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.
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
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Large Eggs (4, cold): Cold eggs whip up airy and stable, giving the cake a light texture.
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Sugar (1 cup): Sweetens the cake and helps it stay fluffy when whipped with eggs.
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Baking Powder (1 tsp): Helps the cake rise and stay soft.
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Kosher Salt (1 tsp): Enhances the flavors and balances sweetness.
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Unsalted Butter (½ cup, melted, cooled): Adds richness and moisture to the cake.
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Pure Vanilla Extract (1 tbsp): Gives the cake a warm, classic flavor.
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All-Purpose Flour (1 ½ cups, sifted): The base for a tender cake. Sift to keep it light.
Ice Cream Layers
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Chocolate Ice Cream (1 pint): Adds a rich, indulgent layer.
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Vanilla Ice Cream (1 pint): A classic, creamy layer that pairs with everything.
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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
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Semi-Sweet Chocolate (1 cup, finely chopped, about 4 oz): Melts into a smooth, crunchy topping.
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Coconut Oil (2 tbsp): Helps the chocolate form a shiny, crackly shell.
Substitutions and Variations
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Gluten-Free: Use a 1:1 gluten-free flour blend for the cake.
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Vegan: Use vegan butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and dairy-free ice cream.
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Ice Cream Swap: Replace strawberry rhubarb with strawberry, raspberry, or coffee ice cream.
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No Coconut Oil: Use vegetable oil or butter, but the shell may be softer.
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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!
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
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Preheat your oven to 375°F with a rack in the center.
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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
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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).
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Reduce to medium-high speed and slowly drizzle in ½ cup melted, cooled butter and 1 tbsp vanilla extract, mixing for 10 seconds.
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Reduce to low speed and add 1 ½ cups sifted flour all at once. Beat for 5 seconds until just combined.
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Gently fold the batter with a rubber spatula once or twice to ensure it’s mixed.
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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
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Bake for 15-18 minutes, rotating the pan halfway, until the top is lightly golden.
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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
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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
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Use a sharp paring knife to cut the cooled cake into three 9½x4½-inch rectangles. Reserve any trimmings for the top layer.
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Line a 10x5x3-inch loaf pan with plastic wrap, leaving enough overhang to cover the top later.
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Place one cake rectangle in the bottom, trimming as needed to fit. Gently press to fill gaps.
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Spread the softened chocolate ice cream evenly over the cake using a rubber spatula.
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Add a second cake rectangle, press gently, and spread the strawberry rhubarb ice cream evenly.
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Add the third cake rectangle, press gently, and spread the vanilla ice cream evenly.
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Use reserved cake trimmings for the top layer, cutting to fit and pressing gently to fill gaps.
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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
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When ready to serve, place 1 cup chopped semi-sweet chocolate and 2 tbsp coconut oil in a small microwave-safe bowl.
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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
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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.
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Pour the chocolate shell over the top, letting it drip down the sides.
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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.