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–+ servings
rich red velvet cake

Red Velvet Ice Cream Cake

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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 6 hours
Total Time 6 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

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

Use gel food coloring for a vibrant red hue without thinning the batter, and avoid overmixing to keep the cake tender. If your ice cream is very hard, let it sit at room temperature 10 minutes before spreading, but refreeze until solid so the layers don’t slide. A springform pan ensures a perfectly round ice cream layer; if you don’t have one, line a cake pan with plastic wrap for easy lift-out. The simple syrup brush adds moisture, especially helpful if assembling a day ahead. Store the assembled cake covered in the freezer and transfer to the refrigerator for 20–30 minutes before serving to soften slightly for better texture.
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