3. Ice cream Cakes latest recipes

Ombré Ice-Cream Cake


  • 1 pint raspberry sorbet
  • 1 pint raspberry ice cream
  • 1 pint strawberry frozen yogurt
  • 1 pint strawberry ice cream
  • 1 pint vanilla ice cream
  • 4½ cups whipped topping or whipped cream


1. Place a 12-inch springform pan on a parchment-lined baking sheet.

2. Start with the darkest color of ice cream. Soften the ice cream at room temperature for about 5 minutes, then dump it into the springform pan. Using a spatula or spoon, spread the ice cream into an even layer in the base of the pan.

3. Spoon about 3/4 cup of the whipped topping onto the ice cream and spread it into an even layer. Place the pan in the freezer for 15 to 20 minutes or until the layer is firm to the touch.

4. Remove the pan from the freezer and repeat steps 2 and 3 with the next color of ice cream, one shade lighter: Soften the ice cream, spread it into an even layer on top of the first one, then add another ¾ cup whipped topping, spread it into an even layer and freeze until firm.

5. Repeat this process with the remaining pints of ice cream and whipped topping (reserve 1½ cups whipped topping for step 7), finishing with the lightest color of ice cream as the top layer. Freeze the cake until it’s very firm, at least 2 hours or up to overnight.

6. When the cake is very firm, remove the outside of the springform pan. It can help to let the cake sit at room temperature for 10 to 15 minutes to warm up a little, or you can dip the pan briefly in warm water.

7. When the cake is unmolded, frost it with the reserved 1½ cups whipped topping. Freeze the cake until ready to serve. Dip a knife into warm water before slicing.

cake recipes latest recipes



For the cake

  • 1 cup sweet potato mashed – see note below
  • 1 cup self-raising flour NOT self-rising flour. To make self-raising flour, mix 1 cup all-purpose flour with 1.5 teaspoons baking powder.
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 eggs lightly whisked
  • 1 teaspoon vanilla
  • ½ cup olive oil light
  • ½ cup maple syrup

For the chocolate mousse ganache

  • 2 avocados ripe
  • ½ cup cocoa powder
  • ½ cup maple syrup


For the cake

  1. Line the bottom of a 9 inch round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.
  2. Preheat the oven to 355F/180C.
  3. Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.
  4. Combine the flour, cocoa powder, salt & baking soda in a medium bowl.
  5. Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.
  6. Pour the batter into the prepared baking pan and bake for 18 minutes or until the top is just cooked and the centre is still a bit gooey.
  7. Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.

For the frosting

  1. Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.


Cooking time: Once you’ve practised making this cake a couple of times, it will only take 30 minutes from start to finish. You have to add a bit of time for cooling/frosting, of course!

5. Kids Special latest recipes

Pinata party cake


  • 500g butter, softened
  • 1 1/2 cups caster sugar
  • 1 1/2 tbsp vanilla extract
  • 6 eggs
  • 4 2/3 cups self-raising flour
  • 1 1/2 cups milk
  • 2 cups assorted lollies (see Notes)
  • 141.7g packet Wonka Rainbow Nerds
  • 2 x 150g tubs rainbow choc chips
  • 2 tbsp hundreds and thousands

Vanilla buttercream icing

  • 250g butter, softened
  • 2 tsp vanilla extract
  • 3 cups icing sugar mixture, sifted


  1. Preheat oven to 180C/160C fan-forced. Grease 2 x 7cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper.
  2. Using an electric mixer, beat 1/2 the butter, 1/2 the sugar and 1/2 the vanilla for 5 minutes or until light and fluffy. Add 3 eggs, 1 at a time, beating until just combined after each addition. Gradually beat in 1/2 the flour and 1/2 the milk, in batches, until just combined.
  3. Divide mixture evenly between prepared pans. Bake for 40 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pans for 10 minutes. Turn, top-side up, onto baking paper-lined wire racks. Cool completely.
  4. Repeat process with remaining butter, sugar, vanilla, eggs, flour and milk, to make another 2 cakes.
  5. Make Vanilla buttercream icing: Using electric mixer, beat butter and vanilla for 5 to 7 minutes or until light and fluffy. Gradually beat in sugar, 1 tablespoon at a time, until well combined.
  6. Trim tops of cakes so they are flat and the same thickness. Cut a 10cm round from the centre of 2 cakes (see Notes). Remove and discard centres.
  7. Place 1 whole cake on a serving plate. Spread 1/4 cup of buttercream icing over top of cake. Top with 1 cut cake. Spread 2 tablespoons icing over top of cake. Top with remaining cut cake. Spread top and inside the hole with 1/4 cup icing. Spoon enough assorted lollies into the centre of cake to fill to the top of the hole. Top with remaining cake. Spread remaining buttercream icing over top and side of cake.
  8. Combine Nerds, choc chips, and hundreds and thousands in a bowl. Press all over top and side of cake to cover.
5. Kids Special latest recipes

Jelly cakes


  • 2 pkts raspberry jelly crystals
  • 60g butter
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 Coles free range egg
  • 1 cup self-raising flour
  • 1/2 cup milk
  • 2 cups Coles desiccated coconut


  1. Make jelly according to packet instructions. Place in the fridge for about 1 1/2 hrs, or until slightly thickened (it should be like unbeaten egg white).
  2. Preheat oven to 180C or 160C fan. Grease 2 non-stick, 12-hole, shallow patty tins (2 tbsp capacity each hole). With electric beaters, beat butter, sugar and vanilla until creamy. Add egg and beat to combine.
  3. Sift flour over mixture and gently fold in the milk. Spoon batter into prepared tins and bake for about 8 mins, or until risen, golden brown and firm to a gentle touch. Stand in the tin for 3 mins, then turn out onto a wire rack. Cool completely.
  4. Spread coconut on a plate. Working one at a time, dip a cake in the jelly, letting it soak in slightly. Drain off excess, then roll in coconut to coat. Place on a tray. Repeat with remaining cakes, coconut and jelly and refrigerate for 1 hr, to set.
5. Kids Special latest recipes

Giant Nutella crackle cake


  • 210g (6 cups) puffed rice
  • 85g (1 cup) desiccated coconut
  • 30g (1/4 cup) cocoa powder, sifted
  • 185ml (3/4 cup) coconut oil
  • 150g (1/2 cup) Nutella
  • Toasted coconut flakes, to serve

Nutella topping

  • 75g (1/4 cup) Nutella
  • 2 tsp coconut oil
  • Select all ingredients


  1. Combine the puffed rice and desiccated coconut in a large bowl.
  2. Place the cocoa powder, coconut oil and Nutella in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until the Nutella melts and the mixture is smooth.
  3. Pour the Nutella mixture over the puffed rice mixture and use a spatula to stir until evenly combined. Transfer two-thirds of the puffed rice mixture to a round 26cm (base measurement) fluted tart tin with removable base, pressing gently but firmly into the side and edge of the tin. Pile the remaining puffed rice mixture over the top and press down gently to compact.
  4. Place in the fridge for at least 6 hours or until completely set (it may look like it is set sooner, but it takes at least 6 hours for the centre of the crackle to set).
  5. For the Nutella topping, place the Nutella and coconut oil in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until the Nutella melts and the mixture is smooth. Pour the topping over the crackle cake. Sprinkle with coconut flakes.
3. Ice cream Cakes latest recipes

Red Velvet Ice-Cream Cake Recipe


Red Velvet Cake

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 3 tablespoons red liquid food coloring
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups whole buttermilk

Ice-Cream Layer

  • 5 cups vanilla ice cream


  • 1 1/2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Additional Ingredient

  • 2 cups fresh blueberries


  1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.
  2. Prepare the Red Velvet Cake: Beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.
  3. Whisk together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fill muffin cups or ramekins three-fourths full. Divide remaining batter between prepared cake pans.
  4. Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, 15 to 16 minutes for cupcakes and 20 to 25 minutes for cake layers. Cool cake layers and cupcakes in pans on wire racks 15 minutes. Transfer cake layers and cupcakes from pans to wire racks, and cool completely, about30 minutes. Wrap cupcakes in plastic wrap, and freeze 2 hours.
  5. Prepare the Ice-Cream Layer: Line a 9-inch round cake pan with plastic wrap, allowing ends to extend over edge of pan to create handles. Remove cupcakes from freezer, and cut into 1⁄4-inch cubes. Place ice cream in a large bowl; beat at medium speed until soft but not melted. Gently fold cupcake cubes into ice cream. Spread ice cream into prepared pan. Cover and place pan in freezer until frozen, at least 3 hours or overnight.
  6. Prepare the Frosting: Place water in a small microwavable bowl, and sprinkle with gelatin; let stand 5 minutes. Microwave on HIGH until gelatin melts and mixture is smooth, about 10 seconds. Let stand5 minutes.
  7. Place cream, powdered sugar, and vanilla in a large bowl. Beat at medium-high speed until soft peaks form. With mixer on low, gradually add gelatin. Increase speed to high, and beat until stiff peaks form.
  8. Assemble the cake: Place 1 Red Velvet Cake layer on a platter or cake stand. Using plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake layer. Top with remaining cake layer. Spread Frosting over sides and top. Loosely cover with plastic wrap, and freeze at least 2 hours.
  9. Let stand at room temperature 20 minutes before serving. Top with blueberries, and serve immediately. Freeze any leftovers.
2. Fruit Cakes latest recipes

Caramel Apple Coffee Cake


  • ½ cup softened butter, plus 2 Tbsp.
  • 3 cups Granny Smith apples, peeled and sliced (about 3 large apples)
  • 1 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 teaspoons vanilla extract

Streusel Topping

  • 1 ½ cups all-purpose flour
  • 1 cup chopped pecans
  • ½ cup melted butter
  • ½ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt

Caramel Sauce

  • 1 cup firmly packed light brown sugar
  • ½ cup butter
  • ¼ cup whipping cream
  • ¼ cup honey


  1. Preheat oven to 350°F. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes).
  2. Meanwhile, prepare Streusel Topping and Caramel Sauce (see below).
  3. Beat remaining ½ cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  4. Whisk together flour, baking powder, and salt; add flour mixture alternately to butter mixture with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
  5. Pour batter into a greased and floured 9-inch springform pan; cover top of batter with apples. Drizzle with ½ cup Caramel Sauce (reserve the rest); sprinkle with Streusel Topping.
  6. Bake at 350°F for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 more minutes, or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1 ½ hours). Drizzle top of cake with remaining ½ cup Caramel Sauce before serving.

Streusel Topping

  1. Stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces.

Caramel Sauce

  1. Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.
2. Fruit Cakes latest recipes

Fresh Apple Cake


  • 1 1/2 cups chopped pecans, divided
  • 1 stick butter, melted
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large Granny Smith apples, peeled and cut into wedges
  • Cream Cheese Frosting


  1. Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. Combine butter, sugar, eggs, and vanilla extract in a large bowl until blended. Combine flour, salt, cinnamon, baking soda and butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Spread thick batter into a lightly greased 13- x 9-inch pan.
  3. Bake at 350°F for 45 minutes. Remove from oven when a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack for 30-45 minutes. Spread frosting (your choice) on cake and sprinkle with remaining pecans.
2. Fruit Cakes latest recipes

Bananas Foster Cake


Banana Cake

  • cooking spray
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon table salt
  • 2 cups granulated sugar
  • 2 cups mashed banana (from 5 (6 oz.) bananas)
  • 1 cup canola oil
  • 3/4 cup plain whole Greek yogurt
  • ¼ cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 2 large eggs

Salted Banana Caramel Sauce

  • 1 cup dark brown sugar
  • ½ cup heavy cream
  • ⅓ cup unsalted butter
  • 3/4 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 ½ very ripe bananas, mashed
  • 3/4 teaspoon vanilla bean paste or 1 1/2 vanilla beans
  • 4 tablespoons dark rum (such as Meyer’s dark rum), divided
  • 3 ripe bananas, sliced

Caramel Frosting

  • 2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1 cup salted banana caramel sauce


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 3 (8-inch) round cake pans with cooking spray, and line bottoms with parchment.
  2. Whisk together flour, baking soda, and salt in a large bowl. Whisk together sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs in a second bowl until well blended; add to flour mixture and stir just until combined. Divide batter evenly between prepared pans.
  3. Bake in the preheated oven until a toothpick is inserted and comes out clean, 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans to a wire rack cool completely, about 1 to1 1/2 hours.
  4. Meanwhile for the caramel sauce, combine sugar, cream, butter, cinnamon and salt in a small saucepan. Cook over medium heat, whisking constantly, until butter is melted and sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of the rum and remove from heat.
  5. Place sliced bananas in a small bowl and drizzle with 4 tablespoons of the caramel sauce and remaining 1 tablespoon rum; toss gently to coat. Cool remaining caramel sauce to room temperature, about 20 minutes.
  6. For the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light in color, about 3 minutes. Gradually add powdered sugar, and beat on medium speed for about 3 minutes until light and fluffy. Add 1 cup of the salted banana caramel sauce, and beat on low speed until combined, about 1 minute. Transfer 1 cup frosting to a piping bag fitted with a #12 tip.
  7. To assemble the cake, place 1 cake layer on a serving plate; spread with 2/3 cup Caramel Frosting. Using the piping bag to pipe a ring of Caramel Frosting around outer edge of cake layer on top of frosting. Spoon half of sliced banana mixture inside frosting ring and spread evenly. Top with second cake layer. Spread another 2/3 cup caramel frosting over second layer. Repeat with piping bag to pipe a ring of caramel frosting around outer edge of cake layer on top of frosting.
  8. Spoon remaining sliced banana mixture inside frosting ring and spread evenly. Top with remaining cake layer. Spread remaining frosting on top and sides of cake and smooth. Use piping bag to decorate as desired. Slice and serve with remaining 3/4 cup caramel sauce.
2. Fruit Cakes latest recipes

Easy Carrot Cake Recipe


  • 1 box yellow cake mix
  • 2 cups grated carrots
  • ½ cup water
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup raisins
  • 1/2 cup crushed pineapple, do not drain
  • 2 tsp. ground cinnamon
  • 1/4 cup walnuts, chopped


  1. Preheat oven to 350°F. (If you have a convection oven heat to 325°F.)
  2. Prepare (butter and flour, spray with pan release, or use GOOP) two 8-inch round cake pans.
  3. In the bowl of a stand mixer, add all the ingredients and beat at low speed just until everything is just incorporated, then increase the speed to medium and beat for another 2 minutes.
  4. Divide the batter into the two prepared pans and place in the oven for 35-40 minutes.
  5. Test the cakes at 30 minutes; if a toothpick comes out clean, the cakes are done.
  6. Allow cakes to cool for about 10 minutes in the pan, then invert onto a cooling rack until the cakes cool to room temperature. Do not frost cakes until they have cooled completely

Brown Sugar Cream Cheese Frosting


  • 2 tbsp. Countryside Creamy unsalted butter
  • 2 8-ounce packages Happy Farms cream cheese, softened
  • 1/4 c Baker’s Corner Light Brown Sugar
  • 4 c Baker’s Corner Confectioners Sugar
  • 1 tsp. vanilla extract


  1. Melt butter and allow it to cool.
  2. In a large bowl, combine cream cheese, butter, brown sugar, confectioners sugar, and vanilla extract. Mix on medium-high until smooth and creamy.
  3. Spread immediately and store cake in refrigerator.