Watermelon Ice Cream Cake
By America's Test KitchenPublished on April 8, 2015
Time
50 minutes, plus 6½ hours freezing
Yield
Serves 14-16
Ingredients
2 (9-inch) white cake rounds (see note)2 ½ cups raspberry sorbet 2 ounces (57 grams) semisweet chocolate, chopped fine12 tablespoons unsalted butter, softened 3 tablespoons lime juice (2 limes)½ teaspoon vanilla extract ⅛ teaspoon salt 2 cups (8 ounces/227 grams) confectioners' sugar 12 drops green food coloring
Before You Begin
We recommend using our Single (9-Inch) White Cake Layer recipe in this recipe.
Instructions
- Line 6-cup-capacity mixing bowl with plastic wrap. Using serrated knife, cut off domed top of cake so that remaining cake measures 3/4 inch thick (reserve top for another use). Cut remaining cake into 8 wedges and line bowl with wedges, arranging as closely as possible to achieve snug fit. Scoop raspberry sorbet into separate bowl and mash with wooden spoon until softened; gently fold in chopped chocolate. Fill cake-lined bowl with sorbet mixture and smooth top. Cover surface with plastic wrap and freeze until very firm, about 6 hours.
- Using stand mixer fitted with whisk, whip butter, lime juice, vanilla, and salt on medium-low speed until combined. Slowly add sugar and continue to whip until smooth, about 2 minutes. Increase speed to medium-high and whip until light and fluffy, about 5 minutes. Add 6 drops food coloring and mix until combined. Transfer 1/2 cup frosting to small bowl, add 6 more drops food coloring, and whisk until combined.
- Remove plastic from cake and turn out onto chilled plate or cake pedestal; remove remaining plastic wrap. Cover cake with even layer of light green frosting. Spread 8 vertical stripes of dark green frosting evenly around cake. Freeze until frosting is firm, at least 30 minutes. Serve.
for the cake
for the frosting
to finish
Time
50 minutes, plus 6½ hours freezingYield
Serves 14-16Ingredients
2 (9-inch) white cake rounds (see note)
2 ½ cups raspberry sorbet
2 ounces (57 grams) semisweet chocolate, chopped fine
12 tablespoons unsalted butter, softened
3 tablespoons lime juice (2 limes)
½ teaspoon vanilla extract
⅛ teaspoon salt
2 cups (8 ounces/227 grams) confectioners' sugar
12 drops green food coloring
Ingredients
2 (9-inch) white cake rounds (see note)
2 ½ cups raspberry sorbet
2 ounces (57 grams) semisweet chocolate, chopped fine
12 tablespoons unsalted butter, softened
3 tablespoons lime juice (2 limes)
½ teaspoon vanilla extract
⅛ teaspoon salt
2 cups (8 ounces/227 grams) confectioners' sugar
12 drops green food coloring
Ingredients
2 (9-inch) white cake rounds (see note)
2 ½ cups raspberry sorbet
2 ounces (57 grams) semisweet chocolate, chopped fine
12 tablespoons unsalted butter, softened
3 tablespoons lime juice (2 limes)
½ teaspoon vanilla extract
⅛ teaspoon salt
2 cups (8 ounces/227 grams) confectioners' sugar
12 drops green food coloring
Why This Recipe Works
This stunning cake is made from a tender white cake, pressed into a bowl and filled with a raspberry sorbet mixture studded with chocolate (to represent the watermelon seeds.) The cake is unmolded and topped with a green-hued buttercream frosting.
Before You Begin
We recommend using our Single (9-Inch) White Cake Layer recipe in this recipe.
Instructions
- Line 6-cup-capacity mixing bowl with plastic wrap. Using serrated knife, cut off domed top of cake so that remaining cake measures 3/4 inch thick (reserve top for another use). Cut remaining cake into 8 wedges and line bowl with wedges, arranging as closely as possible to achieve snug fit. Scoop raspberry sorbet into separate bowl and mash with wooden spoon until softened; gently fold in chopped chocolate. Fill cake-lined bowl with sorbet mixture and smooth top. Cover surface with plastic wrap and freeze until very firm, about 6 hours.
- Using stand mixer fitted with whisk, whip butter, lime juice, vanilla, and salt on medium-low speed until combined. Slowly add sugar and continue to whip until smooth, about 2 minutes. Increase speed to medium-high and whip until light and fluffy, about 5 minutes. Add 6 drops food coloring and mix until combined. Transfer 1/2 cup frosting to small bowl, add 6 more drops food coloring, and whisk until combined.
- Remove plastic from cake and turn out onto chilled plate or cake pedestal; remove remaining plastic wrap. Cover cake with even layer of light green frosting. Spread 8 vertical stripes of dark green frosting evenly around cake. Freeze until frosting is firm, at least 30 minutes. Serve.
for the cake
for the frosting
to finish
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments