Giant Kawaii Ice Cream Cake
My giant kawaii (cute) ice cream cake is a showstopper! The beauty is that you can make it any flavor you like. Perhaps your favorite ice cream flavor? This cake isn’t a bite-sized treat. It’s made up of layers of my moist chocolate cake with peppermint frosting (my fave ice cream flavor!). This cake isn’t for the faint of heart. It could be a fun kids’ baking project, but def need some adult supervision to make sure ingredients don’t magically disappear in their mouths!
Nick’s favorite thing…
I love how incredibly cute this cake is! But doesn’t it also look super impressive? My favorite thing about it is how fun it is to make! It’s also mostly made of buttercream which makes it even easier to make than you think!
What does ice cream cake taste like?
This is a chocolate cake on the inside and is covered in American buttercream frosting that is flavored with peppermint.
What are the ingredients I need for the ice cream cake?
All-purpose flour – also known as plain flour
Caster sugar – also known as superfine sugar.
Cocoa powder – I used unsweetened cocoa powder
Bicarb Soda – also known as baking soda.
Salt – I used fine salt.
Unsalted butter – Make sure your butter is softened before using for best results.
Eggs – I used large eggs.
Milk – I used cow’s milk but almond milk will work.
Peppermint extract – I used the Queen food brand.
Food gel – I used chefmaster food gel.
American Buttercream Frosting – I have a really great recipe for this that you can grab here! It’s great for cupcake, cakes and buttercream decorations!
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Fondant- This is used for the small decorations. Any brand will do. It doesn’t have to be the really good quality stuff.
My Top Tips!
- This cake is all about prepping ahead of time. This isn’t a cake you can make in one day so bake the cake on day one, crumb coat and chill the cake and make the fondant decorations on day 2 and then decorate on day three.
- Make the fondant ahead of time to make sure it has time to set and harden.
- Take your time and be creative with this cake. You can make it a rainbow ice cream or your fave flavor!
Other Recipes You Might Like!
- Hawaii Kawaii Cupcakes – super cute kawaii pineapple cupcakes!
- Neapolitan Ice Cream Cupcakes – ice cream cuteness in a cupcake!
- Ice Cream Sundae Cake – a brownie and ice cream cake perfect for warmer weather!
Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!
I hope you guys enjoyed this simple but delicious ice cream cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
Giant Kawaii Ice Cream Cake
- 3 cups all-purpose flour
- 3 1/3 cups caster sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp bicarbonate of soda
- 1 1/2 tsp fine salt
- 2 1/4 cups unsalted butter, softened
- 6 large eggs, room temperature
- 2 1/4 cups milk
- 2 batches American Buttercream Frosting
- 1 tsp peppermint extract
- 5 drops teal food gel
- 1 batch American Buttercream Frosting
- 2 drops orange food gel
- 2 drops brown food gel
- 1/4 batch American Buttercream Frosting
- 2 tbsp cocoa powder
- 100 g pink fondant
- 20 g green fondant
- 50 g white fondant
- Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray three 15cm (6 inch) cake tins with oil spray and line the bottoms with baking paper. Spray a 6-inch half sphere cake tin with oil and line the bottom with baking paper. Set aside.
- Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.
- Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
- Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.
- Divide the cake mixture between the four tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
- Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.
- Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the da ybefore I decorate them.
- Add peppermint extract and teal food gel to the frosting. Mix until well combined.
- To prepare the waffle frosting add the orange andbrown food gel to the frosting and mix until well combined.
- Add cocoa powder to frosting and mix until well combined.
- To make the cherry roll the pink fondant into a ball and make a small indent on the top with your finger. To make the stem roll the dark green fondant into a long snake shape. Cut off one end and allow to dry for 1 hour. Make a little hole at the top of the cherry and stick the thicker end of the green stem in it. You make need water to help it stick to the cherry. Set aside to dry for 3 hours.
- To make the eyes roll out the black fondant and use the end of a large round tip to cut out two circles. To make the shine in his eyes cut out 4 round circles of white fondant. Add a little dab of water onto the black discs where you’ll stick the white fondant discs. Set aside to dry.
- To make the smile roll out a long snake of black fondant and shape into a ‘U’ shape. Set aside to dry.
- To make the cone you’ll need 2 of the 6-inch cakes. To make the ice cream on top you’ll need one of the 6” cakes and the sphere cake.Let’s begin with the Cone.
- Add a little blob of peppermint frosting onto an 8”cake board. Place on 6-inch cake on top and firmly press down to help it stick to the cake board. Pipe a ring of frosting on top of the cake and fill with more frosting. Place the next layer of cake on top.
- To crumb coat the cake, add frosting on top of the cake and on the sides and use a small offset spatula to smoothen out. It doesn’t need to look perfect but get it as smooth as you can. Place 3 bubble tea straws in the cake making sure to cut off any excess straw that may be sticking out. Chill for 1 hour.
- Use a sharp knife to cut out a shallow 5” circle on top of the cake You’re going to use that as a guide to cut out an angle shape from the top of the cake to the bottom of the cake to five us a cone shape. Once you’ve gone around the cake and cut away the excess cake. Crumb coat the cake again. Chill for 1 hour.
- Add a blob of waffle frosting on top of the chilled cake and place a cake board on top. Place your hand under the bottom cake board and another hand on top of the top cake board and flip the cake around so the narrow side of the cone cake is now on the bottom. Carefully take the top cake board off the top of the cake.
- To add the final layer of frosting add the waffle frosting on top of the chilled cake and use a small offset spatula to smoothen out. Place a 6” cake board on top and then add more waffle frosting on top. Smoothen that out again. What we’ve just done is add a support structure in the cone cake so that when we place the ice cream cake on top, it won’t cause the cone cake to collapse.
- Add waffle frosting around the sides of the cake. Use a bench scraper or cake scraper to smoothen out the frosting on the sides of the cake and on top. You’ll need to hold the bench scraper on an angle when going around the sides of the cake. Set aside to chill for another hour.
- To finish off the waffle cake fit the end of a piping bag with a small round tip. Use a ruler to indent lines into the cake, criss crossing each other. You’ll use those as guides to pipe the final waffle details.
- Stick the eyes and mouth onto the waffle cake and set aside to chill while you move onto the ice cream cake.
Ice Cream cake
- Pipe a blob of peppermint frosting on top of a 8 inch cake board and place the remaining 6 inch cake on top. Pipe a ring of frosting around the cake and fill with more frosting. Use a small offset spatula to smoothen out. Place the half sphere cake on top. Crumb coat the cake and set aside to chill.
- Use a sharp knife to cut out some of the bottom of the cake. Cover with a thin layer of frosting and chill.
- Add another layer of peppermint frosting around the outside of the cake. And use a small offset spatula to smoothen out as best you can. This is the final layer of frosting. Get it as smooth as you can. Chill for 2 hours.
- Use the sharp end of a skewer to make some drip indents. Fit the end of a piping bag with a small round tip and frost along the lines you just created. Fill in the lines with more frosting. Use a small offset spatula to smoothen the drip shapes out. It doesn’t need to look perfect but get it as smooth as you can. Chill in the fridge
- Pipe a small blob of frosting (any) on top of the cone and smoothen it out slightly with a spatula. Carefully take the ice cream cake off the cake board with a large offset spatula and transfer to the top of the cone cake.
- Pipe some green frosting around the bottom of the ice cream and then roughly shape using a spatula.
- Use a spatula to cut off some of the frosting from the chocolate frosting. Fit the end of a piping bag with a large open star tip and frost a swirl of vanilla buttercream frosting on top of the ice cream. Finish by adding the fondant cherry.