I have a two for one deal in this post! Instructions on how to make a homemade ice cream cake and a great basic “go to” chocolate cake recipe!
Ice Cream Cake
Who’s the genius that decided Ice cream plus cake should be together in each luscious bite? Perhaps it was the Baskin Robbins Corporation?
Such a brilliant idea for sure! This treat is even a sweeter deal by customizing to any cake and ice cream combination we would like.
How about chocolate cake with mint for one cake, then chocolate and toffee ice cream for the other?!
We’ve been partying a lot lately at my house, and we have a couple of more celebrations on the horizon, so I’ve been cooking for crowds, which gives me an excuse to bake cakes!
I made an ice cream cake for my daughter’s birthday, a plain chocolate cake for my hubby’s birthday, and some mini ice cream cakes just because they’re so darn cute!
Since two of the events were celebration gatherings, I didn’t make everyone wait for a photo session before digging into the cakes, so I’m lacking birthday cake photos, but I was able to take pictures of the mini ice cream cakes!
After seeing the beautifully decorated cakes and cookies that Abeer from the Cake Wiz shares on Instagram, I took a closer look at the website. Not only are all the pretty creations nice to look at, but they taste amazing too!
This cake is very moist and flavorful, and will be my forever more “go to” chocolate cake/cupcake recipe! It’s delicious!!
I did tweak the original recipe just a bit by cutting out ¼ cup of the sugar, which I do often when topping a cake with frosting. I also used canola oil instead of olive because I didn’t have a light olive oil in my pantry.
The instructions on the recipe are for a 9 x 11 inch rectangular pan, although you will probably cut the cake to the same size as the frozen ice cream (see recipe for details). Have you noticed ice cream containers are shrinking??! SAVE the extra cake for mini cakes!
For my hubby’s cake, I used a round 8 x 3 inch pan, and had batter leftover for an additional 12+ cupcakes. For the mini ice cream cakes, I used two round 4 inch springform pans, using the leftover cake from the rectangular sheet cake.
You can really have some fun with this recipe, so give it a try and let me know what assorted flavors you came up with!!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup canola oil
- 2 large eggs
- 1 cup milk
- 1 cup water, hot
- 2 tablespoons vanilla extract
- 1/8 teaspoon cinnamon, ground
- 1/8 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 gallon rectangular sized ice cream, any flavor
- Whipped Topping such as Dream Whip or Frostin' Pride
- Toppings of your choice
Frostin' Pride is a Whipped topping that is sold at Smart & Final.
Amount Per Serving: Calories: 341Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 223mgCarbohydrates: 49gFiber: 1gSugar: 35gProtein: 5g
Chocolate cake is adapted from the Cake Wiz.