Forktionary

Autumn Memories Cake Recipe

Indulge in the warm, comforting flavors of fall with our Autumn Memories Cake! This moist and delicious two-layer cake features a delightful blend of black walnuts and coconut, topped with a creamy black walnut frosting and a touch of rich chocolate glaze. Perfect for Thanksgiving, autumn gatherings, or any time you crave a taste of the season. Easy to make, yet impressive to serve!

Prep Time 30 mins
Cook Time 60 mins
Calories 1430.6 kcal
Protein 42g
Rating 0.0 (1 Reviews)
Autumn Memories Cake 21

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Autumn Memories Cake

  • 1 cup (2 sticks) margarine
  • ½ cup shortening
  • 2 cups granulated sugar
  • 4 large eggs (separated into yolks and whites)
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup shredded coconut
  • 1 cup (chopped) black walnuts
  • not specified in recipe instructions
  • not specified in recipe instructions
  • for cream cheese black walnut frosting (quantity not specified)
  • for cream cheese black walnut frosting (quantity not specified)
  • 1 cup shredded coconut
  • for cream cheese black walnut frosting (quantity not specified)
  • chocolate glaze (optional, ingredients/quantity not specified)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Autumn Memories Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Autumn Memories Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together 1 cup (2 sticks) margarine and ½ cup shortening until light and fluffy.
  3. Gradually add 2 cups granulated sugar, beating until light and fluffy and sugar is dissolved.
  4. Beat in 4 large egg yolks, one at a time.
  5. In a separate bowl, combine 1 cup buttermilk and 1 teaspoon baking soda. Stir until soda dissolves.
  6. Gradually add 3 cups all-purpose flour to the creamed mixture, alternating with the buttermilk mixture, beginning and ending with flour. Mix until just combined.
  7. Stir in 1 teaspoon vanilla extract, 1 cup black walnuts (chopped), and 1 cup shredded coconut.
  8. In a clean bowl, beat 4 large egg whites until stiff peaks form.
  9. Gently fold the egg whites into the batter.
  10. Divide batter evenly between the prepared cake pans.
  11. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  13. Once completely cool, frost the bottom layer with chilled cream cheese black walnut frosting. Top with the second layer and frost the entire cake.
  14. Drizzle with chocolate glaze (optional).

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

467g

Fat

139g

Carbs

51g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Lunch Side Dishes Eggs Dairy Fruit American Oven Refrigerator Potluck Dinner Party Fall Finger Food Holiday Event Romantic Spring Summer Winter Cakes Chocolate Nuts Cheese Eggs Dietary Gifts Christmas New Years Seasonal Comfort Food Valentines Day Taste Mood To Go Equipment Presentation