Ice Cream Cake

Bake the cake - Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

Bake the cake - Prepare the cake batter according to the directions in this post. Pour the batter into the prepared pan and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Bake the cake - Run a knife around the edges of the pan and flip the pan over (bang it onto your work surface) to remove the cake from the pan.

Bake the cake - If desired, use a sharp serrated knife to slice off the domed part of the cake to create a flat surface for the next layer.

Bake the cake - Wash and dry the loaf pan, lightly grease it, and line the bottom and sides with parchment paper. Place the cake back into the pan. Freeze for at least 3 hours.

Assemble the cake - When ready to add the first ice cream layer, allow the pint of ice cream to soften, then scoop into a bowl and stir until it's evenly spreadable.

Assemble the cake - Pour the softened ice cream onto the cake and use a spatula to smooth it. Freeze for 4 hours.

Assemble the cake - Repeat with the remaining 2 ice cream layers, freezing 4 hours between each layer.

Assemble the cake - Top the final layer with the raspberries and freeze overnight.

Serve - When ready to serve, let the cake sit at room temperature for 5 minutes, then flip it over and bang it out onto a large baking sheet. Use a second baking sheet to flip the cake right side up. Slice and serve right away or freeze.