This cake has been on my radar for quite some time
I actually wanted to make an ice cream drip cake for my birthday last year and ended up choosing a different one to make.
This year I actually had everything I needed to make this cake!
For my drip cake I used my Best Ever Chocolate Cake Recipe. Here is how I made this cake! See recipe here
Start with leveling your cake layers, stacking and filling your cake. (save your cake scraps for later!)
Next, crumb coat and then ice your cake. If you would like to follow along with my step by step beginner cake decorating tutorial click here [Beginner Tutorial]
Once your cake is iced and chilled slightly, start by decorating the bottom edge of your cake. I used a baking pan with my cake on an upside down bowl to raise it up off the pan and applies the sprinkles.
After the sprinkles were added I decorated my waffle cone. I did this by dipping the rim of the cone in melted chocolate and covering it in sprinkles. Let chill.
To fill the cone with “ice cream” use your cake scraps, add some icing to it and mix until you get a cake pop like consistency (can form mixture into a ball).
Fill your waffle cone with cake mixture and then form a ball for the top of the waffle cone. Insert a dowel into the waffle cone all the way to the bottom tip (through the cake), Then put your ball of “ice cream” onto the dowel and push all the way on.
Now you should have an ice cream on a dowel
Turn your “ice cream cone” upside down and stab the dowel through the top of your cake where you want it. Make sure to insert the dowel all the way in. I did this on an angle but you can have your cone standing straight up and down if you would like!
Your cake will look a little silly but not for long!
For the final steps, Melt your candy melts for the drip. Start by covering your ball of “ice cream” up to the top of the waffle cone. For a full tutorial on making the drip and adding to your cake check out this post from Today’s Creative Food blog here.
Next, add your drip to the edges of the cake and then fill in the whole top of the cake as much as you wish.
Add sprinkles onto the candy drip and on the cone.
And that’s really all there is to it! I thought making an ice cream drip cake was going to be more challenging but it really was fairly easy.
Chocolate Cake & Cupcake Recipe
Equipment
- mixing bowl
- whisk
- Hand or Stand Mixer
- cake pans
Ingredients
- 1 1/4 Cup Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tbsp Cocoa Powder
- 1/2 tsp Salt
- 1 Cup Sugar
- 1 Egg
- 4 tbsp Butter, softened 1/4 Cup
- 1 tsp vanilla extract
- 1 Cup Water or Coffee
Instructions
- Preheat oven to 350°. Spray cake pans with cooking spray and place parchment paper on bottom. If making cupcakes place cupcake papers into a cupcake pan.
- In a medium bowl, whisk together dry ingredients; flour, baking powder, baking soda, cocoa powder, and salt.
- In a separate bowl (or in your mixer) cream together sugar, egg, softened butter, and vanilla extract.
- Add half of the dry ingredients to your creamed mixture and mix just until Incorporated.
- Slowly add in your liquid (water or coffee).
- Add remaining dry ingredients to mixer and mix until all the ingredients are incorporated (do not over mix).
- Divide cake batter evenly into your prepared cake pans.
- Bake until a toothpick inserted comes out clean (see recipe notes for approximate times).
- Cool for 10 minutes, then remove cakes from their pans and finish cooling completely on a wire rack.
Notes
Baking Times-
Cupcakes= 12 min. 6 Inch Cake Layers= 23 min.Single Batch Makes 24 Cupcakes
Double Batch Makes Three 6 inch Cake Layers
If you make this cake, please tag me on Instagram!
