Spanish Cream Cake, aka, Italian Cream Cake, is one of my very favorite cakes ever!!! I’ve made this delicious moist cake for special occasions for years, but my recipe is known as Spanish Cream Cake. I’ve made this coconut filled cake for people who swear they hate coconut, yet they end up loving this cake. Go figure! Oh, and did I mention the wonderful cream cheese frosting and sends it over the top!! You will not be disappointed if you make this cake my friends, and neither will your guests! It takes a few minutes to prepare this cake, only because you have to stop and beat your egg whites, but it is so worth it. This is a great cake for Christmas, Easter, or really any special occasion! Come on and try it….you’ll be glad you did! Lets get started….
Okay, first you wanna preheat your oven to 350 degrees. Next you need to prepare three 9″ cake pans. I’ve prepared my cake pans the same way for years and it makes for super easy cake removal. Just lay three pieces of wax paper together under one of your cake pans and trace around the cake pan with a knife or pointed end of scissors. Now cut out the paper rounds. Grease the insides of each pan and the top of each wax paper round with solid shortening. Now dust the insides of pans and the paper rounds with flour. Done! Sorry folks, but I’m not a big fan of the ingredients in that “Non stick” spray in a can.
Now sift all of your dry ingredients together in a large bowl, or mix well with a fork or pastry blender, and set aside.
Now I don’t know about you, but I only have one stand mixer. Luckily I have two different bowls for mine, a metal one and a glass one…..I’m actually on my second glass one. My nice husband bought me a glass bowl…I broke it, then he bought a second one for me. So far, so good! Anyhow, the next thing you need to do here is separate your egg yolks from your egg whites, so break your 5 eggs and place the yolks in a small bowl for now. Place the egg whites in a large mixing bowl. Turn your mixer to high and beat the egg whites until they are very white and stiff. Now, if you have an extra mixing bowl, go ahead and set this one with the egg whites in the fridge for now. If you don’t have a second bowl, scoop the egg whites out and into a different bowl and place in the fridge, then wash your mixing bowl to use for your cake batter. Wow, did you get all that!
Now in your clean mixing bowl, you’re gonna mix together the vegetable oil, butter and sugar until real nice and fluffy. Now add in your egg yolks, one at a time, until incorporated in. Now add the vanilla and mix in.
Now add in the sifted dry ingredients, on low-speed, just until all of the flour is wet.
Then add in the buttermilk and mix until combined…
Now add in your coconut and pecans….and mix to combine….
Now last but not least……gently fold in the beaten egg whites with a spatula or with mixer on lowest speed.
You just want to blend the beaten egg whites in with the batter. You don’t want to mix it.
You’re doing good….almost finished!
Now divide the batter evenly between the three cake pans. Gently shake each pan back and forth to level out the cake batter. You are now ready to bake! Place the cake layers in your preheated oven. I usually place one of them on the lowest oven rack position and half way through baking, I rotate it with one of the two on the middle oven rack.
Bake the cake layers about 25 minutes until they are golden brown on top and a toothpick inserted into the top of each layer comes out clean. Run a knife around the edges of each cake. Let cakes set for about five minutes. Slightly shake each pan up and down….slightly…..until you feel the cake loosen. Invert the cake pans onto wire racks. I like to place wax paper on mine. Peel off the piece of wax paper that’s on top of each layer. Let the cake layers cool completely before frosting.
Now you’re ready to frost the cake. Yay!!!
Okay, first you’re gonna mix the cream cheese and softened butter together in a large mixing bowl until the mixture is very smooth and free of any cream cheese lumps. Now mix in the vanilla.
Now slowly add in the powdered sugar, on low-speed, unless you want to powder your face, and mix it really good. You are done. See how quick and easy that was!
Okay before you do anything else, pick up your first cake layer and run your fingers around the cake sides to knock off any loose cake crumbs. You’ll do that for all three. Now place the first cake layer, top side down, on a cake plate. Now, using an offset spatula or knife, spread a layer of frosting on top of the first layer, stopping right before you get all the way to the very edge.
Now place the second layer on, top down, and spread frosting on it. Now place the third layer on, with the top of the layer facing up. Okay, you don’t have to place the layers, face up and face down like I did. It really doesn’t make much difference….so go for it, any way you want! If they look a little uneven such as mine in the picture above, don’t worry, your frosting will take care of that.
Now frost the top and the sides of the cake. I forgot to mention that I placed pieces of wax paper under the edges of the bottom cake layer, just to keep from getting frosting everywhere on my cake plate. I’m messy….what can I say…When you’re finished, and if you happen to use the wax paper like me, pull out the pieces of wax paper from under the edges of the cake.
Now you really don’t have to do anything at this point except eat this wonderful cake you just made. However, I like to add a little extra “purrdiness” to my cake. All I did was spread a few coarsely chopped pecans and a little coconut on a cookie sheet, right after the cakes came out of the oven. I placed the cookie sheet in the 350 degree oven for about 4-5 minutes until the coconut was toasted and I could smell the pecans. Then I sprinkled them on the top center of the cake. Voila!!
A moist and delicious cake, loaded with coconut and pecans and topped off with a wonderful butter-cream cheese frosting.
- For the cake,
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 stick real butter, softened
- 5 egg yolks
- 5 egg whites
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sweetened shredded coconut
- 1 cup pecans, finely chopped
- For the frosting,
- 1 stick real butter, softened
- 1 cream cheese, (8 oz.), softened
- 1 pound powdered sugar
- 1 teaspoon pure vanilla
- Preheat oven to 350 degrees
- Line three 9″ cake pans with wax paper. Grease and lightly flour the pans and papers and set aside.
- Sift together the dry ingredients in a medium bowl and set aside.
- Break and separate the egg yolks and egg whites. Place the egg yolks in a small bowl and set aside.
- In a large mixing bowl, beat the egg whites until they are very stiff and place in a fridge until you are ready to use them.
- In a large mixing bowl, beat the vegetable oil, butter and sugar until fluffy. Add egg yolks one at a time, mixing well after each addition. Mix in the vanilla.
- Add the sifted dry ingredients alternately with the buttermilk, ending with the buttermilk.
- Add the coconut and pecans and mix well.
- Gently fold in the beaten egg whites.
- Distribute the batter evenly between the three prepared cake pans.
- Bake for 25 minutes or until golden brown on top and when a toothpick inserted in the top comes out clean.
- Remove the cake pans from oven and run a sharp knife around the edges of the cake layers. Allow the cake layers to set for 5 minutes. Gently shake each cake pan to loosen the cake and invert the cake layers onto wire racks to cool. Prepare the frosting.
- For the frosting,
- In a large mixing bowl, beat the cream cheese and butter until smooth and free of any lumps.
- Add the vanilla and sugar on low speed and mix until well blended.
- Run your hands around the edges of each cake layer to brush off any loose crumbs, and place one cake layer on a cake plate.
- Spread frosting over the cake layer and almost to the edges. Repeat for the second and third layers. Finish by frosting the sides of the cake.
- Decorate the top with toasted pecans and coconut if desired.
- Refrigerate until ready to serve.
- Serving Size: 12