Is someone celebrating his or her birthday anytime soon and don't know what to buy for him or her? Why don't you try baking a cake instead? You might think, why not just buy one, right? The thing is, gifts that are made from scratch are the ones that usually touches the heart. So, here we help you do that. This simple birthday cake recipe is a must try! This birthday cake is a raspberry ice cream cake with a cookie base and a vanilla frosting.
Ingredients
- Nonstick cooking spray, for greasing
- One 9-ounce package chocolate chip cookies
- 8 tablespoons of unsalted butter, room temperature
- 8 cups vanilla ice cream, softened
- 6 cups raspberry sorbet, softened
- One 11.5-ounce frozen pound cake, thawed, sliced 1/2-inch thick
- 1 cup hot fudge sauce
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- teaspoon pure vanilla extract
- Sprinkles for garnishing
Preparing the Cake
Preheat the oven to 375 degrees F. Spray a springform pan with cooking spray then line with a circle of parchment, and spray the parchment as well.
Place the chocolate chip cookies and the butter in the bowl of a food processor. Pulse until they are both well-combined. Then, press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, around 15 minutes and let it cool completely afterwards.
Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes.
Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.
Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks.
To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with sprinkles or, if you want, you can also use raspberries.
