Red Velvet IceCream Cake
Servings 8
Ingredients
- FOR CAKE:
- 1 large egg room temperature
- 1/2 + 1/8 cup oil
- 1/2 + 1/8 cup buttermilk
- 1/2 tbsp vinegar
- 1 oz red food coloring
- 1 1/4 cup all purpose flour
- 1 tbsp cocoa powder
- 1/2 cup sugar
- 1/2 tsp baking soda
- FOR ICE CREAM:
- 1 1/2 cup whipping cream
- 1/2 tin condensed milk
- 1 cup cream cheese
Instructions
- Preheat oven to 180 degrees. Grease an 8 inch spring-foam pan well.
- Whisk all the wet ingredients till well combined.
- In a larger bowl, whisk together the dry ingredients. Pour the wet ingredients over it and fold in till moist.
- Pour into the prepared pan and bake for 40 minutes or till a skewer in the center comes out clean.
- Allow to cool in pan for five minutes, before flipping onto a cooling rack. Cool completely.
- Cut the cake into half. Level the top. Reserve all the crumbs.
- For preparing the ice cream, whisk the condensed milk and cream cheese together.
- Whip the cream till stiff. Then add in the cheese-milk mixture and fold well.
- Fold in all the reserved crumbs.
- In the same springfoam pan, put down one layer of the cake. Pour the ice cream mixture on top of it, and then top with the second layer. Cover the pan with cling film and keep in the freezer overnight.
- Before serving, keep out for five minutes. Cut into slices with a sharp knife and enjoy!
Notes
For an eggless version, add 1/8 cup each of oil and buttermilk, ie. the quantities of both used will be 3/4 cup each.
If you can't find buttermilk, you can use laban if you are in the Gulf, OR whisk yogurt and water 2:1 to make a liquid OR add 1/2 tsp vinegar in the said amount of milk and allow it to stand for 5 minutes, to make faux pas buttermilk.
Try to use the same pan for baking and assembling. I baked the cake in a different pan so it was slightly smaller than the springfoam, but nevertheless, it stayed well.
If you can't find buttermilk, you can use laban if you are in the Gulf, OR whisk yogurt and water 2:1 to make a liquid OR add 1/2 tsp vinegar in the said amount of milk and allow it to stand for 5 minutes, to make faux pas buttermilk.
Try to use the same pan for baking and assembling. I baked the cake in a different pan so it was slightly smaller than the springfoam, but nevertheless, it stayed well.