Ice Cream Cake Recipe

Diet Facts (per serving)
623 Calories
34g Fat
73g Carbs
9g Protein
Prove Full Diet Characterization Hide Full Nutrition Label

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Nutrition Facts
Servings: 16
Amount per serving
Calories 623
% Daily Value*
Total Fat 34g 44%
Saturated Fat 20g 102%
Cholesterol 144mg 48%
Sodium 192mg 8%
Total Carbohydrate 73g 26%
Dietary Fiber 2g vi%
Full Sugars 41g
Protein 9g
Vitamin C 3mg 17%
Calcium 213mg sixteen%
Iron 3mg 15%
Potassium 318mg 7%
*The % Daily Value (DV) tells y'all how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a twenty-four hour period is used for general diet advice.

(Nutrition data is calculated using an ingredient database and should exist considered an estimate.)

The surreptitious to creating perfect layers in this sky-high ice cream cake? Freezing all the layers individually before assembling. The cake takes a bit of patience as yous wait for the ice foam to set in the freezer, merely when it is fourth dimension to stack, it all comes together in a snap! But be certain to utilise the same size pans for baking the cakes as well every bit for freezing the water ice foam layers. This will ensure perfectly consistent layers.

This recipe is a smashing brand-ahead block that will wow at a party. Feel free to personalize the recipe by using any combination of ice cream flavors to create the layers.

"I loved making this cake and I think it would be the perfect summer family unit activity. Just make certain you accept patience as freezing each layer individually will ready you upwardly for success. You can likewise swap out the ice cream flavors if yous wanted to try something different." –Tracy Wilk

ice cream cake/tester image

For the White Cake Layers:

  • one cup (8 ounces) unsalted butter, softened, more for the pans

  • two cups granulated sugar

  • 4 large eggs

  • iii cups cake flour

  • 1 tablespoon blistering pulverisation

  • 1 cup milk

  • two teaspoons pure vanilla extract

For the Ice Cream Layers:

  • 1 quart pistachio ice cream

  • one quart chocolate ice foam

  • 1 quart strawberry ice cream

For the Topping:

  • ii cups heavy cream

  • Multicoloredsprinkles

  • Maraschino cherries, for garnish

  1. Gather the ingredients.

    The Spruce/Julia Hartbeck

  2. Position a rack in the middle of the oven and heat to 350 F. You'll need iii round 9-inch cake pans. Grease and flour two of the cake pans and prepare the 3rd i aside. Alternatively, apply blistering spray with flour.

    The Spruce/Julia Hartbeck

  3. In a large bowl, beat the butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs ane at a time, beating well after each addition.

    The Spruce/Julia Hartbeck

  4. In a medium bowl, stir together the cake flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Beat until merely combined after each addition. Stir in vanilla.

    The Spruce/Julia Hartbeck

  5. Pour the concoction into the 2 prepared pans, smoothing the tops if necessary. Bake until a wooden skewer inserted in middle comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and allow to cool completely on wire racks.

    The Spruce/Julia Hartbeck

  6. Split each cake to create 4 equal layers. Wrap in plastic wrap and freeze the layers.

    The Spruce/Julia Hartbeck

  7. Using the same two block pans, plus the third that was set aside, make the ice foam layers. Embrace a clean and dry out cake pan with plastic wrap. Soften the pistachio ice cream so it is easy to spread, but not melted. Spread in the cake pan, embrace with plastic wrap and flatten. Freeze solid.

    The Spruce/Julia Hartbeck

  8. Repeat with the chocolate and strawberry ice cream. All iii layers of ice cream, equally well as the split cake layers, should exist frozen solid.

    The Spruce/Julia Hartbeck

  9. To assemble the cake, unwrap one of the cake layers and place it on the bottom of the serving plate. Unwrap the pistachio ice foam layer and place it on height. Place some other cake layer on top of the pistachio layer, followed by the chocolate water ice foam layer. Identify the 3rd cake layer on summit of the chocolate water ice cream layer. Place the strawberry ice cream layer on summit. Finish with the final cake layer. Printing gently and wrap with plastic wrap to freeze all the layers together.

    The Spruce/Julia Hartbeck

  10. In a large mixing bowl, whip the heavy cream to stiff peaks. Remove the assembled ice cream cake from the freezer. Frost with whipped foam. Freeze solid until ready to serve.

    The Spruce/Julia Hartbeck

  11. When set up to serve, elevation with sprinkles and garnish with maraschino cherries. Slice and serve directly from the freezer.

    The Spruce/Julia Hartbeck