Vanilla Ice Cream Cake
This Vanilla Ice Cream Cake is the perfect combination of creamy ice cream and fluffy vanilla cake. The soft, moist cake base is topped with a thick layer of vanilla ice cream, then decorated with whipped cream or chocolate ganache. Whether for birthdays, special occasions, or just a treat, this cake will wow everyone with its rich flavor and elegant appearance.
Equipment
- 1 round cake pan (9-inch)
- 1 springform pan (optional for easier removal)
- 1 offset spatula
- 1 mixing bowl
- 1 electric mixer (for frosting, optional)
- 1 knife (for cutting)
- 1 whisk (for whipped cream, optional)
- Plastic wrap (for covering)
- 1 freezer-safe container (for storing leftovers)
Ingredients
For the Cake Base:
- 1 box vanilla cake mix or homemade vanilla cake recipe
- 3 large eggs
- 1/2 cup milk
- 1/2 cup unsalted butter melted
For the Ice Cream Layer:
- 1 quart vanilla ice cream softened
- Optional mix-ins chocolate chips, crushed cookies, fruit chunks
For the Frosting and Decoration:
- 1 cup whipped cream or chocolate ganache
- Sprinkles fruit, or chocolate shavings (optional, for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the cake mix according to package instructions, or follow your homemade recipe. Combine the cake mix with eggs, milk, and melted butter.
- Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Prepare the ice cream layer by softening the vanilla ice cream at room temperature for about 10 minutes. If desired, mix in chocolate chips, crushed cookies, or small fruit chunks.
- Assemble the cake by placing the cooled cake in a springform pan or round cake pan. Spread the softened ice cream evenly over the cake layer.
- Freeze the cake for at least 4 hours or overnight until the ice cream is firm and set.
Frost and decorate:
- Remove the cake from the freezer and frost with whipped cream or chocolate ganache. Decorate with sprinkles, fresh fruit, or chocolate shavings if desired.
Serve:
- Let the cake soften slightly at room temperature for 10-15 minutes before slicing. Use a warm knife to slice the cake cleanly.
Notes
- Storage: Store the cake in the freezer for up to 1-2 weeks. Be sure to wrap it tightly in plastic wrap or place it in an airtight container to prevent freezer burn.
- Customizations: Feel free to swap the vanilla ice cream for other flavors like chocolate, strawberry, or mint. You can also layer multiple flavors for a fun twist.
- Dietary Modifications: For a gluten-free version, use a gluten-free cake mix or a homemade gluten-free cake. For a dairy-free cake, use dairy-free ice cream and plant-based whipped cream or ganache.