This Upside Down Ice Cream Cone Cake is a vanilla cake with buttercream frosting and what looks like an upside down ice cream cone melting on top.
The Story Behind the Cake
I made this cake for a photo shoot, but I wasn’t the photographer. I was having photos taken of me for my new blog design. I wanted a really colorful, fun cake to be in the pictures, so this is what I made with some inspiration from a very talented cake designer – Katherine Sabbath. Isn’t it cute?! (Check out her website, it’s VERY colorful and she even has a “pop-up” recipe book.)
Scroll down to see the recipe I came up with to recreate this fun cake!
Picture Perfect Cake
I’ve had this blog for over four years now and thought it was time for a new look. I’m really excited about it. This cake was the perfect prop to have in the background of my main website photo! My friend, Andrea, was the photographer that took the fun photograph of me and this cake on my kitchen island and she did a fantastic job. Here’s the photo I’m talking about…
Keep scrolling for DIY step-by-step instructions for making the above cake.
DIY: How to make the Upside Down Ice Cream Cone Cake
1) Bake the cake in 3 (6-inch round) cake pans.
2) Level cakes and reserve tops.
3) Create the “ice cream cone” and refrigerate.
4) Make frosting and frost the cake, add sprinkles and refrigerate.
5) Add pink drizzles and upside down ice cream cone.
Now it’s your turn. I hope you will make this super cool cake! It would be perfect for a kid’s birthday or maybe your favorite adult! It’s also delicious. Enjoy!
Upside Down Ice Cream Cone Cake
For the CAKE
- 1 15.25 oz box white cake mix (I used Pillsbury Moist Supreme Classic White)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 3 eggs room temperature
- 1 1/3 cups water
- 2 tablespoons vegetable oil
- 8 ounces sour cream room temperature
- 2 teaspoons pure vanilla extract
- 1/2-1 teaspoon almond extract depending how much almond flavor you want
For the FROSTING
- 1 cup unsalted butter, softened to room temperature (or 2 sticks)
- 16 ounces powdered sugar about 4 cups
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- Blue and green food coloring
For the DECORATION
- 2 cups pink candy melts
- 2-3 tablespoons vegetable oil
- 1/2 cup white chocolate chips or white candy melts
- 1 ice cream cone
- 3 lollipop sticks
For the CAKE
Preheat oven to 350°F. Grease 3 (6-inch) round cake pans and line with parchment paper. Grease again or spray with non-stick cooking spray. Set aside. Place all of the CAKE ingredients (including cake mix) in a large bowl. With an electric mixer, stir on low speed to combine (30 seconds). Then turn mixer up to medium and beat for 2 minutes. Divide batter evenly into the 3 prepared cake pans. Bake in preheated oven for 40-50 minutes or until a toothpick stuck in the middle of the cake comes out clean. Let cool. Level the cakes by cutting horizontally to remove the domed tops. Reserve the cut pieces of cake and crumble into a bowl. Add about 1/2 cup of frosting. Stir into crumbs until combined. Form into 2-3 large cake balls (about the size of a scoop of ice cream). Place in refrigerator to chill for about an hour.
For the FROSTING
Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like. Add a little bit of blue and green food coloring to achieve a pale blue-green color. Stir well.
To assemble CAKE
Fill and frost cake with a crumb coat. Refrigerate for one hour. Frost the cake with a smooth finish. Add sprinkles to the bottom sides of the cake. Refrigerate again for 30 minutes.
Melt the white chocolate according to package instructions. I did it in the microwave. Be careful not to overheat. Microwave for 20 seconds. Stir. Then microwave for 10 seconds. Stir until smooth. Add a teaspoon of oil. Stir. Dip the ice cream cone in the melted white chocolate then add sprinkles. Put on a parchment lined cookie sheet and put in refrigerator to harden. Dip a lollipop stick into melted chocolate, about 1/4 inch down. Stick in middle of cake ball. Repeat with remaining cake balls. Set aside. (Note: You only need one cake ball for the cake, but have extra in case you mess up or have taste testers that want to eat them.)
Melt pink candy melts according to package instructions, being careful not to overheat. Add 2 tablespoons oil and stir until smooth. It should be soupy. You can add a little more oil, if needed. Stick a cake ball into the middle of the cake. Pour melted pink candy melts over the cake ball and stick the prepared cone on top. Working quickly, drizzle sides of cake, then fill in the top section. The cake is ready to serve.
Serving the CAKE
A note about serving. You can either have 12 big slices of cake or 24 small slices of cake. To get 24 servings, slice the cake (like a pie) into 12 slices. Then cut each of the slices into 2 servings.
Don’t Forget to Pin to Pinterest
If you like the chocolate drizzles, you might also like this Chocolate Drizzle Semi-Naked Rose Cake.