Biltmore Cake

Name: Biltmore Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 cup Crisco; 2 cups sugar; 5 eggs; 1 cup all-purpose flour; 1 cup self-rising flour; 1 cup milk; 1 tsp vanilla; Icing:; 1 1/2 cups sugar; 2 T cocoa; 1 T Karo syrup; 1/3 cup milk; 1 stick margarine; 1 tsp vanilla

Eats Now Editorial Team · 1245 kcal · Baking & Desserts

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Biltmore Cake – a delicious recipe with Crisco, sugar, eggs, flour, flour, milk. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

Cake:
1 cup Crisco
2 cups sugar
5 eggs
1 cup all-purpose flour
1 cup self-rising flour
1 cup milk
1 tsp vanilla
Icing:
1 1/2 cups sugar
2 T cocoa
1 T Karo syrup
1/3 cup milk
1 stick margarine
1 tsp vanilla

1
Cake:
2
Cream sugar with Crisco. Add eggs one at a time. Sift together flour. Add flour to sugar mixture alternating with milk. Add vanilla. Pour into floured pans. Bake at 350.
3
Icing:
4
Cook on stovetop over medium heat until mixture forms a soft ball in cold water. Whip with mixer until thickened. Spread immediately.

1245

kcal

Calories

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake:, 1 cup Crisco, 2 cups sugar, 5 eggs, and more.

Yes, Biltmore Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1245 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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