Italian Wedding Cake |

Italian Wedding Cake


2 cups sugar

1/2 cup butter

1 teaspoon baking soda

2 cups flour

5 eggs, separated

1 cup buttermilk

1/2 tsp salt

1 tbsp vanilla

1 cup coconut

1 cup chopped pecans


Stir soda into buttermilk, let sit 10 minutes. Cream sugar and butter. Add egg yolks.

Stir together flour and salt. Add flour mixture alternately with buttermilk to butter mixture. Add vanilla, coconut and pecans. In a separate bowl, beat egg whites until fluffy. Fold egg whites into cake batter. Divide batter into 3 greased and floured 9-inch pans.

Bake 325 for 30-35 minutes.

Ice with a cream cheese frosting.

Optional: cover the sides with coconut.

Support Local Journalism

Support Local Journalism

Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User