The Ultimate Cream Cake

  • Yield 12 to 16 servings

This cake will quickly become the dessert of choice at your holiday table.


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



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