is Key: The blacker the banana, the sweeter and more flavorful your cake will be. This is the perfect use for those overripe bananas on your counter.
The Swirl Secret: Don’t over-swirl the peanut butter! You want distinct ribbons, not a fully blended batter. A few figure-eight motions with a knife are enough.
Buttermilk Substitute: No buttermilk? Make a quick version by adding ½ tablespoon of lemon juice or white vinegar to a ½ cup measuring cup, then filling the rest with milk. Let it sit for 5 minutes to curdle.
Serve it Warm: This cake is sublime served slightly warm, when the chocolate is still a bit soft and the peanut butter is gooey.
Frequently Asked Questions (FAQ)
Q: Can I make this in a 9×13 pan?
A: Yes, but the baking time will be longer—likely 30-40 minutes. Start checking for doneness at the 30-minute mark.
Q: How do I store this cake?
A: Because it’s so moist, it stores beautifully. Cover the pan with foil or transfer squares to an airtight container. It will keep at room temperature for 2-3 days.
Q: Can I add bacon to the cake?
A: For the true Elvis experience, absolutely! Cook 4-5 slices of bacon until very crispy, crumble them, and sprinkle them over the warm frosting.
Q: Can I use natural peanut butter?
A: It’s not recommended. The oil separation in natural peanut butter can make the swirl oily and difficult to work with. A standard, shelf-stable creamy peanut butter works best.
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