Elvis Presley Pound Cake

Yummy Bakes | 12:42 PM |
This cake has aroused my curiosity - Why Elvis Presley Pound Cake? Is it Elvis' favourite, if so it must be good! Secondly, bake in COLD OVEN - since I started baking I have not heard of baking in a cold oven.  Then I read about the good reviews by some bloggers who tried this cake but being kiasu I emailed Lena to clarify some of my doubts and once doubts cleared, here comes my Elvis Presley Pound Cake.

I bought this bundt pan from the US last year while holidaying and am really pleased to see it so beautifully inverted.  Yeah ... yeah!

I first saw it posted by Wendy .  Then I saw Lena's post on this cake too.  Lena's photo was very well captured and it seemed to beckon me to try it,  taste it for yourself - its good!

This cake has a very fine texture, soft and moist.  I think its worth a try.  Occasional indulgence in high sugar content cake is ok lah.

Lena, mine don't look so crumbly like yours? I think mine no 'selling power'! :(
Recipe adapted from Lena and Wendy

225gm butter (cold butter)
350gm sugar (reduced from original recipe of 600gm or 3 cups)
½ tsp salt (my butter is salted, so I reduced the salt but did not eliminate this as I usually will due to the high sugar content of the cake)
7 eggs
2 tsp vanilla extract
250ml /1 cup whipping cream (do not use non dairy) (I used only 200ml)
350gm cake flour

1. Put oven rack in middle position, but do not preheat oven.
2. Generously butter pan and dust with flour, knocking out excess flour.
3. Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
4. Beat together butter 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.
5. 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(I just beat for 2 mins). Batter will become creamier and satiny.
6. 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/175C
7. 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 (mine was nicely done at 1 hour). 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.
Enjoy ....


  1. Wow, yours is very yellow. Must be that your eggs are really good.
    How I wish my cakes can be at this colour.

  2. That is one gorgeous cake indeed, the crumb is so fine! I love your bundt mould.

  3. Very pretty cake! Love the colour, must give this a try for sure :)

  4. You are getting me interested! Great way to conserve energy and still have our cake! I juz hop over to lena's and you are right, literally eating it off the screen.

  5. no, chris !what no selling power?!This looks fantastic! I was looking forward to see the inside of the cake. I can see now that the crumbs are really fine and i think that's the wonder of this cake. Well done, Chris and Happy baking!! Thanks for the link back!

  6. Wendy, I think so, the eggs used in this cake are pretty big.

    Jeannie - Thank you.

    Anncoo - ya, give it a try when you have time. Thanks for your compliment.

    Edith - That's the interesting part about blogging - you share the nice things with each other.

    lena - Thanks very much for your assurance and clearing my doubts. :)

  7. beautiful cake, divine texture i love this cake as well!

  8. Chris, This cake is more handsome than Elvis Presley! If you give me a piece of this cake, I will sing you the song, "I'll remember you." hehe

  9. I've just eaten this cake last weekend. My sis made this for a birthday! Yours look delicious, really moist and tender. Lovely with some tea! Have a nice day!

  10. After reading this post, I learned 2 interesting things: Elvis Presley pound cake and cold oven. Thanks for sharing. Your cake has a very texture and looks perfect to me! ;)

  11. j3ss kitch3n - So nice to 'see' you again.

    Quay Po Cooks - Oh you are so sweet. Thanks for the compliment and I accept it that my cake is more handsome than Elvis Presley. I dont mind sharing the cake with you. :)

    kitchen flavours - Thank you. Not a bad cake but looking at the amount of sugar in it - can make one feel guilty.

    Food For Tots - thanks and that is the two things I learnt from this cake too.

  12. I was curious about the name too. Looks good, must try as I've never baked in a 'cold oven' before.

  13. good~好好吃ㄛ~

  14. Wow beautiful cake! Now it's beckoning to give the recipe a try! :) I too wonder why is it named Elvis Presley?


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