Ice Cream Cake
Prep time: 5 hours
Cook time: 30 mins
Total time: 5 hours 30 mins
Chocolate Cake
  • *NOTE: use half of this recipe if using 8-inch cake pan, and full recipe for 10-inch springform pan
  • 2 cups all-purpose flour, plus 2 tbsp for cake pan
  • ¾ cup unsweetened cocoa powder
  • 1¾ cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
Filling and Decoration
  • 4 cups Tillamook Udderly Chocolate ice cream (or your favorite ice cream flavor)
  • 2 cups chocolate frosting
  • Chocolate sprinkles, for decorating
  1. Grease one 8-inch cake pan OR one 10-inch springform pan with cooking spray or butter.
  2. Add 2 tbsp flour to the cake/springform pan, and rotate like a steering wheel over a sink until the flour completely coats the pan. Shake out excess flour into the sink.
  3. Preheat oven to 350 degrees F.
  4. Add flour, cocoa powder, sugar, baking powder, baking soda, and salt to a standalone mixer bowl fitted with paddle attachment (you can also use an electric mixer and add ingredients to a large bowl).
  5. Mix the dry ingredients on low speed for 30 seconds.
  6. Add eggs, milk, vegetable oil and vanilla to the flour mixture and mix on medium speed about 2 minutes.
  7. In the meantime, boil the water.
  8. Turn off the mixer and add the boiling water.
  9. Beat on medium speed for 1 minute.
  10. Use a spatula to transfer the batter to the greased and floured pan.
  11. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  12. Cool for 10 minutes, then loosen carefully with a thin spatula or knife and turn over onto a wire cooling rack.
  13. Once cool, cut into two even halves.
  14. Wrap the cakes in plastic wrap and freeze for at least 2 hours (this can be done overnight).
  15. Once hardened, place one layer of cake in a springform pan or if you used a cake pan, line the cake pan with parchment paper with enough edge to be able to pull the entire cake out of the pan once frozen.
  16. Remove the ice cream from the freezer and thaw for 10 minutes. Once softened, spread the ice cream over the cake layer to desired thickness (I like about 4 cups).
  17. Place the remaining cake layer over the top of the ice cream, and place plastic wrap over the top to seal.
  18. Freeze the cake for at least 2 hours.
  19. Once frozen, remove the cake and QUICKLY frost before the ice cream melts.
  20. Add the sprinkles if desired, then wrap carefully with plastic wrap (I use 8 toothpicks on top if I don't use candles so it doesn't stick to the frosting as much) and place back in the freezer.
  21. Remove from freezer about 10-15 minutes before serving to slightly thaw.
Makes 1 8- or 10-inch cake
Recipe by My San Francisco Kitchen at