Cake Batter

One of Mel's friends had the top of a yellow cake she had made for something else and gave it to us to make ice cream. I decided to try making the same base as my last base for Texas Sheet Cake but to use the yellow cake instead - and hopefully it would be reminiscent of a good cake batter ice cream.

Rating: 2 scoops

While this ice cream was very smooth, it didn't taste much like cake. The cake by itself was delicious but when blended into the base, it got diluted too much and there was the smallest hint of the egg and vanilla in the cake. The chocolate cake in my Texas Sheet Cake worked very well since I would eat that by itself - and I'll need to stick with baked goods that I'd eat alone as you typically cover yellow cake with an assertive frosting such as chocolate. I ended up making a chocolate sauce to drizzle on top along with some sprinkles for a little crunch.

Alternatively, using yellow cake mix - perhaps toasting it first to add some complexity - might work better that using an actual cake slice. That reminds me of a yellow cake frosting I made a few years ago in that the yellow cake mix was added to the frosting and the flavor was very noticeable. A quick search on the internet also turned up a few cake batter recipes that use cake mix, so that is likely a better approach.

To make this ice cream, I boiled some dairy and sugars, and then added the cake before blending it smooth. This follows the same technique I've used for other similar ice creams in the past.