Spanish Cream Cake Recipe

Name: Spanish Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 1 1/4 c. vegetable oil; 1/2 c. margarine (1 stick); 5 eggs, separated; 1 tsp. soda; 1 c. pecans; 2 c. all-purpose flour; 1/2 tsp. salt; 1 c. buttermilk; 1 tsp. vanilla; 2 c. coconut

Servings: persons

1
Heat oven to 350u00b0.
2
Grease and flour three 9-inch round layer pans.
3
Cream sugar, oil and margarine until fluffy.
4
Add egg yolks; beat.
5
Add dry ingredients and mix.
6
Add buttermilk, vanilla, coconut and pecans. Mix well.
7
Beat egg whites until stiff but not dry; fold in.
8
Pour batter into prepared pans.
9
Bake for 30 minutes.
10
Remove layers from pans; cool.
11
Fill and frost with Spanish Cream Icing.

2591

kcal

Calories

181

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 c. sugar, 1 1/4 c. vegetable oil, 1/2 c. margarine (1 stick), 5 eggs, separated, and more.

Yes, Spanish Cream 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.

That's it — enjoy your meal!

Spanish Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions