Red Velvet Ice Cream Cake Recipe
This Red Velvet Ice Cream Cake recipe combines the classic flavors of red velvet cake with creamy ice cream layers and a luscious cream cheese frosting. It's a delightful dessert that's perfect for special occasions or anytime indulgence. The cake layers are moist and flavorful, complemented by the smooth and rich ice cream layers. Topped with a creamy cream cheese frosting and optional garnishes, this cake is sure to be a hit with anyone who loves the combination of red velvet and ice cream. Easy to make and impressive to serve, this recipe is a must-try for dessert enthusiasts.
Ingredients
For the Red Velvet Cake Layers:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
For the Ice Cream Layers:
- 4 cups vanilla ice cream, softened
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings/Garnishes:
- Fresh berries (such as raspberries or strawberries)
- Chocolate shavings
- Sprinkles
Instructions
- Preparation of the Cake Layers:Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.In another bowl, mix the buttermilk, red food coloring, and vanilla extract until well combined.Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar until light and fluffy.Add the eggs to the butter mixture one at a time, beating well after each addition.Gradually add the dry ingredients and buttermilk mixture to the butter mixture, alternating between the two until everything is incorporated.Divide the batter evenly between the prepared cake pans and smooth the tops.Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Assembly of the Ice Cream Layers:Once the cake layers are completely cooled, line one of the 9-inch round cake pans with plastic wrap, leaving an overhang.Soften the vanilla ice cream until it's spreadable but not melted.Spread half of the softened ice cream evenly into the lined cake pan.Carefully place one of the cooled cake layers on top of the ice cream layer in the pan.Spread the remaining ice cream on top of the cake layer.Place the second cooled cake layer on top of the ice cream layer.Cover the cake pan with plastic wrap and freeze for at least 4 hours or until the ice cream is firm.
- Frosting and Decorating the Cake:In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.Remove the assembled cake from the freezer and carefully invert it onto a serving plate.Frost the top and sides of the cake with the cream cheese frosting, creating a smooth and even layer.Decorate the cake with fresh berries, chocolate shavings, or sprinkles as desired.
- Freezing and Serving Instructions:Once decorated, return the cake to the freezer and freeze for an additional 1-2 hours to set the frosting.Before serving, let the cake sit at room temperature for about 10-15 minutes to soften slightly for easier slicing.Use a sharp knife dipped in hot water and wiped clean between cuts to get clean slices.Serve the Red Velvet Ice Cream Cake chilled and enjoy!
Notes
Important Notes for Red Velvet Ice Cream Cake Recipe:
- Buttermilk Substitute: If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.
- Softening Ice Cream: Ensure the ice cream is softened but not completely melted when assembling the cake. This makes it easier to spread and prevents the layers from becoming too soggy.
- Chilling Time: Plan ahead for chilling and freezing times. The cake needs to chill in the freezer for at least 4 hours after assembly to set properly. Additional freezing time may be needed if the cake needs to firm up further.
- Cake Storage: Once the cake is assembled and frosted, store it in the freezer until ready to serve. Keep it covered to prevent freezer burn or absorbing odors from other foods.
- Slicing Tips: For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. This helps to cut through the ice cream and cake layers without making a mess.
- Personalization: Feel free to customize the recipe by using different ice cream flavors or adding your favorite toppings and decorations. Get creative with your garnishes to make the cake visually appealing.
- Dietary Considerations: Adjust ingredients to accommodate dietary restrictions or preferences, such as using gluten-free flour for a gluten-free version or opting for low-fat ingredients for a lighter dessert.
- Portion Control: Red Velvet Ice Cream Cake is rich and indulgent, so be mindful of portion sizes. A smaller slice can still be satisfying while reducing calorie intake.
- Make-Ahead Option: This cake can be made ahead of time and stored in the freezer for a few days before serving. Just ensure it's tightly covered to maintain freshness.
- Enjoyment: Lastly, savor and enjoy this delicious dessert with family and friends. It's perfect for celebrations or anytime you crave a sweet treat!