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This Red Velvet Ice Cream Cake might just be my new favorite cake, period. I couldn’t decide if I want to give it all away so that I couldn’t eat it all or just give in and eat it every last bite. The longer it stayed in the house, the more I ate.
One of my great taste testers said, and I quote, “You told me it was good, but you didn’t tell me it was this good!”
Well friends, you can’t tell me I didn’t tell you now. It is that good!
I utilized my favorite, super moist red velvet cake, originally Bakerella’s Red Velvet Cake recipe, but with a tad more cocoa. The cake alone is amazing. The cake layers sandwich ice cream that is just full of red velvet cake crumbs, as well as a whipped cream cheese icing.
Heaven in a massive frozen sandwich, I tell you.
Most store-bought red velvet ice creams are just disappointing because they lack enough cake and cream cheese flavor. This ice cream does not disappoint.
And the stuff on top? Well that is a cream cheese whipped cream that completely fulfilled all my hopes and dreams. It’s amazing stuff. I’m already dreaming about eating it again.
And the blueberries add the perfect amount of blue for this Red Velvet Ice Cream Cake to be an excellent choice for the 4th of July, or any other patriotic holiday. Plus, blueberries go surprisingly well with red velvet cake and the cream cheese whipped cream on top. Who knew?
I actually put this cake together on a Saturday during a girls night. It was super fun.
Most of the girls from our small group came over for drinks and food and they requested some kind of baking lesson. I have a feeling there are more of those in my future.
Since this cake needed to be put together, it became the demonstration.
We made homemade whipped cream, cut off cake domes, checked out how I set up the pan, put the layers together, and made this crazy ice cream without an ice cream maker. I mean honestly, ice cream without an ice cream maker is pretty much the best thing ever.
They asked questions and checked things out as I was doing them. It all seems such second nature to me now, it was fun to see what kinds of questions they had. Honestly, prior to starting to bake a few years ago they were all similar questions to what I would’ve asked, I just forget now until someone asks. It was actually pretty fun.
And this beautiful baby was the fruits of our labor.
It was actually the second version so even though I let it freeze overnight, they still got to taste it because I had the first version in the freezer still. All the same stuff, just put together a little differently. We’d already had some other desserts I’d made, but when they got a taste of this, they couldn’t resist having more. 🙂
I know you’ll love it too!
Red Velvet Ice Cream Cake
- Yield: 10-12 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
CAKE
- 1 egg
- 1/2 + 1/8 cup oil
- 1/2 + 1/8 cup buttermilk
- 1/2 tbsp vinegar
- 1/2 tsp vanilla
- 1 oz red food coloring
- 1 1/4 cups flour
- 1 cup sugar
- 1 tbsp cocoa
- 1/2 tsp baking soda
ICE CREAM
- 8 oz cream cheese, room temperature
- 1/2 cup sugar
- 1/8 cup milk
- 1 tsp vanilla extract
- 8 oz Cool Whip (or homemade whipped cream)
- cake crumbs (from cutting off tops of cakes)
- 12 ounce can cream cheese frosting (I used a whipped icing)
TOPPING
- 3/4 cup heavy whipping cream
- remainder of cream cheese icing
- 3/4 cup blueberries
Instructions
TO MAKE THE CAKE:
ONCE CAKE HAS COOLED, MAKE THE ICE CREAM:
ASSEMBLING IT ALL:
ADDING THE TOPPING:
Nutrition
- Serving Size: 1 Slice
- Calories: 519
- Sugar: 47.3 g
- Sodium: 184.9 mg
- Fat: 30.8 g
- Carbohydrates: 59.1 g
- Protein: 4.3 g
- Cholesterol: 52.6 mg
Filed Under:
Enjoy!
Red Velvet Cheesecake Bundt Cake
Red Velvet Cupcakes with Cream Cheese Icing
I am planning to make this beautiful cake this weekend. My question is, will the ice cream filling hold up after the top cake layer is put on or will it squish up and out? Or, do I need to freeze the ice cream for a while first? Thanks!
The ice cream will definitely hold up without freezing it first. It’s pretty thick.
Thanks, one other question, do you think the ice cream filling would work without the cream cheese icing added? Or, do you think it needs this sweetness? It sounds decadent for sure, just trying not to use store bought icing and I don’t have a good recipe to make my own. 🙂
It would definitely work without it, I just love the addition of the cream cheese icing to a red velvet cake. As for whether it’s too sweet or not, I wouldn’t be the person to ask. 🙂 I’m not sure something is ever too sweet for me. If you’d like a homemade cream cheese icing recipe to use though, the icing on these cupcakes would be great. You could cut the icing in half and should have enough.
Last question, I think :), Do you have an opinion about using oil vs butter for red velvet cakes? I always use oil, but I sometimes think it leaves a weird taste in the cake. Can oil get too old in your pantry and cause an odor when used in baked goods that you know of?
Thanks!!!!
Not only do store-bought ice cream cakes lack flavor, but they are also so expensive! This looks beautiful and sounds perfect for summer gatherings. xo, Catherine
Lindsey,
On the ingredients for the ice cream you have listed 12 oz. can of cream cheese frosting, I normally make my cream cheese frosting from scratch. Do you know if it will hold its firmness as much as a store bought can of frosting?
Yes, using homemade icing should be fine.
Hi! I am definitely going to try this for my sister’s birthday. I hope it turns out good. Just wanted to ask a question, can I substitute buttermilk with yogurt?
I have never tried that. It might work, but it would definitely change the texture of the cake.
What a pretty cake and I bet it is delicious! I will have to make this for July for sure!
Hi, this cake looks amazing! Cant wait to try this. I have a question about the wet ingredients. What do you mean by 1/2 cup + 1/8 cup? Whats the best way to measure 1/8 cup? Half of 1/4 cup?
It’s a 1/2 a cup, plus an additional 1/8 cup. I actually have a measuring spoon for an 1/8 cup. You could measure out half of a 1/4 cup. The other option is that there’s about 2 tbsp in an 1/8 cup, so you could use that way to measure.
i have a question about baking the cake… can i use one 9 inch springform pan to bake the cake or do i need to use two and make two individual cakes?
thank u
We made this on my kids last day of summer before school. They’ve never eaten a piece of cake so well! They loved it!! And for as fancy as it is, it was really easy…a great bonus!
That’s awesome Jaren! Thank you!! I’m so glad you got try it – and that they liked it! I’m totally into fancy, but the easy way. 🙂
Hi! Going to attempt this for my daughters birthday. Can you explain steps 1 & 2 under adding the topping? What am I whisking in step 1 and do I freeze an empty bowl or add something to it first?
Yes, you freeze the empty metal bowl and the whisk attachment to your stand mixer (if that’s what you use). It isn’t entirely necessary, but it does help. In step 2, you add the heavy whipping cream to your bowl and with the whisk attachment, you beat the cream in the bowl. Does that help? Just let me know if you have any other questions.
What happens to the cake part on the freezer? does it freezes and get hard?
It’s definitely firm from being frozen, but not too hard to eat.
Rather than torture myself and just look at interesting recipes, I must try them. I have made a lot of Red Velvet cakes but this one piqued my curiosity and I’ll have to agree it is the best. This may well be my new favorite cake. Fortunately I thought it through and doubled the recipe and used 9″ cake pans. July 9 was my birthday and I have a lot of cake eaters at the office so that is where it went. When the oohs and aahs subsided I managed to hide the remainder and took it out for my family. Two thumbs up, this is to die for and makes a beautiful presentation. Thank you for a great recipe.
What a review! Thank you Ken! I do love this cake and I’m so glad you did too! 🙂 Happy Belated Birthday!
Thanks so much. If you need love – just make this cake!
Did you make a 3 layer cake using 9″ round pans and doubling the recipe? Thanks!
I’m not totally sure what you’re asking. Do you want the ice cream cake to have three cake layers and two ice cream layers? If so, yes, you could double the recipe and get three layers of cake. The cake layers will end up being a little thicker than what’s shown though. Also, the overall cake will be taller.
cant wait to make this red velvet cake!! however, in the recipe the ice cream ingredients calls for VANILLA EXTRACT and the directions says use ALMOND EXTRACT. So, which one do i use? which one did you use?? Thanks!
It’s vanilla, not almond. Sorry about that! I’ve updated it.
I’m going to attempt this delicious recipe – I’m sort of a 1st timer at baking and cooking in general. The very last step seems confusing to me. Do you freeze it for those 4 days before even serving it? I’ve never heard of this! And if this is the case then I need to hurry up and start making it!
Sorry for the confusion Mindy. You’ll need to freeze it for 5-6 hours before serving – it takes some time for it to be solid. The whipped topping can be made and added right before you serve it, or done ahead of time and frozen until serving. The 4-5 days is how long I suggest it will keep well for. I hope that helps!
LOVING this cake! It’s stunning and looks so amazing! I may or may not be drooling a bit!
Thanks Chris!
Incredible! I made this cake 2 years ago, for my daughters 2nd birthday party. Her birthday is July 3, so the color scheme was perfect. It was the best cake I’ve ever had. I should add that I am an amateur baker, at best! I doubled the recipe and made it in an 8×11 rectangle pan. It was huge, but delicious!
Last year, I used this same idea for my daughter’s golden birthday, but made a yellow cake recipe and whipped frosting instead of cream cheese. I topped it with golden oreo crumbs. Again, huuuge hit!
This year, I’m using the same idea again. I’m not set on flavor yet, but will make a rainbow tie dye cake with whipped frosting ice cream layers with sprinkles added to it. The theme this year is rainbow unicorn.
So, thank you for this incredible recipe that is so easily interchanged with different flavors to accommodate different themes. It’s a simple, yet delicious recipe, which is a huge hit with everybody! I’ve had several requests from everybody who has tried my cakes to either make them one, or share the recipe!
I’m so glad to hear you’ve enjoyed it!
Yumm!! I’m going to make this for my husband’s birthday! Quick question – how do you store the cake in the freezer?
I have the cake on a cardboard cake board and just put it right in the freezer. You could cover it with some clear wrap or something similar once it’s frozen, or get a cake box from a store like Michaels, if you’d prefer.
i love the cake crumbs in the ice cream. this looks so good!