You are here: Home » Recipes » The Ultimate Cream Cake The Ultimate Cream Cake Recipe by Favorite Recipes Press Yield 12 to 16 servings This cake will quickly become the dessert of choice at your holiday table. PrintEmail Ingredients Cake:1 cup buttermilk1 tablespoon baking soda2 cups sugar1 stick butter or margarine1/2 cup shortening2 cups all-purpose flour, sifted1 tablespoon vanilla extract5 -- egg whites1 cup chopped pecans1 -- (4-ounce) can coconutFrosting:1 -- (8-ounce) package cream cheese1 stick butter or margarine1 teaspoon vanilla extract4 cups powdered sugar Instructions First, make the cake. Preheat the oven to 325F. Grease and flour three 9-inch cake pans. Combine the buttermilk and baking soda. Set aside. 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. 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. Bake for 25 minutes. Let rest for 5 to 10 minutes and then cool on a wire rack. 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. 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).