|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 73g||26%|
|Dietary Fiber 2g||6%|
|Total Sugars 41g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 wait for the ice cream to set in the freezer, but when it is time to stack, it all comes together in a snap! Just be sure to use the same size pans for baking the cakes as well as for freezing the ice cream layers. This will ensure perfectly consistent layers.
This recipe is a great make-ahead cake that will wow at a party. Feel 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 be the perfect summer family activity. Just make sure you have patience as freezing each layer individually will set you up for success. You can also swap out the ice cream flavors if you wanted to try something different.” –Tracy Wilk
For the White Cake Layers:
1 cup (8 ounces) unsalted butter, softened, more for the pans
2 cups granulated sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1 cup milk
2 teaspoons pure vanilla extract
For the Ice Cream Layers:
For the Topping:
2 cups heavy cream
Maraschino cherries, for garnish
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. You'll need three round 9-inch cake pans. Grease and flour two of the cake pans and set the third one aside. Alternatively, use baking spray with flour.
In a large bowl, beat the butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition.
In a medium bowl, stir together the cake flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Beat until just combined after each addition. Stir in vanilla.
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 cool in pans for 10 minutes. Remove from pans, and allow to cool completely on wire racks.
Split each cake to create 4 equal layers. Wrap in plastic wrap and freeze the layers.
Using the same two cake pans, plus the third that was set aside, make the ice cream layers. Cover a clean and dry cake pan with plastic wrap. Soften the pistachio ice cream so it is easy to spread, but not melted. Spread in the cake pan, cover with plastic wrap and flatten. Freeze solid.
Repeat with the chocolate and strawberry ice cream. All three layers of ice cream, as well as the split cake layers, should be frozen solid.
To assemble the cake, unwrap one of the cake layers and place it on the bottom of the serving plate. Unwrap the pistachio ice cream layer and place it on top. Place another cake layer on top 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 final cake layer. Press gently and wrap with plastic wrap to freeze all the layers together.
In a large mixing bowl, whip the heavy cream to stiff peaks. Remove the assembled ice cream cake from the freezer. Frost with whipped cream. Freeze solid until ready to serve.
When ready to serve, top with sprinkles and garnish with maraschino cherries. Slice and serve directly from the freezer.