The Ultimate Cream Cake

  • Yield: 12 to 16 servings


1cup buttermilk
1tablespoon baking soda
2cups sugar
1stick butter or margarine
1/2cup shortening
2cups all-purpose flour, sifted
1tablespoon vanilla extract
5-- egg whites
1cup chopped pecans
1-- (4-ounce) can coconut
1-- (8-ounce) package cream cheese
1stick butter or margarine
1teaspoon vanilla extract
4cups powdered sugar


  1. First, make the cake.  Preheat the oven to 325F.  Grease and flour three 9-inch cake pans.
  2. Combine the buttermilk and baking soda.  Set aside.
  3. In a separate bowl, cream the sugar with the butter and shortening.  Add half of the buttermilk and baking soda mixture alternately with half of the flour and beat until smooth.  Repeat with the remaining buttermilk and baking soda and the remaining flour.  Stir in the vanilla extract.  Set aside.
  4. In a separate bowl, beat the egg whites until they stand in soft peaks.  Gently fold this into the butter/sugar/flour mixture.  Stir in the pecans and the coconut.
  5. Bake for 25 minutes.  Let rest for 5 to 10 minutes and then cool on a wire rack.
  6. Meanwhile, prepare the frosting.  Cream together the cream cheese and butter.  Add the vanilla extract and blend.  Beat in the sugar in 1-cup quantities until fully incorporated.
  7. When the three layers are cooled, frost each one and assemble the cake.

 Recipe reprinted with permission from Wishbone Press and Promotions Inc. Talk Turkey to Me (Glen Ellyn, Illinois, 2006).