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Hey all you cake lovers! Welcome to the blog. This recipe was so fun and yummy to create and I’m stoked to share it with you. I’ve been making a lot of cakes these past few months trying to up my cake decorating game. If there is one thing that I have learned about making cakes it’s this: it takes FOREVER to decorate when you’re first starting out. I put my kids to bed and spend a good two hours (at least) just frosting and assembling the cake. I’m working on my skills but, for now, I’m still slow. This naked ice cream cake, however, only took 20 minutes or so to assemble. And that’s including styling for the photo!
The easiest way to make this cake is with a spring-form pan, like this one. You can simple pile in the ice cream and the pan with make sure that the edges are all smooth. If you don’t have a tall spring-form pan I included some directions below for an alternative way to assemble the cake. It takes a little bit of extra time but it works just as well. If you want to get really fancy and make some homemade ice cream to go with the cake you can check out my recipe here. OR if you want to make it dairy free you can use my dairy free cashew milk ice cream. Make it your own! Switch out the yellow cake for chocolate cake and use rocky road ice cream. Whatever your little heart desires!
Tips for making this cake
- Work quickly! Melted ice cream can be a big mess.
- Keep the cake tightly covered in the freezer. Putting in the freezer uncovered can land you with a pretty dry cake.
- If you don’t have milk or butter just follow the directions on the back of the cake mix. That works too!
- Be sure your ice cream and whipped topping are soft enough to spread. Otherwise you’ll be in a world of frustration.
- The strawberry drizzle is purely aesthetic and hardly adds to the flavor. If you still want to do it just toss 5 strawberries in the blender, blend into a puree, and pour it on top of the cake.
- Don’t put the cake back in the freezer with the fresh strawberries on top. They will, obviously, freeze and be impossible to eat.
If you don’t have a spring-form pan:
- Line two 8 in round pans with plastic wrap
- Divide your softened strawberry ice cream between the two pans and spread it out until its smooth.
- Pop the pans back into the freezer until they are completely frozen.
- Remove the pans from the freezer, take out the ice cream layers by turning the pans upside down, and then peeling off the plastic layer.
- Layer the cake and ice cream on a piece of card board. Cake –> ice cream –> cake –> ice cream
- Use a spreading knife to spread the ice cream around a little and fill in any gaps that might appear.
- Wrap the cake in plastic wrap and return to the freezer until you’re ready to frost it