Elvis Presley's Favorite Pound Cake

The King’s Beloved Dessert

When it comes to indulgence, Elvis Presley didn’t hold back—and his love for desserts was legendary. Among his favorites, pound cake ranked high, beloved for its rich, buttery flavor, tender crumb, and simple elegance. This recipe is a nod to the King of Rock ‘n’ Roll, combining classic pound cake decadence with a touch of nostalgia that makes every bite feel like a sweet trip to Graceland.

Why This Pound Cake Is Legendary

Rich, buttery, and moist—true to traditional pound cake
Simple ingredients that anyone can recreate at home
Classic Bundt cake style for easy slicing and serving
Perfect for dessert tables, afternoon tea, or special occasions
A nod to Elvis Presley’s iconic taste

Ingredients

Cake

3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2½ cups granulated sugar
6 large eggs, room temperature
½ cup whole milk
1 tsp vanilla extract
Optional: ½ cup chopped pecans or a handful of mini chocolate chips (for a playful Elvis twist)

Glaze (Optional)

½ cup powdered sugar
2–3 tbsp milk or light cream
½ tsp vanilla extract

How to Make Elvis Presley’s Favorite Pound Cake

1. Prep the Oven & Pan

Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan for easy release.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, cream butter and sugar until light and fluffy (4–5 minutes).

4. Add Eggs & Flavoring

Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract.

5. Combine Dry & Wet Ingredients

Alternate adding the flour mixture and milk, beginning and ending with flour. Mix just until combined. If desired, fold in pecans or mini chocolate chips for a playful twist.

6. Bake

Pour batter into prepared pan. Bake 75–85 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Glaze

Cool in pan for 15 minutes, then invert onto a wire rack. For optional glaze, whisk powdered sugar, milk, and vanilla and drizzle over cooled cake.

Tips for a King-Worthy Cake

Room-temperature ingredients ensure a smooth, even batter.
Do not overmix after adding flour to keep the crumb tender.
Tent with foil if the top browns too quickly.
For a nostalgic Elvis twist, try a drizzle of peanut butter glaze or serve with banana slices.

Serving Ideas

Slice and serve with coffee or tea
Add banana slices and whipped cream for a “Banana Elvis Cake”
Top with mini chocolate chips or caramel drizzle
Perfect for family gatherings, holidays, or themed parties

Storage

Room temperature: 4–5 days, covered
Refrigerator: Up to 7 days, tightly wrapped
Freezer: Wrap tightly; freeze slices or whole cake up to 3 months

Fun Fact About Elvis & Pound Cake

Elvis famously loved rich, indulgent desserts, from banana and peanut butter combinations to decadent cakes. This pound cake reflects his simple but decadent tastes, making it a dessert that truly honors the King of Rock ‘n’ Roll.

Final Thoughts

Elvis Presley’s Favorite Pound Cake is classic, buttery, and endlessly comforting. With its tender crumb, golden crust, and optional playful twists, it’s perfect for home bakers who want to enjoy a taste of Graceland. Whether served plain, glazed, or with banana and peanut butter, it’s a dessert that truly rocks.

OTHER RECIPES

A great pound cake recipe to try !

Pound Cake INGREDIENTS

* 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan

* 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting

* 3/4 teaspoon salt

* 3 cups sugar

* 7 large eggs, at room temperature 30 minutes

* 2 teaspoons vanilla

* 1 cup heavy cream

* Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Pound Cake INSTRUCTIONS

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl.

Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.

Add eggs 1 at a time, beating well after each addition, then beat in vanilla.

Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes.

Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.

Place pan in (cold) oven and turn oven temperature to 350°F.

Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours.

Cool cake in pan on a rack 30 minutes.

Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

The pound cake recipe is ready to serve...! Enjoy it ! fast-pound-cake.

Elvis Presley's Favorite Pound Cake Video:

POUND CAKE RECIPES