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Creamy Red Velvet Ice Cream Cake

creamy red velvet ice cream cake - featured image
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A luscious and easy-to-make dessert combining moist red velvet cake layers with a smooth, tangy cream cheese ice cream. Perfect for celebrations or a special treat any day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 cup granulated sugar (200 g)
  • 2 tablespoons unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (240 ml) or milk + 1 tablespoon vinegar as substitute
  • ½ cup vegetable oil (120 ml), neutral oil like canola or sunflower
  • 1 large egg, room temperature
  • 2 tablespoons red food coloring (gel-based)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese, softened (225 g), full-fat recommended
  • 2 cups heavy cream (480 ml)
  • ¾ cup granulated sugar (150 g)
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Optional garnish: red velvet cake crumbs, whipped cream, white chocolate shavings or curls

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Sift together flour, cocoa powder, baking soda, and salt in a large bowl; set aside.
  3. In a separate bowl, whisk sugar and vegetable oil until combined. Add egg, vanilla extract, and red food coloring; mix until smooth.
  4. Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Stir gently until just combined.
  5. Stir in white vinegar. Batter will be thin but richly colored.
  6. Divide batter evenly between pans and bake 25-30 minutes or until toothpick comes out clean. Cool completely on wire racks.
  7. For ice cream layer: Beat softened cream cheese with sugar until smooth and creamy (3-4 minutes).
  8. Whip heavy cream with vanilla extract and salt until stiff peaks form.
  9. Gently fold whipped cream into cream cheese mixture until fully combined and airy.
  10. Trim cooled cakes to level tops if needed, reserving crumbs for garnish.
  11. Place one cake layer on serving plate or springform pan base.
  12. Spread half of the cream cheese ice cream mixture evenly over cake layer; sprinkle reserved crumbs if desired.
  13. Add second cake layer on top, spread remaining ice cream mixture evenly over it, smoothing the top.
  14. Cover cake with plastic wrap and freeze at least 6 hours or overnight until firm.
  15. Before serving, let cake sit at room temperature 10-15 minutes to soften slightly.
  16. Garnish with whipped cream, red velvet crumbs, and white chocolate shavings if desired.

Notes

Use gel food coloring for vibrant color without thinning batter. Do not overmix cake batter to keep it tender. Softened cream cheese is essential for smooth ice cream layer. Whip cream to stiff peaks for fluffy texture. Freeze cake overnight for best flavor and firmness. Use a warm knife to slice cleanly. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut cream and vegan cream cheese substitutes.

Nutrition

Keywords: red velvet, ice cream cake, creamy dessert, homemade ice cream, easy dessert, celebration cake, cream cheese ice cream

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