Devil’s Food Cake with Vanilla Ice Cream Recipe

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Floyd Published: May 5, 2021 Modified: September 9, 2021
Devil’s Food Cake with Vanilla Ice Cream Recipe

How To Make Devil’s Food Cake with Vanilla Ice Cream

Two moist slices of devil’s food cake packs in rich vanilla ice cream and a sour cherry reduction, to yield a decadent sweet treat!

Preparation: 30 minutes
Cooking: 1 hour 30 minutes
Freeze Time: 3 hours
Total: 5 hours



For Devil’s Food Cake:

  • ¾cupunsweetened cocoa powder,such as Valrhona
  • ½cupwarm water,plus 1 tbsp
  • ¾cupcake flour
  • ¾cupall-purpose flour
  • ½tspbaking powder
  • ¾tspbaking soda
  • ½tspkosher salt
  • 5tbspunsalted butter
  • cupsdark brown sugar
  • ¾tspvanilla extract
  • 1egg,preferably pasture-raised
  • 1egg yolk
  • ½cupbuttermilk,plus 2 tbsp

For Ice Cream:

  • 2vanilla beans
  • cupsgranulated sugar
  • 2cupsmilk
  • 2cupsheavy cream
  • 9egg yolks,preferably pasture-raised
  • ¾tspkosher salt

For Sour Cherries:

  • ¼cupred wine,or port
  • ¼cupgranulated sugar
  • ¼tsp.anise seeds
  • ½cupdried sour cherries


Devil’s Food Cake

  1. Preheat the oven to 350 degrees F.

  2. Whisk together the cocoa and water in a bowl to make a paste. Sift together the flours, baking powder, baking soda, and salt in a separate bowl.

  3. In the bowl of a stand mixer with the paddle attachment, combine the butter, brown sugar, and vanilla on medium speed. Add the egg and the yolk, followed by the cocoa paste. Once combined, alternate adding the dry ingredients and the buttermilk.

  4. Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, turning after the first 30 minutes, until the cake is firm to the touch and a knife inserted into the center comes out clean.

  5. Remove the cake from the oven, let rest in the pan for 5 minutes, then remove from the pan and transfer to a cooling rack.

Ice Cream

  1. Split the vanilla beans lengthwise and scrape the seeds from each side into the measured sugar

  2. In a medium saucepan, combine the milk, cream, and half of the vanilla sugar. Whisk together and bring to a full rolling boil over medium-high heat.

  3. While the milk mixture is heating, whisk together the egg yolks and the remaining vanilla sugar. Temper the eggs into the boiling milk mixture by removing the saucepan from the heat and pouring half of it over the yolks.

  4. Whisk this well and return the yolk mixture to the saucepan. Whisk in the salt.

  5. In a metal bowl over ice, chill the ice cream base thoroughly. Strain the base through a fine-mesh sieve.

  6. Process the base in an ice cream maker according to the manufacturer’s instructions.

  7. Transfer the ice cream to a covered container and place in the freezer for about 2 hours, until it is firm.

Sour Cherries

  1. In a small pot, combine the wine, sugar, and anise seeds and heat until the sugar is dissolved. Add the dried cherries, stir, and slowly reduce the mixture until it has the consistency of a syrup. Set aside to cool.

To Assemble

  1. Let the ice cream defrost at room temperature for 15 minutes. Mix the sour cherries into the ice cream.

  2. Cut the chocolate cake into 8½-inch-thick slices. Evenly spread the ice cream over 4 slices, covering them all the way to the edge.

  3. Top with a matching 4 slices of chocolate cake and place them in the freezer for at least 1 hour before serving.

  4. Serve and enjoy!


  • Calories: 1527.03kcal
  • Fat: 75.36g
  • Saturated Fat: 43.91g
  • Trans Fat: 0.59g
  • Monounsaturated Fat: 22.67g
  • Polyunsaturated Fat: 4.33g
  • Carbohydrates: 199.78g
  • Fiber: 7.37g
  • Sugar: 150.16g
  • Protein: 22.13g
  • Cholesterol: 619.89mg
  • Sodium: 1084.09mg
  • Calcium: 434.68mg
  • Potassium: 795.09mg
  • Iron: 7.14mg
  • Vitamin A: 828.80µg
  • Vitamin C: 2.99mg
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