This Traditional Ice Cream Cake combines two beloved desserts into one irresistible treat. With layers of moist vanilla cake and creamy ice cream, it's the perfect way to celebrate any special occasion or just make an ordinary day extraordinary.
Vanilla cake mix forms the foundation of our dessert, offering a sweet and fluffy base that's easy to prepare. The vanilla ice cream and chocolate ice cream create a creamy, dreamy middle layer that contrasts beautifully with the cake. Heavy whipping cream is whipped to perfection, adding a light and airy finish on top. A bit of sugar and vanilla extract sweeten the whipped cream just right. A drizzle of chocolate syrup and a sprinkle of chocolate shavings not only make it look elegant but also add a touch of richness to each bite.
This cake pairs beautifully with fresh berries or a light fruit salad on the side. For a fun presentation, consider serving each slice with a dollop of whipped cream and a cherry on top.
First, preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly—this prevents sticking and makes for an easier release later on. Follow the instructions on your vanilla cake mix package to make the batter, then pour it into your prepared pan.
Bake the cake for 25-30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool completely; this is important because warm cake and ice cream don't mix well!
Once cool, carefully cut the cake horizontally into two layers. Line your cake pan with plastic wrap, leaving plenty of overhang to help you remove the cake later. Place one cake layer at the bottom of the pan.
Spread your softened chocolate ice cream evenly over this cake layer, smoothing the top as you go. Place the second cake layer on top, then spread the softened vanilla ice cream over it. Again, smooth the top to ensure an even layer.
Cover the cake with plastic wrap and place it in the freezer for at least 4 hours. You want it to be firm enough to hold its shape when cut.
Before serving, whip the heavy cream with sugar and vanilla extract until stiff peaks form. This will be your delicious frosting. Remove the cake from the pan using the overhanging plastic wrap and transfer it to a serving platter.
Frost the cake with your whipped cream, then drizzle chocolate syrup over the top. Finish with a sprinkle of chocolate shavings for that extra touch of elegance and flavor.
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