Ice Cream Cake Recipes

Grandma's Ice Cream Cake Recipes Make Fantastic Dessert Cakes

Ice cream cake recipes were prized in the Victorian Era. Some say this luscious layer cake's name came about because its rich, creamy filling tasted similar to ice cream; others say it earned its name because it became popular to serve it with ice cream. Nevertheless, an ice cream cake makes a delicious treat for any occasion. It makes the occasion!

It is the perfect cake for birthdays and parties as it always proves popular with dessert lovers. And whether you want to make an unpretentious one-layer cake or a lavishly decorated five-layer classic, these authentic ice cream cake recipes will serve you well.

There are variations in the ice cream cake recipes given, but the thick, creamy fillings and the multi layers of moist, white cake are what really sets them apart. One author goes so far as to call it the "Queen of All Cakes." You will want to try this classic Victorian dessert.

Ice Cream Cake

Make good sponge cake, bake half an inch thick in jelly pans, and let them get perfectly cold; take a pint of the thickest sweet cream, beat until it looks like ice cream, make very sweet, and flavor with vanilla; blanch and chop a pound of almonds, stir into cream, and put very thickly between each layer. This is the "Queen of All Cakes." --Miss Mattie Fullington

Ice Cream Cake

Two cups sugar, one of butter, three and a fourth cups flour, one-fourth cup sweet milk (some take two cups flour, one cup cornstarch, and one of sweet milk), two teaspoons baking powder, whites of eight eggs, flavor and bake in jelly tins. Boil two and a half cups powdered sugar in a half teacup water, stirring constantly; when thick and clear, pour boiling hot over the well-whipped whites of three eggs, beat till nearly cold, flavor and spread on cakes. --Mrs. Dr. D. H. Moore, Wesleyan College, Cincinnati

Take one cup of butter and two cups of pulverized sugar rubbed to a cream. Then add gradually one cup of milk and three cups of sifted flour, with two teaspoonfuls of baking powder sifted into the flour and last the stiff-beaten whites of eight eggs. Bake in layers.

Use the following filling: Four cups of powdered sugar, one small cup of boiling water. Boil until clear and thick like syrup and then pour on the beaten whites of four eggs, beating as you pour in the syrup, and stir until cold. Then add one teaspoonful of citric acid (pulverized, of course). Flavor with vanilla and spread between layers and on top. This quantity will make about five layers.

One cup butter rubbed with two cups white sugar to a cream, one cup sweet milk, three and one-half cups flour, three level teaspoons baking powder, and whites of eight eggs. Bake in jelly tins, and put together with boiled icing flavored with orange. --Mrs. C. H.

Ingredients: 1-1/2 cupfuls of sugar, 2-1/2 cupfuls of flour, 1/4 cupful of butter, 1 cupful of water, 2 rounding teaspoonfuls of baking powder, whites of five eggs.

Method: Cream the butter, adding slowly the sugar. Sift the flour with the baking powder. Add the water and flour alternately to the sugar mixture, and beat well. Fold in the well-beaten whites, and bake in three layers. Put together with a soft icing made from the whites of two eggs [or use the special cake filling recipe below].

Make an icing as follows: Three cups of sugar, one of water; boil to a thick, clear syrup, or until it begins to be brittle; pour this, boiling hot, over the well-beaten whites of three eggs; stir the mixture very briskly, and pour the sugar in slowly; beat it, when all in, until cool. Flavor with lemon or vanilla extract. This, spread between any white cake layers, answers for "Ice Cream Cake."