Water ice Cream Cake Recipe

Nutrition Facts (per serving)
623 Calories
34g Fat
73g Carbs
9g Poly peptide
Testify Full Nutrition Characterization Hibernate Full Nutrition Label

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Diet Facts
Servings: 16
Amount per serving
Calories 623
% Daily Value*
Total Fat 34g 44%
Saturated Fat 20g 102%
Cholesterol 144mg 48%
Sodium 192mg 8%
Full Carbohydrate 73g 26%
Dietary Fiber 2g six%
Total Sugars 41g
Protein 9g
Vitamin C 3mg 17%
Calcium 213mg sixteen%
Iron 3mg 15%
Potassium 318mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily nutrition. 2,000 calories a day is used for general nutrition advice.

(Diet information is calculated using an ingredient database and should be considered an estimate.)

The secret to creating perfect layers in this sky-high ice cream cake? Freezing all the layers individually before assembling. The cake takes a bit of patience as you await for the ice cream to set in the freezer, but when it is fourth dimension to stack, it all comes together in a snap! Just be certain to employ the aforementioned size pans for baking the cakes equally well equally for freezing the water ice cream layers. This volition ensure perfectly consistent layers.

This recipe is a great brand-ahead cake that volition wow at a party. Experience free to personalize the recipe by using any combination of ice cream flavors to create the layers.

"I loved making this cake and I think it would exist the perfect summer family activeness. Merely make sure y'all take patience every bit freezing each layer individually volition ready you up for success. Y'all can as well bandy out the ice foam flavors if you wanted to try something different." –Tracy Wilk

ice cream cake/tester image

For the White Cake Layers:

  • 1 cup (8 ounces) unsalted butter, softened, more for the pans

  • 2 cups granulated sugar

  • four large eggs

  • 3 cups cake flour

  • ane tablespoon blistering powder

  • one cup milk

  • 2 teaspoons pure vanilla extract

For the Ice Cream Layers:

  • one quart pistachio ice cream

  • 1 quart chocolate ice cream

  • 1 quart strawberry ice cream

For the Topping:

  • 2 cups heavy cream

  • Multicoloredsprinkles

  • Maraschino cherries, for garnish

  1. Gather the ingredients.

    The Spruce/Julia Hartbeck

  2. Position a rack in the center of the oven and estrus to 350 F. Yous'll need three round ix-inch cake pans. Grease and flour 2 of the cake pans and gear up the third i aside. Alternatively, use baking spray with flour.

    The Spruce/Julia Hartbeck

  3. In a large basin, beat the butter and sugar with a mixer at medium speed until fluffy, three to four minutes. Add eggs one at a time, beating well afterwards each addition.

    The Spruce/Julia Hartbeck

  4. In a medium bowl, stir together the cake flour and blistering powder. Gradually add the flour mixture to the butter mixture, alternating with milk, offset and ending with flour mixture. Beat until merely combined after each addition. Stir in vanilla.

    The Spruce/Julia Hartbeck

  5. Pour the batter into the 2 prepared pans, smoothing the tops if necessary. Bake until a wooden skewer inserted in center comes out clean, 28 to 30 minutes. Let absurd in pans for 10 minutes. Remove from pans, and allow to cool completely on wire racks.

    The Bandbox/Julia Hartbeck

  6. Dissever each cake to create 4 equal layers. Wrap in plastic wrap and freeze the layers.

    The Spruce/Julia Hartbeck

  7. Using the same two cake pans, plus the tertiary that was set up aside, make the water ice cream layers. Encompass a make clean and dry cake pan with plastic wrap. Soften the pistachio ice foam so information technology is piece of cake to spread, but not melted. Spread in the cake pan, cover with plastic wrap and flatten. Freeze solid.

    The Spruce/Julia Hartbeck

  8. Echo with the chocolate and strawberry ice cream. All three layers of ice cream, as well equally the divide cake layers, should exist frozen solid.

    The Spruce/Julia Hartbeck

  9. To assemble the block, unwrap one of the cake layers and place it on the bottom of the serving plate. Unwrap the pistachio ice cream layer and identify it on top. Place another block layer on elevation of the pistachio layer, followed by the chocolate ice cream layer. Place the third cake layer on top of the chocolate ice cream layer. Place the strawberry ice cream layer on top. Finish with the concluding cake layer. Press gently and wrap with plastic wrap to freeze all the layers together.

    The Bandbox/Julia Hartbeck

  10. In a large mixing bowl, whip the heavy cream to strong peaks. Remove the assembled ice foam cake from the freezer. Frost with whipped foam. Freeze solid until ready to serve.

    The Spruce/Julia Hartbeck

  11. When set up to serve, pinnacle with sprinkles and garnish with maraschino cherries. Slice and serve directly from the freezer.

    The Spruce/Julia Hartbeck