Vanilla Ice Cream Cake Recipe
This Vanilla Ice Cream Cake recipe layers creamy vanilla ice cream with moist cake and sweet frosting or toppings like chocolate ganache or sprinkles. Perfect for birthdays or celebrations, it's made by freezing each layer for stability. Easy to customize with cookies or fruit, it delivers a delicious blend of textures in every cool, indulgent bite.
Equipment
- 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
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.
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.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour and baking powder.
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.
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.
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.
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.
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.
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.
Freeze and Serve
- Keep the cake frozen until ready to serve. For clean slices, dip a sharp knife in hot water before cutting.
Notes
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 |
