Best 7 Cake Mix Ice Cream Sundae Cake Recipes

ICE CREAM SUNDAE CAKE

Steps:

• Preheat the oven to 325 F, line a 9-inch springform pan with parchment, and spray it with nonstick cooking spray.
• Combine the butter, sugar, and cocoa powder in a large microwave-safe bowl, and microwave in 45-second increments, two or three times, until the butter is melted and the mixture is hot. When you stir it, it should be shiny but still grainy. Let it cool until it is warm but not hot.
• Add the eggs one at a time, mixing them in with a spatula, stirring well, then add the vanilla extract. Finally, add the salt and flour and stir them in until no flour streaks remain. Scrape the batter into the prepared pan and smooth into an even layer. Bake at 325 for 30-35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely before assembling the cake.
• Combine the cream, milk, sugars, and salt in a medium saucepan over medium heat. Put the egg yolks in a medium bowl nearby and whisk them gently. Bring the milk/cream mixture to a simmer, then when it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot cream mixture, whisking constantly so the eggs heat up but don't cook during the process.
• Now return the saucepan to the heat and start whisking the cream while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy thermometer, you're shooting for 175 F (80C).
• Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into a bowl. Whisk in the vanilla paste or extract, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it's completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.)
• Once the custard is fully chilled, churn the ice cream according to your ice cream maker's instructions. Once it reaches soft-serve consistency, stop the machine and stir in the cherries, waffle cone pieces, and peanuts.
• Remove the brownie from the pan and line the pan with cling wrap extending up and over the sides-this will make it much easier to remove the ice cream cake later. Place the brownie back in the bottom of the pan. Scrape the ice cream on top of the brownie and smooth it into an even layer. Freeze for at least 3-4 hours, or overnight, so that the ice cream is very firm before decorating.
• To make the mini ice cream cones, take an empty cereal box or similar, lay it on its side, and cut evenly spaced Xs across the top-this will be used to hold your ice cream cones after they are decorated.
• Divide the buttercream up into small bowls, with a few scoops of frosting per bowl, and dye it different colors to represent different flavors of ice cream. (You can also add a few drops of flavoring extract if you'd like!) Use a small 1-inch candy scoop to scoop the frosting into balls and place it on the miniature ice cream cones. Add a pinch of sprinkles on top, if you'd like, and slide the cone into one of the X's you cut in the box. Continue until you've made all the cones you need. These can be made several days in advance and kept in the refrigerator, if desired.
• When you're ready to decorate the cake, combine the heavy cream and powdered sugar in the bowl of a large stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form. Note that ice cream cakes start to melt quickly, so during the decorating process, you may need to return the cake to the freezer periodically between steps. Don't be shy about freezing it mid-decorating session--it's better to err on the side of caution than to push it and end up with a melting cake that's only partially decorated!
• Unclasp the sides of the springform pan, remove the cake from the pan and peel off the plastic wrap. Place the cake on a cardboard cake round. Spread a thick layer of whipped cream on top of the cake and around the sides. Pour your sprinkles into a shallow bowl or pie tin, and holding the cake in one hand above the bowl, use your other hand to grab a handful of sprinkles and press them into the sides of the cake. Place some whipped cream into a piping bag fitted with a large star tip, and pipe a ring of rosettes all around the top edge. Return the cake to the freezer to freeze the whipped cream before adding the mini ice cream cones.
• Once the whipped cream is solid, press the miniature ice cream cones into the tops of the whipped cream. (I didn't have a problem with them standing upright, but if you do you can always rest them at an angle on the rosettes instead.)
• For the cleanest cuts, cut the cake when it is fresh from the freezer-it will be a little difficult to cut through the bottom brownie layer, but it's neater than trying to cut a partially defrosting cake! I think the slices taste best after about 5 minutes out of the freezer, when the ice cream and brownies have had a chance to soften a bit. Wrap any leftovers with plastic wrap and store in the freezer.

SUPER-CHOCOLATE SUNDAE CAKE BAR

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
• Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
• Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
• Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
• Let the cake stand at room temperature for about 20 minutes before serving.
• Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
• Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.

EASY INCREDIBLE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
• Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
• While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
• Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
• Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
• Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
• Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
• Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
• Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
• Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
• Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
• Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
• Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
• Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
• Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
• Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.

INCREDIBLE MELTED ICE-CREAM CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
• Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.
• Meanwhile prepare the Chocolate Marshmallow Frosting , or another frosting that would go well with the flavor of the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.

HOT FUDGE SUNDAE CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
• Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
• Bake about 40 minutes or until top is dry.
• Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

A BIRTHDAY ICE CREAM SUNDAE CAKE

Steps:

• Preheat oven to 350°F Spray two 13x9-inch cake pans with cooking spray and set aside.
• Beat cake mix, eggs, water and oil on low speed for 30 seconds to blend, then on medium speed for 2 minutes. Divide batter into greased pans.
• Bake in centre of preheated oven for 10-15 minutes or until set. Remove cakes from pan and cool completely.
• Line the bottom and two sides of one pan with waxed paper.
• Spread half of the softened ice cream evenly across the bottom of the pan. Spread Smucker's Topping evenly on top of the ice cream layer.
• Place first cake on top of the ice cream and chocolate layer. Spread remaining softened ice cream evenly on top of the cake layer.
• Spread Smucker's jam evenly on top of the remaining cake layer. Flip the jam covered covered layer of cake on top of the ice cream layer in pan.
• Freeze for at least 3 hours or overnight.
• To serve, loosen the edges of the cake with a hot knife, and flip and unmold onto a serving tray. Decorate the cake for birthdays or other special occasions with Smucker's Sundae syrup.