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Upside-down ‘ice cream’ cake

Upside-down ‘ice cream’ cake


Although it takes a little while to make, this fun cake tastes as amazing as it looks, and is a show-stopping way to round off your garden get-together

  • Feeds 18 Feeds 18
  • Ready in 2 hours

Each serving contains

  • Energy
    2731kj 651kcal
  • Fat
    High 51%
  • Saturates
    High 88%
  • Sugar
    High 71%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 78g

Bring Co-op to your front door

Big Bag Option


  • 340g Co-op sunflower spread, softened
  • 340g Fairtrade caster sugar
  • 6 large Co-op British free range eggs, beaten
  • 340g Co-op self-raising white flour
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 100ml Co-op sparkling lemonade
  • Zest and juice of 1 lemon

For the buttercream

  • 300g Co-op unsalted butter, softened
  • 600g Fairtrade icing sugar, sifted
  • Zest and juice of 1 lemon
  • 200g Co-op Irresistible raspberry conserve

To decorate

  • 75ml Co-op double cream
  • 150g Co-op Irresistible Fairtrade white chocolate, chopped
  • Vegetarian red or pink food colouring gel
  • 1 waffle cone
  • Co-op hundreds and thousands


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Grease and line three 20cm loose-bottomed cake tins
  3. Cream together the spread and sugar until light and fluffy
  4. Add the rest of the ingredients for the cake and mix until just combined
  5. Divide the batter between the cake tins
  6. Bake for 40-45 mins, until risen, golden and a skewer inserted into the centre comes out clean
  7. Cool in the tin for 10 mins before turning out to cool completely
  8. To make the buttercream, beat the butter and icing sugar until pale and creamy
  9. Add the lemon zest and juice and beat until smooth
  10. If needed, add 1-2 tsp of hot water to loosen to a spreadable consistency
  11. With a serrated knife, slice the tops off the cooled cakes to make them level
  12. Reserve the offcuts
  13. Slice each cake in half to create six even layers
  14. Set aside
  15. To make the ‘ice cream’ ball, crumble the reserved cake offcuts into a bowl, add 1 tbsp of the buttercream and mix to combine
  16. Use an ice cream scoop or spoon
  17. to shape the mixture into a ball with a slightly flat bottom
  18. Set aside
  19. To assemble the cake, sandwich the sponges together with alternating layers of jam or buttercream
  20. Thinly coat the top and the sides of the cake with more buttercream, then chill the cake and the cake ball for 30 mins, until firm
  21. Use the remaining buttercream to create a final coat, ensuring the sides and top of the cake are smooth
  22. Chill for another 30 mins
  23. To decorate, heat the cream until almost boiling, add the white chocolate, leave to stand for 5 mins, then stir until smooth
  24. Add a couple of drops of the food colouring gel and stir until well mixed
  25. Leave to cool for 10-15 mins, until thick but runny enough to drizzle
  26. Dip the open end of the waffle cone into the white chocolate mix, then coat with some hundreds and thousands and set aside
  27. Place the cake ball on top of the cake, then spoon the white chocolate mix over the ball and the top of the cake, allowing some to drip down the sides
  28. Insert a wooden skewer into the cake ball at a 45-degree angle, then place the waffle cone over it, using the skewer for support
  29. Scatter the cake with the hundreds and thousands to serve