Red Velvet Ice Cream Cake
This amazing red velvet ice cream cake is for red velvet and ice cream lover. it’s so easy to make and very delicious.
This impressive recipe is a combination between fluffy red velvet cake and soft and creamy vanilla ice cream. So you have to think about the flavors in your mind and go to try it. It’s pretty simple to make and very delicious. It’s an amazing recipe to make for birthdays, parties, or special occasions.
This ice cream cake will freeze for hours, so it will be solid after freezing. So make sure to take it out of the freezer 30 minutes before serving to ensure it softens a little bit. In these minutes you can decorate it with whipped cream.
WHAT ARE THE INGREDIENTS FOR RED VELVET ICE CREAM CAKE?
RED VELVET CAKE
flour
sugar
cocoa
baking soda & baking powder
buttermilk
eggs
oil
butter
vanilla
salt
red food color
ICE CREAM
heavy cream
sugar
vanilla
salt
How to make RED VELVET ICE CREAM CAKE
- Preheat the oven to 180 Celsius.
- Line 9-10 inch cake pan with parchment paper, then spray with nonstick cooking spray.
- In a stand mixer beat the butter and sugar for 2-3 minutes, and always scrape the bowl. Then add the egg one at a time and mix well then add the vanilla.
- Then add the buttermilk and mix. Finally, add the oil and the red food color.
- In another bowl sift the flour, baking soda, baking powder, and salt. Add flour mixture to liquids and mix for 2- 3 minutes or until all the ingredients are incorporated.
- Bake the cake for 25-30 minutes.
- For making the ice cream, in a saucepan pour the heavy cream and add the sugar, vanilla, and salt, stir on low heat until the mixture becomes to boil like when bubbles on the edges. ( don’t let it boil).
- Pour the mixture into the container and put it in the fridge to cool for 3-4 hours.
- Whip the mixture for 3-4 minutes.
- Line baking pan with plastic wrap. Put the cooled cake then pour the ice mixture on it. Put the pan in the freezer for 7-8 hours to freeze.
FREQUENTLY ASKED QUESTIONS
How long does it take in the freezer to freeze?
it takes 7-8 hours to freeze well, preferably overnight.
How to store it?
keep it in the freezer and make sure to cover it. It lasts for 2-3 weeks in the freezer.
Can you freeze the red velvet cake without the ice cream?
Yes, of course you can, wrap them with plastic wrap and put them in a plastic bag and freeze them. It lasts for 3 months.
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Red Velvet Ice Cream Cake
Ingredients
- 2½ cup flour 360 g
- 1½ tablespoon cocoa 10 g
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1⅓ cup sugar 330 g
- 315 ml buttermilk 1¼ cup
- 100 ml oil ⅓ cup+ 1 table spoon
- 100 g butter
- 3 eggs
- 2 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon red food color
ICE CREAM
- 260 g heavy cream
- 130 g sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
FOR DECORATION
- whipped heavy cream
Instructions
- Preheat the oven to 180 Celsius.
- Line 9-10 inch cake pan with parchment paper, then sprays with nonstick cooking spray.
- In a stand mixer beat the butter and sugar for 2-3 minutes, and always scrape the bowl.
- Then add the egg one at a time and mix well then add the vanilla.
- Then add the milk and mix finally add the oil and the red food color.
- In another bowl sift the flour, baking soda, baking powder, and salt.
- Add flour mixture to liquids and mix for 2- 3 minutes or until all the ingredients are incorporated.
- Pour the cake mixture onto the pan and bake it foe 25-30 minutes. (stick a toothpick in and it comes out clean)
- Leave the cake to cool completely.
- For making the ice cream, in a saucepan pour the heavy cream and add the sugar and salt.
- Stir on low heat until the mixture becomes to boil like when bubbles on the edges. ( don't let it boil)
- Pour the mixture into the container and put in the fridge to cool for 3-4 hours.
- Whip the mixture for 3-4 minutes.
- Line baking pan with plastic wrap. Put the cooled cake the pour the ice mixture on it.
- Put the pan in the freezer for 7-8 hours to freeze.
- Decorate the cake with whipped cream
Notes
- Red velvet ice cream cake will freeze for hours, so it will be solid after freezing. So make sure to take it out of the freezer 30 minutes before serving to ensure it softens a little bit. In these minutes you can decorate it with whipped cream.
- The size of the cups were used in this recipe:
- 1 cup = 250 ml
- 1/2 cup = 125 ml
- 1/3 cup = 85 ml
- 1/4 cup = 65 ml