Homemade Ice Cream Cake
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!
Servings: 16 slices
Calories: 503kcal
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.
Video
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.
Nutrition
Serving: 1pc | Calories: 503kcal | Carbohydrates: 61g | Protein: 7g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 70mg | Sodium: 325mg | Potassium: 376mg | Fiber: 4g | Sugar: 43g | Vitamin A: 540IU | Vitamin C: 0.6mg | Calcium: 136mg | Iron: 3.1mg