Real Recipes From Real Home Cooks ®

frozen raspberry layer cake

★★★★★ 3
a recipe by
Linda Griffith
Augusta, GA

A very refreshing cake, especially for the lazy days of summer. Very simple but time-consuming; the end result is well worth the effort. Hope you will enjoy it.

Blue Ribbon Recipe

The perfect light and refreshing summer dessert! I can’t wait to serve this to my friends and family out on the patio...

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 10 to 12
prep time 4 Hr 30 Min
method No-Cook or Other

Ingredients For frozen raspberry layer cake

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

How To Make frozen raspberry layer cake

  • 1
    Trace and cut out a 9 in. circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3 by 27-inch strip of parchment and fit it around the inside of the pan. Tape to secure.
  • 2
    Cover the bottom of the pan with a single layer of cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 cups of sorbet over the ice cream followed by another layer of pound cake slices. Return the cake to the freezer for 10 minutes.
  • 3
    Combine the Chambord and the raspberries together in a small bowl. Remove the cake pan from the freezer and place the berries evenly over the cake. Top with the final layer of cake and the sorbet on top of the cake.
  • 4
    Wrap tightly with plastic wrap and freeze for at least four hours. Keep the remainder in the freezer, if there is any left...