Whenever it was one of our birthdays growing up, we would beg my Mom to make this cake. It’s basically the easiest thing in the world to make and doesn’t involve any baking! For kids born in the hot summer months, this was a major blessing for my Mom in the form of not having to turn on the oven.
I’m not a big fan of super sweet things (weird, I know), so this cake was the perfect treat for a birthday bash. If it was up to me I would probably find a way to make a cake entirely out of cheese and bacon, but I digress. This bad boy is a major crowd pleaser and super easy to augment to your own tastes. Feel free to sub out the sorbet for another flavor or even your favorite Ben + Jerry’s!
Serves a crowd.
- 1 Sara Lee frozen pound cake
- 1 pint mango sorbet
- 1 pint raspberry sorbet
- 1/2 pint heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tbsp powdered sugar
Kitchen Tools: electric mixer, spatula
Set out sorbet on the counter for about 15 minutes to let it soften up a bit. Slice poundcake into three relatively even pieces lengthwise. You’re basically stuffing sorbet into the pound cake so the slices should end up in the same order that they started in and each slice will look the same when serving. Place the bottom slice on a plate. Use a spatula to spread the mango sorbet evenly across the pound cake. Place the middle layer of cake on top. Repeat this process with the raspberry sorbet and top it with the remaining piece of pound cake. Stick in the freezer until ready to frost.
Use your electric or stand mixer to whisk the heavy whipping cream. Just before it reaches soft peaks, whisk in the powdered sugar and the vanilla extract. Beat until it reaches a firm peak. Use your spatula to evenly coat the outside of your cake with whipped cream and decorate with your favorite sprinkles. Freeze until ready to eat.
Tips + Tricks:
*cake can be stored in the freezer uncovered for up to 24 hours, after which you’ll need to cover it with saran wrap or foil.