Water ice Foam Cake Recipe

Nutrition Facts (per serving)
623 Calories
34g Fat
73g Carbs
9g Protein
Prove Full Nutrition Label Hide Full Nutrition Label

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Diet Facts
Servings: xvi
Amount per serving
Calories 623
% Daily Value*
Total Fat 34g 44%
Saturated Fat 20g 102%
Cholesterol 144mg 48%
Sodium 192mg viii%
Total Carbohydrate 73g 26%
Dietary Fiber 2g vi%
Total Sugars 41g
Protein 9g
Vitamin C 3mg 17%
Calcium 213mg 16%
Atomic number 26 3mg 15%
Potassium 318mg seven%
*The % Daily Value (DV) tells you lot how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general diet advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The secret to creating perfect layers in this sky-high ice foam cake? Freezing all the layers individually before assembling. The cake takes a bit of patience as you wait for the ice cream to gear up in the freezer, merely when it is fourth dimension to stack, it all comes together in a snap! Only be sure to use the same size pans for baking the cakes as well as for freezing the water ice cream layers. This will ensure perfectly consistent layers.

This recipe is a great brand-alee cake that will wow at a party. Feel free to personalize the recipe by using any combination of ice cream flavors to create the layers.

"I loved making this cake and I think it would be the perfect summer family activity. Merely make sure y'all have patience every bit freezing each layer individually will set up you lot up for success. You can also swap out the ice cream flavors if y'all wanted to attempt something dissimilar." –Tracy Wilk

ice cream cake/tester image

For the White Cake Layers:

  • 1 loving cup (8 ounces) unsalted butter, softened, more for the pans

  • 2 cups granulated saccharide

  • iv big eggs

  • 3 cups block flour

  • 1 tablespoon baking pulverization

  • 1 cup milk

  • 2 teaspoons pure vanilla extract

For the Ice Cream Layers:

  • 1 quart pistachio water ice cream

  • 1 quart chocolate ice cream

  • i quart strawberry ice cream

For the Topping:

  • two cups heavy cream

  • Multicoloredsprinkles

  • Maraschino cherries, for garnish

  1. Gather the ingredients.

    The Spruce/Julia Hartbeck

  2. Position a rack in the middle of the oven and oestrus to 350 F. You lot'll demand iii circular ix-inch block pans. Grease and flour ii of the cake pans and set up the 3rd one aside. Alternatively, employ baking spray with flour.

    The Spruce/Julia Hartbeck

  3. In a large bowl, beat the butter and saccharide with a mixer at medium speed until fluffy, three to 4 minutes. Add eggs i at a time, beating well afterward each addition.

    The Spruce/Julia Hartbeck

  4. In a medium bowl, stir together the cake flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with milk, offset and catastrophe with flour mixture. Beat until just combined subsequently each addition. Stir in vanilla.

    The Spruce/Julia Hartbeck

  5. Cascade the batter into the ii prepared pans, smoothing the tops if necessary. Bake until a wooden skewer inserted in center comes out clean, 28 to thirty minutes. Permit cool in pans for 10 minutes. Remove from pans, and permit to cool completely on wire racks.

    The Spruce/Julia Hartbeck

  6. Divide each cake to create 4 equal layers. Wrap in plastic wrap and freeze the layers.

    The Bandbox/Julia Hartbeck

  7. Using the same two cake pans, plus the third that was gear up bated, make the ice cream layers. Comprehend a make clean and dry cake pan with plastic wrap. Soften the pistachio ice cream and then it is easy to spread, merely non melted. Spread in the cake pan, comprehend with plastic wrap and flatten. Freeze solid.

    The Spruce/Julia Hartbeck

  8. Repeat with the chocolate and strawberry ice cream. All three layers of water ice cream, as well equally the dissever cake layers, should be frozen solid.

    The Bandbox/Julia Hartbeck

  9. To assemble the block, unwrap one of the cake layers and place information technology on the bottom of the serving plate. Unwrap the pistachio ice cream layer and place it on top. Place another block layer on top of the pistachio layer, followed by the chocolate ice cream layer. Place the 3rd cake layer on top of the chocolate ice foam layer. Place the strawberry ice cream layer on pinnacle. Finish with the final cake layer. Printing gently and wrap with plastic wrap to freeze all the layers together.

    The Bandbox/Julia Hartbeck

  10. In a large mixing bowl, whip the heavy cream to stiff peaks. Remove the assembled water ice foam cake from the freezer. Frost with whipped cream. Freeze solid until ready to serve.

    The Spruce/Julia Hartbeck

  11. When set up to serve, tiptop with sprinkles and garnish with maraschino cherries. Piece and serve straight from the freezer.

    The Bandbox/Julia Hartbeck