White Chocolate Ribbon Ice Cream Cake

White Chocolate 
Ribbon Ice Cream Cake

I had a lot of fun creating this cake a few years ago for my daughter, Claire's 10th birthday.  Seeing the look of sheer delight on her face when she saw it was priceless!  One of her friend’s at the party asked where I bought the cake and when I told her I made it she said “ Wow! Did you take a cooking class?” I had to laugh!  I love this cake because it never ceases to amaze children. They love the height of the cake and of course the ribbon stripes are so fun and festive. I made this cake again this year for my daughter's birthday party and once again the kids all loved it. And I know you'll love making it too!  It may look complicated but it's a really easy cake to make and is much more economical than purchasing an ice cream cake from a favorite ice cream shop. You can use a cake mix in place of the homemade cake of you are short on time and choose your favorite flavors of ice cream.  I used a cake batter ice cream and a raspberry and lime sorbet in the ice cream cake pictured here.  I know you'll come up with your own great combination of flavors and colors!  Have fun!  

White Chocolate Cake

(makes 2,  9 inch round cakes)

1 cup white chocolate, melted

6 egg whites

1 1/3 cup milk, divided

1 tablespoon vanilla

3 1/2 cups sifted flour

1 1/2 cups sugar

5 1/2 teaspoons baking powder

1 teaspoon salt

12 tablespoons softened butter

Grease 2, 9X2 inch round cake pans. Cup two strips of parchment paper to fit around sides of cake pans. Cut two rounds of parchment paper to fit in bottom of pans. Spray parchment paper with bakers spray.  Preheat oven to 350 degrees. Melt chocolate in top of double boiler or in microwave allowing for 15 second heating sessions until melted.  Whisk egg whites, 1/3 cup milk and vanilla together in a medium bowl.  In bowl of electric mixer, mix flour, sugar, baking powder and salt until combined.  Add butter and remaining milk.  Mix on low speed until moistened.  Beat on medium speed for 1 1/2 minutes.  Scrape sides of bowl. Starting on medium low speed gradually add egg mixture to batter in three parts.  Beat on medium speed for 20 seconds after each addition. Add melted white chocolate and beat 10 seconds.  Fill cake pans about half full.  Bake for 30-40 minutes or until golden brown.  Cake will spring back when pressed with a finger in center of cake.  Cool cakes for 10 minutes and then remove from pans. Cool completely and slice each cake in half through the middle, with a bread knife, yielding 4 round cakes.  Place one round of cake on a freezer proof cake platter.  Set 3 other cakes rounds aside.   

3 different ice creams or sorbets

Using the same cake pans you used to bake your cake in, line 3, 9 inch round cake pans with plastic wrap.  Fill each with cake pan with one of the softened ice creams and compress to get rid of air pockets.  Wrap plastic wrap over the top of the ice cream and freeze for 30 minutes or until hardened.  Remove frozen ice cream rounds from freezer and unwrap carefully.  Place frozen round of ice cream on top of cake on platter.  Alternate layers of cake and ice cream with end with a final layer of cake on top.  Wrap entire layered cake in plastic wrap and then in foil and place in freezer.  When cake is frozen, frost entire cake with a smooth layer of Butter Cream Frosting.  Pipe a cute edge of frosting in a different color around top and bottom of cake.  Decorate further as desired. ( I like to add a monogram to  the top of this cake.)   Place in freezer for 30 minutes.  Remove and wrap with plastic wrap and foil. Freeze until ready to  serve. Allow to sit at room temperature for a few minutes before cutting and serving.

Here is the what the cake looks like before adding the frosting.  

Butter Cream Frosting

6 cups powdered sugar

¾ cup butter, softened

6 tablespoons milk

1 teaspoon vanilla extract

1 teaspoon almond extract

desired food coloring

In electric mixer, cream together butter, powdered sugar and milk.  Add vanilla and almond extract and cream mixture again.  Add desired food coloring, or leave white. Whip until smooth.  Frost frozen cake with fresh frosting.  Make an extra half recipe of frosting for some piping and the monogram.

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 Ice Cream Cake