Old Dominion Cake
Transport yourself to the South with the timeless charm of Old Dominion Cake, a beloved classic that’s as rich in flavor as it is in history. This tender, golden cake combines the warm nuttiness of finely chopped pecans with the subtle sweetness of shredded coconut, all perfectly balanced by a hint of vanilla and the tang of creamy buttermilk. Its light, fluffy texture is achieved through a thoughtfully layered mixing process, while the optional powdered sugar dusting gives it a simple, elegant finish. With just 25 minutes of prep time and versatile serving options, this cake is perfect for family gatherings, special occasions, or a nostalgic treat anytime. Whether enjoyed plain or enhanced with your favorite frosting, Old Dominion Cake is sure to become a treasured dessert staple in your kitchen.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup pecans (finely chopped)
- 0.5 cup sweetened shredded coconut
- 2 tablespoons powdered sugar (for optional dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of each pan with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the chopped pecans and shredded coconut with a spatula until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before running a knife around the edges and turning them out onto wire racks to cool completely.
Once completely cool, optionally dust the tops with powdered sugar. Serve as-is, or with your favorite frosting or glaze for extra sweetness.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 36.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
