Introduction

This Ice Cream Loaf Cake is a delightful combination of moist cake layers and creamy ice cream, perfect for warm days or special celebrations. With colorful sprinkles and rich chocolate ganache, it’s both fun and elegant—a treat that’s sure to impress!

A slice of funfetti cake with two thick layers of light yellow sponge cake, speckled with colorful confetti sprinkles inside each layer, placed on white plate with multicolored polka dots. Between the sponge layers is a thick white cream filling that spreads evenly, visible with small black specks. The top layer of the cake is covered with dark glossy chocolate frosting and decorated with star-shaped multicolored sprinkles. A silver fork rests on the right side of the plate on a white marbled textured surface. Around the plate are small clear bowls filled with colorful sprinkles, along with a folded soft pink and white cloth near the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (236g) cake flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons (85g) unsalted butter, melted and slightly cooled
1 large egg, at room temperature
1 cup (200g) granulated sugar
1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
2/3 cup (160ml) whole milk, at room temperature
2 teaspoons pure vanilla extract
1/3 cup (about 50g) sprinkles
2 pints (4 cups; about 960ml) ice cream (see note)
One 4-ounce (113g) quality semi-sweet chocolate bar, finely chopped
1/2 cup (4 ounces; 120ml) heavy cream or heavy whipping cream
Optional: sprinkles for garnish

Instructions

Step 1: Preheat your oven to 350°F (177°C) and spray a 9×5 inch loaf pan with nonstick spray.
Step 2: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a separate medium bowl, combine the melted butter, egg, sugar, sour cream, milk, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry and whisk just until combined—avoid over-mixing. Gently fold in the sprinkles.
Step 4: Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour. Halfway through, loosely cover with foil to prevent over-browning. Test doneness with a toothpick; it should come out clean.
Step 5: Let the cake cool completely in the pan on a wire rack.
Step 6: Carefully remove the cake from the pan and slice horizontally into three even layers using a sharp or serrated knife. Standing the loaf upright can help with slicing evenly.
Step 7: Soften the ice cream by letting it sit at room temperature for 15 minutes or microwaving for 20-30 seconds.
Step 8: Line the loaf pan with parchment paper or plastic wrap, leaving enough overhang to lift the cake out later. Place the bottom cake layer in the pan, spread 1 pint of softened ice cream evenly over it, then add the middle cake layer. Spread the second pint of ice cream on top and finish with the top cake layer. Press gently to adhere.
Step 9: Cover the assembled cake with foil or plastic wrap and freeze for at least 8 hours, up to 3 days. If freezing longer than 1 day, let sit 10 minutes at room temperature before the next step.
Step 10: About 15 minutes before the end of freezing, make the ganache: place chopped chocolate in a heat-proof bowl. Heat cream until it just simmers, then pour over chocolate. Let sit 2-3 minutes, then stir slowly until smooth. Set aside to thicken for 10 minutes.
Step 11: Remove the loaf cake from the freezer, lift it out of the pan using the parchment overhang, and place on a cutting board. Remove the parchment.
Step 12: Pour the ganache over the top of the cake, spreading evenly. Garnish with sprinkles if desired. Let sit 3-5 minutes to soften slightly before slicing.
Step 13: Slice the cake into 3/4-inch thick pieces using a very sharp or serrated knife. The cake will be firm when frozen but softens quickly at room temperature.
Step 14: Store leftover cake or slices covered in the freezer for up to 1 week.

Tips & Variations

Use sour cream or Greek yogurt for extra moisture and a slight tang in the cake batter.
Choose a quality ice cream flavor that complements vanilla, such as chocolate chip or strawberry.
Finely chop the chocolate for faster melting when making ganache.
If you don’t have a loaf pan, a similar-sized rectangular pan will also work for assembling the cake.
Try adding chopped nuts or chocolate chips to the batter for added texture.

Storage

Keep the assembled ice cream loaf cake covered and stored in the freezer for up to one week. When ready to serve, let it sit at room temperature for about 5 minutes to soften slightly for easier slicing and enhanced texture.

How to Serve

The image shows a slice of a two-layer funfetti cake with creamy white ice cream sandwiched in between the layers. The cake is light beige with colorful sprinkles mixed throughout, giving it a festive look. On top, there is a thick, glossy layer of dark chocolate ganache adorned with round, colorful confetti sprinkles. The cake slice is resting on a white marbled surface with some sprinkles scattered around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cake instead of baking from scratch?

Yes, you can use a store-bought loaf cake if you prefer. Just slice it into layers and assemble with the ice cream as directed.

What types of ice cream work best for this cake?

Vanilla or lightly flavored ice creams work best to complement the cake’s flavor. Avoid very soft or sorbet-style ice creams, as they can make the cake soggy.