Christmas Cream Cake
Submitted by vevanun
A three-layer Christmas cream cake with coconut and walnuts in a buttermilk batter, frosted with cream cheese icing studded with chopped maraschino cherries. Southern holiday baking at its prettiest.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
2 hrsThree tall, tender layers of coconut-walnut cake slathered in cream cheese frosting flecked with bright red maraschino cherries. If this cake doesn’t scream Christmas, nothing does.
The buttermilk batter keeps each layer moist while folded egg whites make the crumb light and airy. Coconut and chopped walnuts baked right in give every bite texture and richness.
But the frosting is the real star. Cream cheese whipped smooth with powdered sugar and butter, then loaded with chopped cherries that turn every swipe of icing pink and festive.
It’s a Southern church potluck legend for a reason.
Kitchen Tips
- Beat egg whites to stiff peaks and fold them in last. They’re what lifts this cake from heavy to cloud-like.
- Cool the layers completely before frosting. Warm cake melts cream cheese icing into a sad puddle.
- Drain and rinse the maraschino cherries well. Extra syrup turns the frosting runny and overly sweet.
- Line pans with waxed paper and grease generously. Three-layer cakes that stick to the pan will break your heart and your layers.
Ingredients
Directions
First make the cake.
Preheat oven to 350℉ (180℃).
Cut waxed paper to fit the bottom of three 9-inch cake pans.
Lightly grease and flour the paper.
In a small bowl beat the egg whites well until they form peaks and then set aside.
In a larger bowl, cream together the butter or margarine and the shortening, sugar, egg yolks and vanilla.
Add the flour, baking soda, baking powder, salt and buttermilk and mix well.
Now add the coconut and nuts and stir thoroughly.
Carefully fold in the beaten egg whites.
Pour batter into the prepared pans.
Bake in preheated 350℉ (180℃) F oven for 25 to 30 minutes.
Let cool in pan for 10 minutes before removing from the pans.
Cool thoroughly before making the icing.
When it is time to make the icing, drain, rinse and chop the maraschino cherries.
Set aside.
Combine the cream cheese, confectioners’ sugar, and butter or margarine.
Cream together thoroughly until smooth.
Add cherries, mix well and use to frost the cake.
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