Introduction
The first time Ella Chef made an ice cream cake, it was the middle of summer, and the kitchen was filled with laughter and the hum of the freezer. The cake was a colorful masterpiece—layers of creamy ice cream, soft sponge, and a sprinkle of fun. It wasn’t just a dessert; it was a celebration frozen in time. To Ella, an ice cream cake represents joy that doesn’t melt away—perfect for birthdays, summer parties, or whenever you need a reason to smile. Her version combines simplicity, color, and sweetness into one deliciously cool creation.
Homemade Ice Cream Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk until combined. Pour into pans and bake 20–25 minutes.
- Cool cakes completely, then freeze them for at least 1 hour.
- Soften the ice cream slightly so it’s spreadable. Line a cake pan with plastic wrap and layer one cake round at the bottom.
- Spread one flavor of ice cream evenly, then freeze for 30 minutes. Repeat with remaining flavors, freezing between layers.
- Top with the second cake round and press gently. Freeze the whole cake for 2–3 hours.
- Once firm, frost with whipped cream or a thin layer of softened ice cream. Decorate with sprinkles and cherries.
- Freeze again until ready to serve. Slice with a warm knife for clean cuts.
Nutrition
Notes
How to Make Ice Cream Cake
Creating an ice cream cake at home is easier than it looks—and incredibly fun! Begin by baking your cake layers. Preheat your oven to 350°F (175°C), grease two 9-inch pans, and prepare a simple vanilla sponge by combining flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy, then beat in eggs one at a time followed by vanilla. Alternate adding the dry mixture and milk until smooth. Pour into pans and bake for 20–25 minutes. Once baked, cool completely and freeze for about an hour to make layering easier.
Meanwhile, take your ice cream pints out of the freezer and let them soften slightly so they’re easy to spread. Line one cake pan with plastic wrap, place the first cake layer at the bottom, and spread a generous layer of softened ice cream over it. You can use different flavors for each layer—try vanilla, strawberry, and chocolate for a classic Neapolitan look. Freeze each layer for 30 minutes before adding the next to keep them distinct.
Once all ice cream layers are set, add the second cake round on top, pressing gently to secure. Freeze the assembled cake for at least two hours. When ready, frost it with whipped cream or softened ice cream and finish with colorful sprinkles and cherries. Freeze again until serving time.
To serve, use a knife dipped in warm water for clean, easy slices. The result? A vibrant, creamy dessert that melts hearts before it melts on the plate—a true showstopper for any party or sunny afternoon!
Conclusion
Ice cream cake combines the best of two worlds: soft, fluffy cake and creamy, cold ice cream. For Ella Chef, it’s more than dessert—it’s joy in every layer, a sweet symbol of celebration. Perfect for birthdays, summer days, or simply treating yourself, this recipe turns any moment into a party. With endless flavor combinations and easy steps, you can craft a frozen masterpiece that dazzles the eyes and delights the taste buds. Each bite is a reminder that life, like this cake, is best enjoyed slowly, one colorful slice at a time.