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frozen raspberry layer cake

(3)
sothernladee avatar
Blue Ribbon Recipe by
Linda Griffith
@sothernladee
Augusta, GA

This is a refreshing cake, especially for the lazy days of summer. Very simple but time-consuming; the result is well worth the effort. I hope you will enjoy it.

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Blue Ribbon Recipe

This frozen raspberry layer cake is an easy way to create an ice cream cake at home. Thin layers of store-bought pound cake are layered with vanilla ice cream and raspberry sorbet. The layer of raspberry liquor-soaked raspberries elevates the summer dessert and makes it feel decadent. It takes time for the layers of this no-bake dessert to freeze, but the final product is beautiful and delicious.

— The Test Kitchen @kitchencrew
(3)
yield 8 serving(s)
prep time 5 Hr
method No-Cook or Other

Ingredients For frozen raspberry layer cake

  • 2
    Sara Lee pound cakes, crusts removed and cut into 1/4" horizontal slices
  • 3 c
    vanilla ice cream, slightly softened
  • 4 c
    raspberry sorbet, slightly softened
  • 3 Tbsp
    raspberry flavored liqueur
  • 1 pt
    fresh raspberries

How To Make frozen raspberry layer cake

Test Kitchen Tips
Use the parchment round to trace out the pound cake pieces for the springform pan.
  • Trace a piece of parchement paper into a circle and place in a springform pan.
    1
    Trace and cut out a 9-inch circle from parchment paper. Fit it into the bottom of a 9-inch springform pan.
  • Cut a strip of parchment paper and tape around the springform pan.
    2
    Cut out a 3 by 27-inch strip of parchment and fit it around the inside of the pan. Tape to secure.
  • Cover the bottom of the pan with pound cake.
    3
    Cover the bottom of the pan with a single layer of cake slices.
  • Spread the vanilla ice cream over the pound cake.
    4
    Spread the vanilla ice cream evenly over the cake. Freeze until ice cream hardens; about 25 minutes.
  • Spread the raspberry sorbet over the vanilla ice cream.
    5
    Spread 2 cups of raspberry sorbet over the ice cream.
  • Add another layer of pound cake over the sorbet.
    6
    Follow with another layer of pound cake slices. Return the cake to the freezer for 10 minutes.
  • Combine raspberries and raspberry liquor.
    7
    Combine the Chambord and the raspberries in a small bowl.
  • Add raspberries to the cake.
    8
    Remove the cake pan from the freezer and place the raspberries evenly over the cake.
  • Add another layer of pound cake.
    9
    Add the final layer of cake.
  • Spread the remaining sorbet on the cake.
    10
    Spread the sorbet on top of the cake.
  • Wrap the cake and freeze.
    11
    Wrap tightly with plastic wrap and freeze for at least four hours.
  • Frozen cake unwrapped.
    12
    Keep the remainder in the freezer, if there is any left.
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