What flavor is red velvet cake?

Red velvet cake is made with a hint of cocoa, along with buttermilk and/or vinegar for a bit of acidity to balance the richness of the cake. As with classic red velvet cake, this red velvet ice cream cake has buttermilk and cocoa in the cake batter, with vanilla ice cream and whipped cream taking the place of the traditional cream cheese frosting.

How long can you store red velvet ice cream cake in the freezer?

Store red velvet cake well-wrapped in the freezer for up to one month.

What if the ice cream cake is too firm to slice?

Let the cake soften at room temperature or in the refrigerator before slicing, and use a knife dipped into warm water to help soften the cake as you cut.

Red Velvet Ice Cream Cake Recipe

Active Time:

30 mins

Freeze Time:

7 hrs

Total Time:

9 hrs 15 mins

Servings:

You are sure to set off the fireworks when you serve this eye-catching red velvet ice cream cake at the Fourth of July cookout. Don't worry about the frosting wilting in the summer heat. We added a teaspoon of unflavored gelatin to help it stabilize, so it won't melt down before you cut into the cake.

The vibrant color of the red velvet cake, vanilla ice cream, and blueberries makes this a perfect centerpiece for your holiday dessert table, but this cake can also be enjoyed year-round—from cookouts to birthdays, Christmas, Valentine's Day, and more.

Learn how to make red velvet ice cream cake, and feel free to change up the garnish to suit the occasion. You're guaranteed to have a crowd-pleaser on your hands.

red velvet ice cream cake with fork and napkins - Southern Living — Greg Dupree; Prop Stylist: Heather Chaddick; Food Stylist: Torie Cox

Ingredients for Red Velvet Ice Cream Cake

Inspired by classic red velvet cake, this layered red velvet ice cream cake is every bit as delicious as the original, with vanilla ice cream and whipped cream for a refreshing, creamy addition. To make red velvet ice cream cake, you'll need:

For the cake:

Unsalted butter: Adds richness and tenderness to the cake.
Granulated sugar: Sweetens the cake layers.
Large eggs: Binds the cake batter.
Red liquid food coloring: Adds a vibrant color to the cake.
Vanilla extract: For depth of flavor.
All-purpose flour: Gives the cake its structure.
Unsweetened cocoa powder: Adds a hint of chocolate flavor—a classic part of red velvet cake.
Baking powder and baking soda: Leavening agents to give the cake its rise.
Kosher salt: Enhances the overall flavor.
Whole buttermilk: Adds a tangy richness and moisture to the cake.

For the ice cream layer:

Vanilla ice cream: Creates the center layer of the cake.

For the frosting:

Cold water: Helps bloom the gelatin.
Unflavored gelatin: Helps keep the frosting in place as it thaws.
Heavy cream: Whipped to create a fluffy topping for the cake.
Powdered sugar: Sweetens the frosting.
Vanilla extract: Adds depth.

You'll also need fresh blueberries to garnish the cake for a red, white, and blue theme perfect for Fourth of July celebrations.

How To Make Red Velvet Ice Cream Cake

While this cake may take a few steps to complete (you'll need to bake and cool the cakes, prepare an ice cream layer, and top with freshly whipped cream), it's a labor of love that in reality, takes only 30 minutes of active time. We promise each minute is worth it. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and pans: Preheat the oven, and grease and flour two cake pans. Line two muffin cups or ramekins.
Step 2. Prepare cake: Beat butter until light and fluffy. Gradually beat in granulated sugar. Beat in eggs one at a time, then food coloring and vanilla.
Step 3. Portion batter: Whisk together dry ingredients; beat into butter mixture alternately with buttermilk. Portion into muffins cups or ramekins, filling 3/4 way. Divide remaining batter between cake pans.
Step 4. Bake and cool: Bake until a wooden pick inserted in the centers comes out with moist crumbs. Cool cakes and cupcakes in pans on wire racks 15 minutes, then unmold to cool completely. Wrap and freeze cupcakes.
Step 5. Prepare ice cream layer: Line a cake pan with plastic wrap. Cut frozen cupcakes into 1⁄4-inch cubes. Transfer ice cream to a large bowl and beat until soft. Fold in cupcake cubes. Spread ice cream into pan, cover, and freeze until firm.
Step 6. Prepare frosting: Let water and gelatin stand for 5 minutes, then microwave until gelatin is melted. Cool slightly.

Step 7. Whip cream: Beat cream, powdered sugar, and vanilla to soft peaks. With mixer on low, beat in gelatin mixture, then beat cream to stiff peaks.
Step 8. Assemble the cake: Top one red velvet cake layer with ice cream layer. Top with remaining cake layer. Coat sides and top with frosting and freeze at least 2 hours.
Step 9. Serve: Let stand at room temperature 20 minutes before serving. Top with blueberries, and serve.

Red Velvet Ice Cream Cake Variations

To add your own unique twist to this ice cream cake, consider these variation ideas:

Ice cream: Feel free to swap the vanilla ice cream with other flavors, including chocolate chip, cheesecake, caramel swirl, or other flavors, as desired.
Mix-ins: Swirl the vanilla ice cream layer with fudge, Nutella, caramel, or berry compote, or stir in a sprinkling of chocolate chips, crumbled cookies, or toasted nuts in the place of (or in addition to) the cupcake cubes for additional flavor.
Frosting: For a classic red velvet cake flavor, add a dollop of cream cheese to the cream before whipping. You can also swap the whipped topping with chocolate ganache, or store-bought frozen whipped topping as a shortcut.
Toppings: The blueberries can be changed out for chocolate shavings, other types of berries, leftover red velvet cake crumbs, sprinkles, or other decorations, as desired.

Our Tips for the Best Red Velvet Ice Cream Cake

For the best red velvet ice cream cake, keep these tips in mind:

Grease and flour: Grease and flour, or grease and line the cake pans with parchment paper to prevent the cakes from sticking.
Beat until light and fluffy: Beating the butter incorporates air into the mixture, lightening the texture of the cake.
Natural coloring: If you'd prefer to skip the red coloring, opt for natural food dyes in its place.
Cool completely: To avoid melting the ice cream, the cake layers should be completely cool before using, and the cupcakes frozen before chopping and adding to the ice cream.
Freeze completely: Don't rush the process. To avoid a mess, freeze the ice cream layer completely before assembling the cake (this can be done overnight).
Work quickly: If you notice the ice cream is starting to soften as you frost the cake, pause and freeze for 10 minutes before continuing on.
Soften before slicing: Let stand at room temperature 20 minutes before serving to help soften the cake layers before slicing. If it's a warm day, this can also be done in the refrigerator (just increase the time as needed).

How To Serve Red Velvet Ice Cream Cake

When serving your red velvet ice cream cake, take time to soften before slicing, but don't let it go too far (especially if you're serving outdoors). Serve with fresh fruit, a side of fudge sauce or caramel, or chopped nuts for additional flavor and texture.

How To Store Red Velvet Ice Cream Cake

Whether you'd like to prepare the cake in advance or store leftovers, the cake can be stored whole or sliced in the freezer. Wrap tightly with plastic wrap and aluminum foil, or transfer slices to a freezer-safe container, and freeze for up to one month. Let soften slightly before serving.

More Red Velvet-Inspired Dessert Recipes You'll Love

Any occasion feels more festive with a red velvet dessert on the table. But red velvet doesn't just have to mean a layer cake:

Editorial contributions by Katie Rosenhouse.

Red Velvet Ice Cream Cake - Southern Living — Jennifer Causey; Prop Stylist: Mindi Shapiro; Food Stylist: Torie Cox

Ingredients

Red Velvet Cake:

3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
3 Tbsp. red liquid food coloring
1 Tbsp. vanilla extract
2 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 cups whole buttermilk

Ice Cream Layer:

5 cups vanilla ice cream

Frosting:

1 1/2 Tbsp. cold water
1 tsp. unflavored gelatin
1 1/2 cups heavy cream
3 Tbsp. powdered sugar
1/4 tsp. vanilla extract

Additional Ingredient:

2 cups fresh blueberries

Directions

Prepare oven and baking pans:

Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.
Prepare the Red Velvet Cake:

Beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.
Add dry ingredients:

Whisk together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Transfer batter to pans:

Fill muffin cups or ramekins three-fourths full. Divide remaining batter between prepared cake pans.
Bake cake and cupcakes:

Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, 15 to 16 minutes for cupcakes and 20 to 25 minutes for cake layers. Cool cake layers and cupcakes in pans on wire racks 15 minutes. Transfer cake layers and cupcakes from pans to wire racks, and cool completely, about 30 minutes. Wrap cupcakes in plastic wrap, and freeze 2 hours.
Prepare the Ice Cream Layer:

Line a 9-inch round cake pan with plastic wrap, allowing ends to extend over edge of pan to create handles. Remove cupcakes from freezer, and cut into 1/4-inch cubes. Place ice cream in a large bowl; beat at medium speed until soft but not melted. Gently fold cupcake cubes into ice cream. Spread ice cream into prepared pan. Cover and place pan in freezer until frozen, at least 3 hours or overnight.
Prepare gelatin:

Place water in a small microwavable bowl, and sprinkle with gelatin; let stand 5 minutes. Microwave on HIGH until gelatin melts and mixture is smooth, about 10 seconds. Let stand 5 minutes.
Make Frosting:

Place cream, powdered sugar, and vanilla in a large bowl. Beat at medium-high speed until soft peaks form. With mixer on low, gradually add gelatin. Increase speed to high, and beat until stiff peaks form.
Assemble the cake:

Place 1 Red Velvet Cake layer on a platter or cake stand. Using plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake layer. Top with remaining cake layer. Spread Frosting over sides and top. Loosely cover with plastic wrap, and freeze at least 2 hours.
Garnish and serve:

Let stand at room temperature 20 minutes before serving. Top with blueberries, and serve immediately. Freeze any leftovers.

Frequently Asked Questions

What flavor is red velvet cake?

Red velvet cake is made with a hint of cocoa, along with buttermilk and/or vinegar for a bit of acidity to balance the richness of the cake. As with classic red velvet cake, this red velvet ice cream cake has buttermilk and cocoa in the cake batter, with vanilla ice cream and whipped cream taking the place of the traditional cream cheese frosting.
How long can you store red velvet ice cream cake in the freezer?

Store red velvet cake well-wrapped in the freezer for up to one month.
What if the ice cream cake is too firm to slice?

Let the cake soften at room temperature or in the refrigerator before slicing, and use a knife dipped into warm water to help soften the cake as you cut.