1/2 cup + 1/8 cup buttermilk
1/2 cup + 1/8 cup oil
1/2 tbsp vinegar
1/2 tsp vanilla
1 oz red food coloring
1 1/4 cups flour
1 cup sugar
1 tbsp cocoa
1/2 tsp baking soda
8 oz cream cheese, room temperature
1/2 cup sugar
1/8 cup milk
1 tsp vanilla
8 oz cool whip
cake crumbs (from tops of cake)
12 oz of canned cream cheese frosting
3/4 cup heavy whipping cream
remainder of cream cheese frosting
1 tsp vanilla
First we are going to bake the cakes. Preheat the oven to 350 F and prepare 2 cake pans with grease and flour, set aside. In a large mixing bowl blend together your egg, buttermilk, oil, vinegar, vanilla, and food coloring. In a separate medium bowl, mix together the remaining dry cake ingredients. Slowly add the dry mix to your wet mix. Evenly pour the cake batter into the 2 pans. These are thin cakes we are making, so don't worry if the cake batter barely makes it to the edge of the pans.
Bake the cakes for 20 minutes or until a tooth pick comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to a cooling rack. Once the cakes are completely cooled, take a serrated knife and trim off the domes on the top giving each cake a nice flat surface. Take the extra cake you sliced off and crumble it into a bowl, set aside.
Now lets make the ice cream! In a large bowl mix the cream cheese and sugar until light and fluffy. Mix in the milk and vanilla until blended. Fold in your cool whip and cake crumbles.
There are a few ways to assemble the cake. If you have a spring-form pan (one close in size to the cake pans you used for baking) would be ideal. If you are using a spring-form pan, line the edges with parchment paper to keep the ice cream from sticking. Lay down your first cake slice. Pour 1/3 of the ice cream mixture over the cake, spreading out evenly. On top of the ice cream, spread out 1/2 cup cream cheese frosting. Add another 1/3 of ice cream over the frosting. Slather another 1/2 cup of frosting over the ice cream and finish with your remaining ice cream (the layers should be cake, ice cream, cream cheese, ice cream, cream cheese, ice cream) Place your second layer on cake on top of the ice cream. Wrap and freeze for 5-6 hours or overnight. Once the ice cream is set we can frost!
Beat your heavy whipping cream for 5 minutes or until peaks form. Fold in the remaining cream cheese frosting and vanilla. The original recipe has the frosting on the top only but I decided to frost the whole cake! Apply your frosting as desired. Top with blueberries or strawberries. Freeze until you are ready to serve. Allow the cake to thaw out 10 minutes before cutting. This is going to be your new go-to cake recipe!
It is the perfect cake for a birthday party or 4th of July gathering! We decorated Cobi's office a little and got her some coffee! In case you were wondering, yes, coffee is amazing with this cake! Enjoy!