Celebrate in Delicious Style.
In our family, ice cream cake reigns supreme. Even for winter birthdays, everyone wants a homemade ice cream cake. Since we are seriously lacking in summer birthdays around here, I finally got the bright idea to make a festive and delicious American flag ice cream cake for those hot 4th of July parties.
This recipe uses a red velvet cake mix, vanilla ice cream, whipping cream, and a little food coloring to create an easy and stunning showstopper! While it might seem intimidating at first, freezing everything makes this ice cream cake remarkably easy to assemble and decorate, although it does get a bit messy. Also, finally cutting into it is sooo satisfying.
Detailed instructions are written below or…
Look for the Lil’ Steps symbol throughout this post for ideas on how kids can help out!
All of these pictures are from my first attempt at ever making this cake, if I can do it, so can you!
I’m guessing you’re a simple home cook like me, and that you want to create something both stunning and delicious. So, to make this much easier for you, I’m hoping you can learn from all the mistakes I made when creating this cake. However, this is a homemade ice cream cake, so I think it’s perfectly acceptable for it to have some “character”. Thankfully though, when making an ice cream cake you’re pretty much guaranteed it will taste amazing even if your decorating isn’t flawless. Ice Cream and Cake = Deliciousness!
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Tips for Making a Homemade Ice Cream Cake
- First, clear out some space in your freezer. This cake is around 8-10 inches tall and 6.25” in diameter.
- Parchment paper rounds will ensure the cake and ice cream release easily from the pans.
- A 2 ¾” (7cm) biscuit cutter is perfect for cutting out the top cake and ice cream layers.
- To dye some of the ice cream blue use a highly concentrated gel food coloring.
- I recommend using the following piping tips for making the stars: K05, K21, K29, K36, K37. (I used K38, but I think this was a bit too small in the end)
- Soaking your bake even strips in hot water and wrapping them around the cake pans will help to release the ice cream.
- When using bake even strips for cakes, it’s important to know how they will alter your bake time! I didn’t realize this before using them and learned the hard way after several cakes deflated on the sides. They often need 5-10 more minutes depending on the size of the cake. So now, I always check 5 points with a toothpick when using these to make sure the cake has no raw spots. Yes, 5 points…the center and 4 points near the edges.
- Don’t worry about trying to clean up the sides while the ice cream is melting. The only thing you want nearly perfect is to line the layers up evenly. If the ice cream is dripping, just get it back in the freezer to re-solidify and make corrections after if you need/want to.
- While this cake can be completed in one day, I like to break it up into 2 or even 3 days. This also allows everything to refreeze between steps while I’m sleeping.
- Cake decorating supplies are super helpful for the final steps, but you can still make a beautiful and delicious cake without them.
Ingredients and Equipment
Red Velvet Cake Layers
- Red Velvet Cake Mix
- 3 Eggs
- Vegetable Oil
- Water
Vanilla Ice Cream Layers
- Two 1.5 quart containers of vanilla ice cream – I used vanilla bean and old-fashioned. You can use your favorites!
- Blue Food Coloring
Whipped Cream Frosting
- Whipping Cream
- Whip It
- Vanilla Extract
- Powdered Sugar
- Red, White, and Blue Sprinkles
- 6” Cake Pans
- Parchment Paper Rounds
- Kitchen Scale
- Bake Even Strips – (Optional but highly recommended)
- Spatula
- Whisk
- Cake Stand – We made ours from a piece of walnut
- 2 ¾” (7cm) biscuit cutter
- Stand Mixer or Handheld Mixer
- Piping Bag with Decorating Tip
- Mixing Bowls
- Sifter
- Cake Decorating Kit (Optional)
How to Make an American Flag Ice Cream Cake
Baking the Red Velvet Cake Layers
Step 1. Set your oven to 350°F (180°C). To speed up the bake time, use the fan/convection setting if you have it.
Step 2. Follow the instructions on the back of your cake mix. I whisked together 3 eggs, 1 cup of water, and ½ cup of vegetable oil for my cake. Then, I added the cake mix to the bowl and gently stirred everything until it was well incorporated.
Step 3. Spray four 6” cake pans with cooking spray and line the bottoms with parchment paper rounds.
Step 4. Using a scale, measure out 200 grams of cake batter into each pan.
This is a great opportunity to involve the kids! Depending on their age, they can help you scoop the perfect amount into each cake pan, or simply hit the “zero” button for you. Any “mistakes” are completely fixable at this point.
Step 5. (Optional) If you are using bake even strips, soak them in cool water and wrap them around each cake pan.
Step 6. Bake the cakes for 15-20 minutes. I used bake even strips and the fan setting on my oven and baked the cakes for 18 min. You’ll want to check each cake with a toothpick in 5 places to ensure there are no raw spots.
Step 7. Allow the cakes to cool for 15-20 minutes and then remove them from the pans. I like to run a sharp knife around the edges before turning it upside down on a plate. Next, wrap the cakes in plastic wrap and set them in the freezer (ideally overnight). I always leave the parchment paper on the cakes and stack them for this.
Making the Vanilla Ice Cream Layers
Step 1. Line two 6” cake pans with parchment paper rounds
Step 2. Grab a 1.5-quart container of vanilla ice cream and scoop half of the ice cream into one cake pan and the second half into the other cake pan.
Step 3. Allow the ice cream to thaw for 7-10 minutes.
Step 4. Smooth it down into an even layer once it has softened.
Step 5. Return the ice cream to the freezer and allow it to refreeze for at least 2 hours (ideally overnight along with the cakes).
Making the Blue Ice Cream with Stars Layer
Step 1. Prepare one 6” cake pan by placing parchment paper on the bottom and an empty tin can in the center. I wrapped the can in tin foil, but you could also clean it thoroughly. Then, fill the tin can with pie weights, dry beans, or rice to weigh it down.
Step 2. Grab your second 1.5-quart container of vanilla ice cream and scoop ½ of it into a mixing bowl. Then add 1 tsp of blue food coloring to the bowl.
Step 3. Using either your stand mixer or hand mixer, blend the food coloring into the ice cream. Add more food coloring if needed until it has a blue color you like. The ice cream should get pretty soft from mixing it, which is ideal for making the stars.
Step 4. Now put roughly 2 cups of vanilla ice cream into a piping bag with a large diameter decorating tip. This will be used to make the stars. The tip I used was a bit too small for the look I wanted, but it still worked. Tip – Placing the piping bag in a glass will make this step easier.
Step 5. Now let’s make the stars! Start by placing a little blue ice cream on the bottom of the prepared cake pan. Next, pipe 3 lines around the pan on top of the blue ice cream. Cover these lines with more blue ice cream, and then pipe 2 white lines on top of this. Repeat these steps until the blue ice cream has reached the top of the cake pan. Smooth out the top with a butter knife or an offset spatula.
Step 6. Return the ice cream to the freezer and allow it to refreeze for at least 2 hours. Save any remaining blue ice cream by storing it in the freezer. You’ll need this to fill gaps later during the assembly.
Assembling the Cake Layers
***Remember to remove all of the parchment paper during the assembly process***
Step 1. Remove the vanilla ice cream from the cake pans using warm water. If you have bake even strips, you can soak these in hot water and wrap the pans with them for a few minutes. If you don’t have these, you can let warm water run over the bottom of the pan from the faucet. Keep your hand under the ice cream, and when it releases from the pan, place it on a plate or flip it back into the cake pan. Now, remove the leftover blue ice cream from the freezer so that it can begin to soften.
Step 2. Place one red velvet cake layer on your cake plate, then stack a vanilla ice cream layer on top, followed by another red velvet cake layer.
Step 3. Use a 2 ¾” (7cm) biscuit cutter to cut holes in the remaining ice cream and cake layers and stack these on the center of the cake. I used a butter knife to push away the extra ice cream.
Have your kid(s) cut the small rounds out with the biscuit cutter. They can even help add these to the cake in the next step.
Step 4. Loosen the blue ice cream by putting warm water in the center of the can (after removing the pie weights) and wrapping a warm bake even strip around the outside. Once it releases from the pan, quickly place it on the cake.
Step 5. Place the vanilla ice cream cutout in the hole followed by the red velvet cake cutout.
Step 6. Now fill any gap with your leftover blue ice cream. You may need to push it down with a butter knife to ensure it gets to the bottom.
Step 7. Return the cake to the freezer and allow it to refreeze for at least 1 hour before decorating.
Decorating the Cake
Step 1. Add one pint of whipping cream, 1.5 tsp of vanilla extract, and one packet of Whip It to a mixing bowl and whisk with a stand mixer or hand mixer on medium until soft peaks form. If you can chill the bowl beforehand, it will make this process a little faster.
Step 2. Scrape the sides of the bowl down and add 1 cup of sifted powdered sugar. Then continue to whisk until stiff peaks form. This should only take another 30 seconds – 1 minute or so.
Step 3. Now slather that cake with your freshly made whipped cream frosting! You can either do this by hand or by using a piping bag to apply it. Then, smooth it with an offset spatula or add texture with a decorating tool.
Step 4. Decorate the cake with some patriotic red, white, and blue sprinkles on the top and bottom and you’re done! Store the cake in the freezer until you’re ready to serve it.
Have your kid(s) sprinkle the decorations onto the cake. This step can be messy no matter what, so just embrace the moment and have fun.
Whew! I know that seems like a lot of work, but the reward is so very worth it! Plus, this cake can be assembled over the course of 2-3 days (or even a week) which makes it much less daunting.
Notes
- If you don’t want to make a homemade whipped cream frosting, you can purchase some from the bakery section at your local grocery. Walmart sells bags for around $6.
- Let your finished cake sit out for 5-10 minutes before cutting it. For clean cuts, stick the knife in a cup of warm water and wipe it clean each time. This will make sure your beautiful flag pattern doesn’t get muddied.
- If there are any leftovers, I like to cut the cake into individual pieces and then store them in freezer-safe containers. They should keep for 6 months in the freezer.
American Flag Ice Cream Cake
Equipment
- 4 6” Cake Pans
- 7 Parchment Paper Rounds
- Spatula
- Whisk
- Cake Plate
- 2 ¾” (7cm) biscuit cutter
- Stand Mixer or Handheld Mixer
- Piping Bag with Large Diameter Tip
- Mixing Bowls
- Sifter
- Cake Decorating Kit optional
Ingredients
- 1 box Red Velvet Cake Mix
- 3 Eggs
- 1/2 cup Vegetable Oil
- 1 cup Water
- 2 quarts Vanilla ice cream
- 1 tsp Blue Food Coloring
- 1 pint Whipping Cream
- 1 packet Whip It
- 1.5 tsp Vanilla Extract
- 1 cup Powdered Sugar Sifted
- Red, White, and Blue Sprinkles
Instructions
Baking the Red Velvet Cake Layers
- Set your oven to 350°F (180°C).
- Make the red velvet cake batter following the instructions on the box.1 box Red Velvet Cake Mix, 3 Eggs, 1/2 cup Vegetable Oil, 1 cup Water
- Prepare four 6” cake pans with cooking spray and line the bottoms with parchment paper rounds.
- Using a scale, measure out 200 grams of cake batter into each pan.
- Bake the cakes for 15-20 minutes. They are finished when a toothpick come out clean.
- Allow the cakes to cool for 15-20 minutes and then remove them from the pans. Next, wrap the cakes in plastic wrap and set them in the freezer for 2 hours (or overnight).
Making the Vanilla Ice Cream Layers
- Line two 6” cake pans with parchment paper rounds
- Grab one 1.5-quart container of vanilla ice cream and scoop half of the ice cream into one cake pan and the second half into the other cake pan.
- Allow the ice cream to thaw for 7-10 minutes.
- Smooth it down into an even layer once it has softened.
- Return the ice cream to the freezer and allow it to refreeze for at least 2 hours (ideally overnight along with the cakes).
Making the Blue Ice Cream with Stars Layer
- Prepare one 6” cake pan by placing parchment paper on the bottom and an empty tin can in the center. Then, fill the tin can with pie weights, dry beans, or rice to weigh it down.
- Grab your second 1.5-quart container of vanilla ice cream and scoop ½ of it into a mixing bowl. Then add blue food coloring to the bowl.1 tsp Blue Food Coloring
- Using either your stand mixer or a hand mixer, blend the food coloring into the ice cream. Add more food coloring if needed.
- Now put roughly 2 cups of vanilla ice cream into a piping bag with a decorating tip. This will be used to make the stars.
- Now let's make the stars! Start by placing a little blue ice cream on the bottom of the prepared cake pan. Next, pipe 3 lines around the pan on top of the blue ice cream. Cover these lines with more blue ice cream, and then pipe 2 white lines on top of this. Repeat these steps until the blue ice cream has reached the top of the cake pan.
- Return the ice cream to the freezer and allow it to refreeze for at least 2 hours. Save any remaining blue ice cream by storing it in the freezer. You’ll need this to fill gaps later during the assembly.
Assembling the Cake Layers
- Remove the vanilla ice cream from the cake pans using warm water. Also remove the leftover blue ice cream from the freezer so that it can begin to soften.
- Place one red velvet cake layer on your cake plate, then stack a vanilla ice cream layer on top, followed by another red velvet cake layer.
- Use a 2 ¾” (7cm) biscuit cutter to cut holes in the remaining ice cream and cake layers. Set these aside for the moment.
- Loosen the blue ice cream from the cake pan, and once it releases, quickly place it on the cake.
- Stack the small vanilla ice cream round followed by the red velvet round into the hole.
- Now, fill the gap with your leftover blue ice cream.
- Return the cake to the freezer and allow it to refreeze for at least 1 hour before decorating.
Decorating the Cake
- Add one pint of whipping cream, 1.5 tsp of vanilla extract, and one packet of Whip It to a mixing bowl and whisk with a stand mixer or hand mixer until soft peaks form.1 pint Whipping Cream, 1 packet Whip It, 1.5 tsp Vanilla Extract
- Scrape the sides of the bowl down and add 1 cup of sifted powdered sugar. Then continue to whisk until stiff peaks form.1 cup Powdered Sugar
- Add your freshly made whipped cream frosting with a piping bag. Then, smooth it with an offset spatula and add texture with a decorating tool if you'd like.
- Decorate the cake with some patriotic sprinkles on the top and bottom and you’re done! Store the cake in the freezer until you’re ready to serve it.Red, White, and Blue Sprinkles
Notes
- I highly recommend reviewing the more detailed instructions in the post above for this recipe!
- Bake even strips are optional. If you don’t use these, you’ll need to even out your cake layers by cutting off the dome top.
- Bake even strips can also be used to loosen the ice cream from the cake pans. Soak them in warm water and wrap the pans with them for a few minutes.
- You’ll bake four cakes but only use three to make this ice cream cake. The 4th can be for snacking!
- I recommend using the following piping tips for making the stars: K05, K21, K29, K36, K37. (I used K38, but I think this was a bit too small in the end)
Now Enjoy the Yummiest Summer Holiday Treat!
Want to make more frozen summer desserts? Check out my post on 3 Must-Try “Ice Cream Cake” Popsicles This Summer which includes all the tips you need for making your own custom combinations.
If you have any questions, let me know in the comments below!