Red Velvet Ice Cream Cake

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This Red Velvet Ice Cream Cake might just be my new favorite cake, period. I couldn’t decide if I want to give it all away so that I couldn’t eat it all or just give in and eat it every last bite. The longer it stayed in the house, the more I ate.

A slice of Red Velvet Ice Cream Cake on a plate

Red Velvet Ice Cream Cake on a cake pedestal

One of my great taste testers said, and I quote, “You told me it was good, but you didn’t tell me it was this good!”

Well friends, you can’t tell me I didn’t tell you now. It is that good!

I utilized my favorite, super moist red velvet cake, originally Bakerella’s Red Velvet Cake recipe, but with a tad more cocoa. The cake alone is amazing. The cake layers sandwich ice cream that is just full of red velvet cake crumbs, as well as a whipped cream cheese icing.

Heaven in a massive frozen sandwich, I tell you.

A slice of Red Velvet Ice Cream Cake on a plate
Red Velvet Ice Cream Cake on a cake pedestal with a slice removed

Most store-bought red velvet ice creams are just disappointing because they lack enough cake and cream cheese flavor. This ice cream does not disappoint.

And the stuff on top? Well that is a cream cheese whipped cream that completely fulfilled all my hopes and dreams. It’s amazing stuff. I’m already dreaming about eating it again.

And the blueberries add the perfect amount of blue for this Red Velvet Ice Cream Cake to be an excellent choice for the 4th of July, or any other patriotic holiday. Plus, blueberries go surprisingly well with red velvet cake and the cream cheese whipped cream on top. Who knew?

A slice of Red Velvet Ice Cream Cake on a plate

I actually put this cake together on a Saturday during a girls night. It was super fun.

Most of the girls from our small group came over for drinks and food and they requested some kind of baking lesson. I have a feeling there are more of those in my future.

Since this cake needed to be put together, it became the demonstration.

We made homemade whipped cream, cut off cake domes, checked out how I set up the pan, put the layers together, and made this crazy ice cream without an ice cream maker. I mean honestly, ice cream without an ice cream maker is pretty much the best thing ever.

Overhead view of Red Velvet Ice Cream Cake topped with blueberries
A slice of Red Velvet Ice Cream Cake on a plate

They asked questions and checked things out as I was doing them. It all seems such second nature to me now, it was fun to see what kinds of questions they had. Honestly, prior to starting to bake a few years ago they were all similar questions to what I would’ve asked, I just forget now until someone asks. It was actually pretty fun.

And this beautiful baby was the fruits of our labor.

A slice of Red Velvet Ice Cream Cake on a plate

It was actually the second version so even though I let it freeze overnight, they still got to taste it because I had the first version in the freezer still. All the same stuff, just put together a little differently. We’d already had some other desserts I’d made, but when they got a taste of this, they couldn’t resist having more. 🙂

I know you’ll love it too!

A slice of Red Velvet Ice Cream Cake on a plate

Print
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Red Velvet Ice Cream Cake slice on white plate
Recipe

Red Velvet Ice Cream Cake

  • Yield: 10-12 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

CAKE

  • 1 egg
  • 1/2 + 1/8 cup oil
  • 1/2 + 1/8 cup buttermilk
  • 1/2 tbsp vinegar
  • 1/2 tsp vanilla
  • 1 oz red food coloring
  • 1 1/4 cups flour
  • 1 cup sugar
  • 1 tbsp cocoa
  • 1/2 tsp baking soda

ICE CREAM

  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/8 cup milk
  • 1 tsp vanilla extract
  • 8 oz Cool Whip (or homemade whipped cream)
  • cake crumbs (from cutting off tops of cakes)
  • 12 ounce can cream cheese frosting (I used a whipped icing)

TOPPING

  • 3/4 cup heavy whipping cream
  • remainder of cream cheese icing
  • 3/4 cup blueberries

Instructions

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.

TO MAKE THE CAKE:

1. Whisk together all wet ingredients in a large bowl until combined. Set aside.
2. In a large mixing bowl, whisk together all dry ingredients until combined.
3. Add wet ingredients to dry ingredients and mix on medium high until completely combined.
4. Pour into two prepared 8 inch cake pans.
5. Bake at 350 degrees for 19-21 minutes or until a toothpick inserted comes out with just a few crumbs.
6. Allow to cool for a few minutes in the pans and then remove to a wire rack to finish cooling.

ONCE CAKE HAS COOLED, MAKE THE ICE CREAM:

1. Mix cream cheese, sugar, milk and vanilla extract together until well combined.
2. Fold in the cool whip.
3. Cut the domes (the rounded tops) off of the cakes with a long serrated knife. Crumble the tops of the cakes into the ice cream mixture and stir until well incorporated.

ASSEMBLING IT ALL:

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first cake layer in the bottom of your pan.
3. Pour a third of the ice cream mixture on top of the cake and spread evenly.
4. Add 1/2 a cup of cream cheese icing on top of the ice cream and spread evenly, working it lightly into the ice cream.
5. Add another third of the ice cream mixture on top of the icing and spread evenly.
6. Add another 1/2 a cup of cream cheese icing on top of the ice cream and spread evenly, working it lightly into the ice cream.
5. Top with remaining ice cream and spread evenly, smoothing out the top.
6. Top with second layer of cake.
7.. Allow ice cream cake to freeze completely, 5-6 hours or overnight.
8. Once frozen, remove cake from springform pan and remove parchment paper from sides.

ADDING THE TOPPING:

1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
2. Remove bowl from freezer and add whipping cream.
3. Whip until stiff peaks form, about 5-7 minutes.
4. Stir in the remaining cream cheese icing.
5. Spread whipped topping on top of cake and top with blueberries. You can add blueberries right before serving, if you prefer them to be un-frozen.
6. Store cake in freezer for 4-5 days. Allow to sit for about 15 minutes to soften before serving.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 519
  • Sugar: 47.3 g
  • Sodium: 184.9 mg
  • Fat: 30.8 g
  • Carbohydrates: 59.1 g
  • Protein: 4.3 g
  • Cholesterol: 52.6 mg

Filed Under:

Enjoy!

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79 Comments
    1. Lindsay

      It says to put the metal mixing bowl in the freezer until good and cold. It’s common when making whipped cream to freeze the bowl and whisk prior to whipping the cream to ensure it whips nicely. You don’t have to do that though as long as your cream is cold from the fridge.

  1. Denise

    I’m of used on the red velvet ice cream cake. Do you add the whole 12 ounce frosting to the ice cream part or with the whipping cream. It is with the ice cream ingredients but states to add remainder to the cream. Wasn’t sure. Looks delicious

    1. Lindsay

      A cup of the cream cheese frosting is layered into the ice cream mixture and the remainder goes into the whipped cream that goes on top. I hope that helps!

  2. Elizabeth

    Hi!
    I really would love to make this recipe, but im having some troubles with meseaurements.
    It could be fine if i ask you to put everything in grams, please? I found a lot of conversion tables, but all shows diferent results!
    Thank you VERY VERY much!

  3. Yve Arroyo

    This cake is beauty to my eyes, cant wait to make it. Thank you for sharing your recipes.

    Saludos de Espana, Yve

  4. Brittany

    This looks absolutely delicious! I would love to make this for the Fourth of July family party, but I have an hour drive. Do you have any recommendations or tips for transporting the cake that far without it melting? Thanks so much!!

    1. Lindsay

      Hmm, because this cake uses a no-churn ice cream instead of a traditional one, it has a better chance of holding up for your drive. If you want to give it a try, you could put the cake in a cooler?

  5. April Tucker

    I am planning to make this beautiful cake this weekend. My question is, will the ice cream filling hold up after the top cake layer is put on or will it squish up and out? Or, do I need to freeze the ice cream for a while first? Thanks!

      1. April Tucker

        Thanks, one other question, do you think the ice cream filling would work without the cream cheese icing added? Or, do you think it needs this sweetness? It sounds decadent for sure, just trying not to use store bought icing and I don’t have a good recipe to make my own. 🙂

      2. lifeloveandsugar@gmail.com

        It would definitely work without it, I just love the addition of the cream cheese icing to a red velvet cake. As for whether it’s too sweet or not, I wouldn’t be the person to ask. 🙂 I’m not sure something is ever too sweet for me. If you’d like a homemade cream cheese icing recipe to use though, the icing on these cupcakes would be great. You could cut the icing in half and should have enough.

      3. April Tucker

        Last question, I think :), Do you have an opinion about using oil vs butter for red velvet cakes? I always use oil, but I sometimes think it leaves a weird taste in the cake. Can oil get too old in your pantry and cause an odor when used in baked goods that you know of?

        Thanks!!!!

  6. Catherine

    Not only do store-bought ice cream cakes lack flavor, but they are also so expensive! This looks beautiful and sounds perfect for summer gatherings. xo, Catherine

  7. Amanda Hinojosa

    Lindsey,
    On the ingredients for the ice cream you have listed 12 oz. can of cream cheese frosting, I normally make my cream cheese frosting from scratch. Do you know if it will hold its firmness as much as a store bought can of frosting?

  8. Afshan

    Hi! I am definitely going to try this for my sister’s birthday. I hope it turns out good. Just wanted to ask a question, can I substitute buttermilk with yogurt?

    1. lifeloveandsugar@gmail.com

      I have never tried that. It might work, but it would definitely change the texture of the cake.

  9. yeya

    Hi, this cake looks amazing! Cant wait to try this. I have a question about the wet ingredients. What do you mean by 1/2 cup + 1/8 cup? Whats the best way to measure 1/8 cup? Half of 1/4 cup?

    1. lifeloveandsugar@gmail.com

      It’s a 1/2 a cup, plus an additional 1/8 cup. I actually have a measuring spoon for an 1/8 cup. You could measure out half of a 1/4 cup. The other option is that there’s about 2 tbsp in an 1/8 cup, so you could use that way to measure.

  10. Red Velvet Recipes at Simply Being Mommy

    […] Cheese Filling by Brown Eyed Baker // 2. Red Velvet Biscotti by Something Swanky // 3. Red Velvet Ice Cream Cake by Life, Love & Sugar // 4. Red Velvet Crepes with Sweet Cream Cheese Filling by Prevention RD […]

  11. kiki

    i have a question about baking the cake… can i use one 9 inch springform pan to bake the cake or do i need to use two and make two individual cakes?

    thank u

  12. Jaren (Diary of a Recipe Collector)

    We made this on my kids last day of summer before school. They’ve never eaten a piece of cake so well! They loved it!! And for as fancy as it is, it was really easy…a great bonus!

    1. lifeloveandsugar@gmail.com

      That’s awesome Jaren! Thank you!! I’m so glad you got try it – and that they liked it! I’m totally into fancy, but the easy way. 🙂

  13. Amanda

    Hi! Going to attempt this for my daughters birthday. Can you explain steps 1 & 2 under adding the topping? What am I whisking in step 1 and do I freeze an empty bowl or add something to it first?

    1. lifeloveandsugar@gmail.com

      Yes, you freeze the empty metal bowl and the whisk attachment to your stand mixer (if that’s what you use). It isn’t entirely necessary, but it does help. In step 2, you add the heavy whipping cream to your bowl and with the whisk attachment, you beat the cream in the bowl. Does that help? Just let me know if you have any other questions.

  14. Ken Topham

    Rather than torture myself and just look at interesting recipes, I must try them. I have made a lot of Red Velvet cakes but this one piqued my curiosity and I’ll have to agree it is the best. This may well be my new favorite cake. Fortunately I thought it through and doubled the recipe and used 9″ cake pans. July 9 was my birthday and I have a lot of cake eaters at the office so that is where it went. When the oohs and aahs subsided I managed to hide the remainder and took it out for my family. Two thumbs up, this is to die for and makes a beautiful presentation. Thank you for a great recipe.

    1. lifeloveandsugar@gmail.com

      What a review! Thank you Ken! I do love this cake and I’m so glad you did too! 🙂 Happy Belated Birthday!

      1. lifeloveandsugar@gmail.com

        I’m not totally sure what you’re asking. Do you want the ice cream cake to have three cake layers and two ice cream layers? If so, yes, you could double the recipe and get three layers of cake. The cake layers will end up being a little thicker than what’s shown though. Also, the overall cake will be taller.

  15. Friday Favorites

    […] Sweet Tooth: Red Velvet Ice Cream Cake If you haven’t made your Fourth of July dessert yet, this is certainly perfect! Cake, ice […]

  16. Desiree

    cant wait to make this red velvet cake!! however, in the recipe the ice cream ingredients calls for VANILLA EXTRACT and the directions says use ALMOND EXTRACT. So, which one do i use? which one did you use?? Thanks!

  17. Mindy

    I’m going to attempt this delicious recipe – I’m sort of a 1st timer at baking and cooking in general. The very last step seems confusing to me. Do you freeze it for those 4 days before even serving it? I’ve never heard of this! And if this is the case then I need to hurry up and start making it!

    1. lifeloveandsugar@gmail.com

      Sorry for the confusion Mindy. You’ll need to freeze it for 5-6 hours before serving – it takes some time for it to be solid. The whipped topping can be made and added right before you serve it, or done ahead of time and frozen until serving. The 4-5 days is how long I suggest it will keep well for. I hope that helps!

    1. Katie

      Incredible! I made this cake 2 years ago, for my daughters 2nd birthday party. Her birthday is July 3, so the color scheme was perfect. It was the best cake I’ve ever had. I should add that I am an amateur baker, at best! I doubled the recipe and made it in an 8×11 rectangle pan. It was huge, but delicious!

      Last year, I used this same idea for my daughter’s golden birthday, but made a yellow cake recipe and whipped frosting instead of cream cheese. I topped it with golden oreo crumbs. Again, huuuge hit!

      This year, I’m using the same idea again. I’m not set on flavor yet, but will make a rainbow tie dye cake with whipped frosting ice cream layers with sprinkles added to it. The theme this year is rainbow unicorn.

      So, thank you for this incredible recipe that is so easily interchanged with different flavors to accommodate different themes. It’s a simple, yet delicious recipe, which is a huge hit with everybody! I’ve had several requests from everybody who has tried my cakes to either make them one, or share the recipe!

  18. Liz

    Yumm!! I’m going to make this for my husband’s birthday! Quick question – how do you store the cake in the freezer?

    1. lifeloveandsugar@gmail.com

      I have the cake on a cardboard cake board and just put it right in the freezer. You could cover it with some clear wrap or something similar once it’s frozen, or get a cake box from a store like Michaels, if you’d prefer.

    1. lifeloveandsugar@gmail.com

      Thanks Erin! I like when I can use the cake tops, rather than throw them out (or just shove them in my mouth, more likely) 🙂

  19. Jaren (Diary of a Recipe Collector)

    This is gorgeous and looks like I could totally devour that right now! I’d so love to come to a girls night baking lesson! What a fun idea!

  20. Julianne @ Beyond Frosting

    I want to come over for baking lessons! Can we just talk about how amazing this cake is?! I think I might just need to recreate this one ASAP!

  21. Lindsey @ American Heritage Cooking

    She’s beautiful!! The pic on your phone just didn’t even do this justice! That cream cheese ice cream with cake crumbs in the middle…just stop it! How do you even come up with this stuff?!?

  22. Beth @ bethcakes

    I am so in love with this cake. It looks absolutely fantastic! Cannot get over that ice cream too. I could eat the whole cake. 🙂

  23. Jess @ On Sugar Mountain

    That is indeed one gorgeous and patriotic cake! And red velvet is always a winner in my book. 😀

  24. Jocelyn (Grandbaby Cakes)

    Seriously not even kidding but please tell me you are going to write a cookbook dedicated to the ice cream cake. You are the queen!

  25. Chelsea @chelseasmessyapron

    Lindsay – your cakes amaze me. They are perfectly beautiful and always such creative ideas. Amazing! Pinned 🙂

  26. Melanie @ Carmel Moments

    That is simply gorgeous Lindsay! I love the beautiful colors. You have a way with food. 🙂
    Have a marvelous Monday!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29