Ingredients
Ingredients :
✓For the Cake Base:
•1 cup all-purpose flour
•½ cup sugar
•½ teaspoon baking powder
•¼ teaspoon salt
•½ cup unsalted butter, melted
•2 eggs
•1 teaspoon vanilla extract
✓For the Ice Cream Layer:
•2 cups heavy cream
•1 can (14 oz) sweetened condensed milk
•1 teaspoon vanilla extract
✓For the Raspberry Swirl:
•1 cup fresh raspberries
•¼ cup sugar
•1 teaspoon lemon juice
✓For the Topping:
•1 cup heavy whipping cream
•2 tablespoons powdered sugar
•Fresh raspberries for garnish
•Mint leaves for decoration
Instructions
Instructions :
✓Step 1: Prepare the Cake Base
1. Preheat your oven to 350°F (175°C). Grease and line a square cake pan with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the melted butter, eggs, and vanilla extract, and mix until smooth.
4. Pour the batter into the prepared cake pan and bake for 15–20 minutes or until a toothpick inserted comes out clean.
5. Let the cake cool completely before proceeding.
✓Step 2: Make the Raspberry Swirl
1. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
2. Stir occasionally and cook until the raspberries break down and the mixture thickens (about 5 minutes).
3. Strain the mixture to remove seeds if desired, then let it cool.
✓Step 3: Prepare the Ice Cream Layer
1. In a large bowl, whip the heavy cream until stiff peaks form.
2. Fold in the sweetened condensed milk and vanilla extract gently.
3. Pour half of the ice cream mixture over the cooled cake base.
4. Drizzle half of the raspberry sauce and use a toothpick to swirl it into the mixture.
5. Repeat with the remaining ice cream mixture and raspberry sauce, creating a beautiful marbled effect.
✓Step 4: Freeze the Cake
1. Cover the cake with plastic wrap and freeze for at least 6 hours or until completely set.
✓Step 5: Decorate and Serve
1. Whip the heavy cream and powdered sugar until stiff peaks form.
2. Pipe the whipped cream over the frozen cake.
3. Garnish with fresh raspberries and mint leaves.
4. Slice and serve immediately!
Tips for the Perfect Cake:
•For a more intense raspberry flavor, add extra swirls of sauce between layers.
•You can substitute store-bought vanilla ice cream instead of making homemade for a quicker version.
•Store leftovers in the freezer for up to a week.
Enjoy this delightful Raspberry Swirl Ice Cream Cake, a perfect fusion of cake and ice cream that melts in your mouth!