🔥 KITCHEN FINDS
3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
This Kitchen Gadget Sprays AND Pours Oil
One bottle for spraying, pouring and keeping cooking oil close at hand.
Check It Out on Amazon →
This Weird Little Tool Slices Watermelon for You
Slice, cube and grab watermelon with one ridiculously simple little gadget.
Check It Out on Amazon →
Mix & Pour Pancake Batter Without the Mess
Mix the batter right in the bottle, then squeeze it straight onto the griddle.
Check It Out on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Indulge in the ultimate dessert experience with this Decadent Layered Ice Cream Cake topped with rich chocolate ganache. This show-stopping cake combines layers of fluffy vanilla cake and creamy vanilla ice cream, making it the perfect centerpiece for celebrations or a sweet treat any day of the week. Each slice delivers a delightful contrast of textures and flavors that will leave everyone craving more.
Why You’ll Love This Recipe
This layered ice cream cake is not just a feast for the eyes but also for the taste buds. It’s a crowd-pleaser that brings together the best of both worlds: cake and ice cream.
- Visually stunning: The layers create a beautiful presentation.
- Customizable: Easily swap out flavors to suit your taste.
- Make-ahead: Prepare it in advance for stress-free entertaining.
- Decadent indulgence: Chocolate ganache adds a rich finishing touch.
Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 quart (32 oz) vanilla ice cream, softened
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How to Make Layered Ice Cream Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Mix until smooth, about 2 minutes.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are cooled, slice each cake in half horizontally to create four layers.
- In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Place one layer of cake on a serving plate. Spread a layer of softened vanilla ice cream on top, then add the second layer of cake. Repeat this process with the remaining layers, finishing with the last layer of cake on top.
- Freeze the assembled cake for at least 2 hours to set the ice cream.
- While the cake is freezing, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate, whisking until smooth and glossy. Allow the ganache to cool slightly.
- Once the cake has set, pour the chocolate ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly if desired.
- Return the cake to the freezer for an additional 30 minutes before slicing and serving.
Tips for the Best Results
- Ensure that the ice cream is softened but not melted for easy spreading.
- For a cleaner slice, use a hot knife to cut through the cake.
- Let the cake sit at room temperature for about 10 minutes before slicing to make cutting easier.
Easy Variations
- Swap vanilla ice cream for chocolate, strawberry, or cookie dough flavors.
- Add layers of crushed cookies, fruit, or nuts between the cake and ice cream layers for extra texture.
- Top with whipped cream or sprinkles for added flair.
What to Serve With It
- Fresh berries for a pop of color and tartness.
- A drizzle of caramel sauce for extra sweetness.
- A scoop of complementary ice cream on the side.
Storage and Reheating
📚 RECIPE LOVER FINDS
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
❤️ Love This Recipe? Save Your Favorites
Keep all those recipes you actually want to make again together in your own recipe book.
See It on Amazon →
🔥 Yep, Snoop Dogg Has a Cookbook
From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.
Check It Out on Amazon →
🥗 100+ Meals You Can Make Ahead
Simple make-ahead recipes and quick-assembly meals for making the week way easier.
See It on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Store any leftover cake in an airtight container in the freezer for up to 2 weeks. Allow it to thaw slightly in the refrigerator before serving again.
Recipe Card
Decadent Layered Ice Cream Cake with Chocolate Ganache
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 3 hours (including freezing time)
Yield: 12 servings
Ingredients:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 quart (32 oz) vanilla ice cream, softened
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Mix until smooth, about 2 minutes.
3. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Once the cakes are cooled, slice each cake in half horizontally to create four layers.
5. In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
6. Place one layer of cake on a serving plate. Spread a layer of softened vanilla ice cream on top, then add the second layer of cake. Repeat this process with the remaining layers, finishing with the last layer of cake on top.
7. Freeze the assembled cake for at least 2 hours to set the ice cream.
8. While the cake is freezing, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate, whisking until smooth and glossy. Allow the ganache to cool slightly.
9. Once the cake has set, pour the chocolate ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly if desired.
10. Return the cake to the freezer for an additional 30 minutes before slicing and serving.
Notes:
Ensure that the ice cream is softened but not melted for easy spreading.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 3 hours (including freezing time)
Yield: 12 servings
Ingredients:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 quart (32 oz) vanilla ice cream, softened
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Mix until smooth, about 2 minutes.
3. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Once the cakes are cooled, slice each cake in half horizontally to create four layers.
5. In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
6. Place one layer of cake on a serving plate. Spread a layer of softened vanilla ice cream on top, then add the second layer of cake. Repeat this process with the remaining layers, finishing with the last layer of cake on top.
7. Freeze the assembled cake for at least 2 hours to set the ice cream.
8. While the cake is freezing, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate, whisking until smooth and glossy. Allow the ganache to cool slightly.
9. Once the cake has set, pour the chocolate ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly if desired.
10. Return the cake to the freezer for an additional 30 minutes before slicing and serving.
Notes:
Ensure that the ice cream is softened but not melted for easy spreading.
