Rating: 4 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This cake bakes best in four pans. If you need additional pans, use 8-inch aluminum foil disposable pans. Just be sure to place them on a baking sheet for stability.

Recipe by Southern Living December 2012

Gallery

Credit: Jim Franco; Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
30 mins
total:
2 hrs 35 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring and vanilla, beating until blended.

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  • Whisk together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into 4 greased and floured 8-inch round cake pans.

  • Bake all pans at the same time, with 2 pans on top rack and 2 pans on bottom rack, at 350° for 10 minutes; rotate pans, and bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

  • Spread about 1 cup Coconut-Cream Cheese Frosting between cake layers; spread remaining frosting on top and sides of cake.

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