The famous ice cream cake that all my friends ask for for their birthday

Nothing says summertime fun like an ice cream cake, and this sprinkle-studded, fudge-ribboned one is no exception. With four layers of cool, creamy decadence, this cake is as impressive as it is easy to make. Combining homemade chocolate cake and fluffy whipped cream with store-bought vanilla ice cream and fudge sauce, it’s the perfect blend of effort and convenience.

The combination of tender, chocolatey cake and creamy ice cream is perfect. Make it a day ahead to let it all set completely in the freezer, and as a bonus, you’ll have one less dish to prepare on the day of your party. Trust me, it’s dangerously delicious! In the process of making this recipe, I may have eaten more slices than I’d like to admit.

Why you’ll love it

• It relies on convenience products purchased in stores. Using store-bought ice cream and hot chocolate sauce will save you time.

• The chocolate cake layer remains tender. It’s not too hard to stick a fork into once frozen and still moist and decadent.

• It includes two clever tricks. First, beating the softened icing with a mixer before spreading it into the cake pan helps prevent mess and makes spreading (and mixing in the sprinkles!) easier. Plus, making the cake in a springform pan covered with plastic wrap makes it easier to unmold once the cake is completely frozen, and it can easily be inverted directly onto your serving plate.

Key Ingredients of Ice Cream Cake

• Buttermilk: The acidity of the buttermilk not only activates the leavening power of the baking soda, it also tenderizes the cake – and a tender cake is ideal, especially when eaten frozen.

• Very hot water: Adding hot water to the batter “blooms” the cocoa powder, creating a greater depth of flavor.

• Vanilla ice cream: One of the benefits of homemade ice cream cake is being able to choose the ice cream – perhaps a high-quality vanilla ice cream, a dairy-free or lactose-free option, or even making your own no-churn ice cream.

• Rainbow Vermicelli: Adding sprinkles to the ice cream layer creates a visual distinction between the white ice cream and the white frosting, as well as a delicious sweet crunch.

• Hot Chocolate Sauce: I first tried using homemade caramel sauce (delicious!), but found that it didn’t set up well enough (thanks to the addition of corn syrup). Instead, opt for a jar of your favorite store-bought caramel sauce, which is also delicious.

• Skimmed milk powder : Powdered (or dehydrated) milk adds stability to whipped cream and amplifies the creamy, milky flavor.

How to make an ice cream cake

1. Prepare the chocolate cake. Beat granulated sugar, vegetable oil, 1 egg, vanilla extract, and kosher salt in a stand mixer until light and smooth. Beat in all-purpose flour, Dutch-process cocoa powder, baking soda, and baking powder until combined. Stir in buttermilk, then drizzle in very hot water while mixing on low. Bake in a greased and lined 9-inch springform pan until cake springs back when gently pressed. Let cool completely.

2. Prepare the ice layer. Place softened ice cream in a stand mixer and beat for 20 seconds, until smooth and pliable. Stir in rainbow sprinkles to combine. Press into a 9-inch springform pan lined with plastic wrap and form a flat layer. Freeze until solid.

3. Assemble the cake. Spread the hot chocolate sauce over the ice cream layer in the pan and place the cake layer on top. Freeze for at least 6 hours.

4. Prepare the icing. Beat the heavy cream, icing sugar, skim milk powder and vanilla extract with an electric mixer until stiff peaks form. Reserve some of the peaks in a piping bag fitted with a fluted tip.

5. Frost the cake. Remove the cake from the freezer and remove the sides of the pan. Invert it onto a cake stand, remove the bottom of the pan and peel off the plastic wrap. Cover the top and sides of the cake with the whipped cream and draw a border around the top edge. Decorate with colored sprinkles. Return to the freezer for at least 2 hours before serving.

Useful exchanges

• While vanilla is a classic, you can substitute any ice cream flavor (including dairy-free or lactose-free options!).

• Crushed cookies can be substituted for the colored sprinkles (think Oreo ice cream cake).

• You can substitute Dutch cocoa powder with natural cocoa powder.

• Replace the buttermilk with 1/2 cup milk and 1 1/2 teaspoons lemon juice.

Storage and Make-Ahead Tips

• Cake and ice cream layers can be made and frozen up to 2 weeks in advance, well wrapped.

• The entire cake can be prepared, wrapped once the frosting is frozen, and frozen up to 2 weeks in advance.

Homemade Ice Cream Cake Recipe

Celebrate any special summer occasion with this decadent, stunning piece.

Preparation time 45 minutes to 1 hour

cooking time 30 minutes

Serves 8 to 12

Ingredients

For the cake:

• Cooking spray

• 1 cup all-purpose flour, plus more for dusting the pan

• 1/3 cup Dutch processed cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 cup Powdered sugar

• 1/3 cup Powdered sugar

• 1 big egg

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 1/2 cup Buttermilk

• 1/2 cup very hot water

For the ice layer:

• 1 1/2 Cartons (1.5 pint) vanilla ice cream (about 9 cups)

• 1/2 cup rainbow glitter, and more for decoration

• 1 cup hot chocolate sauce

For the icing:

• 1 1/2 cups cold thick cream

• 3 soup spoons Powdered sugar

• 1 teaspoon skimmed milk powder (optional)

• 1 teaspoon vanilla extract

Instructions

Make the cake:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (180°C). Coat 1 (9-inch) round springform pan with cooking spray. Dust with all-purpose flour and line the bottom with a round of parchment paper. Place on a baking sheet.

2. Place 1 cup all-purpose flour, 1/3 cup Dutch-process cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon baking powder in a medium bowl and whisk to combine (sift together if very lumpy).

3. In the bowl of a stand mixer (or a large bowl if using a handheld electric mixer), combine 1 cup granulated sugar, 1/3 cup vegetable oil, 1 large egg, 1/2 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat with the paddle attachment on medium-low speed until smooth, about 1 minute.

4. Add flour mixture and beat on low speed until combined (it will be thick and dry). Add 1/2 cup buttermilk and beat until combined. With mixer on low speed, pour in 1/2 cup very hot water. Scrape down sides and bottom of bowl with flexible spatula as needed. Beat on medium speed until smooth, about 1 minute. Transfer to springform pan.

5. Bake until top of cake springs back when gently pressed and a tester inserted in center comes out clean, 30 to 40 minutes. Meanwhile, wash and dry stand mixer bowl and paddle attachment.

6. Place the pan on a wire rack and let cool for 10 minutes. Remove the edges of the pan. Invert the cake onto the rack, remove the bottom and discard the parchment paper. Let cool completely, about 1 hour. Meanwhile, prepare the ice cream layer.

Prepare the ice layer:

1. Place 1 1/2 (1.5 pint) cartons vanilla ice cream (about 9 cups) on the counter and let sit at room temperature to soften for 20 to 30 minutes. Meanwhile, wash and dry the springform pan. Line the pan with plastic wrap, letting some of the wrap hang over the sides.

2. Place slightly softened ice cream in the bowl of a stand mixer. Beat with the paddle attachment on medium speed until ice cream is soft and spreadable, 15 to 20 seconds. Add 1/2 cup rainbow sprinkles and beat until well combined, a few seconds.

3. Transfer to the springform pan and spread into a smooth, even layer. Press a second sheet of plastic wrap directly onto the surface of the ice cream. Freeze until solid, at least 2 hours.

Assemble the cake:

1. If the cake has a significant bulge, cut off the top with a long serrated knife.

2. Remove the ice cream layer from the freezer and remove the top layer of plastic wrap. Spread 1 cup of the warm chocolate sauce on top. Place the cake layer on top of the chocolate and press down lightly. Wrap the excess plastic wrap over the cake. Freeze for at least 6 hours, ideally overnight.

Prepare the icing:

1. In the bowl of a stand mixer (or a large bowl if using a handheld electric mixer), combine 1 1/2 cups cold heavy cream, 3 tablespoons powdered sugar, 1 tablespoon nonfat dry milk if desired, and 1 teaspoon vanilla extract. Beat with the whisk attachment on medium-high speed until stiff peaks form, about 2 minutes. Transfer 1/2 cup to a piping bag fitted with a star tip. (You can also transfer to a small zip-top bag.)

2. Remove the frosted cake from the freezer and carefully remove the edges of the pan. Unwrap the edges, then invert the cake onto a serving plate so that the cake layer is on the bottom. Remove the bottom of the springform pan and peel off the plastic wrap.

3. Working quickly, frost the cake with the whipped cream. Pipe a border around the top edge of the cake with the reserved whipped cream and decorate with more rainbow sprinkles. Freeze until frosting is frozen, about 2 hours. To serve, run a knife under hot water between each cut to ensure cleanly cut slices.

Recipe Notes

Replacements:

• Any ice cream flavor can be substituted for vanilla.

• Crushed cookies or candy can be substituted for rainbow sprinkles.

• Buttermilk can be substituted with 1/2 cup milk plus 1 1/2 teaspoons distilled white vinegar.

• Natural cocoa powder can be substituted for Dutch processed cocoa powder.

To prepare in advance: Cake and ice cream layers can be made and frozen up to 2 weeks in advance, well wrapped. Entire cake can be made, wrapped once frosting is completely frozen, and frozen up to 2 weeks.

Storage: Store in the freezer, covered, for up to 2 weeks.