White Ice Cream Cake
A moist and fluffy white ice cream cake that combines rich butter flavor with a delicate vanilla taste, perfect for celebrations and family gatherings.
Ingredients
Instructions
- Cream butter and powdered sugar together.
- Add egg yolks to the creamed mixture.
- Alternate adding flour and milk, beating after each addition.
- Beat egg whites until stiff and fold into the batter.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 45 to 55 minutes until golden and cooked through.
Tips & Substitutions
For a lighter cake, use 1/2 cup of Crisco instead of butter, as it can reduce the overall fat content while maintaining moisture. If you need a gluten-free option, substitute with a 1:1 gluten-free flour blend. Ensure the egg whites are at room temperature for easier whipping, and don't skip folding them in gently to keep the cake airy.
Serving Suggestions
Serve chilled for a refreshing dessert, optionally topped with fresh berries or a drizzle of chocolate sauce. This cake pairs beautifully with Fire House Ice Cream for added indulgence. Consider serving it alongside a light salad, like Slim Waldorf Salad, to balance the richness of the cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or until just warmed through. This helps to preserve the soft texture of the cake.
Nutrition & Diet Analysis (per serving)
Each serving of White Ice Cream Cake contains roughly 334 calories, with 4g protein, 72g carbohydrates, and 4g fat. It is a good source of iron (14% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 807mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat besides Crisco or butter?
Yes, you can use margarine or a plant-based butter for a dairy-free option. However, the flavor and texture may vary slightly, so choose one that you prefer. For a healthier twist, consider using unsweetened applesauce in place of some of the fat.
How do I know when the cake is done baking?
The cake is done when it's golden brown and a toothpick inserted in the center comes out clean. Ovens can vary, so start checking at 45 minutes. If the edges are browning too quickly, cover them with foil to prevent burning.
Can I freeze the white ice cream cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving to maintain its texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).