Ice Cream Angel Cake

This showstopper cake turns a box-mix angel food cake into a towering frozen dessert with alternating layers of strawberry and chocolate ice cream. It looks like it came from a pastry shop, but the actual assembly is straightforward if you have freezer space and patience.

The trick is freezing after each layer. Spread softened ice cream on one cake layer, freeze until firm, add the next layer and ice cream, freeze again. Rushing this step means the layers slide apart and the whole thing collapses when you try to frost it.

Once fully assembled and frozen solid, whipped cream frosting goes on the outside, finished with a scattering of almonds and chocolate leaves if you’re feeling fancy.

Kitchen Tips

• Cool the angel food cake completely before slicing. Invert it on a bottle for at least 2 hours. Warm cake tears instead of cutting cleanly.
• Soften the ice cream just enough to spread, but not so much that it’s melting. About 10 minutes on the counter is right.
• Use a long serrated knife to split the cake into even horizontal layers. Slow, steady sawing motions work better than pressing down.
• Keep the assembled cake tightly covered in the freezer to prevent ice crystals from forming on the frosting.

Variations

• Use mint chocolate chip and vanilla ice cream for a more classic flavor combo.
• Replace whipped cream frosting with chocolate ganache poured over the top for a dramatic drip effect.
• Fold crushed Oreos or cookie crumbles between the ice cream layers for added texture.