Ice Cream Cone Drip Cake

I don’t get to watch a whole lot of TV now that I have a toddler running around all day long.  When I do watch TV it usually consists of some type of cooking show.  My husband knows that if he leaves me home alone for more than 30 minutes during nap time I’m going to be watching a cooking show.  I often get some good ideas for my cooking and baking from watching these.

So when I went to start making a few desserts for Summer Dessert Week the only cake I kept picturing in my head was this awesome Ice Cream Cone Drip Cake!  I can’t remember which baking show it was on but I’ve been dying to make one and now was my chance.  Not to mention my husband’s birthday was last week and I knew he’d love this as his cake.

Looking at the photos you might be a little intimidated but I’ll be honest with you, this is one of the easiest cakes I’ve made.  I saw that because the amount of decorating that goes into it is very minimal.  It’s simply a frosted cake with candy melts on the top, sprinkles around the candy melts, and a giant cake pop that looks like an ice cream cone.  I bet it took 35 minutes to bake the cake and maybe 20 minutes to decorate.

So how did I make this super fun summer dessert?   I started with a basic vanilla cake. I used Adams Best Vanilla Flavor to flavor both the cake and the buttercream frosting.  Since I wanted a layer cake I baked two layers so I wouldn’t have to cut them apart.  I used my new Anolon Advanced 9 inch springform pan which is awesome!  I love the weight of it and it’s super easy to get the cakes out of the pan without any trouble.  I’m totally buying another one in the 8 inch because that’s my standard cake size.

Once it came out I worked on my buttercream.  I was going to do something fancy but since I was giving the cake some additional flavor with candy melts I just went with vanilla.  I used Dixie Crystals powdered sugar along with Adams Best Vanilla Flavor to make the buttercream.  Then I was ready to assemble the cake.

To start I cut the bottom layer so that it was flat on top.  I used the scraps from the cake to make a large cake pop along with a tablespoon of frosting.  I shaped it into an ice cream scoop shape and put it in the freezer.  Then I spread the frosting along the bottom layer and sprinkled it with Sweets & Treats Quin Sprinkles in Confetti Primary.   I thought this really made the center frosting pop with color.  Then I simply put on the top layer and covered it with frosting.

The ice cream scoop was simply taken out of the freezer and put on the middle of the cake.  I warmed up some Wilton Peach Cobbler candy melts and poured them over top of the cake ball.  I quickly stuck an ice cream cone on top so that the candy melts would hold it in place.   Then I spread the remaining melts all over the top of the cake and allowed some to drip down the sides.  I finished by sprinkling the Confetti Primary quins over the top.

That’s it!  I told you it was easy to make this sweet summer cake.   When I presented it to my husband he told me how awesome it was.   We cut it and the inside was perfect.  There was a clear line of frosting that was studded with color from the sprinkles.  The candy melts gave the cake a light peach flavor that worked really well with the vanilla.  All in all we both agreed this was one of my best cakes this year.

Ice Cream Cone Drip Cake

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.

5 from 14 votes

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Prep Time: 40 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Author: Hezzi-D

Ingredients

For the cake:

• 2 1/2 c. flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks butter softened (1 cup)
• 1 1/2 c. sugar
• 4 eggs
• 1/2 c. vanilla yogurt
• 1 Tablespoon vanilla extract I used Adams Best
• 1 c. milk

For the Frosting:

• 3 sticks butter softened (1 1/2 cups)
• 4 c. powdered sugar I used Dixie Crystals
• 1 Tablespoon 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

• Preheat the oven to 350 degrees.
• 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.
• In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix and set aside.
• In a large bowl cream together the butter and sugar.
• Add the eggs one at a time and mix until well combined.
• Stir in the vanilla yogurt and vanilla extract and mix well.
• Add half the flour mixture to the butter mixture and mix well.
• Add all the milk to the combined mixture and mix until the milk is well incorporated.
• Mix the remaining flour mixture into the cake mixture and mix until just combined.
• Divide the batter between the two pans and bake for 35-40 minutes.
• Remove cakes from oven and cool 10 minutes. Remove from pans and cool completely on wire racks.
• 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.
• 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.
• Meanwhile, place the bottom layer on a cake board. Place 1 cup of frosting on the layer and cover it. Sprinkle with the sprinkles.
• Top with the other layer of cake. Cover top and sides of cake with remaining frosting.
• Remove the cake ball from the freezer and place it on top of the cake.
• Place the candy melts in a microwave safe bowl and microwave in 20 second intervals, stirring after each interval, until completely melted.
• 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.
• 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.
• Sprinkle the top with sprinkles.

Notes

A Hezzi-D original recipe

Ice Cream Recipes:

• Butterscotch Ice Cream from Pastry Chef Online
• Individual Mermaid Ice Cream Treats from Family Around the Table
• Orange Creamsicle Ice Cream Bon Bons from Cooking With Carlee

Pies of Summer:

• Mini Fresh Strawberry Pies from Cheese Curds in Paradise
• Cherry Limeade Icebox Pie from Sweet Beginnings

Sweet Summertime Cakes and Cupcakes:

• Nana’s Strawberry Shortcake Cake from Daily Dish Recipes
• Peanut Butter and Chocolate Charlotte A Kitchen Hoor’s Adventures
• Mermaid Layer Cake from Love and Confections
• Vanilla Icebox Cake from Books n’ Cooks
• Peach-Basil Coffee Cake from The Spiffy Cookie
• Strawberry Lemonade Cupcakes from Cookaholic Wife
• The Perfect Vanilla Cupcake from Our Good Life

Baked Desserts:

• Sea Shell Beach Cakesicles from Big Bear’s Wife
• Caramel Sticky Pudding Cake from Shockingly Delicious
• Caramel Corn Cheesecake from Sweet ReciPEAs
• Blackberry Cheesecake with Blackberry Compote from Karen’s Kitchen Stories

Cookies:

• Easy Mini Fruit Pizzas from Jen Around the World
• Sunflower Cookies from Cindy’s Recipes and Writings
• Orange Creamsicle Chip Cookies from Palatable Pastime