Ice Cream Sundae Cake – chocolate and vanilla cake layers with vanilla buttercream, caramel sauce, chocolate ganache, roasted peanuts, sprinkles and cherries on top!
Ice Cream Sundae Inspiration
As I started dreaming up cakes for the summer, an ice cream sundae inspired cake was at the top of the list. It’s such a classic summer treat! Not to be confused with a banana split, an ice cream sundae (in my mind), is made up of vanilla ice cream, caramel sauce, chocolate sauce, chopped nuts, sprinkles, whipped cream and a cherry on top. And do those not all sound like amazing flavors for a cake!
Ice Cream Sundae Cake
They sure do to me! In fact, as I thought about this cake, how I would incorporate the ice cream sundae elements was a no-brainer. Of course there would be vanilla cake layers. That was a must. However, I felt like this cake needed a little more of a “wow factor” than just vanilla cake (sorry vanilla cake). So I decided to make it four layers and add chocolate cake too. You’ll thank me later;)
So with vanilla cake layers and chocolate cake layers, it was time to plan the fillings and frosting. To mimic a classic ice cream sundae, I made my own caramel sauce and chocolate ganache to drizzle between each layer. I then added chopped roasted peanuts and sprinkles between each layer as well. I think you’ll love the crunch these two elements add to the cake.
For the frosting, I thought it only fitting to throw on a whipped vanilla buttercream. This is my classic vanilla buttercream, but with a little more whipping cream to lighten it up even more.
And, of course, you have to have cherries on top!
- As you’re looking at this recipe, you’ll notice it’s basically two full cakes and two full batches of frosting. If that’s too much for you, you can totally cut each cake recipe and the frosting recipe in half to make a two-layer, 8-inch cake. If you do just one vanilla cake layer and one chocolate cake layer, you’ll end up baking them for less time since you’ll only have one pan in the oven at a time. Start with about 5 to 10 minutes less, but keep your eye on it.
- Remember, when you insert a toothpick into the center of the cake, it should come out with a few moist crumbs on it.
- I also like to make the cake layers ahead of time and freeze them until I want to stack and decorate the entire cake. However, you don’t want to frost frozen cake layers because your frosting will harden as you do. To avoid this, remove your cake layers from the freezer about 30 to 60 minutes before you stack and decorate your cake.
- If you do go for all four layers of this cake, let’s talk about how to cut it. You can check my IGTV for a video, but in case you missed it, you’ll want to just cut halfway down the cake and serve two layers of the cake at a time. So you’re serving the top half of the cake first, and then you’ll serve the bottom half.
- If you make all four layers and cut this cake by two layers at a time, you’ll get about 40 servings.