Description
Spanish Cream Cake is a classic southern favorite. It’s super moist and made with a delicious pairing of coconut and pecans, and a delectable cream cheese frosting. It’s a perfect cake for any occasion!
Ingredients
Units
Scale
CAKE
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups vegetable or canola oil
- 1 cup full-fat buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup pecans coarsely chopped
FROSTING
- 1 1/2 cups (12 ounces) cream cheese, softened
- 3/4 cup (6 ounces) unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
- 1 – 16 ounce package of powdered sugar
- 1 cup chopped pecans
- Optional: Pecan halves for decorating the top
- Optional: Toasted coconut for decorating the top
Instructions
CAKE
- Preheat oven to 350 degrees. You’ll need three 9-inch cake pans. Place a round of waxed or parchment paper in each one. Butter the paper and the insides of each pan. Dust each pan with flour, tapping each pan to remove any excess flour. Set aside.
- In the bowl of a stand mixer, fitted with the whisk attachment, beat the egg whites until stiff peaks form. Transfer to a different bowl and set aside.
- In a separate bowl, whisk together the flour, baking soda and salt. Set aside.
- In the same bowl of a stand mixer, fitted with the paddle attachment, beat the sugar, butter and oil together on medium speed, until fluffy. Add the egg yolks one at a time, beating well after each addition.
- Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry. Once the dry is incorporated, mix in the vanilla, coconut, and pecans on low speed. Gently fold in the whipped egg whites. Don’t mix, just fold. There should be streaks of egg whites throughout the batter. This is normal.
- Divide the batter evenly between the 3 cake pans. Gently shake the pans to even out the batter and remove air bubbles. Bake at 350 degrees for 25 minutes or until a toothpick test comes out clean. Allow cake layers to cool in pans for 10 minutes, then run a sharp knife around the edges and invert them onto wire racks to completely cool.
FROSTING
- Add the cream cheese to the bowl of a stand mixer or use a hand mixer. Beat the cream cheese on high for about 1 minute until it’s very smooth and free of lumps. Add the butter and vanilla and beat on high for about 30 seconds to incorporate. On medium-low speed, add the sugar, one cup at a time, mixing to incorporate each time. If needed, add a little more sugar for the perfect spreading consistency. Fold in the pecans.
- Place one cake layer on a dessert plate and spread about 3/4 cup of frosting over it. Place a second layer and repeat. Place the third layer on top and frost the sides and top of the cake.
- Optional: Place pecan halves around the top edge of the cake. Place toasted coconut in the center of the top.