Ice Cream Cake Recipe
by Sommer Collier — on Oct 6, 2025 This incredible ice cream cake recipe is perfect for birthday parties or any special occasion. It features a thick layer of caramel ice cream sandwiched between two layers of tender chocolate cake, all topped with an irresistible chocolate ganache. But it’s also easy to customize with your favorite ice cream and cake flavors!
Sommer’s Recipe Notes
There is nothing more iconic for birthday parties than cake and ice cream. Which is why ice cream cakes are so brilliant, combining the two must-have treats into one irresistible – and convenient – dessert that everyone loves!
My kids ask for a homemade ice cream cake every year on their birthdays, with different flavors of ice cream. However, this classic chocolate cake with caramel ice cream combination is always a big hit! And to kick up the WOW factor even more, we finish the cake with a thick and shiny dark chocolate ganache dripping down the sides.
Why You’ll Love This Ice Cream Cake Recipe
- Make ahead dessert – It does take several hours to bake the cakes. Let everything cool properly, and assemble. So do it all at your leisure, well before your Big Event, then just keep in the freezer until it’s time to par-tay!
- Easy to customize – We’re using our family’s favorite combination of chocolate cake and caramel ice cream. But absolutely, you can change things up and make the cake with whatever flavors of ice cream and cake you prefer.
- Party showstopper – A decadent homemade ice cream cake with ganache drizzled down the sides (don’t worry, it sets when frozen!) is sure to turn any gathering into a celebration.
In fact, this fabulous frozen treat is itself an excuse to throw a party!
Ingredients and Tips
- Dry ingredients – You need granulated cane sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Wet ingredients – We use sour cream for moisture and flavor, plus eggs, vegetable oil, vanilla, and very hot coffee. Hot coffee helps the cocoa powder to bloom and adds deep chocolate flavor… And nope, the cake doesn’t actually taste like coffee!
- Ice cream – I’m making my family’s favorite cake with sweet and lightly salty caramel ice cream. Use your favorite flavor.
- Ganache – The beautiful dripping ganache topping is easy to make with dark chocolate pieces, corn syrup, and heavy cream.
Recipe Variations
- Gluten-free – Use your favorite GF 1:1 baking mix to make a gluten-free cake recipe, easy-peasy!
- Cake – Make this basic ice cream cake recipe with whatever flavor cake you like. Try it with homemade strawberry cake, simple vanilla cake, or even a handy boxed cake mix!
- Ice cream – Similarly, you make the cake with any ice cream flavors you fancy! Use a store-bought variety, like mint chip or strawberry, or make this homemade cake even more homemade with your own vanilla ice cream, lavender dark chocolate chip ice cream, or summery blueberry pie ice cream.
- Without corn syrup – You can skip the corn syrup in the ganache, but it will not look as glossy.
- Toppings – You can decorate the top of the cake by sprinkling it with extras before the ganache sets. Consider adding chopped oreo cookies, candy bars, or colored sprinkles.
How to Make an Ice Cream Cake
Tip for Success – Freeze the assembled cake after adding the chocolate ganache.
When ready to enjoy, remove the cake from the freezer and let it sit out at room temperature for 10 minutes to soften slightly before slicing.
Find the full Homemade Ice Cream Cake recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
Keep the cake wrapped in plastic wrap, and ideally in a larger airtight freezer-safe container. Freeze for up to 2 months.
Frequently Asked Questions
You really, really should keep it in the freezer as much as possible, until it’s almost ready to serve. Then let it sit on the counter at room temperature for several minutes, so a sharp knife can easily slice through.
One of the top whoopsies when making an ice cream cake is not getting the ice cream layer into a nice, evenly thick disc. Also, be sure to let the cake pieces cool and freeze long enough for easy assembly.
Homemade Ice Cream Cake
Video
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1/2 cup vegetable oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup hot coffee
- 2 pints salted caramel ice cream or gelato
For the Chocolate Ganache:
- 8 ounces dark chocolate
- 1 1/2 tablespoons corn syrup, for shine
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F. Spray two 8-9 inch round cake pans with nonstick cooking spray. Cut parchment paper circles to fit in each pan and press them against the bottoms.
- In the bowl of an electric mixer, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix on low to combine. Add the sour cream, eggs, oil, and vanilla. Beat on medium until just combine. Then scrape the bowl with a rubber spatula, turn the mixer on low, and slowly add in the hot coffee. Beat until the batter is thin and smooth.
- Pour the batter evenly into the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cakes in the pans for 5 minutes. Then flip the cakes out onto cooling racks, remove the parchment paper, and cool completely.
- Meanwhile, line an 8-9-inch cake pan with plastic wrap. Scoop the ice cream into the cake pan and press down with a spatula to make a smooth solid ice cream layer. Place the ice cream layer back into the freezer to firm up.
- Once the cakes are cool, wrap each layer individually in plastic and freeze them until they are cold and hard to the touch, around 2 hours.
- For the ganache: Heat the cream until it nearly simmers. Then remove from heat and add broken chocolate pieces to the cream. Allow the mixture to sit for 10 minutes. Then add the corn syrup and gently stir until completely smooth. (Whisking adds bubbles, so stir gently instead.) Allow the ganache to cool to room temperature before proceeding.
- To assemble: Unwrap the frozen cakes. Lay one cake on a cake stand, then flip the ice cream layer on top of it and peel off the plastic. Top with the second cake layer and press down a little to level the cake. Use a flat spatula to smooth out the seams between the ice cream and cake all the way around the edges. Then pour the ganache over the top. Spread to the edges, if needed, to help the ganache drip over the sides. Freeze until ready to serve.
Notes
- This cake can be made with any variety of ice cream or gelato.
- You can skip the corn syrup in the ganache, but it will not look as glossy.
- Allow the cake to rest on the counter for about 10 minutes before cutting.
- Keep the cake wrapped in plastic wrap, and ideally in a larger airtight freezer-safe container. Freeze for up to 2 months.
This recipe is foolproof and tastes like something from an ice cream shop. Perfect for parties or summer get-togethers!
I’ve made a few ice cream cakes before, but this one tops them all. The fudge layer and chocolate cake take it over the top. A total hit!
This Ice Cream Cake is absolutely amazing! I made it for my son’s birthday, and everyone went back for seconds. So easy and so good!