Description
This Red Velvet Ice Cream Cake is a decadent layered dessert combining moist homemade red velvet cake with a creamy, tangy cream cheese ice cream filling. Finished with whipped cream and fresh blueberries, it’s an elegant and delicious treat perfect for special occasions or summer celebrations.
Ingredients
Scale
CAKE
- 1 egg
- 5/8 cup (1/2 + 1/8 cup) oil
- 5/8 cup buttermilk
- 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 cutting off tops of cakes)
FROSTING
- 12 oz cream cheese frosting (whipped icing recommended)
TOPPING
- 3/4 cup heavy whipping cream
- remainder of cream cheese frosting
- 3/4 cup fresh blueberries
Instructions
- Prepare Wet Ingredients: Whisk together the egg, oil, buttermilk, vinegar, vanilla extract, and red food coloring in a large bowl until completely combined. Set aside.
- Prepare Dry Ingredients: In another large bowl, whisk together the flour, sugar, cocoa powder, and baking soda until evenly mixed.
- Combine Batter: Pour the wet ingredients into the dry ingredients, mixing on medium-high speed until the batter is smooth and fully combined.
- Bake Cakes: Divide the batter evenly into two prepared 8-inch cake pans. Bake at 350°F (175°C) for 19-21 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Cakes: Let the cakes cool in the pans for a few minutes, then transfer to wire racks to cool completely.
- Make Ice Cream Filling: In a bowl, mix cream cheese, sugar, milk, and vanilla extract until smooth. Gently fold in the Cool Whip. Crumble off the rounded tops of the cooled cakes and stir the crumbs into the ice cream mixture until well incorporated.
- Prepare Springform Pan: Line the sides of an 8-inch springform pan with parchment paper extending above the rim. Place a cake board or cardboard circle at the bottom if desired.
- Assemble Layers: Place one cake layer at the bottom of the pan. Spread one-third of the ice cream mixture evenly over the cake. Add 1/2 cup cream cheese frosting on top of the ice cream, spreading and working it lightly into the ice cream layer. Repeat this layering using another third of the ice cream, 1/2 cup frosting, then the remaining ice cream, smoothing the top.
- Add Second Cake Layer: Place the second cake layer on top of the ice cream mixture layers.
- Freeze Cake: Freeze the assembled cake for 5-6 hours or overnight until firm.
- Remove from Pan: Once frozen, remove the sides of the springform pan and peel away the parchment paper from the cake edges.
- Prepare Whipped Topping: Chill a metal bowl and whisk in the freezer for 15-20 minutes. Whip the heavy cream in the cold bowl until stiff peaks form (about 5-7 minutes). Stir in the remaining cream cheese frosting until combined.
- Finish Cake: Spread the whipped topping evenly over the top of the frozen cake. Decorate with fresh blueberries. For unfrozen berries, add right before serving.
- Storage and Serving: Store the cake in the freezer for up to 4-5 days. Allow it to sit at room temperature for about 15 minutes before serving to soften slightly.
Notes
- Use an 8-inch springform pan for easier removal and clean edges.
- If you don’t have a springform pan, line a regular pan with clear wrap under the parchment paper to lift out the cake.
- Freeze the cake thoroughly before removing from the pan to maintain its shape.
- For best texture, add blueberries just before serving to keep them fresh and not frozen.
- Allow the cake to soften for 15 minutes at room temperature before slicing for easier serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet, ice cream cake, cream cheese, dessert, layered cake, homemade ice cream cake, red velvet cake
