My family loves ice cream cake, so when dreaming up ways to use our one-bowl vanilla cake, an ice cream dream cake was a must. This one combines soft vanilla cake with tart raspberry sorbet and is topped with lightly sweetened whipped cream. This ice cream cake is the perfect end to a backyard barbecue or a spring or summer brunch.
The Leftover Cake Conundrum
This cake requires just one of the two cake layers that a our one-bowl vanilla cake bakes up. Ideally you already have this cake tightly wrapped in plastic wrap and tucked in the freezer for producing this cake. If not, bake the two cakes and freeze the other one for future use.
Raspberry sorbet is my favorite pairing with this cake, but strawberry or lemon also work well. Be sure to top the cake just before serving with the whipped cream.
Pro tip: You can build this ice cream cake in a springform pan, if you have one, for easy removal and serving.
One Bowl Vanilla Cake: Ice Cream Cake
- 1 (9-inch) one-bowl vanilla cake (see Recipe Notes)
- 3 1/2 cups raspberry sorbet, thawed until scoopable, divided
- 2 cups frozen raspberries
- 1 cup cold heavy cream
- 2 tablespoons granulated sugar
- Fresh raspberries
Line a 9-inch cake pan with a parchment paper round. Split the cake in half horizontally. Return the bottom half of the cake to the cake pan. Spread 2 1/2 cups of the sherbet evenly over the cake. Top with the frozen raspberries. Spread the remaining 1 cup of sherbet over the raspberries. Set the remaining cake half on top
Cover with plastic wrap and freeze until the ice cream has hardened, at least 4 hours.
Using an electric hand mixer or hand whisk and large bowl, beat the cream and sugar together to stiff peaks.
Remove the ice cream cake from the pan and discard the parchment round. Use a knife to trim away any of the ice cream that seeped over the edge of the cake. Spread the whipped cream over the top of the cake and garnish with fresh raspberries. Serve immediately or return to the freezer until ready to serve.