Easy Homemade Baskin Robbins Ice Cream Cake Recipe
How to Make a Homemade Baskin Robbins Birthday Ice Cream Cake
Have you ever found yourself craving a delicious Baskin Robbins ice cream cake, but you’re either too far from your favorite ice cream shop or you just want to create your own culinary masterpiece at home?
Well, the good news is that now you can bring the magic of this popular ice cream chain to your own kitchen with a homemade Baskin-Robbins Birthday Ice Cream Cake!
This copycat recipe will help you make a delightful dessert that’s perfect for special occasions, family gatherings, or just as a treat on a hot summer day.
Ingredients
- 1 box white cake mix
- 11/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 1 tsp vanilla
- 1.5 quart box Vanilla ice cream
- 1 12-ounce container white frosting
- 1 12-ounce container pink frosting
Instructions
- Preheat the oven to 350
- Spray 8 inch cake dish with baking spray and set aside
- Add cake mix, oil, water, egg whites and vanilla to a large bowl or a stand mixer.
- Mix until combined (3-4 min)
- Pour batter into the prepared pan and bake for 35-40 mins or until done.
- Use a tooth pick, knife or skewer to test for doneness in the center of the cake.
- Remove cake from oven and let cool.
- Using a serrated knife cu the box of ice cream open and then place into the Springform pan.
- Press evenly in the pan then cover with plastic wrap to refreeze (1-2) hours
- Once cake is cooled, cut off the top.
- To torte the cake, spin it as you cut, do not try cutting straight across.
- Place a thing layer of buttercream on the top.
- Remove Ice-cream from freezer, go around it with a knife to loosen the ice-cream from the sides.
- Open the springform and place upside down on top of the cake
- Remove the top *work quickly so it doesn’t melt*
- If your spring form is larger than the cake, use a serrated knife to cut off the excess ice-cream.
- Hold the knife at a 90-degree angle, flushed against the cake, do not tilt it.
- Smooth out the ice cream and the cake, then place back in the freezer for 6 hours.
- You want to work with a SOLID cake to decorate.
Storing Leftovers
Since this is an ice cream cake, the leftovers should be stored in the freezer. Wrap the cake well with plastic wrap to protect against freezer burn and to keep the cake from absorbing any other flavors in your freezer.
Freezing Methods
When freezing your ice cream layers, it’s essential to ensure they’re solid before adding the next layer. This will keep your layers distinct and make the cake easier to slice.
FAQs, Tips, and Tricks
- If you want to mix up the flavors, you can use any flavor of ice cream you prefer.
- When slicing the cake, use a sharp serrated knife dipped in warm water to get clean cuts.
- If you want to get fancy, you can use a pastry bag and different tips to decorate your cake with the whipped cream frosting.
- For the cake layers, you can use a box mix for convenience or your favorite homemade recipe.
- If you’re not a fan of Oreo cookies, you can substitute them with chocolate chips, crushed graham crackers, or even your favorite cookie crumbs.
Side Dishes and Serving Suggestions
While this ice cream cake can absolutely be the star of the show at any event, if you’re throwing a birthday party or family gathering, consider adding some savory options like mini sliders, pizza bites, or even some fun finger foods. For drinks, a homemade lemonade or iced tea can be a great accompaniment.
If you are looking for some more amazing cake recipes be sure to check out this comprehensive list: The Most Delicious Cake Recipes For Dessert
The best part about this homemade ice cream cake is that it can be tailored to fit any taste preference. So get creative, have fun, and most importantly, enjoy the process and the delicious end result. Enjoy your next special occasion with this easy and delicious Homemade Baskin-Robbins Birthday Ice Cream Cake!
If you are looking for some more amazing ice cream recipes be sure to check out this comprehensive list: The Best Homemade Ice Cream Recipes
Homemade Baskin Robbins Ice Cream cake
This delicious Baskin Robbins Ice Cream cake is made right at home for birthdays or any occasion!
Ingredients
- 1 box white cake mix
- 11/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 1 tsp vanilla
- 1.5 quart box Vanilla ice cream
- 1 12-ounce container white frosting
- 1 12-ounce container pink frosting
Instructions
- Preheat the oven to 350
- Spray 8 inch cake dish with baking spray and set aside
- Add cake mix, oil, water, egg whites and vanilla to a large bowl or a stand mixer.
- Mix until combined (3-4 min)
- Pour batter into the prepared pan and bake for 35-40 mins or until done.
- Use a tooth pick, knife or skewer to test for doneness in the center of the cake.
- Remove cake from oven and let cool.
- Using a serrated knife cu the box of ice cream open and then place into the Springform pan.
- Press evenly in the pan then cover with plastic wrap to refreeze (1-2) hours
- Once cake is cooled, cut off the top.
- To torte the cake, spin it as you cut, do not try cutting straight across.
- Place a thing layer of buttercream on the top.
- Remove Ice-cream from freezer, go around it with a knife to loosen the ice-cream from the sides.
- Open the springform and place upside down on top of the cake
- Remove the top *work quickly so it doesn’t melt*
- If your spring form is larger than the cake, use a serrated knife to cut off the excess ice-cream.
- Hold the knife at a 90-degree angle, flushed against the cake, do not tilt it.
- Smooth out the ice cream and the cake, then place back in the freezer for 6 hours.
- You want to work with a SOLID cake to decorate.
- To Decorate:
- Apply a layer or vanilla frosting and use a cake comb to create the lines around the side of the side of the cake.
- Add the prink frosting to the piping bag and decorate all around the top edge of the cake.
- Then let your imagination soar!
- Use different colored frostings, or different piping tips to add inspired artistic decoration and writing on the cake. Return to freezer until ready to serve!
Notes
To process of cutting off the hump on the cake or the top of it is called torte and level
For a LARGER cake – use all the same ingredients but use a 9*13 pan. This will give you a thinner layer of cake and more servings
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 354Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 23mgSodium 154mgCarbohydrates 44gFiber 1gSugar 39gProtein 3g
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