Birthday cake recipes Archives

Birthday cake

Dairy-free chocolate birthday cake

1 hour

Afternoon tea

White chocolate sponge with butterscotch sauce

1 hour 40 minutes

Afternoon tea

Black sesame-and-honey cake

45 minutes

Layered ice-cream cake with peppermint caramel

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus overnight freezing time

Ingredients

1 x 600 g Woolworths caramel sponge cake
1 x 600 g Woolworths chocolate sponge cake
1 litre Woolworths Madagascan vanilla ice cream
1 litre Woolworths triple caramel ice cream
1 litre Woolworths Tin Roof ice cream
1 x 360 g can mint-flavoured Caramel Treat

Method

1. Grease 2 x 22 cm springform cake tins.

2. Separate the sponge cake layers and place a layer of caramel cake in the bottom of each cake tin. Top with the vanilla ice cream and place in the freezer to set.

3. Once frozen, top with a layer of chocolate cake and top with caramel ice cream. Place back into the freezer. Repeat with another layer of chocolate cake and the Tin Roof ice cream. Top with the last layer of caramel cake and freeze overnight, or until set.

4. Just before serving, remove from the freezer and remove from the tins. Stack the cakes on top of each other, then top with the Caramel Treat. Slice to serve.

Find more ice-cream recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Peppermint crisp cake

Dairy-free chocolate birthday cake

White chocolate sponge with butterscotch sauce

Chocolate-and-cornflake cake

Red velvet cupcakes

Classic birthday cake

Flop-proof chocolate cake

Black sesame-and-honey cake

Gluten-free chocolate striped Swiss roll cake

The best-ever three-milk cake

Reduced sugar chocolate-cherry sour cream cake

Layered ice-cream cake with peppermint caramel

Layered ice-cream cake with peppermint caramel

Ingredients

Method