How to Make Ice Cream Cake

This Snickers-inspired ice cream cake is rich, creamy, chocolatey, and packed with the sweet-salty goodness of peanut butter caramel in every bite. It may look impressive, but the recipe is straightforward, tested, and foolproof, complete with step-by-step photos, expert tips, tricks, and easy variations. Best of all, it’s topped with stabilized chocolate whipped cream, so it freezes beautifully for weeks without losing its luscious texture—unlike other recipes that fall short, literally.

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a view of ice cream cake with slices missing showing the layers of the inside of the cake

Why You’ll Love This Ice Cream Cake

I’ve tested and tweaked every layer of this ice cream cake recipe to perfection—so you get the ultimate flavor, texture, and freezer-friendly results every single time. Here’s why you’ll love it:

It has all the sweet-salty layers you love in a Snickers bar, in cake form. It’s the perfect craveable combination of moist chocolate cake, rich peanut butter caramel sauce, salty, crunchy peanuts, and creamy Snickers ice cream 🤤.
Visually stunning, crowned with Snickers pieces and chocolate drizzle for that bakery-style wow factor—guaranteed to impress at any celebration.
This MOIST, velvety cake will be your go-to cake recipe! A rich blend of sour cream, oil, eggs, and buttermilk keeps the cake unbelievably soft, tender, and moist without being heavy, which holds up beautifully when frozen—no dry, crumbly layers here!
Stabilized chocolate whipped cream frosting means the cake stays luscious and creamy even after weeks in the freezer—unlike other recipes that weep and turn grainy.
Peanut Butter Caramel Sauce is buttery, creamy, and loaded with real chopped peanuts for that tantalizing sweet-salty balance.
Looks elaborate but is totally doable—while it may seem like a lot of steps, each one is simple, and the recipe clearly walks you through everything!
Make-ahead and freezer-friendly, so you can prep it days (or weeks!) in advance and still serve a showstopping dessert

showing how to decorate diy ice cream cake with chopped candy bars, caramel and fudge sauce

Homemade Ice Cream Cake Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

For the ice cream and decorating:

Ice cream: Snickers Ice Cream for Snickers Ice Cream Cake! I use the Breyers Brand. You’ll need 1 ½ pints.
Snickers: Garnishing the top of the cake with Snickers is optional, but it adds flavor, texture, and a touch of flair! I use a whole 10.59-ounce bag of chopped mini Snickers to create the mini tower in the center, but you can use less if you’d like.
Chocolate Drizzle: You can use store-bought fudge sauce or create your chocolate drizzle with chopped Baker’s chocolate and corn syrup.

FOR THE Cake

All-purpose flour: Provides the structure for the cake. Measure using the spoon-and-level method or weigh it for accuracy to ensure a light and fluffy cake.
Unsweetened cocoa powder: Deepens the chocolate flavor and balances the cake’s sweetness. Don’t use Dutch cocoa powder.
Postum (decaf) or espresso powder (optional): These enhance the chocolate flavor without making the cake taste like coffee. Both are available on Amazon (click the names).
Baking soda and baking powder: These leavening agents work together to give the cake its height and tender crumb. Freshness matters—if your baking soda or powder is over six months old, it might not be as effective!
Granulated sugar: Sweetens the cake while also keeping the crumb soft and tender.
Buttermilk: Using buttermilk instead of milk adds acidity, tenderness, and richness to the batter, resulting in a more flavorful cake with a tender crumb. You may also make your own sour milk:
DIY Tip: Add one tablespoon lemon juice or white vinegar to a 1-cup liquid measuring cup, then fill the rest with milk. Whisk, then let it sit for 5 minutes before using.
Vegetable oil: Oil keeps the cake moist for days, even after refrigeration, unlike butter-only cakes, which can dry out.
Eggs: They bind the batter together and create structure. Room temperature eggs are key.
Vanilla extract: This enhances the chocolate flavor and rounds out the cake’s richness. Use pure vanilla extract for the best depth of flavor.
Salt: A small but crucial ingredient that sharpens and balances all the rich flavors. Use regular table salt and not kosher salt.

top view of ice cream cake ingredients, Snicker's ice cream, cake ingredients, peanut butter, butter, chopped peanuts, heavy cream, vanilla, corn syrup, salt

For the Peanut Butter Caramel Sauce

Butter: Do NOT use any substitutes! Provides a rich, creamy base for the caramel, giving the sauce body and smoothness. Use unsalted butter so you can use salted peanuts, or add less salt to the caramel.
Light brown sugar: Adds sweetness and a warm molasses depth that complements the peanut butter perfectly.
Heavy cream: Adds richness and helps create a creamy sauce that isn’t too thick. You may also use evaporated milk.
Corn syrup: You CANNOT SKIP! It prevents crystallization, keeping the sauce smooth and glossy. Most importantly, it keeps the sauce pliable after freezing, rather than becoming too hard.
Salt: Balances the sweetness and enhances the nutty, buttery flavors—taste and adjust as needed.
Vanilla extract: Rounds out the flavors with a subtle warmth, enhancing the caramel and peanut flavors.
Chunky peanut butter: Delivers bold peanut flavor and a bit of texture—use a quality commercial brand rather than natural, for best results.
Peanuts: Provide crunch, saltiness, and irresistible nutty bursts in every bite. Use salted and dry-roasted for the best flavor.

For the chocolate Whipped Cream Frosting:

Unflavored gelatin powder: This is what stabilizes the whipped cream, allowing it to be frozen without deflating. This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store or on Amazon HERE.
Unsweetened cocoa powder: Adds deep chocolate flavor to the whipped cream. Be sure to sift the cocoa powder to eliminate lumps for a smooth, airy whipped cream texture.
Heavy cream: You must use heavy cream-no other substitutions will work. Take care that your heavy cream is very cold; remove it from the refrigerator just before use.
Powdered sugar, also known as confectioner’s sugar. This sweetens the homemade whipped topping without overpowering it and interacts more effectively with the gelatin than granulated sugar.
Vanilla extract: Use high-quality extract to truly enhance the flavor of the whipped topping.
Water: Cold tap water is used to dissolve the gelatin.

holding up a slice of the best ice cream cake showing the different layers

Recommended Equipment:

For an ice cream cake, the ideal pan is a 9×3-inch springform pan like this one. Trust me, it will not go to waste. I use it in all my cheesecake recipes and my no-bake cheesecake too!

Here’s why it’s awesome and what to look for:

•Tall sides (at least 3 inches) to accommodate multiple layers of cake, ice cream, and toppings.
•Removable ring makes it easy to release the frozen cake cleanly without inverting or damaging the sides.
•Sturdy lock to keep the ring secure while freezing and assembling.
•Look for a quality pan with a nonstick finish.

a slice of homemade ice cream cake with a bite taken out, showing the yummy texture and layers

How to Make An Ice Cream Cake

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Combine Ingredients. Sift the cake’s dry ingredients together in a bowl. In the bowl of your electric mixer fitted with the whisk attachment, mix the buttermilk, sour cream, and oil until combined. Whisk in the eggs and vanilla. With the mixer on low, gradually add the Dry Ingredients, followed by the hot water, and beat until incorporated.

A collage showing how to make ice cream cake by mixing the dry ingredients together, then whisking the wet ingredients together, then whisking the dry ingredients into the wet ingredients

Step 2: Bake & Cool Cakes. Evenly divide the batter between the cake pans and bake until a toothpick inserted in the center of the cakes comes out with a few moist crumbs. Cool the cakes completely bein the pans for 10 minutes, then transfer them to wire racks to cool completely.

showing how to make ice cream cake by baking the cakes, then cooling completely before layering with ice cream

Step 3: Prepare Springform Pan. While the cakes are cooling, line a 9×3-inch springform pan with plastic wrap (use two long strips overlapping in the middle so all sides are covered).
Now we need to make the springform pan taller by making a collar inside to create extra height. To do this, line the inside wall of the pan with a long sheet of parchment paper to form a ring, then tape it together (on the outside).

showing how to make ice cream cake by preparing the springform pan by lining it with plastic wrap, then adding a parchment paper collar to make it taller

Step 4: Make Peanut Butter Caramel Sauce. Add the butter, brown sugar, corn syrup, water, and salt to a medium saucepan and heat over medium-low heat, stirring until the butter melts.
Simmer: Once melted, bring to a boil, then reduce to a vigorous simmer, whisking constantly over medium-high heat for 5 minutes. It will become very thick and frothy; however, continue stirring.
Add Heavy Cream: Remove from the heat and carefully stir in ½ cup of heavy cream (it will bubble a lot) and vanilla. Transfer some of the caramel sauce to a microwave-safe bowl for later use on top of the cake.
Add Peanut Butter: Stir in the peanut butter and peanuts.

a collage showing how to make ice cream cake by simmering the brown sugar, butter and corn syrup together, then adding the heavy cream, vanilla, peanut butter and chopped peanuts

showing how to make ice cream cake by stirring the Peanut Butter Caramel Sauce

Step 5: Layer Cake. Place the first cake layer in the prepared springform pan, cut side up. Spread it evenly with half of the Peanut Caramel Sauce– it’s okay if you still see some cake through the sauce. Next, top with half of the Snickers ice cream and spread into an even layer using an offset spatula. Repeat the layers with the cake, Peanut Caramel Sauce, and ice cream. Finish with the last cake layer, top side down.

a collage showing how to make ice cream cake by 1) adding the cake layer, 2 adding the peanut butter caramel sauce, adding the ice cream, then repeating the layers and finishing with a third cake layer

Step 6: Freeze. Cover the cake with plastic wrap and freeze for at least 6 hours, but overnight is best. Store the reserved caramel sauce in the refrigerator.
Step 7: Make Stabilized Chocolate Whipped Cream Frosting. Add the unflavored gelatin to a small microwave-safe bowl. Add the cold water and whisk with a fork; let it stand for 5 minutes. Microwave for 10-15 seconds (until completely dissolved and liquefied), then stir in 1 teaspoon of heavy cream (this will prevent it from seizing). Set aside while you immediately proceed to the next step:
Whip to Soft Peaks: Add the heavy cream, powdered sugar, cocoa powder, vanilla, and salt to a large mixing bowl and whip using a stand mixer or an electric hand mixer until soft peaks form (the peaks flop over when the beaters are lifted).
Whip to Stiff Peaks: Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase the speed to medium-high and continue mixing until stiff peaks form (the peaks stand straight up when the beaters are lifted).

a collage showing how to make ice cream cake by making stabilized chocolate whipped creamy by blooming gelatin, microwaving gelatin, whipping heavy cream, sugar and cocoa powder, adding the gelatin, then whipping to stiff peaks

Step 8: Frost and Decorate the Cake. Working quickly, frost the top and sides of the cake. Freeze the cake for 20 minutes. Then spread the reserved caramel sauce over the middle of the cake, top with Snickers, then pipe a decorative border around the edge of the cake. If desired, drizzle with chocolate and caramel sauce.

a collage showing how to make ice cream cake by decorating: frosting the cake, adding the caramel on top, adding the Snickers topping, then piping frosting around the top

showing how to make an ice cream cake by drizzling with chocolate fudge sauce and caramel to decorate

Tips For Making The Perfect Ice Cream Cake

Cake Layer Tips

Prep Ahead: As with all recipes, carefully read through the entire recipe, and prepare any special ingredients, such as room temperature eggs, sour cream, and buttermilk. Allow plenty of time to make and freeze the cake for at least 6 hours.
Use room temperature ingredients: Room temperature ingredients help the emulsion be more successful, creating a softer, more tender cake (i.e., so it’s difficult to overmix and over-activate the gluten).
Don’t pack the flour: It’s best to weigh the flour. I highly recommend investing in a kitchen scale (this is the exact one I have).
If you don’t have a scale, don’t scoop the measuring cup into the flour bag or container, as the flour will compress—packed flour yields denser, drier cakes. Instead, fluff the flour, then use a spoon to scoop it into a measuring cup and level it off.
Don’t overbake the cakes: Start checking right at 19 minutes! The cakes are done when a toothpick comes out with a few moist crumbs—overbaking dries out the layers quickly.

ICe Cream Layer Tips

To Make Even Ice Cream Layers: I cut the ice cream carton in half to create two halves.
Soften ice cream just enough: Let the ice cream sit out for 10–15 minutes until scoopable but not melted. This makes it easy to spread into even layers without making the cake soggy.
Freeze between layers if needed: If your ice cream starts to melt while assembling, pop the cake in the freezer for 10 minutes between steps to keep layers firm and clean.
Don’t skip the chill time: Freeze the fully assembled cake (before frosting) for at least 6 hours or preferably overnight so it sets up completely.

Peanut Butter Caramel Layer Tips

Use a thick-bottomed, sturdy pan: The sugar needs to cook evenly, which is much easier to achieve in a thick-bottomed, sturdy pan designed to distribute heat evenly. A thick-bottomed pan will also help your sugar from burning.
Consistency: The caramel sauce will thicken once you add the peanuts and peanut butter. If it is too thick to spread, stir in heavy cream, one tablespoon at a time, over medium heat, until it reaches a thick but spreadable consistency.

pulling out a slice of homemade ice cream cake from the cake

Best Ice Cream Cake variations

Use the same chocolate cake recipe and mix up the ice cream flavors, sauces, and garnishes to create endless variations! Here are a few ideas:

Peanut Butter Cup Ice Cream Cake: Use peanut butter cup ice cream instead of Snickers. Omit the chopped peanuts from the peanut caramel sauce and garnish with chopped mini Reese’s.
Oreo Cookies & Cream: Use cookies and cream ice cream, fold crushed Oreos into the whipped cream, and top with ganache and whole or crushed Oreos.
Mint Chocolate Chip Delight: Use mint chip ice cream, replace the caramel sauce with ganache, and garnish with chopped Andes mints or chocolate shavings.
Rocky Road Ice Cream Cake: Use rocky road ice cream, swirl marshmallow fluff into the whipped cream, and top with chopped almonds and mini marshmallows.
Neapolitan: Use strawberry ice cream and vanilla ice cream, layer with fresh strawberry compote, and top with whipped cream and crushed Golden Oreos or shortbread cookies.
S’mores Ice Cream Cake: Use chocolate or toasted marshmallow ice cream, layer with graham cracker crumbs and fudge, and garnish with toasted marshmallows and Hershey chunks.
Banana Split: Layer banana ice cream with strawberry sauce and crushed pineapple, and garnish with maraschino cherries, peanuts, and chocolate sauce.

showing how to serve homemade ice cream cake on a plate garnished with caramel

How to Serve Ice Cream Cake

Thaw slightly: Remove the cake from the freezer and let it sit at room temperature for 15-20 minutes, allowing the ice cream to soften—it’s exponentially better this way!
Remove from the refrigerator: I like to slice the cake about 5 minutes after removing it from the freezer, while it’s still pretty firm. This makes the prettiest slices. If it’s still too firm for you to slice, wait longer.
Use a warm knife: Dip a sharp knife in hot water, wipe dry, and slice—reheating between cuts for clean edges.
Serve quickly: Ice cream melts fast, so have plates ready and serve immediately after waiting 15-20 minutes.
Optional toppings: Garnish with additional hot fudge, chocolate drizzle, or caramel.

Storing DIY Ice Cream Cake

To store a DIY ice cream cake:

•Wrap the cake tightly in plastic wrap, then cover it with foil or place it in an airtight container to prevent freezer burn and absorption of odors.
•Store in the coldest part of your freezer (not the door) for up to 1 week for optimal texture and flavor.
•If storing longer (up to 2 weeks), double-wrap and label with the date.
•Before serving, let the cake sit at room temperature for 15-20 minutes, allowing the ice cream to soften slightly.

ice cream cake recipe with bites taken out showing the supreme texture

Ice Cream Cake FAQs

Can I use store-bought cake layers in an ice cream cake?

Yes! You will need two (15.25 oz. each) chocolate cake mixes to fill three 9-inch round pans. Most boxed cake mixes bake at 350°F for about 25–30 minutes in 9-inch pans, but check early and rotate pans if baking all at once.

How far in advance should I make Ice Cream Cake?

For best results, you should make ice cream cake at least 1 day in advance, and up to 1 week ahead.

This gives the layers time to firm up and set completely, making it easier to slice cleanly. After assembling, freeze the cake for at least 6 hours, but overnight is ideal. If making further ahead, wrap it tightly in plastic wrap and foil to prevent freezer burn. Remove from the freezer about 20 minutes before serving to allow it to soften slightly.

How long to soften ice cream for ice cream cake?

Before making an ice cream cake, let the ice cream soften at room temperature for 15-20 minutes. You want it soft enough to spread easily into an even layer, but still cold and thick—not melted or runny. For quicker softening, transfer it to a bowl and stir every few minutes.

What is an ice cream cake?

An ice cream cake is a frozen dessert made by layering ice cream with cake, cookies, or other fillings, then frosting and garnishing it like a traditional cake. It’s perfect for birthdays, celebrations, or any occasion where you want a show-stopping treat.

How long should ice cream cake sit out before serving?

Let ice cream cake sit at room temperature for 15-20 minutes before serving.

How do I keep my ice cream cake from melting too quickly?

Freeze your assembled cake for at least 6 hours or overnight, and serve it directly from the freezer after softening for a few minutes. Work quickly when slicing and plating to minimize melting.

What are the best ice cream flavors for ice cream cake?

Popular choices include chocolate, vanilla, cookies & cream, mint chip, peanut butter cup, and birthday cake. You can also get creative with flavors like Snickers, mocha, or strawberry cheesecake.

Can I make an ice cream cake without a springform pan?

Yes, but a springform pan makes layering and releasing the cake much easier. If you don’t have one, use a deep cake pan lined with plastic wrap and parchment so you can lift the cake out once frozen.

How do I frost an ice cream cake?

Use stabilized whipped cream (like in this recipe), or chocolate ganache. Spread quickly while the cake is cold, then return it to the freezer to firm up before serving.

Can I freeze leftover ice cream cake?

Absolutely. Wrap slices tightly in plastic wrap and foil or place in an airtight container. Freeze for up to 2 weeks for best taste and texture.

Looking for more Cake Recipes?

German Chocolate Cake
Chocolate Lava Cake
Kentucky Butter Cake
Lemon Blueberry Cake
Chocolate Raspberry Cake
White Chocolate Raspberry Cake
Strawberry Shortcake Cake
Brown Sugar Caramel Cake
Butter Cake
Carrot Cake
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Lemon Cake
Coconut Cake

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up close of ice cream cake recipe with a bite take out showing how moist the cake is and soft the ice cream is

Homemade Ice Cream Cake

This Snickers-inspired ice cream cake is rich, creamy, chocolatey, and packed with the sweet-salty goodness of peanut butter caramel in every bite. It may look impressive, but the recipe is straightforward, tested, and foolproof, complete with step-by-step photos, expert tips, tricks, and easy variations. Best of all, it’s topped with stabilized chocolate whipped cream, so it freezes beautifully for weeks without losing its luscious texture—unlike other recipes that fall short, literally.

Servings: -14 servings

Prep Time: 1

Cook Time: 25

Freezing 6

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Ingredients

Cake Layer (See Notes for Store-Bought)

2 cups (240g) all-purpose flour (fluffed, spooned, & leveled)
3/4 cup unsweetened cocoa powder
2¼ teaspoons Postum or decaf or espresso powder- NOT instant coffee (optional, SEE NOTES)*
2¼ teaspoons baking soda
1 teaspoon baking powder
1¾ cups granulated sugar
1 teaspoon salt
1 cup buttermilk at room temperature
1/2 cup full fat sour cream at room temperature
1/2 cup vegetable oil
3 large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup hot water

Ice Cream & Garnish

1½ pints Snickers Ice Cream (Like Breyers – may sub peanut butter)
1 10.59 oz. bag mini Snickers, chopped small (optional for decorating)
Chocolate fudge for drizzling (Store-bought or see notes for DIY)

Peanut Caramel Sauce

16 TBS/1 cup/2 sticks unsalted butter
1½ cups light brown sugar, packed
1/4 cup corn syrup (dark if you have it)
3 tablespoons water
1 teaspoon salt, or more to taste
1/2 cup heavy cream, plus more as needed
1 tablespoon vanilla extract
1/2 cup chunky peanut butter
1⅓ cups chopped dry roasted, salted peanuts (measure after chopping)

Stabilized Chocolate Whipped Cream Frosting

2 cups heavy cream
2/3 cup powdered sugar, sifted
1/3 cup unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon unflavored gelatin powder
1½ tablespoons cold water
1 teaspoon heavy cream

Instructions

CAKE

Prep: Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper, or I use these silicone nonstick mats (game changer!). Spray the pans with nonstick cooking spray WITH flour or butter and flour pans.
Combine Dry Ingredients: Sift the flour, cocoa, Postum/espresso powder, baking powder, baking soda, and into a large bowl. Whisk in the sugar and salt ("Dry Ingredients"). Set aside.
Combine Wet Ingredients: In the bowl of your electric mixer fitted with the whisk attachment, mix the buttermilk, sour cream, and oil until combined. Whisk in the eggs and vanilla.
Combine: With the mixer on low, gradually add the Dry Ingredients, followed by the hot water, and beat until incorporated.
Add Batter to Pans: Evenly divide the batter between the cake pans (I weigh them with my kitchen scale), and drop them a few times on the counter to eliminate air bubbles.
Bake: Bake at 350°F for 19-25 minutes OR until a toothpick inserted in the center of the cakes comes out with a few moist crumbs (don’t open oven while baking or cakes could fall in the center. Darker pans will be closer to the 19 minutes.) You will likely need to bake one cake layer on the top rack and the others on the middle rack. The cakes baked on the middle rack will likely be done first. Once done, move the top rack cake to the middle rack and continue to bake.
Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely before adding the ice cream (about 25 minutes). Once cool, level the cakes using a long serrated knife. The cakes can be made up to 2 days in advance and stored at room temperature, tightly wrapped in plastic wrap, or frozen for up to 3 months.

Prep Pan & Ice Cream

Prepare Springform Pan: While the cakes are cooling, line a 9×3-inch springform pan with plastic wrap (use two long strips overlapping in the middle so all sides are covered). Now we need to make the springform pan taller by making a collar inside to create extra height. To do this, line the inside wall of the pan with a long sheet of parchment paper to form a ring, then tape it together (see photos in the post).

Peanut Caramel Sauce

Combine Ingredients: Add the butter, brown sugar, corn syrup, water, and salt to a medium saucepan and heat over medium-low heat, stirring until the butter melts.
Simmer: Once melted, bring to a boil, then reduce to a vigorous simmer, whisking CONSTANTLY over medium-high heat for 5 minutes. It will become very thick and frothy; however, continue stirring.
Add Heavy Cream: Remove from the heat and carefully stir in the heavy cream (it will bubble vigorously) along with the vanilla. Transfer ¾ cup of the caramel sauce to a microwave-safe bowl for later use on top of the cake.
Add Peanut Butter & Cool: Stir in the peanut butter and peanuts. Let the sauce cool to lukewarm, about 20-25 minutes. After cooling, the sauce should be thick but spreadable. If it thickens too much, return it to medium heat and stir in 1 additional tablespoon heavy cream at a time until you can spread it. Meanwhile:
Remove the Ice Cream: After the sauce has cooled for about 10 minutes, remove the ice cream from the freezer so it can rest at room temperature for 10-15 minutes to soften. If it becomes too soft before using, return it to the freezer.

Assemble & Freeze

Layer Cake: Place the first cake layer in the prepared springform pan, cut side up. Spread it evenly with half of the Peanut Caramel Sauce. Next, top with half of the Snickers ice cream and spread into an even layer using an offset spatula. (If your ice cream feels super soft at this point, freeze the cake and remaining ice cream again for 10 minutes–we don’t want the layers to melt!)
Finish Layers: Repeat the layers with the cake, Peanut Caramel Sauce, and ice cream. Finish with the last cake layer, top side down.
Freeze: Cover the cake with plastic wrap and freeze for at least 6 hours, but overnight is best. Store the reserved caramel sauce in the refrigerator.

Chocolate Stabilized Whipped Cream Frosting

Note: Don’t make the frosting until the cake has been frozen for at least 6 hours and you’re ready to frost it.
Microwave Gelatin: Add the unflavored gelatin to a small microwave-safe bowl. Add the cold water and whisk with a fork; let it stand for 5 minutes. Microwave for 10-15 seconds (until completely dissolved/liquified), then stir in 1 teaspoon of heavy cream (this will prevent it from seizing). Set aside while you immediately proceed to the next step:
Whip to Soft Peaks: Add the heavy cream, powdered sugar, cocoa powder, vanilla, and salt to a large mixing bowl and whip using a stand mixer or an electric hand mixer until soft peaks form (the peaks flop over when the beaters are lifted.)
Whip to Stiff Peaks: Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase the speed to medium-high and continue mixing until stiff peaks form (the peaks stand straight up when the beaters are lifted).

Frost Cake

Prep for Frosting: Remove ¾ cup frosting to a piping bag with a decorative tip. Remove the cake from the springform pan and carefully peel off the plastic and parchment paper. Transfer it to a serving plate.
Frost Cake: Working quickly, frost the top and sides of the cake. Freeze the cake for 20 minutes.
Decorate Cake: After 20 minutes, microwave the reserved caramel sauce for about 45-60 seconds, or until it is spreadable, then spread ½ cup on top of the cake, leaving about a 1-inch border around the perimeter (it works best to drizzle the caramel and spread the drizzle together). Arrange the chopped Snickers over the caramel, then pipe a decorative border around the edge of the cake. If desired, drizzle with chocolate and reserved caramel sauce. Serve immediately or freeze.

Serve

Slice: I like to slice the cake about 5 minutes after removing it from the freezer, while it's still pretty firm. This makes the prettiest slices. If it's still too firm for you to slice, wait longer. Dip a sharp knife in hot water, wipe it dry, and slice—reheating between cuts to ensure clean edges.
Soften: After slicing, let the cake sit at room temperature for an additional 15-20 minutes, so the ice cream can start to soften-yum! The cake is exponentially better when the ice cream is melty.

Notes

Store Bought Cake Mix Option: You will need two (15.25 oz. each) chocolate cake mixes to fill three 9-inch round pans. Prepare as directed on the boxes.
Postum (decaf) or espresso powder (optional): These enhance the chocolate flavor without making the cake taste like coffee. Both are available on Amazon (click the names).
Don’t pack the flour: It’s best to weigh it. I highly recommend investing in a kitchen scale (this is the exact one I have). If you don’t have a scale, avoid scooping the measuring cup into the flour bag or container. Instead, fluff the flour, then use a spoon to scoop it into a measuring cup and level it off.
DIY Buttermilk: Add one tablespoon lemon juice or white vinegar to a 1-cup liquid measuring cup, then fill the rest with milk. Whisk, then let it sit for 5 minutes before using.
Make-Ahead Chocolate Cake Layers: After cooling completely, wrap each layer tightly in plastic wrap and store at room temperature for up to 1 day, refrigerate for up to 2 days, or freeze for up to 3 months.

DIY Chocolate Drizzle

4 ounces semi-sweet baking chocolate (may sub ½ cup quality chocolate chips like Ghirardelli or Guittard)
2 tablespoons corn syrup
1 tablespoon vegetable oil

INSTRUCTIONS

Add the ingredients to microwavable safe bowl. Microwave uncovered on Medium (50%) for 1 to 2 minutes, whisking halfway through, or until chocolate can be whisked smooth. Add to a small bag, snip the corner and drizzle.

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4 Comments

Anna says

at

Hi, under the Cake preparation section you mention silicone cake pan liners. I don’t see a link so I wanted to let you know. I will check back so I can order them. I plan to make the cake for a family reunion in September. I have tried many your recipes and they have become family favorites.

- Jen says
  
  at
  
  Hi Anna, thanks for making my recipes! I think you will love this cake as well! Thanks for letting me know about the missing link – here’s the link to the ones I have and love: https://amzn.to/402xpPt
  
Katie says

at

This looks amazing. I’m gluten free though. Could GF flour be subbed for the cake?

- Jen says
  
  at
  
  Hi Katie! Thank you so much for your interest in this recipe! I haven’t tried it myself but that should not be a problem to use GF Flour. Let me know how it turns out! 🙂