Whipped Cream Layer Cake {ModBak}

I’m still baking my way through the Cakes Section of the Modern Baker Challenge, and this week’s entry is a simple and delicious layer cake. What makes this cake unique is that the butter you would normally expect to find in a cake is replaced by whipping cream. This makes sense if you recall that overwhipped cream turns into butter.

So all you are really doing with this recipe is replacing the butterfat in butter with that in whipped cream. The fat and the air whipped into the cream add to the texture, lightness, and tender crumb in this cake.

The frosting for this cake is also made with whipped cream, but the sweetness of the cake and cream are balanced by the addition of caramel to the frosting. At least, they are supposed to be.

My misadventures with caramel are legend (although I’ve had some successes, too). At least I’m at the point of not fearing caramel in recipes anymore. So I wasn’t really concerned about making the caramel for this frosting. And it seemed to come out OK. But some of it seized up when I mixed in the cream, and after pulling out the solid chunks, what remained wasn’t enough to be visible or to flavor the whipped cream in any discernible way.

No matter, because even with regular whipped cream, this cake was light, airy, and delicious. Definitely one to make again.


  1. Kayte said,

    September 11, 2012 at 10:31 am

    It certainly looks pretty and the thought of any caramel added in any way whatsoever thrills me to no end…make caramel several days in a row just for fun and you will get the hang of it, it’s one of those things the more you do the more comfortable you are…like pie crust! Nice job on frosting the cake.

    • gaaarp said,

      September 11, 2012 at 8:51 pm

      Thanks. I’m getting better at caramel, and I’m not sure what happened to this one. It was fine until I added the cream. It seemed like the coldness of the cream caused it to seize up. Oh, well. It was still delicious!

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