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Ice Cream Loaf Cake with Chocolate Ganache and Sprinkles Recipe

★★★★★

4.5 from 142 reviews
  • Author: Isabella
  • Total Time: 9 hours 20 minutes
  • Yield: 8-10 slices 1x

Description

This Ice Cream Loaf Cake is a delightful treat combining a tender, moist cake with layers of creamy ice cream, all finished with a rich homemade chocolate ganache topping. Perfect for a celebratory dessert or a refreshing summer indulgence, this recipe provides a fun twist on traditional layered cakes by integrating your favorite ice cream flavors between cake layers and freezing it into a stunning loaf.

Ingredients

Scale

Cake Batter

  • 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

Ice Cream Layer

  • 2 pints (4 cups; about 960ml) ice cream (any flavor of your choice)

Ganache Topping

  • 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

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray to prevent sticking and ensure easy removal later.
  2. Mix Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, baking soda, and salt, ensuring an even distribution of leaveners and seasoning.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the melted butter, egg, granulated sugar, sour cream, milk, and vanilla extract until smooth and fully combined.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid over-mixing to keep the cake tender. Fold in the sprinkles carefully.
  5. Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 50 minutes to 1 hour. Around halfway through baking, cover loosely with foil to prevent over-browning. Test doneness by inserting a toothpick in the center; it should come out clean. Once done, cool completely in the pan on a wire rack.
  6. Slice the Cake into Layers: Once cooled, carefully remove cake from pan. On a cutting board, use a sharp or serrated knife to slice horizontally into 3 even layers, standing the cake upright if helpful for stability.
  7. Soften Ice Cream: Remove ice cream from freezer and allow to soften for about 15 minutes or microwave briefly for 20-30 seconds to make spreading easier.
  8. Line Loaf Pan for Assembly: Line the same loaf pan with parchment paper or plastic wrap with an overhang for easy cake removal after freezing.
  9. Assemble Cake Layers and Ice Cream: Place the bottom cake layer in the lined pan, spread 1 pint of softened ice cream evenly over it. Add the center cake layer, then spread the second pint of ice cream evenly on top. Finally, place the top cake layer and gently press to adhere.
  10. Freeze Assembled Cake: Cover the loaf cake with foil or plastic wrap and freeze for at least 8 hours, up to 3 days. If freezing more than a day, allow it to sit 10 minutes at room temperature before adding ganache.
  11. Prepare Ganache: Chop the chocolate finely and place in a heat-proof bowl. Heat cream in a small saucepan until it gently simmers (avoid boiling). Pour hot cream over chocolate, let sit 2-3 minutes, then slowly stir until smooth. Let ganache thicken for 10 minutes.
  12. Remove Cake from Pan: Use parchment overhang to lift the frozen cake from the pan carefully. Remove parchment and place cake on a cutting board.
  13. Apply Ganache and Garnish: Pour ganache over the top of the cake and spread evenly. Add sprinkles if desired. Let set for 3-5 minutes to slightly soften before slicing.
  14. Slice and Serve: Using a sharp serrated knife, cut slices about 3/4 inch thick. The cake will be firm but softens as it sits at room temperature for a few minutes.
  15. Store Leftovers: Cover and keep any leftover slices or cake tightly wrapped in the freezer for up to 1 week to maintain freshness.

Notes

  • Use good-quality ice cream for best flavor and texture.
  • Sour cream can be substituted with plain yogurt or Greek yogurt.
  • Do not over-mix batter to keep the cake tender.
  • Chop chocolate finely for faster and smoother ganache.
  • When slicing the cake, a serrated knife and slow, deliberate cuts yield the cleanest layers.
  • Let the assembled cake soften slightly before slicing to make cutting easier.
  • The ice cream loaf cake can be customized with different ice cream flavors and sprinkles for a personalized touch.
  • If you don’t have parchment paper, use plastic wrap but be careful when removing the cake.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: ice cream cake, loaf cake, dessert, layered cake, frozen cake, chocolate ganache, sprinkles cake, ice cream dessert

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Find it online: https://isabellavance.com/ice-cream-loaf-cake-with-chocolate-ganache-and-sprinkles-recipe/