Caramel Nut Whipped Cream Cake


caramel-nut-whipped-cream-cake

We’re famous for our caramel nut whipped cream.  For two cups of whipping cream, we add two teaspoons of caramel flavor, brown sugar instead of white, and two tablespoons of meringue powder.  At the end, we fold in chopped nuts.  But they are not ordinary chopped nuts; they’re mixed, salted snacking nuts.

The contrast of the salt and sweet and the smooth and crunch is delightful.  When we serve that in the store, customers insist on the recipe.

To make these cakes, we didn’t make many changes. We stayed with the white sugar so that we would have a snow white cake and used some cream cheese.

Of course, people loved the cake.

Vanilla Bean Cake Mix

3 large eggs

1/2 cup water

1 whipped cream frosting recipe and decorations (We used some caramel sauce in the cake above; put the frosting swirls over the top of the caramel.)

Preheat the oven to 325 degrees.

  1. Mix the cake batter in your stand type mixer, per package instructions.
  2. Spread batter in a greased or parchment lined 9X13 cake pan and bake for 18 minutes at 325 degrees or until a toothpick inserted in the center of the cake comes out clean.
  3. Allow the cake to cool in the pan on a wire rack. If you are using parchment paper, grab the edges of the paper and lift to transfer it to a wire cooling rack to finish cooling.
  4. After it has cooled, trim the edges back 1/4 to 1/2-inch. Use a ruler to cut the cake in half either long ways or short ways.
  5. You are now ready to stack and assemble your cake.  Put either frosting, jam, or a filling between the layers, cover the cake with frosting, and decorate it.

Caramel Nut Whipped Cream Frosting Recipe

2 ounces of cream cheese, softened

1/3 cup granulated sugar

1/4 cup meringue powder

2 teaspoons Marsden and Bathe Caramel Flavor, or equal

3/4 cup chopped salted mixed snacking nuts

2 cups Darigold 40% Heavy Whipping Cream, or equal

Note: This is heavier whipping cream than many brands.  It has six grams of fat per tablespoon.  Lighter cream will work though you may wish to increase the meringue powder depending on how long before you use the cake.  The meringue powder acts as a stabilizer.

  1. Cream the cream cheese and the granulated sugar together until mixed thus avoiding cream cheese lumps in your whipped cream.
  2. Add the meringue powder, one teaspoon of flavor, and the cream. Beat with a whip at high speeds until the cream thickens.
  3. Taste the thickened cream for sweetness and flavor. Add more sugar to taste if desired.  Depending on the brand, you will probably want to use the second teaspoon of flavor. Add a drop or two of color.
  4. Continue whipping until very stiff. (If you whip too long, it will turn to butter and buttermilk—though flavored and sweet.  It takes quite a bit of whipping to do so.)
  5. Fold in the nuts.
Print