This apricot cream cake is one of my favorites, a very fragrant, fruity whipped cream cake. It’s made with a simple Vanilla Bean Baby Cake  base mixed with a touch of apricot flavoring  and frosted with an apricot whipped cream frosting drizzled with mango dessert sauce with an apricot pastry filling  between the layers.
That’s a mango dessert sauce drizzled over the top. It’s the perfect complement.
About the Apricot Flavor
We made this cake because we are in love with our apricot flavor . It’s delightful, smooth, sweet, and authentic. As expected, it made a great frosting.
About the Apricot Pastry Filling
We decided to put an extra layer of apricot pastry filling  between the cake layers to go along with the frosting. It worked out perfectly. To avoid a soggy cake, put a thin layer of frosting on each cake layer first, making a dam of frosting to seal in the pastry filling; and squeeze the pastry filling over top the frosting before putting the two layers together.
Apricot Cream Cake with a Mango Drizzle
- 1 Vanilla Bean Cake Mix 
- 3 large eggs
- 1/2 cup water
- 1 teaspoon Marsden and Bathe Apricot Flavor  or equal
- Mango dessert sauce for drizzling
- Whipped cream frosting (recipe below)
- Apricot pastry filling 
Preheat the oven to 325 degrees.
- Mix the cake batter in your stand type mixer, per package instructions.
- Add the apricot flavor.
- Spread batter in a greased or parchment-lined 9×13 cake pan and bake for 18 minutes at 325 degrees or until a toothpick inserted in the center of the cake comes out clean.
- 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.
- 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.
- You are now ready to stack and assemble your cake. Put the frosting and the filling between the layers, cover the cake with frosting, and decorate it.
Apricot 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 Apricot Flavor , or equal
- Food color gel
- 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.
- Cream the cream cheese and the granulated sugar together until mixed thus avoiding cream cheese lumps in your whipped cream. Add the pastry filling.
- Add the meringue powder, one teaspoon of flavor, and the cream. Beat with a whip at high speeds until the cream thickens.
- 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.
- 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.)