Ice Cream Sundae Cake

Hi friends! We are thrilled to add Alana Jones-Mann to our team this month. We are huge fans of hers! You may recognize some of her work because we regram her non-stop on the ABM Instagram. Please give her a warm welcome today!

Let’s be honest, baking a cake inside of an ice cream cone was one of the most common Pinterest fails of 2015. It seemed as if the idea (and a few lucky success stories) initially went viral, but once the majority of people realized how incredibly frustrating and next to impossible the project was, they all just abandoned the idea entirely (present company included). The poor cake cone, it never got a fair chance … until now. Drum roll, please!

Presenting the new cake cone! Not only is it a cake served inside of a cone, it’s cake that looks just like ice cream! Topped with all the fixins’, this “ice cream” sundae cake is absolutely delicious and best of all, there is no tricky baking of cake in cones this time around!

Ice Cream Sundae Cake, makes 4 sundaes

1 box white cake mix
waffle cone bowls
1 1/2 tablespoons cocoa powder
2 cups chocolate candy melts
sprinkles
chopped walnuts
maraschino cherries

For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Bake your white cake as directed on the box or recipe of your choice. Let cake cool to room temperature. While cooling, prepare your frosting.

In a large bowl or bowl of your stand mixer, beat the butter on low speed for 1 minute. Gradually add in the powdered sugar and vanilla extract, and beat until smooth.

Once the cake is cooled, scoop out the whitest parts of the cake into a large mixing bowl. Avoid the browned sides and cake bottom, set those aside for later. Using your hands, break down the white cake into a fine crumble. Add 2-3 tablespoons of frosting into the bowl. Mix the frosting into the cake with your hands. To test the consistency, roll a small handful of cake into a ball with your hands. If the surface of the ball has any large cracks, add a little more frosting to the mix.

Line a baking sheet with parchment paper. Use an ice cream scoop to scoop out 6 “vanilla ice cream” cake scoops and arrange the scoops onto the parchment.

After you’ve scooped 6 scoops, you should have a little less than half of the white cake mixture left in the bowl. Add the darker bottom and side portions of the cake into the bowl at this point, and break down the cake into fine crumbs. Add 1 1/2 tablespoons of cocoa powder and 2 tablespoons of frosting into the mixing bowl. Use your hands to combine all of the ingredients together.

Once mixed, scoop out the remaining mixture into “chocolate ice cream” cake scoops, and place alongside the white scoops on the parchment. Refrigerate for 1 hour to allow the cake scoops to set. While setting, prepare the toppings.

Melt 2 cups of chocolate candy melts, following the directions on the package. Place the melted chocolate into a piping bag or plastic sandwich bag. To keep the chocolate from hardening, set the bag in direct sunlight or in a warm area of your kitchen. Fill another bag with a few scoops of frosting. If you want to be extra fancy, you can use a piping bag with a star tip to achieve that perfect “whipped cream” look. Set out some sprinkles, chopped walnuts, maraschino cherries, as well as any other toppings you’d like to have on your cake.

Once your cake scoops are nice are firm, go ahead and assemble your sundaes! Cut off the tip of the chocolate bag and add a light layer of chocolate to the bottom of your waffle cone bowl.

Position three cake scoops into each bowl.

Drizzle with melted chocolate and quickly add on your sprinkles and walnuts before the chocolate hardens. Top with a dollop of frosting, and finish off with a cherry!

I just love everything about these ice cream sundae cakes! They’re easy, delicious, and even from a couple feet away, they can pass as actual ice cream. Here’s to cake cones making a comeback! xo. Alana

Credits//Author and Photography: Alana Jones-Mann. Photos edited with New A Beautiful Mess actions.