July 31st is National Raspberry Cake Day. We’ve got a bunch of raspberry cake recipes below, but the easiest one is an ice cream cake made from four items you pick up at the store.
Here’s how we created the recipe. We used a loaf pound cake instead of the round one pictured, because it’s easier to assemble.
1. SOFTEN the ice cream and/or sorbet. Slice a layer from the pound cake, as thick as you like. This will be the base for the cake. Place it on a large piece of plastic wrap.
2. ADD a layer of raspberry ice cream or sorbet to the top of the cake, using a spatula. Place a layer of vanilla ice cream on the cut side of the top half.
3. ADD the optional jam or chocolate chips to the top of the raspberry ice cream/sorbet layer. Then place the vanilla ice cream/cake layer on top. If the raspberry layer is too soft, place the cake in the freezer to harden it before you add the vanilla ice cream.
4. SMOOTH out the excess ice cream with a spatula, until you have a neat look. Wrap the cake tightly in the plastic wrap. Freeze. When ready to serve…
5. DECORATE the top of the cake with raspberries. Slice using a knife dipped in hot water, and serve.
 Raspberry-vanilla ice cream cake cake (all photos © Driscoll’s Berries).
 A half-pint of raspberries (photos courtesy Driscoll’s).