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Buttermilk Torte

 Buttermilk Torte
I grew up on a farm, and our family enjoyed delicious down-home food. It was always a special treat when my mother prepared her buttermilk torte. It hit the spot after a long day of chores. Carol Ledvina MISHICOT, WISCONSIN
12 ServingsPrep: 25 min. Bake: 80 min. + cooling


  • 3/4 cup butter-flavored shortening
  • 1-3/4 cups sugar, divided
  • 2 eggs, separated
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • 1/4 teaspoon cream of tartar
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup flaked coconut


  • Grease the bottom only of a 10-in. springform pan; set aside. In a
  • large bowl, cream shortening and 1-1/2 cups sugar until light and
  • fluffy. Beat in egg yolks and vanilla. Combine the flour, baking
  • soda, cinnamon and salt; add to the creamed mixture alternately with
  • buttermilk, beating well after each addition. Transfer to prepared
  • pan.
  • Bake at 325° for 50-55 minutes or until a toothpick inserted near
  • the center comes out clean. Remove from the oven; increase heat to
  • 375°.
  • In a small bowl, beat egg whites and cream of tartar on medium speed

2 of 2

Buttermilk Torte (continued)

Directions (continued)

  • until soft peaks form. Gradually add the remaining sugar, 1
  • tablespoon at time, beating on high until stiff glossy peaks form.
  • Spread evenly over warm cake, sealing edges to sides of pan. Sprinkle
  • chips and coconut over the top. Bake for 15 minutes or until coconut
  • and meringue are golden brown. Run a knife around edge of pan;
  • remove sides. Cool completely on a wire rack. Refrigerate leftovers.
  • Yield: 12 servings.
Nutritional Facts: 1 slice equals 427 calories, 18 g fat (7 g saturated fat), 36 mg cholesterol, 254 mg sodium, 63 g carbohydrate, 2 g fiber, 5 g protein.