Decadent Caramel Ice Cream Cake with Salted Caramel Drizzle
Caramel Ice Cream Cake
A show-stopping dessert featuring layers of buttery cake, creamy caramel ice cream, and rich salted caramel sauce. Pure indulgence.
Nutrition (per serving)
This Caramel Ice Cream Cake is the dessert of your dreams — where a tender, moist sponge cake meets silky smooth caramel ice cream, all crowned with a decadent drizzle of homemade salted caramel sauce. It's the kind of showstopper that makes everyone at the table pause mid-conversation and just savor the moment. I created this recipe because I wanted something that feels special enough for celebrations but straightforward enough to pull together without fuss.
What makes this cake truly magical is the contrast of temperatures and textures: the warmth of the caramel playing against the cool creaminess of the ice cream, the buttery tenderness of the cake base, and that addictive hit of salt and sweetness in the caramel sauce. You can make the components ahead and assemble when you're ready, which means you can actually enjoy your guests instead of being stuck in the kitchen.
Ingredients
- All-purpose flour:2 cups
- Baking powder:2 tsp
- Salt:½ tsp
- Unsalted butter:½ lb
- Granulated sugar:1 cup
- Large eggs:3 pieces
- Whole milk:½ cup
- Vanilla extract:1½ tsp
- Salted caramel ice cream:2 quarts
- Heavy cream:1 cup
- Packed brown sugar:1 cup
- Unsalted butter for caramel:6 tbsp
- Condensed sweetened milk:1 can (14 oz)
- Sea salt for garnish:1 tsp
Instructions
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Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan (or two 8-inch pans if you prefer thinner layers).
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Whisk together flour, baking powder, and salt in a medium bowl and set aside.
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In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add vanilla extract.
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Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined — don't overmix.
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Pour batter into prepared pan and smooth the top. Bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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While the cake cools, make the salted caramel sauce: In a heavy-bottomed saucepan, melt 6 tbsp butter over medium heat. Add brown sugar and stir constantly for 2-3 minutes until it darkens slightly.
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Pour in the condensed sweetened milk slowly, stirring continuously. Remove from heat and stir in 1 tsp sea salt. Let cool slightly — the sauce will thicken as it cools.
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Once the cake is completely cool, place it on a serving plate or cake board. Let the caramel ice cream soften slightly (about 5 minutes), then spread or scoop it evenly over the top of the cake.
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Drizzle the salted caramel sauce generously over the ice cream layer. You can serve immediately or freeze for up to 2 hours before serving.
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To serve, slice with a warm, dry knife (warm it under hot water and wipe dry between cuts) for clean slices. Drizzle each slice with extra caramel sauce and finish with a pinch of sea salt.
Tips & Notes
- Make the salted caramel sauce a day ahead — it keeps beautifully in the fridge and actually develops better flavor overnight.
- If you can't find salted caramel ice cream, use vanilla ice cream and make your own salted caramel to swirl through it.
- Keep a bowl of warm water nearby when slicing to dip and warm your knife between cuts — this creates beautiful, clean slices.
- Assemble the cake no more than 2-3 hours before serving to prevent the cake from becoming too soft.
