Gluten-Free Ice Cream Chocolate Layer Cake
A rich four-layer chocolate cake that incorporates ice cream directly into the batter for an incredibly moist and decadent dessert. The combination of devil's food cake mix, chocolate pudding, and vanilla ice cream creates layers that are tender and flavorful, while hot fudge sauce adds extra richness. Perfect for celebrations or when you want to impress guests with a showstopping dessert. The cake is finished with chocolate frosting and chocolate curls for an elegant presentation.
Ingredients
- 1 box Devils Food Cake Mixany chocolate cake mix1:1
Works equally well
- 1 small box instant chocolate pudding mixvanilla pudding mix1:1
Changes flavor profile slightly
- 4 eggs
- ½ Cup water
- ½ Cup canola or vegetable oil
- 1 heaping Cup Vanilla Ice Cream, or whatever ice cream flavor you choose
- ¼ Cup Hot Fudge Sauce
- Chocolate Frosting of Choice
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Place cake mix, pudding, eggs, water, oil, ice cream and hot fudge sauce into stand or electric mixer
- 3
Beat on low then medium for about 1 minute 30 seconds or until well combined and thick
- 4
Divide evenly into 4 (9 inch) cake pans that have been generously sprayed with cooking spray
- 5
Bake for 15-20 minutes or until toothpick comes mostly clean from center
- 6
Let cool completely, loosen sides with a plastic knife then remove from pans
- 7
Place bottom layer onto a cake stand, spread with chocolate frosting and repeat until 3 layers are frosted leaving 4th layer on top
- 8
Frost remaining top and sides of cake with frosting
- 9
Take a vegetable peeler and peel chocolate bloc to get curls, about 2 cups worth
- 10
Press curls onto sides of cake and serve room temperature or refrigerate to chill
Tips
Make sure ice cream is slightly softened before mixing to ensure even distribution throughout the batter.
Use room temperature eggs for better incorporation into the batter.
Generously spray cake pans to prevent sticking since the ice cream makes the batter more delicate.
Good to Know
Refrigerate covered for up to 3 days or freeze unfrosted layers for up to 3 months
Cake layers can be baked 1 day ahead and wrapped tightly, frost day of serving
Best served at room temperature for optimal texture and flavor
Common Mistakes
Don't overbake or cake will be dry despite the ice cream
Let layers cool completely before removing from pans to prevent breaking
Substitutions
Works equally well
Changes flavor profile slightly
FAQ
Can I use a different cake mix flavor?
Yes, any chocolate cake mix works well. You could also try vanilla or yellow cake mix for a different flavor profile.
What if I don't have 4 cake pans?
You can bake in batches using 2 pans, or make fewer thicker layers by dividing between 2-3 pans and adjusting bake time.
How long will this cake keep?
The assembled cake keeps refrigerated for 3 days covered. Unfrosted layers freeze well for up to 3 months wrapped tightly.