I’ve turned one of my all-time favorite ice cream treats into a light and refreshing cake!
When I asked my youngest son what kind of cake he would like for his birthday (which happens to be on the first day of spring) this was his request. I thought it sounded weird to use orange sherbet in an ice cream cake, but when I thought about those delicious Orange Dreamsicles I’d get from the ice cream truck, this totally made sense. This recipe is so simple it will make you scream for Orange Dream…sicle! Okay, nerdy chills happening!
ORANGE DREAMSICLE CAKE
1 white cake mix
1 container orange sherbet (1 QT 1 PT or 48 FL OZ)
3 cups heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
- Bake white cake in one 8″ round pan following instructions on the box (I used the egg white only version). You will have half the batter left over to do whatever you want with. I made 12 cupcakes.
- In another 8″ round pan spray with cooking spray. Line the pan with two sheets of plastic wrap crossing them and creating a plus sign. Make sure the plastic wrap is up snug against the inside of the pan and has a few inches to hang over the pan.
- Scoop as much slightly softened orange sherbet into the pan as will fit. I used an extra deep 8″ pan for mine, but a regular size pan works too. Smooth out the sherbet using an offset spatula or the back of a spoon.
- Cover the top of the sherbet with another sheet of plastic wrap and place in the freezer to chill at least 30 minutes.
- Once the cake layer has cooled, wrap in plastic wrap and place it in the freezer to chill at least 30 minutes as well.
- Make your whipped cream icing! I like to chill my mixing bowl in the freezer for a few minutes before I get started on this. Fit your mixer with the whisk attachment. Pour heavy whipping cream into chilled mixing bowl. Add vanilla and powdered sugar and set at medium speed. Mix until cream begins to get pretty stiff. Add more powdered sugar if it isn’t sweet enough for you! Refrigerate until you’re ready to use it.
- Unwrap your frozen white cake and place it on a cake board or cake stand. I like to drizzle a bit of honey down beforehand to get the cake to stick.
- Gently remove the sherbet layer from the pan. I used a helper to hold the pan while I tugged upward on the plastic wrap surrounding the sherbet. Stack sherbet layer on cake layer.
- Frost cake with whipped cream, smoothing sides and top as you go with a cake spatula or butter knife.
- Put in the freezer immediately after the cake is iced. Freeze for at least 30 minutes before serving. Serves 12