Whipped Cream Cake with Caramel Buttercream

It has been a little while since I spent a day playing in the kitchen and baking. I’ve done some cooking, although not much really interesting lately, but I decided that with the latest cool snap it was time to crank up the oven and bake an actual cake.

PIMG_20180304_150921.jpgrobably anyone who grew up in the 70s and 80s remembers the orange Betty Crocker cookbook. I think every house had one and unlike a lot of cookbooks today that are specific to one type of food (grilling, vegetarian, sauces, desserts) this one has just about everything you can think of in it. It definitely reflects the times when you read through some of the recipes, but for desserts, for cakes, I love this cookbook. I found a copy at a used bookstore in California when I lived there (I think for a dollar since it was pretty beat up on the outside) and snagged it. While I don’t go to it often for meals, I definitely go to it for baking ideas. Classics have a place.

The cake came straight from the cookbook and I actually followed the recipe. For the icing, however, I just went with the basic buttercream with the caramel sauce I made a month or so ago that was languishing in the fridge. The result – a cake Bob called “excellent” and one of my “best efforts.” Given that he generally likes what I bake, I’m taking that as a high compliment.


  • 1.5 cups whipping cream
  • 3 eggs
  • 1.5 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1.5 cups sugar
  • 2 teaspoons baking powder
  • .5 teaspoon salt

Heat over to 350. Grease and flour pans (I used two 9 inch cake pans)

Beat cream until stiff. In separate bowl, beat eggs and vanilla until thick and lemon colored. Fold eggs into whipped cream. Stir together remaining ingredients and gently fold into egg/cream mixture. Fold until well combined.

Divide into pans and bake for 30-35 minutes. Cool completely before icing.


  • 1 stick butter, room temperature
  • .5 cups caramel sauce
  • confectioners sugar to taste (about 1-1.5 cups)

Beat butter until light and airy. Add caramel sauce and mix well. Slowly incorporate confectioners sugar until the icing comes together and no longer has a distinct butter taste.


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