ICE-CREAM-CONE CAKE

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Ice-Cream-Cone Cake image

Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate cookie crumbs and are topped with a custard frosting that calls to mind soft-serve ice cream. Crisp wafer cones are filled with batter and baked into their own little cupcakes, then crowned with swirls of ice-cream-style frosting.

Provided by Gina Marie Miraglia Eriquez

Categories     Cake     Mixer     Chocolate     Dairy     Egg     Dessert     Bake     Kid-Friendly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 20 servings

Number Of Ingredients 22

For cake and cones
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
3 sticks (3/4 pound) unsalted butter, softened
1 3/4 cups sugar
4 large eggs at room temperature 30 minutes
1 1/2 teaspoons pure vanilla extract
1 1/2 cups whole milk
7 flat-bottomed wafer cones
For custard buttercream
1 1/2 cups whole milk
9 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
6 sticks (1 1/2 pound) unsalted butter, softened
1 tablespoon pure vanilla extract
2 cups coarsely crushed 2-inch chocolate wafers (28 small cookies)
Equipment: 2 (8- by 2-inch) round cake pans; a small offset spatula; 2 large pastry bags each fitted with 1/3-inch star tip
1 small offset spatula
2 large pastry bags each fitted with 1/3-inch star tip

Steps:

  • Make cake and cones:
  • Preheat oven to 350°F with racks in upper and lower thirds. Butter pans. Line bottoms with parchment, then butter and lightly flour pans.
  • Sift together flour, baking powder, and salt into a bowl.
  • Beat butter with sugar using an electric mixer (paddle attachment for a stand mixer) at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer or 10 with a handheld. Beat in eggs 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Reduce speed to low and add flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and mixing until batter is just smooth.
  • Stand cones, open ends up, in a 12-cup muffin pan and fill cones two-thirds full with batter. Divide remaining batter between cake pans.
  • Bake cones in upper third of oven and cakes in lower third until a wooden pick inserted in center of cake comes out clean, 15 to 22 minutes for cones, 25 to 35 minutes for cakes. Cool cakes 5 minutes in pans on a large rack and transfer cones to another rack to cool completely. Invert cakes onto rack and cool completely.
  • Make buttercream:
  • Bring milk just to a boil in a medium saucepan. Whisk together yolks, sugar, and salt in a bowl until combined well, then add milk in a slow stream, whisking constantly. Transfer to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens and registers 175°F on an instant-read thermometer, 5 to 10 minutes (do not let boil). Strain through a fine-mesh sieve into a metal bowl. Refrigerate, covered, until cold, at least 1 hour.
  • Melt chocolate, then cool to warm.
  • Beat butter with cleaned beaters (whisk attachment if using stand mixer) at high speed until light and fluffy, about 2 minutes in a stand mixer or 4 with a handheld. Reduce speed to medium and gradually pour in cold custard. Add vanilla and increase speed to high, then beat until buttercream is smooth, about 2 minutes in a stand mixer or 4 with a handheld.
  • Transfer 1 1/4 cups buttercream to a bowl and stir in warm melted chocolate to make chocolate buttercream. Transfer about 2 cups vanilla buttercream to another bowl and fold in crushed wafers to make cookies-and-cream filling.
  • Assemble cake:
  • Halve cakes horizontally with a large serrated knife. Put 1 cake layer, cut side up, on a cake stand or plate and, using offset spatula, spread top with 1 cup cookies-and-cream buttercream. Top with another cake layer, cut side down, and spread with 1 cup cookies-and-cream buttercream. Top with another cake layer, cut side up, and spread with remaining cookies-and-cream buttercream. Top with remaining cake layer, cut side down. Spread side and top of cake with about 2 1/2 cups vanilla buttercream (total).
  • Spoon chocolate buttercream and remaining vanilla buttercream into separate pastry bags.
  • Halve each cone lengthwise with serrated knife. Attach cones (flat sides) to side of cake with tops of cones touching. (You will have an extra cone in case one gets damaged.)
  • Holding pastry bag filled with vanilla buttercream vertically over cake, pipe about 2 tablespoons buttercream on top of every other cone (touching top of cake) to resemble soft-serve ice cream. Pipe chocolate buttercream on top of remaining cones in same manner.

Abigail Arthur
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This cake is perfect for a summer party! It's light and refreshing, and the ice cream cone design is so cute.


Hazel More
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I love how this cake looks like a giant ice cream cone! It's so fun and festive.


rafin Hassan
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This cake is so easy to make and it always turns out perfectly. It's my go-to recipe for any occasion.


Jamez Flexz
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I had some trouble getting the cake to set properly. I think I might have used too much milk.


Samiullah Khan
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This cake is so cute and festive! It's perfect for any celebration.


Parvaz Ahmed
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I'm not a big fan of ice cream cake, but this one was actually really good.


Kritika Adhikari
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The cake was a bit too sweet for my taste, but I still enjoyed it.


Ahsan Jameel
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I made this cake for my son's first birthday party and it was a huge success! All the kids loved it.


Mc YouTube chalen
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The cake was delicious! I especially loved the chocolate ganache frosting.


Alarape S Aderemi Musak
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This cake was a bit too complicated for me to make. I think I'll stick to simpler recipes in the future.


Suresh Yadav
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I love how this cake is made with real ice cream. It makes it so much more delicious than a regular cake.


md Rakib mall
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The cake was a bit dry. I think I should have used more frosting.


M.S
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This cake is perfect for a summer party! It's light and refreshing, and the ice cream cone design is so cute.


Jasika Akter
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I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.


Mir Akbar
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The cake was easy to make and it turned out beautifully. I will definitely be making it again.


hemn hade
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I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.


Smoke Lover
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The cake was a bit too sweet for my taste, but my kids loved it.


Kyara Frost
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I love how this cake looks like a giant ice cream cone! It's so festive and fun.


Edna Jean Amos
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This ice cream cone cake was a huge hit at my daughter's birthday party! It was so easy to make and everyone loved it.