Here’s the recipe for Elvis Presley’s Pound Cake, one of his favorite sweets made by his childhood friend Janelle McComb.
This is a rich and sugary pound cake. It was a favorite of Elvis Presley. It’s the kind of pound cake that is perfect served with a little whipped cream and fresh berries (rather than just baking a berry pound cake). One slice is all you need for a lovely dessert!
Ingredients Needed:
- unsalted butter
- cake flour
- granulated white sugar
- vanilla extract
- kosher salt
- eggs
- heavy whipping cream
- fresh fruit, for serving (optional)
How to make Elvis Presley’s Pound Cake:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 350℉. Grease and flour (using butter and cake flour) two 9×5-inch loaf pans; set aside.
- In a large bowl, use an electric mixer on medium-high speed to combine the butter, sugar, vanilla and salt, until pale and fluffy, about 6 minutes. Add the eggs, one at a time, beating well after each, until smooth. Add the flour and cream alternately, beginning and ending with flour, beating until smooth. Increase the speed to high; beat the batter until smooth and light, about 5 minutes.
- Divide the batter between the two prepared pans, and smooth the tops with a rubber spatula; bake until a toothpick inserted into the middle comes out with a couple crumbs adhering to it, about 1 hour, 15 minutes.
- Let the cake cool in the pans for 30 minutes, and then turn them out onto a cooling rack. Let cool completely before slicing and serving. Serve with a dollop of freshly whipped cream and fresh fruit, if desired.
The Story Behind the Recipe:
Janelle McComb was a good friend of Elvis’ mom Gladys, and she was always close with Elvis too. After Gladys died, McComb continued to be an important figure in Elvis’ life. She was his “connection” to home. This pound cake was one of the holiday gifts she would make for the Presley family, and that continued through Elvis’ adult life. It was always a favorite of his. McComb’s recipe was shared in 1987 in Saveur magazine for the 10th anniversary of Elvis’ passing.
Tip for making Pound Cake:
See the little holes in the slice of pound cake? I like to tap the pan (with batter in it) on the counter a few times before baking to minimize those holes and have less air baked into the cake.
What I Love About This Recipe:
- I mean… it’s an Elvis favorite. I love the story behind it!
- It’s actually a very delicious way to make pound cake.
- This pound cake is a lovely one to make for guests. I like to serve it for dessert!
Favorite Cake Recipes:
- Carrot Loaf Cake with Cream Cheese Frosting
- Texas Skillet Cake
- Pistachio Cake
- Cinnamon Roll Cake
- Easy Candy Bar Ice Cream Cake
Elvis Presley’s Pound Cake
Ingredients
- 1 pound unsalted butter, at room temperature
- more butter for the pans
- 3 cups cake flour, sifted
- more cake flour for the pans
- 3 cups granulated white sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon kosher salt
- 7 large eggs
- 1 cup heavy whipping cream
- freshly whipped cream and fresh fruit, for serving (if desired)
Instructions
- Preheat the oven to 350℉. Grease and flour (using butter and cake flour) two 9×5-inch loaf pans; set aside.
- In a large bowl, use an electric mixer on medium-high speed to combine the butter, sugar, vanilla and salt, until pale and fluffy, about 6 minutes. Add the eggs, one at a time, beating well after each, until smooth. Add the flour and cream alternately, beginning and ending with flour, beating until smooth. Increase the speed to high; beat the batter until smooth and light, about 5 minutes.
- Divide the batter between the two prepared pans, and smooth the tops with a rubber spatula; bake until a toothpick inserted into the middle comes out with a couple crumbs adhering to it, about 1 hour, 15 minutes.
- Let the cake cool in the pans for 30 minutes, and then turn them out onto a cooling rack. Let cool completely before slicing and serving. Serve with a dollop of freshly whipped cream and fresh fruit, if desired.