Super Fun Melted Ice Cream Cone Cake
This cake is super fun to make and tastes amazing! You can also wow anyone by showing them your creation with this cake.
For vanilla cake
3 cups all purpose flour
3 cups granulated sugar
4 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ cup unsalted butter softened to room temperature but not melted
1 ½ tablespoon vanilla extract
15 ounces whole milk room temperature
4 ½ ounces vegetable oil
5 large eggs room temperature
For the Frosting
6 cups powdered sugar
2 cups of butter
2 tbsp. Vanilla extract
4tbsp. Heavy whipping cream
Purple and blue food coloring
For the Drip
One bag of chocolate melts
1-2 tbsp. of vegetable oil
Sprinkles of choice
One ice cream cone
Gummy bears (optional)
Baking the Cake
Preheat oven to 335° F and grease and flour 6, 6in circular cake pans and set aside.
Take 6oz of milk and add the oil and set aside.
Whisk together the remaining milk vanilla and the eggs.
Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
Turn the mixer onto the slowest speed. Slowly add chunks of your softened butter until it is all added then let everything mix until it looks like coarse sand.
Add your milk/oil mixture all at once to the dry ingredients and mix on medium for 2 full minutes to develop the structure.
After 2 min scrape the sides of the bowl.
Slowly add the rest of the liquid ingredients to the mixer in intervals of three. At about half way scrape the sides of the bowl again.
Mix until combined just enough. Be careful not to over mix. The batter should not be too runny.
Add 1 cup of batter to each pan. Cook the rest in some other pan of choice.
Bake for 20-30 minutes checking on them periodically.
Tap them on the counter after to prevent shrinkage.
Let cool completely before removing.
Keep cakes refrigerated until ready to stack them.
Keep the cake in the extra pan for later.
For the Frosting
Prepare a stand mixer with a whisk attachment.
Whisk butter until creamy.
Reduce speed to low and add in icing sugar 1 cup at a time until well blended. Increase speed to med and beat for 3 minutes.
Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute.
Add more cream as needed until desired consistency is reached.
Whip until the frosting is smooth and silky.
Add food coloring. ( 8 drops of purple food coloring and 4 drops of neon blue for the color I made)
Building the Cake
Use the frosting to stick the cake to the base. Then add coats of frosting on top of each layer of cake so the cakes stick together. Be carefully placing the cakes so the cakes will stand up straight.
Add a thin crumb coat to smooth out the cake. Cool the crumb coat or add the final coat. Keep adding frosting and smoothing it out with a frosting knife until the outside of the gets the look you want it to achieve.
Take the extra cake and form a large cake ball the size of an ice cream scoop. Add a small amount of frosting to the cake to make it form a ball better. Then fill the cone with cake too.
Melt one bag of chocolate melts in the microwave as directions say. Add 1-2 tablespoons of vegetable oil when melted.
With a lollipop stick or large toothpick plant ball into the cake.
Pour chocolate on top of the cake ball and smooth it around the top of the cake with a spoon.
Stick a toothpick in the cake ball to attach the cone.
Decorate the sides of the cone with extra frosting and sprinkles.
Place cones on the tooth pick and position as desired.
Use a plastic bag, squirt bottle etc. with a round tip and squirt the extra melted chocolate around the edges of the cake to achieve the dripping effect.
Then add sprinkles to the top of the cake. If chocolate has hardened then add another layer and add the sprinkle on top of that.
Finally add gummy bears or sprinkles to the bottom of the cake and refrigerate until ready to serve.