Picture a slice that glows ruby against snowy swirls: plush red velvet layers hugging a thick, vanilla ice cream band, cocoa-kissed crumbs soft as velvet, cold cream perfumed with a whisper of vanilla.
Imagine the first forkful—cool and creamy, then tender and tangy—comfort that feels celebratory without being fussy.
This cake matters to me because it marries two beloved rituals: birthday ice cream and Sunday cake, a bridge between nostalgia and indulgence.
It’s my go-to for busy weeknights when I prep components ahead, then assemble for a Friday surprise, or for slow Sunday suppers when dessert needs to feel special with minimal last-minute work.
When a heatwave threatened my daughter’s summer party, this ice cream cake saved the day—no melting frosting panic, just chilled slices and smiling guests.
You’ll love how make-ahead friendly and impressive it’s without extra stress.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with classic cocoa-vanilla red velvet notes
- Marries creamy ice cream with tender, moist cake layers
- Freezes beautifully for make-ahead entertaining and easy slicing
- Uses pantry staples and simple techniques for reliable results
- Crowd-pleasing showstopper with striking red-and-white presentation
Ingredients
- 2 cups all-purpose flour — sifted for lighter crumb (use unbleached if possible)
- 1.5 cups granulated sugar — fine baker’s sugar dissolves best
- 2 tablespoons unsweetened cocoa powder — Dutch-process for deeper color
- 1 teaspoon baking soda — check freshness for proper rise
- 0.5 teaspoon baking powder — aluminum-free preferred
- 0.5 teaspoon fine salt — sea salt for clean flavor
- 2 large eggs — room temperature for better emulsion
- 1 cup buttermilk — room temperature for smoother batter
- 0.5 cup neutral oil — canola or grapeseed for clean taste
- 2 teaspoons vanilla extract — pure vanilla for best aroma
- 1 teaspoon white vinegar — helps activate leavening
- 1 tablespoon red gel food coloring — gel for vibrant hue without thinning
- 1.5 quarts vanilla ice cream — softened slightly for spreading
- 4 ounces cream cheese — softened for lump-free frosting
- 0.25 cup powdered sugar — sift to avoid clumps
- 1 cup heavy whipping cream — very cold for better volume
- 0.5 teaspoon vanilla extract — adds frosting aroma
- 2 tablespoons whole milk — for brushing layers to keep moist
- 2 tablespoons simple syrup — optional, extra moisture insurance
- 2 tablespoons red velvet cake crumbs — reserved for garnish texture and color
Step-by-Step Method
Prep the Pans
Preheat oven to 350°F. Line two 9-inch cake pans with parchment rounds and lightly grease. Set a wire rack nearby. Prepare a 9-inch springform pan by lining it with plastic wrap, leaving overhang. This setup streamlines baking and assembly. Measure all ingredients first. Soften ice cream slightly so it spreads easily but doesn’t melt.
Whisk the Dry Mix
Combine flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. Whisk until fully blended and lump-free. Even distribution makes sure even rise and texture. Keep the bowl dry and clean. Set aside near your stand mixer or workspace for easy access when combining with the wet mixture.
Blend the Wet Mix
Whisk eggs, buttermilk, oil, vanilla, vinegar, and red gel food coloring in a separate bowl. Mix until smooth and uniformly red. Use gel color to avoid thinning the batter. Make certain eggs and buttermilk are room temperature for better emulsification. Avoid overbeating. The mixture should be glossy and cohesive before combining with the dry.
Combine Without Overmixing
Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined. Stop as soon as no dry streaks remain. Overmixing toughens the cake. Scrape the bowl sides and bottom to catch hidden flour pockets. The batter should look smooth and slightly thick with a consistent red hue.
Bake the Layers
Divide batter evenly between the prepared pans. Smooth tops lightly. Bake 20–25 minutes, until a toothpick comes out with a few moist crumbs. Rotate pans once if needed. Don’t overbake. Cool in pans for 10 minutes, then invert onto a wire rack. Peel parchment and cool completely before trimming.
Form the Ice Cream Layer
Spread softened vanilla ice cream evenly into the lined springform pan. Smooth the surface with an offset spatula. Cover directly with plastic wrap. Freeze until very firm, at least 2 hours. Aim for a level, compact layer to prevent gaps. If the ice cream softens too much, refreeze before assembly to keep layers stable.
Level and Save Crumbs
Trim domed cake tops with a serrated knife to create flat, even layers. Collect and reserve the crumbs for garnish. Work slowly to avoid tearing.
Brush away loose crumbs from the cake surfaces. Keep layers wrapped if waiting. Even layers ensure stability and clean presentation when stacking with the ice cream disk.
Moisten the Layers
Brush cake tops lightly with milk or simple syrup. Apply just enough to add moisture without saturating. This step keeps the cake tender after freezing.
Avoid soggy spots, especially near edges. Let the moisture absorb for a minute before assembling. The light brush also enhances flavor and sliceability.
Assemble the Stack
Place one cake layer on a sturdy serving board. Unmold the frozen ice cream disk from the springform and center it on the cake. Top with the second cake layer. Press gently to secure and align edges.
Wrap the whole cake tightly in plastic. Freeze 1 hour to firm up before frosting to prevent sliding.
Whip the Frosting Base
Beat softened cream cheese with powdered sugar until completely smooth. Remove lumps by scraping the bowl.
Whip cold heavy cream with vanilla to medium-stiff peaks in a separate bowl. Fold whipped cream into the cream cheese gently. Aim for a fluffy, stable frosting. Chill briefly if too soft before applying.
Frost and Smooth
Unwrap the chilled cake. Apply a thin crumb coat of frosting to lock in crumbs. Chill briefly if needed. Add a thicker final coat over sides and top.
Smooth with an offset spatula for clean lines. Keep strokes gentle to avoid tearing. Work quickly to prevent melting. Return the cake to the freezer.
Set and Garnish
Freeze the frosted cake 1–2 hours to set the exterior. Press reserved red velvet crumbs along the top edge and base for a neat border.
Keep garnish light and even. Store the cake covered in the freezer. Before serving, rest in the refrigerator 20–30 minutes to soften slightly for ideal texture and flavor.
Slice Cleanly
Warm a serrated knife under hot water. Wipe dry before each cut. Slice swiftly with gentle sawing motions. Clean and rewarm the knife between slices for sharp edges.
Serve immediately after cutting. Return leftovers to the freezer, wrapped well to prevent freezer burn and preserve texture for the next serving.
Ingredient Swaps
– Buttermilk: Mix 1 cup milk with 1 tablespoon white vinegar or lemon juice; rest 5–10 minutes.
Dairy-free: use almond/soy milk with 1 tbsp acid.
- Neutral oil: Use melted butter (richer) or light olive oil; budget: vegetable oil.
- Eggs: For egg-free, use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested) or commercial egg replacer.
- Red food coloring: Use beet powder (2–3 tsp) or natural red dye; note color may bake to burgundy.
- Cream cheese: Swap Neufchâtel (lower fat) or dairy-free cream cheese.
- Heavy cream: Use coconut cream (chilled, whipped) for dairy-free frosting.
- Vanilla ice cream: Any flavor works—cream cheese, cheesecake, or chocolate.
Dairy-free: coconut/almond-based ice cream.
- Flour: For gluten-free, use a 1:1 gluten-free baking blend; add 1 tsp xanthan gum if blend lacks it.
- Cocoa powder: Natural or Dutch-process both work here; adjust red color as Dutch darkens batter.
- Simple syrup: Skip or use milk/plant milk; add a splash of vanilla or coffee for flavor.
You Must Know
Doneness • If cake layers look set but you’re unsure, press the center lightly; it should spring back and a toothpick shows a few moist crumbs (not wet batter). Pull them once internal temp is ~200–205°F to prevent dryness.
Troubleshoot • When slicing horizontally to level, chill layers 20–30 minutes in the fridge first; a slightly firm crumb sheds fewer crumbs and gives a flatter surface, which keeps frosting smooth.
Make-Ahead • For best structure, harden the assembled (unfrosted) cake stack for 2–3 hours before frosting; this prevents sliding and gives cleaner edges. Move to the fridge 20–30 minutes before serving so ice cream softens to scoopable-firm.
Flavor Boost • Swap half the vanilla ice cream (about 3 cups) with cheesecake or cream cheese ice cream, or fold in 1 cup crushed chocolate wafer cookies; the tang and crunch amplify “red velvet + cream cheese” cues.
Scale • For 8 servings, bake 2 thinner 8-inch layers by reducing batter to 75% (e.g., flour 1.5 cups, sugar 1.125 cups) and ice cream to ~1.1–1.2 quarts; check cake doneness ~3–5 minutes earlier due to reduced volume.
Serving Tips
- Slice slightly softened; serve with warm chocolate or caramel sauce drizzle.
- Pair with fresh berries and a dollop of lightly sweetened whipped cream.
- Add crunch: sprinkle crushed Oreos or toasted pecans around each slice.
- Plate on a smear of raspberry coulis; finish with reserved cake crumbs.
- Serve alongside hot coffee or cold milk to balance richness.
Storage & Make-Ahead
Assemble the cake up to 2 days ahead; keep wrapped in the freezer.
It freezes well for 1 month, tightly covered to prevent freezer burn.
For serving, transfer to the refrigerator 20–30 minutes to soften slightly.
Leftover slices should be rewrapped and returned to the freezer promptly for best texture.
Reheating
For gentle reheating, use low microwave power in short bursts.
Tent with foil in a 300°F oven, or warm slices briefly on a covered stovetop skillet.
Avoid melting; serve slightly softened.
Juneteenth Cookout Favorite
Once it’s softly chilled and ready to slice, I bring this red velvet ice cream cake to a Juneteenth cookout like a drumroll before the fireworks—bold red crumb, creamy white swirls, and cool vanilla that stands up to a warm evening.
I set it beside smoky ribs and sun-sweet corn, and you’ll watch heads turn.
The colors speak celebration; the first bite seals it.
I slice with a warm knife for clean layers, then pass plates fast so nothing melts before the toast.
- Ruby crumbs glittering like confetti on a white tablecloth
- Frosted swirls catching late light as kids chase bubbles
- Quiet clink of plates under cicadas and laughter
Bring extra napkins, a steady hand, and confidence—I’ll guide the cuts, you take the compliments.
Final Thoughts
Ready to indulge? Give this Red Velvet Ice Cream Cake a try, and feel free to tweak the ice cream flavor or add fun mix-ins to make it your own!
Frequently Asked Questions
Can I Make It Gluten-Free Without Compromising Texture and Structure?
Yes—you can. I swap in a high‑quality 1:1 gluten‑free baking flour with xanthan gum, add an extra egg white, and whisk well. I let the batter rest 15 minutes, then bake, cool, and assemble gently.
What Food Coloring Alternatives Work for Natural Red Hue?
Use beet powder or juice concentrate; I also love hibiscus or pomegranate reductions. For warmth, blend a whisper of cocoa. Balance tang with lemon. Test small batches—adjust hue and flavor until your batter glows softly, like dusk.
How Do Altitude Adjustments Affect Baking Time and Rise?
At higher altitudes, I bake longer, lower the sugar, and increase liquid; leavening drops slightly. Expect faster rise, weaker structure. I’ll preheat hotter, mix gently, and watch doneness closely—cakes set slower, so patience keeps crumbs tender and lofty.
Can I Use a Dairy-Free Ice Cream and Frosting Successfully?
Yes—you can. I’d choose a coconut or oat-based ice cream and whip coconut cream with powdered sugar and vanilla. Freeze layers firm, work swiftly, and you’ll slice through velvety, cloud-cozy swirls without slipping.
What’s the Best Way to Transport It Long Distances Frozen?
Pack it rock-solid in an insulated cooler, nestle it between ice packs and dry ice, wrap tightly, and keep air gaps minimal. I’d pre-slice, parchment between slices, then travel cold and steady like moonlit winter roads.
Red Velvet Ice Cream Cake
Equipment
- 2 9-inch round cake pan
- 1 parchment sheet
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 springform pan 9-inch
- 1 offset spatula
- 1 Serrated knife
- 1 plastic wrap roll
- 1 Saucepan
- 1 pastry brush
Ingredients
- 2 cup all-purpose flour
- 1 1/2 cup granulated sugar
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 large eggs room-temperature
- 1 cup buttermilk room-temperature
- 1/2 cup neutral oil
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red gel food coloring
- 1 1/2 quart vanilla ice cream softened
- 4 ounce cream cheese softened
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream cold
- 1/2 teaspoon vanilla extract
- 2 tablespoon whole milk for brushing
- 2 tablespoon simple syrup optional, for brushing
- 2 tablespoon red velvet cake crumbs for garnish
Instructions
- Preheat oven to 350°F (175°C) and line two 9-inch cake pans with parchment rounds and light grease.
- In a bowl whisk flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- In another bowl whisk eggs, buttermilk, oil, vanilla, vinegar, and red food coloring until smooth.
- Add wet ingredients to dry and mix with a spatula until just combined without overmixing.
- Divide batter evenly between pans and bake for 20–25 minutes until a toothpick comes out with a few moist crumbs.
- Cool cakes in pans 10 minutes, turn out onto a wire rack, and cool completely.
- Line a 9-inch springform pan with plastic wrap, leaving overhang to cover the top later.
- Spread softened vanilla ice cream evenly into the springform pan and smooth the top with an offset spatula.
- Cover the ice cream layer with plastic wrap and freeze until very firm, at least 2 hours.
- Level cake layers with a serrated knife and reserve crumbs for garnish.
- Brush cake layers lightly with milk or simple syrup to keep them moist.
- Place one cake layer on a serving board and center the frozen ice cream disk on top after removing from the springform.
- Top with the second cake layer and press gently to secure, then wrap the whole cake tightly in plastic and freeze 1 hour.
- Beat cream cheese and powdered sugar until smooth, then whip heavy cream with vanilla to medium-stiff peaks and fold into the cream cheese to make frosting.
- Unwrap cake and frost sides and top with the cream cheese whipped frosting, smoothing with an offset spatula.
- Return the frosted cake to the freezer for 1–2 hours to set before slicing.
- Garnish with reserved red velvet crumbs around the top edge and base before serving.
- For cleaner slices, warm a serrated knife under hot water, wipe dry, and cut swiftly.
Notes
