Giant Wagon Wheel Cake


Serves 10
Difficulty Medium
Preparation 40 MINS
Cooking 10 MINS
This iconic cake that will make a statement at any gathering is very easy to make using store-bought ingredients


2 litres vanilla ice cream
1 1/2 cups frozen raspberries
1/4 cup raspberry jam
190g packet mini wagon wheels
200g packet mini marshmallows
2 x 20cm round sponge or butter cakes

Chocolate Butter

300g dark chocolate, chopped
250g unsalted butter, chopped

Chocolate Ganache

1/2 cup pure cream
100g dark chocolate, chopped, extra fresh raspberries, to decorate
mini wagon wheels, to decorate
skewers of white marshmallows, toasted, to decorate
Handy Tips
Make your own butter of sponge cake or purchase a ready made one, but always check the size of your sponge cake and match it to your tin size to ensure your ice cream layer is the correct size. If by chance your ice-cream is larger than the sponge cake, place frozen marshmallow ice cream on a chopping board and top with one of the cakes. Using the cake as a guide, trim the ice cream using a sharp knife to make it align. Discard (or enjoy) excess. Toast marshmallows using a blow torch or over a gas burner.


  1. Line a 18cm springform pan with a double thickness of baking paper, ensuring that the paper is 10cm above the top of the pan. Spread an even layer of raspberries across the bottom of the pan and top with jam. Place ice cream in a bowl and soften with a wooden spoon. Chop half of the wagon wheels and stir into the ice cream with the mini marshmallows. Spoon ice cream mix over raspberries and smooth until flat. Cover and freeze for 2-4 hours until very firm.
  2. Meanwhile for the Chocolate Butter, combine chocolate and butter in a microwave safe bowl. Microwave on medium power (50%) in 30 second bursts, stirring well in between, until chocolate and butter are melted and smooth. Cool in the fridge, stirring every 5-10 minutes to prevent the edges from setting, until thickened to a spreading consistency.
  3. Remove ice cream from pan and discard paper. Place one of the cakes on the base of a serving plate. Top with ice cream layer and top with remaining cake. Spread chocolate butter over the top and the sides of the cake to cover. Return to freezer and allow to set for 30 minutes.
  4. Heat cream in a saucepan to just below boiling point. Remove from heat and stir in dark chocolate until smooth. Stand for 5 minutes before drizzling over cake the top of the cake and creating dribbles down the sides. Decorate with fresh raspberries, mini wagon wheels and marshmallow skewers.

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