This huckleberry whipped cream cake uses our vanilla bean baby cake mix as a base with a touch of huckleberry flavor and is topped with a tasty huckleberry-flavored whipped cream with huckleberry jam between the layers.

About the Huckleberry Whipped Cream Cake

Huckleberries are a big deal in Idaho and Montana.  There are folks that spend their weekends in late summer searching for and picking huckleberries. Huckleberry jam and even frozen huckleberries are sold in gift shops and even convenience stores.  They are slow to pick and expensive to buy.

A nice couple came into our store wanting a huckleberry cake. Of course, we didn’t have the makings for a huckleberry cake. We got thinking about it: “Why not?”

The next morning, we made a huckleberry cake. We didn’t have any huckleberries but we had huckleberry flavor and huckleberry jam.  That was enough.

My daughter-in-law, Paige, came by in the late afternoon.  I fed her a slice of my Apricot Mango cake and another of Huckleberry.  Darn! She liked the huckleberry better than the apricot mango!  I didn’t think that would happen.

Huckleberry Whipped Cream Cake Recipe



Preheat the oven to 325 degrees.

  1. Mix the cake batter in your stand type mixer, per package instructions.
  2. Add the huckleberry flavor.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Huckleberry 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 Huckleberry Flavor, or equal
  • ½ half of a 10-ounce jar of huckleberry jam
  • Electric purple 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.


  1. Cream the cream cheese and the granulated sugar together until mixed thus avoiding cream cheese lumps in your whipped cream. Add the jam for filling.
  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.)

(Updated from October 26, 2016)

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