How to Make a Show-Stopping Melting Ice Cream Cake: A Step-by-Step Guide
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If you're looking for a dessert that will wow your guests and make a statement, a melting ice cream cake is the perfect choice. This cake looks like a scoop of ice cream that's melting down the sides of a cone, and it's surprisingly easy to make. With a few simple ingredients and some basic baking skills, you can create a show-stopping dessert that will have everyone talking. Just follow our step-by-step guide, and you'll be on your way to making a delicious and impressive melting ice cream cake that's perfect for any occasion.
Ingredients:
- Chocolate Cake layers:
- 3 ½ cups all-purpose flour
- 3 ½ cups granulated sugar
- 1 ¾ cups cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups unsalted butter (3 sticks, softened)
- 6 large eggs (at room temperature)
- 2 ¼ cups buttermilk
- 1 Tablespoon vanilla extract
- Cream Cheese Buttercream Frosting:
- 8 ounces cream cheese (one package; softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 1-2 Tablespoons milk
- 1 teaspoon vanilla extract
- Chocolate ganache drip:
- 1 cup chocolate chips
- ½ cup heavy cream
- Rainbow sprinkles
- Waffle cone
- Cake pop
Instructions:
- Preheat the oven to 350°F. Grease and flour four 8-inch round cake pans and set aside.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the softened butter and mix on medium speed until the mixture resembles coarse sand.
- Add the eggs one at a time, mixing well after each addition.
- Add the buttermilk and vanilla extract and mix until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
- While the cakes are cooling, make the cream cheese buttercream frosting. In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, and mix until well combined.
- Add the milk and vanilla extract and mix until the frosting is smooth and creamy.
- Reserve ¼ cup of the frosting for the cake pop 'ice cream scoop,' and stir rainbow sprinkles into the remaining frosting.
- Once the cakes are cool, level them (if needed) using a cake leveler or a large serrated knife and a ruler.
- Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.
- Spread the layer with frosting, and add your next cake layer on top. Repeat this process until you have stacked all four cake layers.
- Apply a thin layer of frosting all over the cake to create a crumb coat. Chill the cake in the fridge or freezer for 10-15 minutes.
- Apply a thicker layer of frosting all over the cake, making sure to create a smooth and even surface.
- Chill the cake again for 10-15 minutes to allow the frosting to set.
- To make the chocolate ganache drip, heat the heavy cream in a small saucepan until just simmering.
- Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for a few minutes.
- Whisk the chocolate and cream together until smooth and glossy.
- Allow the ganache to cool for a few minutes, then transfer it to a squeeze bottle or piping bag.
- Pipe the ganache around the edge of the cake, allowing it to drip down the sides.
- Use the reserved frosting to create a small ball on top of the cake to look like a scoop of melting ice cream.
- Place a waffle cone on top of the cake pop to create a cone.
- Place the cake pop on top of the cake, leaning it slightly to create the effect of a melting ice cream cone.
- Decorate the cake with rainbow sprinkles.
This should result in a delicious and impressive melting ice cream cake that will impress your friends and family!