Spanish Cream Cake
A rich and moist sponge cake layered with coconut, pecans, and a luscious Spanish Cream Icing, perfect for celebrations and special gatherings with a tropical twist.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour three 9-inch round layer pans.
- Cream sugar, vegetable oil, and margarine until fluffy.
- Add egg yolks; beat well.
- Add all-purpose flour and baking soda; mix thoroughly.
- Stir in buttermilk, vanilla, coconut, and pecans; mix well.
- Beat egg whites until stiff but not dry; fold into batter gently.
- Pour batter evenly into prepared pans.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove layers from pans and cool completely.
- Fill and frost with Spanish Cream Icing.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Chopped walnuts can be used instead of pecans for a different nutty flavor. To enhance sweetness, consider adding a bit of shredded carrot for an interesting twist.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon snack. For a festive touch, consider serving it alongside fresh berries or a fruit compote, which adds a refreshing contrast to the sweetness of the cake.
Storage & Reheating
Store leftover layers in an airtight container at room temperature for up to 3 days. If you need to store them longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, ensuring they don't dry out. This keeps the cake moist while retaining its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Cream Cake contains roughly 520 calories, with 10g protein, 63g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (21% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 695mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can prepare the cake layers a day ahead. Once cooled, wrap them tightly in plastic wrap and store at room temperature. Frost just before serving to maintain the cake's freshness. This is a great option if you're planning for a party or gathering.
What if I don't have three round pans?
If you only have one or two pans, you can bake the cake in batches. Just bake the layers one at a time, letting them cool completely before removing them from the pan. Alternatively, you can bake it as a single layer in a larger pan and slice it into layers after cooling.
How can I make this cake more chocolatey?
For a chocolate version, you can replace half of the all-purpose flour with unsweetened cocoa powder. This will yield a rich chocolate flavor. Additionally, consider pairing it with Chocolate War Cake Creamy Icing for a delightful combination that chocolate lovers will adore.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).