You can make this stunning cake in advance, staying completely worry-free if you are making this for an event or a celebration. It will stand out and call for an event to a celebration due to how beautiful and delicious it is.
It consists of layers and layers of rich and fluffy red velvet, chocolate, and vanilla ice cream.
The freeze-dried red velvet cake and the ice cream each give their own layers of cream cheese frosting, which give a nice sponge to them. It can easily be pulled out of the freezer when it is celebration time.
Ingredients
To Bake Red Velvet Cake
- 1.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 room temperature egg
- 1 cup buttermilk (also room temperature)
- 2 tablespoons (liquid) red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Ice Cream Layer
- 1.5 quarts (equivalent to 6 cups) vanilla ice cream (softened)
- 1/2 mini chocolate chips (optional)
For the Cream Cheese Frosting
- 8 oz of room temperature cream cheese
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2-3 tablespoons of heavy cream
- 3 cups of powdered sugar
For Topping
- Reserved red velvet cake crumbs (remainder of the cake layers)
- (Optional) chocolate shavings/mini chocolate chips
Instructions
Making red velvet cake
Preheat your oven to a temperature of 350 degrees Fahrenheit/ 175 degrees Celsius.
Using parchment paper, line 2 9-inch round cake pans, and spray with a cooking spray of your choice.
This is crucial to avoiding a sticky situation and avoiding problems upon removal of the cake.
In a medium bowl, combine all dry ingredients listed: flour, cocoa powder, baking soda, and salt.
Make sure everything’s even. Using a whisk, break up any cocoa powder clumps.
In a large bowl, combine sugar and vegetable oil.
Mix with a whisk until the two are fully integrated.
Mix in the egg, and, before the next step, whisk for about 30 seconds until the mixture is lighter and smoother.
Add buttermilk, the red food coloring, the vinegar, and the vanilla.
Mix them all until completely smooth, and the liquid is a bold red color.
Finally, add the powders from the dry ingredients bowl to the wet ones.
Mix with a whisk until no dry flour is seen, then stop immediately.
Make sure the batter is smooth, and the color is a bright red.
This means no white flour, yes, overmixing is a thing.
Evenly distribute your batter among the two pans; a kitchen scale would come in handy, though estimating can suffice too.
Bake for about 25-28 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
The top of the cake springs back when you gently press it.
Place Them On Wire Racks
After the cakes are done, leave them in the pans for 10 minutes, at which point you can turn them out onto wire racks and let them cool completely.
This would usually take about 60 minutes.
The cakes must be completely cool, as we cannot let the ice cream melt when we assemble the ice cream cake.
How to assemble the Ice Cream Cake
After the cake has cooled, take a serrated knife and trim the top of the cake.
Use the trimmed cake petals to crumble for ice cream cake topping, which can be set aside for later.
For the next step, you will need a 9-inch springform pan along with plastic wrap.
Lay the wrap in the pan, allowing for some extra wrapping on the top.
This will make getting the cake out of the pan much simpler.
Put one of your cake layers in the pan on the bottom.
If the cake is too large for the pan, you can trim the edges to make it fit.
Remove your slightly softened ice cream from the freezer.
It should be soft enough to spread but not melt. If you’re adding mini chocolate chips, fold them into the ice cream now.
Using a spatula, spread the ice cream evenly over the first layer of the cake.
Quickly smooth the ice cream from edge to edge until you reach an even distribution.
Aim to have a layer of ice cream that is about two to three inches thick.
Then, add the second layer of cake to the ice cream. Gently press the cake down so that the two layers stick together.
Allow To Freeze
To ensure everything stays frozen together, cover the pan completely with plastic wrap.
The cake should be frozen for a minimum of four hours, although overnight is best.
The cake needs to be completely frozen before adding frosting.
While the cake is in the freezer, you can prepare the frosting.
Pour the cream cheese and butter into a bowl before taking your cake out of the freezer.
Using an electric whisk, whip the butter and cheese together for a few minutes until you achieve a smooth texture with no lumps in the frosting.
Set the mixer to low and slowly pour in the powdered sugar, a cup at a time.
Once all the sugar has been added, pour in the vanilla extract first, followed by the heavy cream to continue mixing.
Mix Properly To Get the Best Result
Mix at a slightly higher speed than low for a few minutes, and you should now have the desired frosting.
If you find it too thick, you can add a little bit more cream, but you don’t want it to be too runny.
It should be frosting consistency.
Removing the cake from the freezer, you will want to use a knife to go around the edges, then you can release the sides and take the cake out onto your desired serving plate.
Moving quickly, because the cake will start to thaw, you will want to frost the cake with the cream cheese frosting.
This can be done with an offset spatula or a butter knife and is a more rustic frosting.
You will then want to take the cake crumbs you saved and sprinkle them on the cake.
If you want to, you can add chocolate shavings or chocolate chips.
Allow Icing To Harden
Once you are done decorating, put the cake in the freezer for about half an hour to allow the icing to harden.
When it is time to cut the cake, take it out of the freezer and let it defrost a little for about 5-10 minutes; it will be easier to cut.
For cutting the cake, use a clean, hot knife and dip it in hot water for cutting each piece.
Tips for Success
Place some plastic wrap over the edge of the springform pan.
This makes it easier to take the cake out and also helps to avoid any damage to the cake.
Make sure the cake is not warm and is completely cool before adding the frosting. Otherwise, the ice cream will melt, and it will be a disaster.
If the ice cream is too hard, let it sit for a couple of minutes to soften.
You want it to be the consistency of soft serve.
Be sure to have everything on hand before you start, to make spreading the ice cream layer quickly.
Frost in small sections to keep the frosting from setting.
You want to be able to use a piping bag to make pretty decorations after.
To make cutting easier, take a hot knife and dip it into hot water.
Once you have heated it, dry it off, and take your cut.
To get ideal cuts, make sure to clean your knife and reheat it after every cut.
The best thing about this cake is that you can keep it in the freezer for about two weeks.
You can wrap the whole cake in plastic wrap and afterwards wrap it in foil to keep it from getting freezer-burnt.
Substitutes Ingredients
Alternatively, you can cut it into slices and wrap each slice for convenient single portions.
For up to a week, you can keep any leftover slices in the freezer in an airtight container. This is a perfect option for a late-night snack.
To get the best flavor and texture, keep the cake for 5 to 10 minutes at room temperature so that the layers can get softer and the ice cream can stay firm.
To make this cake even better, you can substitute your vanilla flavoring for chocolate.
Strawberry favors work well too and complement the red velvet.
For a better flavor, you can replace half the vanilla ice cream with cream cheese, as it gives it more of a tangy flavor.
This is a more cream-cheese flavor and is perfect for red velvet.
The only change required to make this gluten-free is substituting the all-purpose flour for a 1:1 gluten-free baking flour.
The outcome will be nearly the same.
Instead of buttermilk, use regular milk. Add 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
For a more vibrant color with less liquid, use gel food coloring, as it works better than the liquid kind. Around 1 tablespoon of gel will be enough.
For a more sophisticated touch that enhances the chocolate notes of the red velvet cake, opt for coffee ice cream.
To make a cookies and cream version, simply mix some crushed Oreos into the vanilla ice cream layer.
Conclusion
As soon as this Red Velvet Ice Cream Cake is made, people request it for every birthday and celebration.
Interesting Red Velvet Ice Cream Cake
You can make this stunning cake in advance, staying completely worry-free if you are making this for an event or a celebration. It will stand out and call for an event to a celebration due to how beautiful and delicious it is.
It consists of layers and layers of rich and fluffy red velvet, chocolate, and vanilla ice cream.
The freeze-dried red velvet cake and the ice cream each give their own layers of cream cheese frosting, which give a nice sponge to them. It can easily be pulled out of the freezer when it is celebration time.
Ingredients
- Ingredients
- To Bake Red Velvet Cake
- 1.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 room temperature egg
- 1 cup buttermilk (also room temperature)
- 2 tablespoons (liquid) red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Ice Cream Layer
- 1.5 quarts (equivalent to 6 cups) vanilla ice cream (softened)
- 1/2 mini chocolate chips (optional)
- For the Cream Cheese Frosting
- 8 oz of room temperature cream cheese
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2-3 tablespoons of heavy cream
- 3 cups of powdered sugar
- For Topping
- Reserved red velvet cake crumbs (remainder of the cake layers)
- (Optional) chocolate shavings/mini chocolate chips
Instructions
Instructions
Making red velvet cake
Preheat your oven to a temperature of 350 degrees Fahrenheit/ 175 degrees Celsius.
Using parchment paper, line 2 9-inch round cake pans, and spray with a cooking spray of your choice.
This is crucial to avoiding a sticky situation and avoiding problems upon removal of the cake.
In a medium bowl, combine all dry ingredients listed: flour, cocoa powder, baking soda, and salt.
Make sure everything's even. Using a whisk, break up any cocoa powder clumps.
In a large bowl, combine sugar and vegetable oil.
Mix with a whisk until the two are fully integrated.
Mix in the egg, and, before the next step, whisk for about 30 seconds until the mixture is lighter and smoother.
Add buttermilk, the red food coloring, the vinegar, and the vanilla.
Mix them all until completely smooth, and the liquid is a bold red color.
Finally, add the powders from the dry ingredients bowl to the wet ones.
Mix with a whisk until no dry flour is seen, then stop immediately.
Make sure the batter is smooth, and the color is a bright red.
This means no white flour, yes, overmixing is a thing.
Evenly distribute your batter among the two pans; a kitchen scale would come in handy, though estimating can suffice too.
Bake for about 25-28 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
The top of the cake springs back when you gently press it.
Place Them On Wire Racks
After the cakes are done, leave them in the pans for 10 minutes, at which point you can turn them out onto wire racks and let them cool completely.
This would usually take about 60 minutes.
The cakes must be completely cool, as we cannot let the ice cream melt when we assemble the ice cream cake.
How to assemble the Ice Cream Cake
After the cake has cooled, take a serrated knife and trim the top of the cake.
Use the trimmed cake petals to crumble for ice cream cake topping, which can be set aside for later.
For the next step, you will need a 9-inch springform pan along with plastic wrap.
Lay the wrap in the pan, allowing for some extra wrapping on the top.
This will make getting the cake out of the pan much simpler.
Put one of your cake layers in the pan on the bottom.
If the cake is too large for the pan, you can trim the edges to make it fit.
Remove your slightly softened ice cream from the freezer.
It should be soft enough to spread but not melt. If you're adding mini chocolate chips, fold them into the ice cream now.
Using a spatula, spread the ice cream evenly over the first layer of the cake.
Quickly smooth the ice cream from edge to edge until you reach an even distribution.
Aim to have a layer of ice cream that is about two to three inches thick.
Then, add the second layer of cake to the ice cream. Gently press the cake down so that the two layers stick together.
Allow To Freeze
To ensure everything stays frozen together, cover the pan completely with plastic wrap.
The cake should be frozen for a minimum of four hours, although overnight is best.
The cake needs to be completely frozen before adding frosting.
While the cake is in the freezer, you can prepare the frosting.
Pour the cream cheese and butter into a bowl before taking your cake out of the freezer.
Using an electric whisk, whip the butter and cheese together for a few minutes until you achieve a smooth texture with no lumps in the frosting.
Set the mixer to low and slowly pour in the powdered sugar, a cup at a time.
Once all the sugar has been added, pour in the vanilla extract first, followed by the heavy cream to continue mixing.
Mix Properly To Get the Best Result
Mix at a slightly higher speed than low for a few minutes, and you should now have the desired frosting.
If you find it too thick, you can add a little bit more cream, but you don't want it to be too runny.
It should be frosting consistency.
Removing the cake from the freezer, you will want to use a knife to go around the edges, then you can release the sides and take the cake out onto your desired serving plate.
Moving quickly, because the cake will start to thaw, you will want to frost the cake with the cream cheese frosting.
This can be done with an offset spatula or a butter knife and is a more rustic frosting.
You will then want to take the cake crumbs you saved and sprinkle them on the cake.
If you want to, you can add chocolate shavings or chocolate chips.
Allow Icing To Harden
Once you are done decorating, put the cake in the freezer for about half an hour to allow the icing to harden.
When it is time to cut the cake, take it out of the freezer and let it defrost a little for about 5-10 minutes; it will be easier to cut.
For cutting the cake, use a clean, hot knife and dip it in hot water for cutting each piece.
Notes
Tips for Success
Place some plastic wrap over the edge of the springform pan.
This makes it easier to take the cake out and also helps to avoid any damage to the cake.
Make sure the cake is not warm and is completely cool before adding the frosting. Otherwise, the ice cream will melt, and it will be a disaster.
If the ice cream is too hard, let it sit for a couple of minutes to soften.
You want it to be the consistency of soft serve.
Be sure to have everything on hand before you start, to make spreading the ice cream layer quickly.
Frost in small sections to keep the frosting from setting.
You want to be able to use a piping bag to make pretty decorations after.
To make cutting easier, take a hot knife and dip it into hot water.
Once you have heated it, dry it off, and take your cut.
To get ideal cuts, make sure to clean your knife and reheat it after every cut.
The best thing about this cake is that you can keep it in the freezer for about two weeks.
You can wrap the whole cake in plastic wrap and afterwards wrap it in foil to keep it from getting freezer-burnt.
Nutrition Information:
Serving Size:
1 slice (1/12 of cake, approximately 150g)Amount Per Serving: Calories: 485kcalTotal Fat: 24ggCholesterol: 75mgmgCarbohydrates: 63ggProtein: 6gg