Water ice Foam Cake Recipe

Nutrition Facts (per serving)
623 Calories
34g Fatty
73g Carbs
9g Poly peptide
Prove Full Nutrition Characterization Hide Full Diet Characterization

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Nutrition Facts
Servings: sixteen
Amount per serving
Calories 623
% Daily Value*
Full Fat 34g 44%
Saturated Fat 20g 102%
Cholesterol 144mg 48%
Sodium 192mg 8%
Full Sugar 73g 26%
Dietary Fiber 2g 6%
Total Sugars 41g
Protein 9g
Vitamin C 3mg 17%
Calcium 213mg sixteen%
Iron 3mg 15%
Potassium 318mg vii%
*The % Daily Value (DV) tells you how much a food in a food serving contributes to a daily diet. two,000 calories a mean solar day is used for general nutrition advice.

(Diet information is calculated using an ingredient database and should be considered an estimate.)

The clandestine to creating perfect layers in this sky-high water ice cream cake? Freezing all the layers individually before assembling. The cake takes a bit of patience as you await for the ice cream to set in the freezer, only when it is fourth dimension to stack, information technology all comes together in a snap! Just be certain to use the same size pans for baking the cakes equally well as for freezing the water ice foam layers. This volition ensure perfectly consistent layers.

This recipe is a great make-ahead cake that will wow at a party. Experience free to personalize the recipe by using whatever combination of ice cream flavors to create the layers.

"I loved making this cake and I think it would be the perfect summer family activity. Just make certain yous accept patience as freezing each layer individually will set up y'all upward for success. You tin can as well swap out the water ice cream flavors if y'all wanted to try something different." –Tracy Wilk

ice cream cake/tester image

For the White Cake Layers:

  • 1 cup (viii ounces) unsalted butter, softened, more than for the pans

  • ii cups granulated sugar

  • 4 large eggs

  • three cups block flour

  • i tablespoon baking powder

  • 1 cup milk

  • 2 teaspoons pure vanilla extract

For the Water ice Cream Layers:

  • 1 quart pistachio ice cream

  • 1 quart chocolate ice cream

  • i quart strawberry ice foam

For the Topping:

  • 2 cups heavy foam

  • Multicoloredsprinkles

  • Maraschino cherries, for garnish

  1. Gather the ingredients.

    The Spruce/Julia Hartbeck

  2. Position a rack in the center of the oven and estrus to 350 F. Y'all'll need three circular ix-inch cake pans. Grease and flour 2 of the cake pans and fix the third 1 bated. Alternatively, apply baking spray with flour.

    The Spruce/Julia Hartbeck

  3. In a big basin, trounce the butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition.

    The Spruce/Julia Hartbeck

  4. In a medium bowl, stir together the cake flour and blistering powder. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Shell until just combined after each addition. Stir in vanilla.

    The Bandbox/Julia Hartbeck

  5. Pour the batter into the 2 prepared pans, smoothing the tops if necessary. Bake until a wooden skewer inserted in center comes out clean, 28 to 30 minutes. Let absurd in pans for 10 minutes. Remove from pans, and let to cool completely on wire racks.

    The Spruce/Julia Hartbeck

  6. Separate each cake to create 4 equal layers. Wrap in plastic wrap and freeze the layers.

    The Spruce/Julia Hartbeck

  7. Using the aforementioned 2 cake pans, plus the third that was set bated, make the water ice cream layers. Cover a clean and dry out cake pan with plastic wrap. Soften the pistachio ice cream so it is easy to spread, but not melted. Spread in the cake pan, comprehend with plastic wrap and flatten. Freeze solid.

    The Spruce/Julia Hartbeck

  8. Repeat with the chocolate and strawberry water ice cream. All 3 layers of water ice cream, likewise as the split cake layers, should exist frozen solid.

    The Spruce/Julia Hartbeck

  9. To get together the cake, unwrap one of the cake layers and identify information technology on the bottom of the serving plate. Unwrap the pistachio ice cream layer and place it on top. Place another block layer on top of the pistachio layer, followed past the chocolate ice cream layer. Place the third cake layer on tiptop of the chocolate ice cream layer. Place the strawberry ice cream layer on top. Finish with the final cake layer. Press gently and wrap with plastic wrap to freeze all the layers together.

    The Spruce/Julia Hartbeck

  10. In a large mixing bowl, whip the heavy cream to strong peaks. Remove the assembled water ice cream cake from the freezer. Frost with whipped cream. Freeze solid until ready to serve.

    The Bandbox/Julia Hartbeck

  11. When set up to serve, meridian with sprinkles and garnish with maraschino cherries. Slice and serve directly from the freezer.

    The Spruce/Julia Hartbeck