My 100% from-scratch Ice Cream Cake recipe sandwiches an easy homemade vanilla ice cream between two layers of fudgy chocolate cake. It's a stunner of a cake that is PERFECT for birthdays!

Recipe: https://sugarspunrun.com/ice-cream-ca...

Ingredients
For Cake Layers
1 ¼ cups granulated sugar (250g)
1 cup + 2 Tablespoons all-purpose flour (141g)
½ cup natural cocoa powder (50g)
1 Tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon table salt
⅓ cup canola or vegetable oil (79ml)
1 large egg, lightly beaten, room temperature preferred
2 teaspoons vanilla extract
½ cup whole milk, room temperature preferred (118ml)
¾ cup hot coffee (may substitute hot/boiling water) (177ml)

For Ice Cream Layer (see note)
1 14oz can sweetened condensed milk (396g)
2 teaspoons vanilla extract
1 pinch fine sea salt (⅛ teaspoon, may substitute table salt)
2 cups heavy cream, very cold (473ml)
⅓ cup sprinkles (optional) (use “jimmies” or traditional sprinkles, nonpareils are likely to bleed) (64g)
1 batch stabilized whipped cream frosting, see note: https://sugarspunrun.com/stabilized-w...

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
8” cake pans (Affiliate Link): https://amzn.to/2NFn9q5
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Electric mixer (Affiliate Link): https://amzn.to/2YIypJy
Acetate cake collar (see note) (Affiliate Link): https://amzn.to/3QOBmRf
Cake scraper/smoother (Affiliate Link): https://amzn.to/3zY2qYj

Instructions
See recipe link for full instructions.

Notes
How to make without a cake collar
A cake collar is a great inexpensive tool to have in your toolbox and you can find the one that I use linked in the equipment section above. However, if you don’t have one or don’t want to buy one, you can still make an ice cream cake. To do so, bake your cakes first. Then, clean one (cooled) cake pan and line the bottom and sides with plastic wrap or foil (or parchment paper, if you can get it flat and crease-free. Prepare your ice cream as instructed and pour it into the prepared cake pan and cover with plastic wrap. Individually wrap the cake layers as well. Freeze wrapped cake layers and ice cream overnight. The next day, assemble by unwrapping one cake layer, placing it on a cake platter, unwrapping the ice cream and inverting onto the first cake layer, then layering the second cake layer on top. Proceed to decorate as indicated!

Store-bought ice cream
To substitute store-bought ice cream, you will need 1 ½ quarts of your preferred ice cream. Allow it to soften enough to be spreadable and then follow the above instructions for freezing and assembly.

Cake size
You may instead make this cake as a 9” cake, just note that the bake time will be several minutes less for the cakes (start checking at 26 minutes). Keep an eye on them and use the toothpick test to check for doneness.

Frosting note
For a simple covering of icing without a decorative border, make a single batch of my stabilized whipped cream frosting. To do the decorative border as shown in my photos, you will need 1 ½ batches. You can increase the recipe by 50% or simply double it (you’ll have some extra left over).

Storing
Wrap leftovers in plastic wrap and freeze in an airtight container for up to a month.

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