This Ice Cream Cake is a dreamy dessert that combines creamy, velvety ice cream with a rich, crumbly base for the ultimate treat. With layers of indulgent flavors and a satisfying contrast of textures, it’s perfect for celebrations or a sweet escape. Prep time is just an hour, and after a quick bake and an overnight chill, you’ll have a showstopper ready to impress.
Each slice offers a luscious blend of sweetness and richness, with every bite melting in your mouth. At 353 calories per serving, it’s a guilt-free indulgence that’s as delightful to eat as it is to share. Whether it’s a summer party or a cozy night in, this cake is guaranteed to bring smiles and requests for seconds.
Ingredients for Ice Cream Cake
- For Cake Layers:
- 1 ¼ cups (250 g) granulated sugar
- 1 cup (141 g) + 2 Tablespoons all-purpose flour
- ½ cup (50 g) natural cocoa powder
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ⅓ cup (79 ml) canola or vegetable oil
- 1 large egg, lightly beaten (room temperature preferred)
- 2 teaspoons vanilla extract
- ½ cup (118 ml) whole milk (room temperature preferred)
- ¾ cup (177 ml) hot coffee (may substitute hot/boiling water)
- For Ice Cream Layer:
- 1 14 oz (396 g) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 pinch fine sea salt (⅛ teaspoon, may substitute table salt)
- 2 cups (473 ml) heavy cream (very cold)
- ⅓ cup (64 g) sprinkles (optional, use “jimmies” or traditional sprinkles; nonpareils may bleed)
- For Assembly:
- 1 batch stabilized whipped cream frosting (prepare just before decorating)
Step-by-Step Instructions
- Prepare the Cake Layers:
- Preheat oven to 350°F (175°C). Spray two 8” round cake pans with baking spray (or grease and flour them) and line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Add canola oil, egg, and vanilla extract. Stir until completely combined (use an electric mixer for ease or mix by hand).
- Stir in milk until batter is uniform and smooth.
- Slowly drizzle in hot coffee (or hot water), stirring until well-combined. Scrape the sides and bottom of the bowl to ensure the batter is smooth. (Note: Batter will be thin—this is normal!)
- Evenly divide batter into prepared cake pans. Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cakes cool in pans for 15 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely. Once cooled, place in the freezer while preparing the ice cream layer (wrap tightly in plastic wrap if storing longer than an hour).
- Make the Ice Cream Layer:
- In a large bowl, whisk together condensed milk, vanilla extract, and salt.
- In a separate bowl, use an electric mixer to beat cold heavy cream to stiff peaks (mixture should be thick and fluffy, like cool whip).
- Gently fold whipped cream into the condensed milk mixture. Add sprinkles (if using) and fold until uniform.
- Assemble the Cake:
- Remove one cake layer from the freezer (unwrap if needed) and place on a serving platter. If using a cake collar taller than 6”, trim it to fit.
- Wrap the cake collar securely around the first cake layer and tape it in place. Ensure it’s straight and overlaps by several inches. Do not remove the collar until all layers are frozen overnight.
- Pour the ice cream mixture over the first cake layer and smooth the surface with a spatula.
- Unwrap the second cake layer and gently place it over the ice cream.
- Cover the exposed layer with plastic wrap, pressing it directly against the cake. Freeze overnight.
- Decorate and Serve:
- Prepare the stabilized whipped cream frosting just before decorating. Decorate the cake as desired.
- To serve, let the cake sit at room temperature for 15-20 minutes before slicing. Alternatively, run a large, sharp knife under hot water, wipe it dry, and slice. Serve immediately or store leftovers in the freezer.
Fun Topping Ideas to Elevate Your Ice Cream Cake
Take your ice cream cake to the next level with creative toppings! Try drizzling chocolate ganache or caramel sauce over the top for a decadent touch. Add a sprinkle of crushed cookies, chopped nuts, or mini chocolate chips for extra texture. For a festive look, use colored sprinkles or edible glitter. Fresh berries or whipped cream rosettes can also add a refreshing and elegant finish.
How to Store and Serve Your Ice Cream Cake Perfectly
Store your ice cream cake in the freezer, tightly wrapped in plastic wrap or placed in an airtight container, for up to 2 weeks. When ready to serve, let it sit at room temperature for 15-20 minutes to soften slightly for easier slicing. For clean cuts, dip a sharp knife in hot water, wipe it dry, and slice. Return any leftovers to the freezer immediately to maintain its texture.
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought cake mix for the layers instead of making them from scratch. You can also substitute the homemade ice cream layer with store-bought ice cream—just soften it slightly, spread it evenly, and refreeze. To speed up chilling, place the cake in the freezer for 2-3 hours instead of overnight, though overnight is ideal for the best texture.
Equipment You’ll Need for a Smooth Process
Make sure you have the right tools on hand! You’ll need two 8-inch round cake pans, parchment paper, and a cake collar to assemble the layers neatly. An electric mixer is essential for whipping the cream to stiff peaks, and a spatula will help smooth the ice cream layer. Don’t forget a cooling rack for the cakes and a sharp knife for slicing the finished cake.
Common Questions Answered
Can I skip the coffee in the cake batter?
Yes, you can substitute it with hot water for a milder flavor.
Can I use a different type of milk for the ice cream layer?
Stick to heavy cream for the best texture, but you can experiment with plant-based cream for a dairy-free version.
How do I prevent the sprinkles from bleeding?
Use jimmies or traditional sprinkles, as nonpareils tend to bleed into the mixture.
Ice Cream Cake
Ingredients
For Cake Layers
- 1 ¼ cups granulated sugar (250 g)
- 1 cup all-purpose flour (141 g) + 2 Tablespoons
- ½ cup natural cocoa powder (50 g)
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ⅓ cup canola or vegetable oil (79 ml)
- 1 large egg lightly beaten, room temperature preferred
- 2 teaspoons vanilla extract
- ½ cup whole milk (118 ml) room temperature preferred
- ¾ cup hot coffee (177 ml) may substitute hot/boiling water
For Ice Cream Layer (see note)
- 1 14 oz sweetened condensed milk (396 g)
- 2 teaspoons vanilla extract
- 1 pinch fine sea salt ⅛ teaspoon, may substitute table salt
- 2 cups heavy cream (473 ml) very cold
- ⅓ cup sprinkles (64 g) optional (use “jimmies” or traditional sprinkles, nonpareils are likely to bleed)
- 1 batch stabilized whipped cream frosting see note
Instructions
- Preheat oven to 350F (175C). Spray two 8” round cake pans with baking spray (or grease and flour them) and line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Add canola oil, egg, and vanilla extract and stir until completely combined/all the dry ingredients have been moistened (I like to use an electric mixer for this step but it may be done by hand, just a bit more work!).
- Stir in milk until batter is uniform and completely combined.
- Slowly drizzle in hot coffee or hot water, stirring until well-combined. Be sure to scrape the sides and bottom of the bowl and ensure that the batter is uniform and smooth. Batter will be thin – this is normal!
- Evenly divide batter into prepared cake pans. Transfer to center rack of 350F (175C) preheated oven and bake 30 minutes or until a toothpick inserted in center comes out clean or with a few moist, fudgy crumbs. Allow cakes to cool in cake pan for 15 minutes then run a knife around the edge and carefully invert onto a cooling rack to cool completely before proceeding.
- Once cakes are cooled, place in freezer while you begin to prepare ice cream (if you will be storing the cakes longer than an hour, wrap them tightly in plastic wrap before freezing).
- Combine condensed milk, vanilla extract, and salt in a large bowl and whisk to combine.
- Pour cold heavy cream into a separate large mixing bowl and use an electric mixer to beat to stiff peaks (mixture should have greatly increased in volume and have a thick, fluffy consistency, like cool whip. If you lift a spoon or the beaters out of the cream, the peak that forms should be stiff and hold its shape without melting back down or folding over).
- Add whipped cream to condensed milk mixture and add sprinkles. Use a spatula to gently fold together ingredients until uniform consistency.
- Remove one cake layer from the freezer (unwrap if needed) and place on serving platter. If your cake collar is taller than 6”, trim it or it will be difficult to add your second cake layer.
- Wrap cake collar securely, tightly around the first cake layer and secure with tape. The collar should be straight up and down (don’t accidentally make it cone-shaped/skinnier at the top) and should overlap itself by several inches. Once you have secured the cake collar do not remove it until all layers have been frozen overnight.
- Pour ice cream over the first cake layer and smooth the surface with a spatula.
- Unwrap remaining cake layer and carefully, gently place over the ice cream.
- Cover the exposed layer by placing plastic wrap directly against the surface of the cake and return to the freezer to chill overnight before decorating.
- To decorate, prepare stabilized whipped cream frosting according to recipe(prepare just before removing cake) and decorate as desired.
- To serve, allow ice cream cake to sit at room temperature for 15-20 minutes before slicing and/or run a large, sharp knife under very hot water and then wipe dry before slicing. Cake may be served immediately, or stored in the freezer until ready to serve. Leftovers must be kept frozen.