Omaha Cake

Ah, Omaha Cake—a classic, moist, and rich cake that’s often layered and frosted, known for its buttery texture and sometimes a hint of coconut or cream cheese frosting depending on the family recipe 🍰. Here’s a simple, traditional version you can make at home:

Omaha Cake

Servings: 8–10
Time: ~1 hour

Ingredients

Cake

• 2¾ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup buttermilk (or milk + 1 tbsp lemon juice)

Frosting

• ½ cup unsalted butter, softened

• 4 oz cream cheese, softened

• 4 cups powdered sugar

• 2–3 tbsp milk or heavy cream

• 1 tsp vanilla extract

• Optional: shredded coconut or chopped nuts for topping

Instructions

1. Preheat oven

   • 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix dry ingredients

   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream butter & sugar

   • In a large bowl, beat butter and sugar until light and fluffy.

   • Add eggs one at a time, beating well after each addition.

   • Mix in vanilla extract.

4. Combine wet & dry

   • Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.

5. Bake

   • Divide batter between prepared pans.

   • Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.

   • Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.

6. Prepare frosting

   • Beat butter and cream cheese until smooth.

   • Gradually add powdered sugar and vanilla, mixing well.

   • Add milk or cream 1 tbsp at a time until desired spreading consistency.

7. Assemble cake

   • Place one cake layer on a serving plate. Spread frosting evenly.

   • Top with second layer and frost the top and sides.

   • Optional: sprinkle shredded coconut or chopped nuts on top.

Pro Tips

• Extra moist cake: Brush each layer lightly with a simple syrup before frosting.

• Flavor variations: Add 1 tsp almond extract or a handful of mini chocolate chips to the batter.

• Make-ahead: Cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.

If you want, I can also give a “quick Omaha Cake” version using a box mix plus a few tweaks that still tastes homemade and rich—perfect if you want it fast.