Berry Basket Cake Recipe

Vintage Betty Crocker Berry Basket Cake

Written by Becky

As I mentioned before, I’ve been exploring more vintage recipes lately. Updating and refreshing some using seasonal and healthy ingredients and keep those which are tried-and-true untouched.

This fancy little cake is found in the sepia toned pages of the cookbook:  Betty’s Guide to Easy Entertaining. The recipe was a bit vague and used a simple Betty Crocker mix.  The wording of the recipe was simple and to the point, including how to decorate with the meringue, “Pile mounds of meringue around the top of the cake for a basket effect.” “Mounds of meringue…” I like the sound of that!! Though I’m not a professional at making meringue after reading a few short articles I felt confident to recreate this old Betty Crocker confection.

Instead of using a cake mix. I made a white cake from scratch, which turned our perfectly.  Here’s the recipe for white cake to go along with the Vintage Berry Basket Cake Recipe that you can find on Betty Crocker’s website.

Berry Basket Cake Recipe

Simple Round White Cake

A simple white cake recipe to use with berries and meringue. 
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 1 9 inch round cake


  • 1 cup sugar
  • 1/2 cup crisco, or butter
  • 3 large egg whites
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 1/2 cups all purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/2 cup milk
  • 1 9 inch round cake pan


  • Grease a 9 inch round cake pan and line the bottom with parchment paper (you may also use a springform pan). 
  • Cream crisco with sugar. Beat in egg whites one at a time. Stir in vanilla. 
  • Combine flour and baking soda in a separate bowl then add to the creamed mixture. Mix well. Stir in milk until batter is smooth. 
  • Spoon batter into prepared pan and bake for 35 minutes. Let cool then invert to top with meringue and berries.

Comments (9)

  1. I love the work you are doing with Betty Crocker. It’s so fun to go back and remember how the company started (especially with your other toast/egg/gravy post) and see the types of the desserts and the women in generations past created.

    Love that it’s called a basket cake. 🙂

    • Brianne, sorry for any confusion! A 9-10 inch pan will be great and if you use a spring form just place it on a foil lined baking sheet. For baking temp -350 degrees F. Enjoy!

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