Just about any cake will work as a base for an ice cream cake. Angle food and other ‘delicate’ cakes will likely sink beneath the weight of ice cream, sauces and all those other delicious bits and pieces. Otherwise, it’s anything goes. Chocolate cake, yellow cake, red velvet – whatever your heart desires.
I highly recommend lightly soaking any cake with a simple syrup before freezing. This helps keep the cake moist in the freezer, the additional sugar also helps prevent it from turning into a rock hard boulder. A simple syrup is also an opportunity to add an additional layer of flavor.
Below is my ‘go to’ recipe for yellow cake. While a box cake mix will do the trick (and I have no shame admitting that I use them in a pinch) there’s nothing quite as good as a freshly made cake from scratch.
This simple yellow cake is the ideal base for ice cream cakes. Firm and not too rich, it easily supports layers of ice cream, sauces and a mountain of toppings. But it’s also perfectly delicious all by itself (particularly when it’s still warm from the oven!)
258g all-purpose flour
118g whole milk
1 TBS vanilla extract
2 tsp baking powder
1/2 tsp salt
227g unsalted butter (2 sticks)
Pre-heat the over to 350 degrees. Butter and flour two 9″ cake pans or three 6″ cake pans. Line the bottom of each pan with a piece of parchment paper.
Sift together the dry ingredients and set aside.
In a stand mixer fitted with a paddle attachment, combine the eggs, milk, and vanilla on low. Add in the butter a few chunks at a time. Continue to mix on low until small clumps form then kick up the speed to medium.
With the mixer still running, add in one cup of the dry ingredients. Once that has been fully absorbed, slowly pour in the rest and mix until just incorporated.
Evenly divide the batter between the pans. Bake at 350 degrees for 23-28 minutes.