Two weeks ago was my other half’s birthday. His love of coffee, espresso and all things caffeine inspired me to search for an ice cream cake recipe last summer for his last birthday. The cake was such a hit he asked for it again this year.
Of course, after making something once, you typically find some adjustments that work better for you!
I’d like to thank Martha Stewart’s site for the original recipe for this cake – although I have modified it some, I still wouldn’t have been able to do it without you!Just a note. The first time I made this cake I used the suggested nine inch cake pans. However, the size of the case created some difficulties. First off, it was so large it took forever to cool enough to be ready for the ice cream. In addition, it was so large that when it froze and then was served it was almost impossible to cut. So, this time when I made it, I used some smaller four inch diameter cake pans and made several smaller cakes. Worked like a charm!! Point is: this recipe is good for one nine inch diameter cake or six four inch diameter cakes.


Vanilla Sponge Cake…

  • Butter & Flour for the pans
  • 0.5 c. Flour
  • 0.5 c. Cornstarch
  • 4 Separated Eggs
  • 1 tsp. Vanilla
  • 0.75 c. Sugar


  • 1 c. Espresso, freshly brewed
  • 0.25 c. Espresso, finely ground
  • 2 pints Espresso/Coffee Ice Cream
  • 2 pints Caramel Cone Vanilla Ice Cream


     Vanilla Sponge Cake…

  1. Preheat oven to 350 degrees. Butter and flour pan – set aside.
  2. Mix together flour and cornstarch.
  3. In different bowl, use electric mixer to beat egg yolks, vanilla, and 0.5 cup sugar on high speed until thick and pale (5 minutes, approximately). Move the egg-yolk mixture to larger bowl.
  4. Wash and dry the mixer bowl and the whisk attachment.
  5. Place egg whites in mixer bowl and beat on medium speed until whites hold soft peaks, about 1.5 minutes. With mixer running, slowly add the remaining 0.25 cups of sugar. Continue beating until stiff and glossy (approximately 1 minute).
  6. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to prepared pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool.Ice Cream Cake…


  7. When the cake has cooled to room temperature, cut it in half.
  8. I used small Tupperware for each small cake to allow it to be better stored, less mess and just overall ease of use!
  9. Put the bottom piece of the sponge cake in the Tupperware or on a plate. Pour half of the espresso in the bottom piece.
  10. I use a mixer to mix up each layer of the ice cream for an easier spreading experience. Spread on the layer of coffee or espresso ice cream. Sprinkle espresso grounds on top of that layer of ice cream.
  11. Put the top layer of sponge cake on top. Pour the remainder of the espresso on this layer and allow to soak in.
  12. Add the caramel cone ice cream and sprinkle a few more espresso grounds on top.
    For clarification, the layering should be: Sponge Cake – Espresso – Ice Cream – Grounds – Sponge Cake – Espresso – Ice Cream – Grounds
  13. Allow to freeze up, cut and serve!

Bon appétit!

  • That looks delicious!!

    • It really is, Lori! Thanks for stopping by and be sure to check out next weeks Foodie Friday 🙂

  • This looks amazing! Definitely saving for later! 😉

    • Ashley, it’s delicious! Let me know how it turns out for you and be sure to stop back in to My Life In Snippets 🙂