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Red Velvet Ice Cream Cake Recipe

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3.8 from 2 reviews

  • Author: Sara
  • Total Time: 6 hours 45 minutes
  • Yield: 10-12 servings

Description

This Red Velvet Ice Cream Cake is a decadent layered dessert combining moist red velvet cake with creamy ice cream and frosting, topped with whipped cream and fresh blueberries. Perfect for celebrations, it offers a delightful contrast of textures and flavors, blending classic red velvet with creamy frozen elements for a show-stopping treat.

Ingredients

CAKE

  • 1 egg
  • 5/8 cup oil (1/2 + 1/8 cup)
  • 5/8 cup buttermilk (1/2 + 1/8 cup)
  • 1/2 tbsp vinegar
  • 1/2 tsp vanilla extract
  • 1 oz red food coloring
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 tbsp cocoa powder
  • 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 trimming the cake domes)
  • 12 oz cream cheese frosting (whipped icing recommended)

TOPPING

  • 3/4 cup heavy whipping cream
  • Remaining cream cheese frosting
  • 3/4 cup fresh blueberries

Instructions

  1. Prepare the Cake Batter: Whisk together all wet ingredients including egg, oil, buttermilk, vinegar, vanilla, and red food coloring in a large bowl until fully combined.
  2. Mix Dry Ingredients: In a separate large bowl, whisk together flour, sugar, cocoa powder, and baking soda until evenly combined.
  3. Combine Batter: Pour the wet ingredients into the dry ingredients and mix on medium-high speed until the batter is smooth and fully incorporated.
  4. Bake the Cake Layers: Pour the batter evenly into two prepared 8-inch cake pans. Bake in a preheated oven at 350°F (175°C) for 19-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool the Cake: Let the cakes cool in their pans for a few minutes, then remove from pans and transfer to a wire rack to cool completely.
  6. Make the Ice Cream Mixture: Beat the cream cheese, sugar, milk, and vanilla extract until smooth. Gently fold in the Cool Whip or whipped cream until fully combined.
  7. Incorporate Cake Crumbs: Trim the domed tops off the cakes using a serrated knife and crumble the trimmed pieces. Stir these crumbs into the ice cream mixture until evenly distributed.
  8. Prepare Cake Assembly: Line the sides of an 8-inch springform pan with parchment paper extending above the edges to accommodate the cake layers and filling. Optionally, place a cardboard cake circle at the bottom.
  9. Assemble the Layers: Place one cake layer in the bottom of the pan. Spread one-third of the ice cream mixture evenly over the cake. Top with 1/2 cup cream cheese frosting, spreading and lightly working it into the ice cream.
  10. Repeat Layering: Add another third of the ice cream mixture, then another 1/2 cup cream cheese frosting, again spread evenly and worked into the ice cream.
  11. Top with Remaining Ice Cream: Spread the final portion of the ice cream mixture evenly over the last frosting layer.
  12. Add Second Cake Layer: Place the second cake layer on top, pressing gently to seal.
  13. Freeze the Cake: Freeze the assembled cake for at least 5-6 hours or overnight until fully set.
  14. Remove Cake from Pan: Once frozen solid, carefully remove the springform pan ring and peel off the parchment paper from the sides.
  15. Prepare Whipped Topping: Chill a metal bowl and whisk in the freezer for 15-20 minutes. Pour in heavy whipping cream and whip until stiff peaks form, about 5-7 minutes.
  16. Mix in Remaining Frosting: Gently fold the remaining cream cheese frosting into the whipped cream until combined and smooth.
  17. Decorate the Cake: Spread the whipped topping over the top of the ice cream cake evenly.
  18. Add Blueberries: Top the cake with fresh blueberries. Optionally, add blueberries just before serving for a fresher taste.
  19. Storage and Serving: Store the cake in the freezer for 4-5 days. Before serving, allow the cake to soften at room temperature for about 15 minutes to achieve the best texture.

Notes

  • An 8-inch springform pan is recommended for easier removal of the cake; if unavailable, line a regular pan with clear wrap to lift out the cake.
  • Use the same 8-inch pan for assembling to ensure the cake fits perfectly.
  • Cool the metal bowl and whisk before whipping cream for better volume and texture.
  • For a smoother finish, use whipped cream cheese frosting but any cream cheese frosting can work.
  • The cake can be stored in the freezer for up to 5 days; thaw slightly before serving for best flavor and texture.
  • Blueberries can be added frozen or fresh based on preference.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/red-velvet-ice-cream-cake-recipe/