Easy Ice Cream Cake Recipe – Vanilla Butterscotch Loaf

Last Updated on 2 months by Neha Deshmukh

Easy Ice Cream Cake Recipe – Vanilla Butterscotch Loaf

Hey everyone! If you’re anything like me, sometimes you just need a cake, but you don’t want to spend hours in the kitchen. This easy ice cream cake recipe is a total lifesaver. It’s unbelievably simple, requires minimal effort, and tastes absolutely divine – especially with a hint of vanilla or butterscotch! I first stumbled upon a version of this when my niece was visiting, and we needed a quick treat. It’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your typical cake. It’s wonderfully moist, has a delicate crumb, and a subtle sweetness that’s just perfect. Plus, it’s ridiculously easy! Seriously, if you can melt ice cream, you can make this cake. It’s a fantastic recipe for beginner bakers, or anyone who wants a delicious dessert without the fuss. It’s also a great way to use up leftover ice cream – win-win!

Ingredients

Here’s what you’ll need to whip up this delightful loaf:

• 1 cup ice cream (vanilla or butterscotch)
• ¾ cup all-purpose flour (about 90g)
• 1 tsp baking powder (5ml)
• 1-2 tbsp powdered sugar (15-30g), adjust to your sweetness preference
• ⅛ tsp salt (a pinch!)
• 2 tbsp flavorless cooking oil or melted butter (30ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using ice cream as the base is what makes this cake so incredibly moist. Vanilla and butterscotch work beautifully, but feel free to experiment!

When it comes to flour, all-purpose is perfect for this recipe. You could also try using cake flour for an even softer texture.

And finally, the oil or butter? Both work great! Butter will give you a slightly richer flavor, while oil keeps it extra moist. I usually use oil for convenience, but my grandma swears by melted butter.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). While it’s heating up, grease a loaf pan really well and dust it with flour. This will prevent the cake from sticking.
2. Now, take your ice cream and let it melt in a bowl until it’s smooth and creamy. Don’t overthink it – just let it sit at room temperature for a bit, or give it a quick zap in the microwave.
3. In a separate bowl, sift together the flour, baking powder, powdered sugar, and salt. Sifting helps to get rid of any lumps and makes the cake lighter.
4. Pour the dry ingredients into the melted ice cream and add the oil or melted butter. Gently mix everything together until you have a thick, pourable batter. Don’t overmix!
5. Pour the batter into your prepared loaf pan and spread it out evenly.
6. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – ovens can vary!
7. Let the cake cool in the pan for 15-20 minutes before removing it. Then, slice and serve!

Expert Tips

• Don’t open the oven door too often while the cake is baking, or it might sink.
• For a super moist cake, don’t overbake it. A toothpick with a few moist crumbs attached is perfect.
• If you’re worried about sticking, line the loaf pan with parchment paper, leaving an overhang on the sides.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Gluten-Free Adaptation: Swap the all-purpose flour for a good quality gluten-free flour blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.
• Spice Level: Add a pinch of cardamom or nutmeg to the dry ingredients for a warm, aromatic flavor. My friend Rani always adds a little cardamom – it’s amazing!
• Vegan Adaptation: Use plant-based ice cream (coconut or soy work well) and vegetable oil instead of butter.
• Festival Adaptations: This cake is perfect as a quick and easy dessert for celebrations like Diwali or birthdays. A sprinkle of chopped nuts on top makes it extra festive!

Serving Suggestions

This ice cream cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar or a drizzle of chocolate sauce also adds a nice touch. It pairs perfectly with a cup of chai!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It actually tastes even better the next day!

FAQs

Let’s answer some common questions:

• Can I use different flavors of ice cream? Absolutely! Strawberry, chocolate, or even coffee ice cream would be delicious.
• Can this cake be made ahead of time? Yes, you can bake it a day or two in advance and store it in an airtight container.
• What if I don’t have a loaf pan? You can use an 8×8 inch square baking pan instead. The baking time might be slightly different, so keep an eye on it.
• How can I tell if the cake is fully baked? Insert a toothpick into the center. If it comes out clean, it’s done!
• Can I frost this cake? Definitely! A simple glaze or buttercream frosting would be lovely.

Enjoy baking (and eating!) this super easy and delicious ice cream cake. Let me know how it turns out in the comments below!