Sheet Pan Ice Cream Cake

Assembly: Making It Look Irresistible

Your Sheet Pan Ice Cream Cake is ready to wow! Here’s how to make it look amazing:

• Layering: The cake and ice cream layers create a colorful stack – chocolate, strawberry rhubarb, and vanilla look so fun when sliced!
• Chocolate Shell: The glossy chocolate topping adds a shiny, crackly finish that’s super inviting.
• Presentation Tips:
  • Serve slices on chilled plates for a fancy dessert vibe.
  • Garnish with fresh strawberries, a sprinkle of chopped chocolate, or whipped cream for extra flair.
  • Cut into thick slices and stand them upright for a dramatic look.
  • Add a scoop of extra strawberry rhubarb ice cream on the side for a double treat.
• Serving Idea: Bring the whole cake to the table on a platter and slice it in front of guests for a party showstopper.

This cake is so pretty and creamy, everyone will want a piece!

Storage and Make-Ahead Tips

Want to enjoy Sheet Pan Ice Cream Cake later or prep ahead? Here’s how to keep it fresh:

• Storing Leftovers:
  • Wrap tightly in plastic wrap and store in the freezer for up to 1 week.
  • For longer storage, place in a freezer-safe container for up to 1 month.
• Serving:
  • Let the cake sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
  • Tip: Re-melt extra chocolate shell for drizzling if needed.
• Make-Ahead:
  • Bake the cake up to 2 days ahead, wrap tightly, and store at room temperature.
  • Assemble the cake with ice cream layers and freeze up to 12 hours ahead.
  • Make the chocolate shell just before serving for the best texture.

These tips make this cake perfect for parties or planning ahead!

Recipe Variations

Get creative with Sheet Pan Ice Cream Cake! Here are some fun twists:

• Berry Blast Cake: Use raspberry, blueberry, and strawberry rhubarb ice cream for a triple-berry cake.
• Cookies and Cream Cake: Swap vanilla ice cream for cookies and cream ice cream and add crushed Oreos between layers.
• Mocha Cake: Use coffee ice cream instead of chocolate and add 1 tsp espresso powder to the chocolate shell.
• Peanut Butter Swirl: Swirl ¼ cup peanut butter into the vanilla ice cream layer before freezing.
• Tropical Cake: Use mango, coconut, and strawberry rhubarb ice cream for a summery vibe.
• Gluten-Free or Vegan: Use the substitutions listed above for special diets.

These variations keep the cake exciting and let you play with flavors!

Conclusion: Time to Enjoy Your Sheet Pan Ice Cream Cake!

You did it – you made a Sheet Pan Ice Cream Cake that’s creamy, crunchy, and totally yummy! This dessert is perfect for birthdays, summer parties, or any time you want a cool treat. With its fluffy cake, creamy ice cream, and chocolatey shell, it’s sure to make everyone happy. Don’t be afraid to try a variation or add your own spin – baking is all about having fun! Slice it up, share it with friends, or enjoy a piece with a big smile. Let me know in the comments how your cake turned out – I can’t wait to hear about it!

Sheet Pan Ice Cream Cake

• Author: Alyssa

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Description

Have you ever wanted a dessert that looks super fancy but is actually super easy to make? That’s exactly what a Sheet Pan Ice Cream Cake is – a layered cake with creamy ice cream and a chocolatey topping that wows everyone! But here’s the big question: How can a cake baked on a simple sheet pan taste like it came from a bakery? The secret is in the airy cake, delicious ice cream layers (including a tangy strawberry rhubarb one!), and a few clever tricks we’ll share today.

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Ingredients

To make a Sheet Pan Ice Cream Cake, you’ll need ingredients for the cake, ice cream layers, and chocolate shell. Here’s what you’ll use and why each one matters:

Cake Ingredients

• Large Eggs (4, cold): Cold eggs whip up airy and stable, giving the cake a light texture.

• Sugar (1 cup): Sweetens the cake and helps it stay fluffy when whipped with eggs.

• Baking Powder (1 tsp): Helps the cake rise and stay soft.

• Kosher Salt (1 tsp): Enhances the flavors and balances sweetness.

• Unsalted Butter (½ cup, melted, cooled): Adds richness and moisture to the cake.

• Pure Vanilla Extract (1 tbsp): Gives the cake a warm, classic flavor.

• All-Purpose Flour (1 ½ cups, sifted): The base for a tender cake. Sift to keep it light.

Ice Cream Layers

• Chocolate Ice Cream (1 pint): Adds a rich, indulgent layer.

• Vanilla Ice Cream (1 pint): A classic, creamy layer that pairs with everything.

• Strawberry Rhubarb Ice Cream (1 pint): A tangy, sweet layer with rhubarb’s zesty kick (use the no-churn recipe from your previous request or store-bought).

Chocolate Shell

• Semi-Sweet Chocolate (1 cup, finely chopped, about 4 oz): Melts into a smooth, crunchy topping.

• Coconut Oil (2 tbsp): Helps the chocolate form a shiny, crackly shell.

Substitutions and Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend for the cake.

• Vegan: Use vegan butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and dairy-free ice cream.

• Ice Cream Swap: Replace strawberry rhubarb with strawberry, raspberry, or coffee ice cream.

• No Coconut Oil: Use vegetable oil or butter, but the shell may be softer.

• Low-Sugar: Reduce sugar in the cake to ¾ cup and use sugar-free ice cream.

These ingredients are easy to find and make a cake that’s both delicious and impressive!

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Instructions

Let’s make a Sheet Pan Ice Cream Cake! Follow these simple steps, and you’ll have a stunning dessert in no time. I’ve added tips to make it foolproof.

Step 1: Prepare the Sheet Pan

1. Preheat your oven to 375°F with a rack in the center.

2. Lightly coat an 18×13-inch sheet pan with nonstick baking spray. Line the bottom with parchment paper, leaving a slight overhang for easy removal.

Tip: Press the parchment smoothly to avoid wrinkles, which can affect the cake’s shape.

Step 2: Make the Cake Batter

1. In a stand mixer with a whisk attachment, beat 4 cold eggs, 1 cup sugar, 1 tsp baking powder, and 1 tsp salt on high speed for 10 minutes, until pale, thick, and foamy (it should hold a wake from the whisk).

2. Reduce to medium-high speed and slowly drizzle in ½ cup melted, cooled butter and 1 tbsp vanilla extract, mixing for 10 seconds.

3. Reduce to low speed and add 1 ½ cups sifted flour all at once. Beat for 5 seconds until just combined.

4. Gently fold the batter with a rubber spatula once or twice to ensure it’s mixed.

5. Pour into the prepared sheet pan and spread evenly with broad, gentle strokes to keep it airy.

Tip: Don’t skip the 10-minute whisking – it makes the cake light and fluffy. Use cold eggs for the best texture.

Step 3: Bake the Cake

1. Bake for 15-18 minutes, rotating the pan halfway, until the top is lightly golden.

2. Transfer to a wire rack and let cool completely in the pan (about 30 minutes).

Tip: Check for doneness by lightly pressing the center – it should spring back. Don’t overbake, or the cake will be dry.

Step 4: Prepare the Ice Cream

1. About 15 minutes before assembling, remove 1 pint each of chocolate, vanilla, and strawberry rhubarb ice cream from the freezer to soften slightly.

Tip: Soft ice cream spreads easily but shouldn’t be melted. Stir each pint gently to make it spreadable.

Step 5: Cut and Layer the Cake

1. Use a sharp paring knife to cut the cooled cake into three 9½x4½-inch rectangles. Reserve any trimmings for the top layer.

2. Line a 10x5x3-inch loaf pan with plastic wrap, leaving enough overhang to cover the top later.

3. Place one cake rectangle in the bottom, trimming as needed to fit. Gently press to fill gaps.

4. Spread the softened chocolate ice cream evenly over the cake using a rubber spatula.

5. Add a second cake rectangle, press gently, and spread the strawberry rhubarb ice cream evenly.

6. Add the third cake rectangle, press gently, and spread the vanilla ice cream evenly.

7. Use reserved cake trimmings for the top layer, cutting to fit and pressing gently to fill gaps.

8. Fold the plastic wrap overhang over the top and freeze for at least 4 hours, up to 12 hours.

Tip: Work quickly to keep the ice cream from melting. Press gently to avoid squeezing out the ice cream.

Step 6: Make the Chocolate Shell

1. When ready to serve, place 1 cup chopped semi-sweet chocolate and 2 tbsp coconut oil in a small microwave-safe bowl.

2. Microwave in 20-second intervals, stirring with a rubber spatula, until smooth (about 1 minute total). Alternatively, melt in a small saucepan over medium-low heat for 4 minutes, stirring occasionally.

Tip: Stir well to ensure the chocolate melts evenly. Let cool slightly so it’s pourable but not hot.

Step 7: Finish and Serve

1. Unfold the plastic wrap from the top of the loaf pan and flip the cake onto a serving platter. Lift the pan and peel off the plastic wrap. If it sticks, let it sit for 5 minutes, then tug gently.

2. Pour the chocolate shell over the top, letting it drip down the sides.

3. Slice with a sharp knife and serve immediately.

Tip: Dip the knife in warm water for clean slices. Serve right away to enjoy the crunchy chocolate shell.

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FAQs

Q: Can I use store-bought cake instead of baking one?
A: Yes! Use a store-bought sponge or pound cake, cut to fit the loaf pan, to save time.

Q: What are the health benefits of this cake?
A: The strawberry rhubarb ice cream adds fiber and vitamin C from rhubarb, plus antioxidants from strawberries. The cake provides carbs for energy!

Q: Why is my cake dense?
A: Dense cake can happen if you don’t whip the eggs long enough (10 minutes is key) or if the flour is packed. Use cold eggs and sift the flour.

Q: Can I make this for a big group?
A: Double the recipe and use two loaf pans or a larger rectangular pan. Freeze for 6 hours to set.

Q: How do I keep the ice cream from melting during assembly?
A: Work quickly, soften ice cream just enough to spread, and chill the loaf pan in the freezer for 10 minutes before assembling.