Classic Vanilla Ice Cream Cake Recipe

Vanilla ice cream cake recipe is a classic frozen dessert that combines a soft, fluffy vanilla cake layer with creamy vanilla ice cream.

I have old experience making this vanilla ice cream cake recipe, and my interest started years ago when I saw it being prepared on a cooking show.

The way it was assembled and decorated inspired me deeply to try it myself. The main specialty of this vanilla ice cream cake recipe is its smooth texture and rich flavor that blend beautifully when frozen together.

I will now show up and show step by step how to prepare this vanilla ice cream cake recipe from start to finish.

Why We Love This Recipe

You will love this vanilla ice cream cake recipe because it combines simple ingredients into a delightful, crowd-pleasing dessert.

The creamy ice cream layer and moist vanilla cake create a perfect balance of flavors and textures that everyone enjoys. The recipe is easy to follow, making it accessible even for those new to baking or assembling desserts.

It offers room for customization with toppings or mix-ins to suit your taste. Whether for a celebration or a casual treat, this vanilla ice cream cake recipe is refreshing, satisfying, and sure to impress your family and friends. It’s a dessert that brings smiles every time.

How To Prepare Vanilla Ice Cream Cake?

To make this vanilla ice cream cake recipe just right, I’ll guide you through every step clearly and simply. I’ve included helpful tips and tools I use to make the process smooth, but don’t worry if you don’t have everything.

Using what you have will still result in a tasty, creamy cake that everyone will enjoy. Let’s get started!

Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Cooling & Assembly Time: 3–4 hours

Total Time: Approximately 4½ hours

Course: Dessert

Cuisine: American

Yield: 10 servings

Kitchen Utensils Needed

• Mixing bowls
• Electric mixer or hand whisk
• 9-inch round cake pan
• Parchment paper
• Spatula
• Serrated knife (optional, for leveling)
• Spring form pan or cake ring (for assembling)
• Freezer-safe plate or tray
• Offset spatula (for smooth layering)

Ingredients

For the Vanilla Cake Layer:

• 1 cup (200g) granulated sugar
• ½ cup (113g) unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups (190g) all-purpose flour
• 1¾ teaspoons baking powder
• ½ cup (120ml) milk

For the Ice Cream Layer:

• 1.5 quarts (1.4L) vanilla ice cream (softened slightly at room temperature)

For the Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Sprinkles or toppings of your choice (chocolate shavings, crushed cookies, fruit, etc.)

Instructions

1. Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.

2. Cream Butter and Sugar

In a mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.

3. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking powder.

5. Alternate Adding Milk and Flour

Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Mix just until combined do not over mix.

6. Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the Cake

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, level the top with a serrated knife if needed.

8. Prepare Ice Cream Layer

Line the same cake pan with plastic wrap. Spread the softened vanilla ice cream evenly in the pan, smoothing the top. Freeze for 2–3 hours, or until solid.

9. Assemble the Cake

Place the cake layer on a serving plate. Remove the ice cream layer from the pan, unwrap it, and place it on top of the cake. Return the assembled cake to the freezer for 30 minutes to firm up.

10. Whip Topping and Decorate

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Frost the top (and sides, if desired) of the cake with the whipped cream. Decorate with sprinkles or your favorite toppings.

11. Freeze and Serve

Keep the cake frozen until ready to serve. For clean slices, dip a sharp knife in hot water before cutting.

Note

You can customize this vanilla ice cream cake recipe with different ice cream flavors or add layers like crushed cookies or fudge between the cake and ice cream. If you’re using a spring form pan, assembling is easier and gives you a cleaner finish.

Nutrition Facts Of Vanilla Ice Cream Cake Recipe

Nutrition	Amounts
Calories	380
Total Fat	22g
Saturated Fat	13g
Cholesterol	100mg
Sodium	120mg
Total Carbohydrates	38g
Sugars	28g
Protein	5g

Why My Recipe Works

This vanilla ice cream cake recipe works because it’s built on balance, texture, and simple methods that deliver consistent results.

The homemade vanilla cake layer is soft but sturdy enough to hold the ice cream without becoming soggy. Using real butter, fresh eggs, and milk gives it a rich flavor and light crumb.

The ice cream is slightly softened before layering, which allows it to spread evenly and freeze smoothly without ice crystals.

The whipped cream topping adds a light, airy finish without overwhelming the other layers. Every step is designed for stability, flavor, and that satisfying slice.

How To Decorate and serve

To decorate this vanilla ice cream cake recipe, start by spreading a smooth layer of freshly whipped cream over the entire cake. Use an offset spatula or the back of a spoon to create even, gentle swirls or patterns for a pretty finish.

Add colorful sprinkles, chopped nuts, chocolate shavings, or fresh fruit on top to give it extra flair and texture. When serving, let the cake sit at room temperature for 5 to 10 minutes so it softens slightly for easier slicing.

Use a sharp knife warmed under hot water and dried before cutting clean slices. Serve the vanilla ice cream cake recipe chilled and enjoy!

My Tips Tips For Success!

1. Always let the cake cool completely before adding the ice cream layer. If the cake is still warm, it will melt the ice cream and ruin the layers. Patience here makes a big difference.

2. Soften the ice cream just enough so it’s spreadable but not melted. If it gets too soft, the layers can blend together and become messy.

3. Use a spring form pan or line your pan with parchment paper when freezing the ice cream layer. This makes it much easier to remove without breaking.

4. Wrap the whole cake tightly with plastic wrap or foil before freezing. This protects it from freezer burn and keeps it tasting fresh.

5. For clean, smooth slices, dip your knife in hot water, wipe it dry, then cut. Repeat warming the knife between slices for perfect pieces.

6. Before serving, let the cake sit at room temperature for 5 to 10 minutes. This softens the ice cream slightly, making it easier to cut and enhancing the texture.

Additions To Vanilla Ice Cream Cake Recipe

➤ Fresh Berries: Add layers of sliced strawberries, raspberries, or blueberries between the cake and ice cream for a fruity burst.

➤ Chocolate Chips: Sprinkle mini chocolate chips into the cake batter or ice cream layer for extra texture and flavor.

➤ Caramel Drizzle: Add a thin layer of caramel sauce between cake and ice cream or drizzle on top for a rich sweetness.

➤ Crushed Nuts: Add chopped toasted almonds, pecans, or walnuts on the whipped cream topping for crunch.

➤ Cookie Crumbs: Sprinkle crushed cookies (like Oreos or graham crackers) on top or between layers for added texture and flavor.

Substitutions For Vanilla Ice Cream Cake Recipe

➤ Ice Cream Flavor: Replace vanilla ice cream with chocolate, strawberry, or mint for a different taste experience.

➤ Butter: Use margarine or coconut oil instead of unsalted butter for a dairy-free or different flavor option.

➤ Milk: Substitute regular milk with almond milk, oat milk, or soy milk for a dairy-free alternative.

➤ Whipped Cream: Use coconut whipped cream or store-bought dairy-free whipped topping instead of heavy cream.

➤ Flour: Swap all-purpose flour for gluten-free flour blend to make the cake suitable for gluten intolerance.

Storage Recommendations

When I store this vanilla ice cream cake recipe, I always make sure to wrap it really well with plastic wrap or put it in an airtight container before popping it in the freezer.

This keeps the vanilla ice cream cake recipe from drying out or picking up any strange freezer smells. The whipped cream topping needs extra care, so I cover it nicely to keep it fresh.

I usually eat it within a week because that’s when it tastes best to me. Before serving, I let it sit out for about 5 to 10 minutes so it softens just enough to slice easily. I try to avoid refreezing since that messes with the texture.

Frequently Asked Questions

Conclusion

This was my easy and delicious idea to make a homemade vanilla ice cream cake recipe, and I truly hope you will give it a try soon. It’s simple to prepare, fun to assemble, and perfect for any celebration or sweet craving.

The combination of soft vanilla cake, creamy ice cream, and fluffy whipped topping makes every bite satisfying. You can also get creative with your own toppings or flavors.

I’m excited to share this vanilla ice cream cake recipe, and I hope it brings you as much joy as it brought me!

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