Red Velvet Ice Cream Cake Recipe (2024)

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Posted: 10/08/2014

Total Time: 9 hours★★★★★7 ReviewsJump to Recipe

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Layers of red velvet cake and an easy no-churn cheesecake ice cream are layered in this impressive Red Velvet Ice Cream Cake recipe.

You had to see this one coming. 🙂

I have become a bit obsessed with ice cream cakes over the past year. It started with the Root Beer Float Ice Cream Cake, and then there was the Strawberry Milkshake Ice Cream Cake, and of course – I had to make an ice cream cake recipe with a red velvet twist.

And I wish I would have made this one sooner, because it very well just may be my favorite!

It’s pretty simple, although it looks quite impressive. 3 layers of my favorite red velvet cake recipe, with 2 layers of homemade cheesecake ice cream sandwiched between the layers. My ice cream maker recently went to broken appliance heaven, so I just bought a new one, but at the last minute, I decided to keep this simple and make a no-churn ice cream for the layers. So even if you don’t have an ice cream maker you can pull this one off!! (Although I was thinking that it would be delicious with layers of the Cheesecake and Red Velvet Cake Ice Cream from my book – page 97. I’ve got to try that next time!)

This is a great ice cream cake recipe to have on hand for birthdays, or even any of the holidays coming up. I know that my daughter is a die hard strawberry fan and loved the Strawberry Milkshake Ice Cream Cake, but I think I’d choose this one for my birthday!

Ice cream cakes will freeze pretty solid after they have been in the freezer for a few hours, so make sure you take it out about 30 minutes before you are ready to serve it to let it soften up just a little bit. Use a sharp knife that you run under hot water for easier slicing. And if you aren’t going to eat it right away, make sure and cover it while it’s in the freezer. I have a cake carrier that works well and keeps the cake covered.

And make sure to enter below to win a copy of The Red Velvet Lover’s Cookbook for more than 50 other red velvet recipes!

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Red Velvet Ice Cream Cake Recipe

★★★★★5 from 7 reviews

Author: Deborah Harroun
Prep Time: 30 minutes
Freeze Time: 8 hours
Cook Time: 20 minutes
Total Time: 9 hours
Yield: 12–16 servings 1x
Category: Dessert

Print Recipe

Description

Layers of red velvet cake and an easy no-churn cheesecake ice cream are layered in this impressive ice cream cake recipe.

Scale

Ingredients

Cheesecake Ice Cream

4 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream

Cake

2 1/4 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup buttermilk
3 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 teaspoon baking soda

Frosting

2 cups heavy whipping cream
1/2 cup powdered sugar

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Instructions

Make the ice cream

In a large bowl, beat together the cream cheese and the sweetened condensed milk. In a separate bowl, beat the cream until it has stiff peaks. Gently fold the cream into the cream cheese mixture.
Line 2 9-inch baking pans with plastic wrap. Divide the ice cream mixture evenly between the two pans, smoothing out the tops. Cover the tops with plastic wrap and freeze until solid, at least 6 hours.

Make the cake layers

Line three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray. Preheat the oven to 350ºF.
In a bowl, whisk together the flour, cocoa powder and salt.
In another bowl, or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition. Add in 1/3 of the flour mixture, followed by half of the buttermilk, another 1/3 of the flour, the remaining buttermilk and then the remaining flour, beating just until combined after each addition. Mix in the red food coloring and the vanilla.
In a small bowl, combine the vinegar and the baking soda. (The mixture will bubble up.) Fold into the cake batter.
Divide the batter evenly between the 3 pans. Bake until the cakes spring back when lightly touched, about 20 minutes. Let the cakes cool for 10 minutes in the pans, then turn out onto a cooling rack to cool completely.

Make the frosting

In a large bowl, beat the cream until it has soft peaks. Slowly add the powdered sugar and continue to beat until it has stiff peaks.

To assemble the cake

If needed, level the cake layers. Place one cake layer on a cake stand or cake plate. Remove the plastic wrap from the ice cream layers and place one layer on top of the cake. Add another cake layer, followed by the second ice cream layer, then add the last cake layer to the top. Frost the cake with the whipped cream. Decorate, if desired. Freeze the cake until ready to serve.

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

Previous PostRed Velvet Sheet Cake Recipe with Cookies and Cream Frosting

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Reader Interactions

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Comments

Ta.my says
August 10, 2022 at 10:15 pm
My grandson asked for a red velvet cake this year. Came across your recipe and I am going to try and make one for him. Hopefully it comes out as nice as yours.
★★★★★
Reply
Dendee says
September 20, 2020 at 1:50 am
I made this for my Son’s 15th Birthday. It turned out great!!! My family loved it!!! Only my 15 year old son is very sensitive to taste and texture. He loved the cake part but did not enjoy the ice cream. His older brother really liked it. I have always wanted to make a cake like this with layers and icecream was just an extra bonus!!! Thank you for sharing it!!!
★★★★★
See Also
30 Best Ground Turkey Recipes for a Lean & Protein-Fueled Meal Sweet and Savory Corn Casserole Recipe 26 Timeless Bruschetta and Crostini Recipes Roasted Squash + Parmesan - Mardi Gras Side Dish Recipe
Reply
Kajli Gupta says
May 24, 2020 at 6:31 am
Me and my family are big fans of red velvet. I have ur book for red velvet lovers since three years. None of receipe has been any disaster.
Every receipe, which I have tried from ur book , has turned out to be beautiful and awesome tasty. I tried red velvet ice cream cake today, it was delicious, everyone loved it. Thanks
★★★★★
Reply
Double B says
April 29, 2020 at 12:15 pm
The thought of tasting this combo already is making me salivate but please may I have the recipe in grams instead of cups or ounces so I can try it out myself. Thanks
Reply
MasterRusk says
December 23, 2018 at 4:50 am
Yum! Sounds delicious! I like a good, quick dessert to throw together in the summer!
★★★★★
Reply
Diamond says
December 21, 2018 at 3:50 pm
Hi, are the amounts of ingredients listed for the cake for one nine inch or all three? It seems like a small amount for three layers.
Reply
- Deborah says
  December 24, 2018 at 12:38 pm
  It is for all three. They layers are thinner than a traditional layer, so the amount in the recipe should give you three thinner layers.
  Reply
Chaman says
December 6, 2018 at 6:34 am
The whole thing!! 🙂 It’s delish!! Let me know what you think!!
★★★★★
Reply
Lita Johnson says
November 18, 2018 at 5:40 am
I love anything relates to ice cream 🙂 Can’t wait to try this recipe. Thank you for sharing !!
★★★★★
Reply
akera says
September 15, 2017 at 10:40 pm
I have a old recipe cream cake. Thanks for the new + Good sharing 🙂
Reply
Phyl says
August 19, 2017 at 2:52 pm
I used Bule Bell natural vanilla ice cream and Philly Cream Cheese since we don t have a ice cream maker and a touch of red velvet food coloring for a light pink
16 Birthday for granddaughter
Her favorite cake thank you
Reply
CakenGifts.in Noida says
May 17, 2017 at 4:36 am
I have learnt how to make cake, with the help of this recipe. It’s taste was fantastic!!! I would like to recommend this cake to all my siblings.
Reply
Alesha Brown says
September 30, 2016 at 9:55 am
It’s an amazing cake! Looks and tastes wonderful… The only modifications I made was I used 8 oz of cream cheese in the ice cream instead of 4 and added some vanilla to it as well…. I also used cream cheese in the frosting . party guests loved it ! And easy to make
Reply
Linda Treadwell says
April 29, 2016 at 12:37 am
I made this yesterday and it was perfecto! My family loved it, too. Mine looks just like yours, but I used pink and red sugar sprinkles on the sides, too. I got a lot of likes when I posted my picture to. Im referring everyone to your recipe link! Thanks!! ❤
Reply
- Deborah says
  April 29, 2016 at 7:44 pm
  Thank you so much! I’m glad it was a hit!
  Reply
Alicia says
See Also
Copycat Calhoun's Spinach Maria Recipe | CDKitchen.com
January 23, 2016 at 1:39 pm
You’re posting about the actual food, but all I can think of is the band ‘Red Velvet’ singing their hit song ‘Ice Cream Cake’ – no, I’m not joking, I promise, YouTube it.
This looks AMAZING. I’ll definitely be saving this recipe for Valentine’s Day.
Reply
ICE says
October 21, 2015 at 4:52 am
Can you use store bought frosting? If so do you know how long in advance you can make, frost and freeze?
Reply
- Deborah says
  October 21, 2015 at 11:04 am
  I’m not sure since I’ve never tried. I’m not sure how the frosting would freeze. But it’s worth a try! You can freeze it for longer if you have a way to cover the whole cake in the freezer. Otherwise, I wouldn’t do it more than a day or two in advance so your cake doesn’t get freezer burn or start tasting like freezer.
  Reply
Janine says
October 12, 2015 at 1:49 am
I made this cake for my husband’s birthday for the first time. He is mad about red velvet cake but very fussy over the taste. So not all red velvet cakes tickles his fancy and this one tops it all. I’ve made it 3 times since September 7th and have 3 orders lined up for this weekend. Will also be trying the Strawberry milkshake ice cream cake this weekend. PS – I’m an amateur when it comes to baking but this is so much fun to make.
Reply
- Deborah says
  October 16, 2015 at 10:36 pm
  This makes me so happy! I’m so happy that you and your husband have loved it so much!
  Reply
  - Janine says
    September 5, 2019 at 1:11 am
    I’ve come back to get the recipe AGAIN! I cant believe it’s been 4 years since I tried the recipe and stays a favourite. Hubby’s birthday does not go by without this cake.
    ★★★★★
  - Deborah says
    September 9, 2019 at 11:37 am
    I’m so honored to be a part of his birthday each year!!
- Michele says
  February 7, 2016 at 6:57 pm
  How did the ice cream turn out? I just made it tonight so it could freeze overnight and I can reuse the pans to bake the cake All I could taste was the condensed milk. Will the cream cheese come thru after it freezes and taste like cheesecake? Otherwise I feel 4oz is too little an amount. Making for my daughter’s birthday do hoping it comes out as good as it looks!
  Reply
April Tucker says
August 5, 2015 at 12:53 pm
This is the first red velvet recipe I have seen using butter instead of oil. I always think the oil leaves a taste in the cake. Do you have an opinion about the butter vs oil? Thanks!
Reply
- Deborah says
  August 6, 2015 at 9:59 am
  I like to use butter on my red velvet cakes, because I do like the flavor better. But I do use oil for cupcakes because I think it makes them more moist, and that is a must for red velvet cupcakes!! I think for the most part, though, you could swap in butter for oil if that is what you prefer.
  Reply
StefZero says
January 19, 2015 at 9:39 pm
This cake looks so yummy. Thanks for sharing this recipe to me. I will try to make it now
Reply
Katrina @ In Katrina's Kitchen says
October 20, 2014 at 12:37 pm
This cake is gorgeous! I need to remember it for holiday entertaining!
Reply
Trang says
October 13, 2014 at 11:39 pm
Oh my gosh! This cake sounds divine! I love red velvet cake, and ice cream??? Are you kidding me? I’m in! Thanks for sharing the recipe 🙂 Pinned!
Reply
Chels R. says
October 12, 2014 at 6:45 pm
This is such a gorgeous cake! That red in the cake is just breathtaking.
Reply
Joanne says
October 11, 2014 at 3:10 pm
You’ve definitely outdone yourself with this one! Amazing. Probably the best ice cream cake yet!
Reply
Jennifer says
October 10, 2014 at 1:54 pm
That looks amazing! Especially that cheesecake ice cream…I could eat that whole thing right now.
Reply
Oana says
October 10, 2014 at 12:56 pm
It’s the second time today that I come on your blog just to admire this cake. Looks stunning! Pinned!
Reply
Anna @ Crunchy Creamy Sweet says
October 10, 2014 at 9:47 am
Gorgeous! This cake is a true show-stopper!
Reply
Kelly says
October 10, 2014 at 9:34 am
This cake looks amazing!! I was just at a wedding and they served the most delicious red velvet cake that I’ve been wanting to recreate. This is definitely the recipe I want try to do that!
Reply
Chichi says
October 10, 2014 at 8:56 am
Beautiful cake
Reply
Rachel @ Baked by Rachel says
October 10, 2014 at 5:46 am
This is so fun (and beautiful)!!
Reply
Jessica @ A Kitchen Addiction says
October 9, 2014 at 2:18 pm
Gorgeous cake! Perfect for celebrations!
Reply
Jessica @ Sweet Menu says
October 8, 2014 at 9:17 pm
Incredible! This looks absolutely fantastic! Cake AND ice cream – yes please! Congratulations on your cookbook too, looks amazing. Have added it to my ‘must get’ list!
Reply
Benjamin says
October 8, 2014 at 8:47 pm
This one looks absolutely impressive! Such a great interpretation of the old classic cake!:)
Reply
Angelyn @ Everyday Desserts says
October 8, 2014 at 6:55 pm
cake AND ice cream?! who could resist!?
Reply
Nancy P@thebittersideofsweet says
October 8, 2014 at 5:43 pm
I think its amazing you did a cookbook with all things red velvet! love this cake too! Congrats!
Reply
Graham @ Glazed & Confused says
October 8, 2014 at 5:38 pm
So we’re kinda twins right now. I definitely posted a red velvet recipe (well…. sorta) today!
This though…. I think you’ve got me beat. I mean, ICE CREAM CAKE?! Yes please!
Reply
Catherine says
October 8, 2014 at 4:40 pm
A beautiful cake. This would make a great birthday cake. ~ Catherine
Reply
Beth - Slice of Southern says
October 8, 2014 at 12:03 pm
What? My favorite cake is now becoming my favorite ice cream cake! Brilliant! !!
Reply
Annalise says
October 8, 2014 at 8:33 am
This is one stunning cake!
Reply

FAQs

What flavor ice cream goes best with red velvet cake? ›

Red velvet cake with cream cheese ice cream

This towering cake is made with deep red cake layers and lots of cream cheese frosting.

Discover More Details ›

What is red velvet ice cream made of? ›

This Red velvet ice cream contains the following ingredients: Milk Solids, Water, Sugar, Eggless Red Velvet Cake, Cherry Fruit Preparation, Cheese Powder, Emulsifier and Stabiliser INS - 471, 477, 412, 410.

How was red velvet cake made? ›

The cocoa gave the cakes a velvety texture and feel. When bakers added vinegar, baking soda, or buttermilk to their recipes to tenderize the cakes, the acid in those ingredients reacted with the cocoa, which was not Dutch-processed, to give the cakes a red tint. That color became a signature of velvet cakes.

Read On ›

What is the red thing in red velvet cake? ›

World War II

Baking products like sugar and butter were a part of the rations. As a result, some bakers chose to use beet juice in their cakes. You can still find red velvet cake recipes today that call for beet juice. The red color of the beets makes the cake have a more delicious appeal.

Learn More ›

What is the main flavor of red velvet cake? ›

What flavor is red velvet? While there are cocoa undertones, red velvet is not chocolate cake because it balances both chocolate and vanilla flavors. It contains cocoa but not the same quantity as traditional chocolate cake, resulting in a more subtle cocoa flavor and tanginess due to the buttermilk and vinegar.

What Flavour is red velvet supposed to be? ›

Due to the fact that it uses cocoa powder rather than chocolate, red velvet cake is more subtle in chocolate flavor than a chocolate cake. In terms of the cocoa flavor concentration, we like to think of red velvet cake as somewhere between a vanilla/white cake and a chocolate cake.

What is the best cocoa powder for red velvet cake? ›

The Best Cocoa for Red Velvet Cake Is Natural Cocoa

Natural cocoa is the best cocoa for red velvet cake for two reasons. With a higher acidity, natural cocoa works with the cake's baking soda and buttermilk to leaven the cake to a tight, tender crumb. The results are an almost melt-in-your-mouth tender cake.

View Details ›

What is the red 40 in red velvet cake? ›

Many years ago, the red color came from the presence of vinegar and buttermilk reacting with the anthocyanins in traditional cocoa powder. But for most of the last few decades, the red color has been supplied by Red #40 dye, in part because cocoa powder used now is alkalized to neutralize its acidity.

Learn More Now ›

Why does my red velvet cake turn out brown? ›

The red food colouring makes the cake batter prone to splitting, and turns everything it touches red; a couple of grams over on the cocoa powder and the cake goes brown instead of a rich red; the cream cheese frosting has a tendency to turn to gloop at the very last minute for no apparent reason; and the list goes on.

Read The Full Story ›

Why red velvet cake is so expensive? ›

The cocoa powder is used in less quantity and the taste develops by the mixing of vinegar and buttermilk with the cocoa powder. The recipe involves many ingredients in small quantity. The frosting- if used cream cheese is an expensive element in itself.

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What pairs well with red velvet cake? ›

In my opinion, cream cheese frosting pairs best with red velvet's flavor and this frosting recipe is really simple. You need brick-style cream cheese, butter, confectioners' sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. It glides on seamlessly and is silky smooth.

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What ice cream flavor goes with carrot cake? ›

As a result of its complexities, carrot cake needs an ice cream that will help make it shine. Butter pecan adds sweetness to the dessert combo without introducing yet another flavor to the mix.

Is there a red velvet ice cream flavor? ›

If you're looking for an ice cream that supports you on those days when you feel like sitting on the couch and crying into a pint - choose Halo Top. With 360 calories for the entire pint of Red Velvet, you can officially feel guilt-free on those depression days.