Description
A fun and versatile frozen dessert that layers soft cake with your favorite ice cream and tops it off with rich chocolate ganache. Perfect for parties or family treats.
Ingredients
Scale
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 cup granulated sugar
- 1/3 cup sour cream
- 2/3 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/3 cup sprinkles
- 2 pints ice cream (flavor of your choice)
- 1 (4 ounce) semi-sweet chocolate bar, finely chopped
- 1/2 cup heavy cream
- Optional sprinkles for garnish
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, egg, sugar, sour cream, milk, and vanilla until smooth.
- Combine the wet and dry mixtures, mixing until just combined. Fold in the sprinkles.
- Pour batter into the loaf pan and bake for 50–60 minutes, tenting with foil halfway through. Cool completely.
- Once cooled, slice the cake horizontally into three equal layers.
- Soften ice cream for 15 minutes. Line loaf pan with parchment paper.
- Layer the bottom cake slice in the pan, top with 1 pint of softened ice cream, then the middle slice, another pint of ice cream, and top with the final cake slice.
- Wrap tightly in plastic and freeze for at least 8 hours or overnight.
- To make ganache: pour hot cream over chopped chocolate, let sit 2–3 minutes, then stir until smooth. Let cool 10 minutes.
- Unmold the frozen cake using parchment paper, pour ganache over top and spread evenly. Add optional sprinkles. Let sit 3–5 minutes, then slice and serve.
Notes
- Do not overmix the cake batter to keep the texture light and fluffy.
- Let the cake cool completely before layering with ice cream.
- Use high-quality ingredients for best flavor.
- Customize with different ice cream flavors and mix-ins like crushed cookies or nuts.
- Store leftovers in the freezer wrapped tightly for up to two weeks.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: ice cream loaf cake, layered ice cream dessert, frozen cake, summer dessert, easy party dessert