Ice Cream Cone Drip Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 12-16
 
A delicious vanilla cake topped with vanilla buttercream frosting and layered with vanilla buttercream and sprinkles. It's all topped off with peach candy melts, a cake "ice cream scoop", and an ice cream cone.
Ingredients
For the cake:
  • 2½ c. flour
  • 1 t. baking powder
  • ½ t. baking soda
  • 1 t. salt
  • 2 sticks butter, softened (1 cup)
  • 1½ c. sugar
  • 4 eggs
  • ½ c. vanilla yogurt
  • 1 T. vanilla extract (I used Adams Best)
  • 1 c. milk
For the Frosting:
  • 3 sticks butter, softened (1½ cups)
  • 4 c. powdered sugar (I used Dixie Crystals)
  • 1 T. vanilla extract (I used Adams Extracts)
For decorating:
  • 1 ice cream cone
  • 8 oz. Wilton Peach Cobbler Melts (or your favorite flavor)
  • 2 oz. Sweets & Treats primary color quins (or your favorite sprinkles)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line the bottoms of two 9-inch springform pans with parchment paper. Spray the parchment paper and the sides of the pan with cooking spray. Set aside.
  3. In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix and set aside.
  4. In a large bowl cream together the butter and sugar.
  5. Add the eggs one at a time and mix until well combined.
  6. Stir in the vanilla yogurt and vanilla extract and mix well.
  7. Add half the flour mixture to the butter mixture and mix well.
  8. Add all the milk to the combined mixture and mix until the milk is well incorporated.
  9. Mix the remaining flour mixture into the cake mixture and mix until just combined.
  10. Divide the batter between the two pans and bake for 35-40 minutes.
  11. Remove cakes from oven and cool 10 minutes. Remove from pans and cool completely on wire racks.
  12. To make the frosting place the butter in a large bowl and beat with a mixer on medium speed. Add in the powdered sugar a cup at a time, beating after each addition. Mix in the vanilla. Add more powdered sugar or a teaspoon or two of milk to get desired consistency. Set aside.
  13. To assemble the cake cut the top of the bottom layer off to make it flat. Place cake scraps in a bowl with 1 tablespoon frosting. Mix well. Shape into a ball the size of a scoop of ice cream and freeze.
  14. Meanwhile, place the bottom layer on a cake board. Place 1 cup of frosting on the layer and cover it. Sprinkle with the sprinkles.
  15. Top with the other layer of cake. Cover top and sides of cake with remaining frosting.
  16. Remove the cake ball from the freezer and place it on top of the cake.
  17. Place the candy melts in a microwave safe bowl and microwave in 20 second intervals, stirring after each interval, until completely melted.
  18. Pour some of the melted candy over top of the cake ball until it is totally covered. It's ok if the candy drips onto the cake. Quickly place the ice cream cone on top of the cake ball to make it look like an upside down ice cream cone.
  19. Spread the candy melts all over the top of the cake and allow some to drip down the sides. If it isn't dripping well mix the candy melts with a teaspoon of coconut oil and use a squeeze bottle to make the perfect drips.
  20. Sprinkle the top with sprinkles.
Notes
A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/ice-cream-cone-drip-cake-summerdessertweek/