There’s something magical about an ice cream celebration cake recipe—it brings together the joy of cake with the thrill of ice cream in one unforgettable dessert. Ours features a tender stone-ground vanilla cake base layered atop a frozen ice cream core. The result looks like an ordinary frosted cake until you slice through to reveal the chilled surprise within.
At Gideon Milling, we champion recipes that pair simple ingredients with special moments. That’s why our cake uses stone-ground cake flour, blending natural texture and flavour into every delicious bite. This cake is perfect for birthdays, summer get-togethers, or anytime you want dessert to double as showpiece.
The method is easy: you’ll prep and freeze the ice cream layer first, then bake the sponge separately. Once assembled, the cake chills to a dreamy, sliceable finish—no blowtorch or specialized technique required, just straightforward steps and a little patience. Its contrast between soft crumb and creamy centre delights every time.
Adapt the recipe to make it uniquely yours—add fruit layers, colorful sprinkles, or flavored syrups. Whether you stick with classic vanilla or customize with bold flavours, this cake remains a centerpiece of celebration and creativity.
For extra inspiration, check out this Allrecipes guide on how to make ice cream cake at home — it offers expert tips on layering and achieving the perfect cake-to-ice-cream ratio.
Ingredients
Cakes
- 1 1/3 cups Gideon Milling Cake Wheat Flour
- 2 tsp baking powder
- 1/8 tsp salt
- 3/4 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2/3 cup whole milk
- 3 tbsp rainbow sprinkles
Ice Cream
- 4 cups vanilla ice cream, slightly softened
Topping
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Additional sprinkles and summer berries for decoration
- Sparklers for a festive effect
Method
-
Line 20cm cake pan with plastic food wrap. Evenly spread softened ice cream into prepared pan. Cover; freeze at least 2 hours.
-
Heat oven to 180°C. Grease and flour another 20cm round baking pan. Set aside.
-
Combine flour, baking powder, and salt in bowl. Set aside.
-
Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 tsp vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed. Gently stir in 3 tbsp sprinkles. Pour batter into prepared pan.
-
Bake 30-35 minutes or until toothpick inserted near center comes out clean. Place onto cooling rack; cool 10 minutes. Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan; cool completely.
-
Evenly cut cake into 2 layers.
-
Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed-top up.
-
Before serving, place whipping cream, powdered sugar, and 1 tsp vanilla in bowl. Beat at high speed until stiff peaks. Scoop and swirl on top of cake. Sprinkle with additional sprinkles and even add sparklers for a festive effect. You can also serve each piece with a cherry or other summer berries.
