Recipe: One Bowl Vanilla Cake: Ice Cream Cake

Recipe: One Bowl Vanilla Cake: Ice Cream Cake

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Meghan Splawn
May 10, 2017
(Image credit: Maria Siriano)

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.

(Image credit: Maria Siriano)

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.

The Magic of a One-Bowl Vanilla Cake

We're big proponents of learning a few recipes by heart. The list is pretty short because the criteria is tough: The recipe has to be adaptable, have a short list of ingredients, and include an uncomplicated method. Our one-bowl vanilla cake fits the bill nicely. In this series we're showing you 10 ways to use it. From treats made from its batter — funfetti cupcakes, anyone? — to a pretty ice cream cake made with a baked cake round, this recipe is the poster child for a recipe you should know by heart.

One Bowl Vanilla Cake: Ice Cream Cake

Serves 12

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.

Recipe Notes

  • Cake: We used this easy one-bowl vanilla cake recipe.
  • Storage: The assembled cake can be frozen, tightly wrapped in plastic wrap, for up to 1 month.
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